Spring Rolls
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Chinese spring rolls are thin, crispy fried rolls filled with a savory stir-fried mix of cabbage, carrot and other vegetables (often with a little pork or shrimp). The defining feature is the wrapper: true spring rolls use thin, delicate spring-roll wrappers that fry up light and shatteringly crisp — quite different from the thick, bubbly, chewy wrappers of an American-Chinese egg roll. The keys to great spring rolls are to cook the filling first and let it cool completely (a hot, wet filling steams the wrapper and makes it soggy), to roll them tightly like a burrito and seal the edge with a flour-water paste, and to fry at a steady 350°F so they turn golden and crisp without absorbing oil. They can also be air-fried for a lighter version. Serve them hot with a sweet chili or soy-vinegar dipping sauce. Uncooked rolls freeze well and fry straight from frozen.
Why you'll love this spring rolls
- Shatteringly crisp, light spring rolls — far better than the greasy, heavy takeout kind.
- A savory veggie filling you can customize, with or without pork or shrimp.
- We share the two tricks (cool the filling, roll it tight) that keep them crisp and never soggy.
- Fry them or air-fry them, and freeze a batch raw to cook anytime.
Ingredients
Filling
- 4 cups green cabbage, finely shredded
- 1 carrot, julienned
- 1 cup shiitake or button mushrooms, thinly sliced
- 1 cup bean sprouts
- 4 oz ground pork or shrimp, optional; leave out for vegetarian
- 3 cloves garlic, minced
- 1 tbsp light soy saucesubstitutes →
- 1 tbsp oyster sauce, or vegetarian mushroom saucesubstitutes →
- 1 tsp toasted sesame oilsubstitutes →
- 2 tbsp neutral oil, for the filling
Wrapping & frying
- 1 package (about 15) spring roll wrappers, the thin kind, thawedhard to find
- 2 tbsp flour, mixed with 2 tbsp water into a paste, for sealing
- 4 cups neutral oil, for frying (or oil spray for air frying)
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Equipment
- Wok or deep pot for frying — Or an air fryer for a lighter version.(shop →)
Instructions
Make the filling: heat 2 tbsp oil in a wok over high heat. If using pork or shrimp, cook it first until done. Add the garlic, then the cabbage, carrot and mushrooms, and stir-fry 2–3 minutes until just wilted. Season with the soy sauce, oyster sauce and sesame oil.
Stir in the bean sprouts, then tip the filling into a colander set over a bowl and let it drain and cool completely. This is essential — a hot, wet filling will make the wrappers soggy and split.
💡 Cool and drain the filling fully before rolling. Warm, damp filling is the number-one cause of soggy, bursting spring rolls.
Roll: place a wrapper as a diamond in front of you, add about 2 tablespoons of filling near the bottom corner, fold that corner up over the filling, fold in the two sides, and roll up tightly like a small burrito. Brush the top corner with flour paste to seal.
💡 Roll snugly with no air gaps and seal the edge well — loose rolls unravel and absorb oil in the fryer.
Fry: heat the oil to 350°F (175°C). Fry the rolls in batches, turning, for 3–4 minutes until golden and crisp. Drain on a rack. (Air-fryer method: spray the rolls with oil and air-fry at 390°F for about 10–12 minutes, turning once.)
Serve hot with a sweet chili sauce or a soy-and-black-vinegar dip. They're crispiest within a few minutes of cooking.
Tips & notes
- Cool the filling completely and drain off any liquid before rolling — this is the difference between crisp and soggy.
- Roll tightly and seal the final edge with flour paste so the rolls hold together and don't soak up oil.
- Keep the frying oil at a steady 350°F — too cool and they get greasy, too hot and they brown before the inside warms.
- Air fryer: spray with oil and cook at 390°F for 10–12 minutes, turning once, for a lighter (less crisp) version.
- Freeze uncooked rolls in a single layer, then bag them; fry straight from frozen, adding a minute or two. Don't thaw first.
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Spring Rolls
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 5
- Level
- Intermediate
Ingredients
- 4 cups green cabbage, finely shredded
- 1 carrot, julienned
- 1 cup shiitake or button mushrooms, thinly sliced
- 1 cup bean sprouts
- 4 oz ground pork or shrimp, optional; leave out for vegetarian
- 3 cloves garlic, minced
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce, or vegetarian mushroom sauce
- 1 tsp toasted sesame oil
- 2 tbsp neutral oil, for the filling
- 1 package (about 15) spring roll wrappers, the thin kind, thawed
- 2 tbsp flour, mixed with 2 tbsp water into a paste, for sealing
- 4 cups neutral oil, for frying (or oil spray for air frying)
Instructions
- Make the filling: heat 2 tbsp oil in a wok over high heat. If using pork or shrimp, cook it first until done. Add the garlic, then the cabbage, carrot and mushrooms, and stir-fry 2–3 minutes until just wilted. Season with the soy sauce, oyster sauce and sesame oil.
- Stir in the bean sprouts, then tip the filling into a colander set over a bowl and let it drain and cool completely. This is essential — a hot, wet filling will make the wrappers soggy and split.
- Roll: place a wrapper as a diamond in front of you, add about 2 tablespoons of filling near the bottom corner, fold that corner up over the filling, fold in the two sides, and roll up tightly like a small burrito. Brush the top corner with flour paste to seal.
- Fry: heat the oil to 350°F (175°C). Fry the rolls in batches, turning, for 3–4 minutes until golden and crisp. Drain on a rack. (Air-fryer method: spray the rolls with oil and air-fry at 390°F for about 10–12 minutes, turning once.)
- Serve hot with a sweet chili sauce or a soy-and-black-vinegar dip. They're crispiest within a few minutes of cooking.
Nutrition (est., per serving): 320 cal · 8 g protein · 38 g carbs · 15 g fat
Spring Rolls FAQ
What's the difference between spring rolls and egg rolls?
The wrapper, mainly. Spring rolls use thin, delicate wrappers (made from wheat or rice) that fry up light and shatteringly crisp, and are often smaller. Egg rolls — an American-Chinese creation — use a thicker, egg-enriched wrapper that fries into a bubbly, chewy, sturdy shell, and are usually larger with a heartier filling. Spring rolls are crispier and lighter; egg rolls are chewier and more substantial.
Why do my spring rolls get soggy?
Almost always because the filling was too hot or too wet when rolled. Cook the filling first, then drain and cool it completely before wrapping — residual heat and moisture steam the wrapper from inside. Rolling tightly, sealing well, and frying at a steady 350°F also keep them crisp.
Can I make spring rolls in an air fryer?
Yes. Brush or spray the rolls with a little oil and air-fry at about 390°F for 10–12 minutes, turning once, until golden. They come out crisp and much lighter than deep-fried, though not quite as shatteringly crisp. The oil spray is important for browning and crunch.
What wrappers do I use for spring rolls?
Use thin “spring roll wrappers” (often sold frozen — Spring Home/TYJ is a common brand), not the thick egg roll wrappers and not rice paper (which is for fresh, unfried summer rolls). Thaw them gently and keep them covered with a damp towel while you work, as they dry out and crack quickly.
Can I freeze spring rolls?
Yes — freeze them uncooked for the best texture. Roll them, arrange on a tray in a single layer so they don't stick, freeze until solid, then bag them. Fry or air-fry straight from frozen, adding a minute or two; don't thaw first, or the wrappers turn gummy and may tear.
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