- Prepare the Ingredients
Shred 4 cups of green cabbage, julienne 2 large carrots, thinly slice 8 oz of shiitake mushrooms (stems removed), and measure out 2 cups of bean sprouts. Mince 4 cloves of garlic and grate 1 tbsp of fresh ginger. In a small bowl, make a slurry by whisking 2 tbsp cornstarch with 3 tbsp water. Set all ingredients aside.
- Cook the Filling
Heat 2 tbsp of neutral oil in a large wok or skillet over medium-high heat. Add the garlic and ginger, stir-frying for 30 seconds until fragrant. Add the mushrooms and cook for 3-4 minutes until softened. Toss in the cabbage and carrots, cooking for another 5-6 minutes until wilted but still crisp. Stir in the bean sprouts, 3 tbsp soy sauce, 1 tbsp sesame oil, 1/2 tsp salt, and 1/4 tsp pepper. Cook for 1 more minute. Transfer the mixture to a colander and let it drain and cool completely, pressing out excess liquid.
- Assemble the Rolls
Lay one spring roll wrapper on a clean surface as a diamond. Place about 2 tbsp of the cooled filling near the bottom corner. Fold the bottom corner over the filling, then fold in the left and right sides. Roll tightly upwards, brushing the top corner with the cornstarch slurry to seal. Repeat with remaining wrappers and filling, keeping assembled rolls under a damp towel.
- Fry to Perfection
In a large, heavy pot, heat 8 cups of neutral oil to 350-375°F. Carefully add 3-4 spring rolls at a time, not crowding the pot. Fry for 3-4 minutes, turning occasionally, until deeply golden brown and crisp. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Let cool for a few minutes before serving with your favorite dipping sauce. For an air fryer method, lightly spray rolls with oil and cook at 400°F for 12-15 minutes, flipping halfway.
- Calories:180 kcal
- Protein:4 g
- Carbohydrates:22 g
- Sugar:3 g
- Salt:0.4 g
- Energy:753 kJ
- Fat:8 g
There’s a moment at any good party when you realize the platter you brought is empty and a circle of hopeful faces is looking your way, ready for another batch. That’s the power of a truly great spring roll recipe. The perfect one balances a shatteringly crisp wrapper with a garden-fresh, savory filling. I love this version because it’s endlessly adaptable, works for a crowd, and delivers that addictive, crispy-crunchy satisfaction every single time.
The Humble History of the Spring Roll Recipe
While their exact origin is debated, these crispy appetizers are a staple across many Asian cuisines. They were traditionally made to celebrate the arrival of spring, using the first tender shoots of the season. The concept is simple genius: encase fresh vegetables and sometimes protein in a thin pastry and fry it until golden. This keeps the interior bright and moist while the exterior becomes a delectable, crunchy shell.
Why These Homemade Spring Rolls Shine
What sets this spring roll recipe apart is the control you have over texture and flavor. Unlike the sometimes-greasy, dense versions you might find pre-frozen, here you get a delicate, bubbly, and incredibly crisp wrapper. The filling stays vibrant, with a mix of crunchy cabbage, earthy mushrooms, and sweet carrots. It’s all tied together with a savory, garlicky sauce that seeps into every bite.
The Non-Negotiable Pro Tip
The single most important thing? A dry filling. After you cook your vegetables, drain them thoroughly in a colander and then press them with a spoon or spatula. Any excess liquid will steam the wrapper from the inside, making it soggy instead of crisp. I learned this the hard way after a few disappointing batches!
Serving Your Homemade Spring Roll
Serve these hot and fresh, right out of the oil or air fryer. The classic pairing is a sweet chili sauce, but for a richer option, try a creamy, nutty peanut sauce for spring rolls. They’re fantastic alongside a simple green salad for a light meal, or piled high as the star of an appetizer spread. A cold, crisp lager or a floral, dry riesling are my go-to drink pairings to cut through the richness.
Endless Variations & Substitutions
This is a fantastic base for creativity. For a chicken spring roll recipe, add 1 cup of shredded cooked chicken or ground pork to the vegetable mix. For shrimp spring rolls, stir in 1 cup of small cooked shrimp. To make vegetable spring rolls vegan, simply ensure your wrappers are egg-free (most are) and use a vegan-friendly dipping sauce. You can also bake or air fry them for a lighter touch; check out my notes on a vegetable spring roll recipe air fryer method below.
Make-Ahead & Storage Wisdom
You can assemble spring rolls up to a day ahead. Lay them on a parchment-lined baking sheet, not touching, cover tightly with plastic wrap, and refrigerate. Fry straight from the fridge, adding a minute or two to the cooking time. Cooked spring rolls freeze surprisingly well. Let them cool completely, then freeze on a tray before transferring to a bag. Reheat in a 400°F oven or air fryer until hot and re-crisped.
Frequently Asked Questions
Can I use egg roll wrappers?
You can, but they’re thicker. The result will be chewier and more doughy than the light, crisp texture of proper spring roll wrappers. Look for “spring roll pastry” or “spring roll wrappers” in the freezer section.
What’s the best spring roll dipping sauce?
Beyond sweet chili, I love a simple mix of soy sauce, rice vinegar, a touch of sugar, and sliced chilies. For a killer thai peanut sauce for spring rolls, whisk together peanut butter, soy sauce, lime juice, honey, and a splash of hot water until smooth.
How do I prevent them from bursting while frying?
Ensure your oil is hot enough (350-375°F) before adding the rolls. A too-cool oil will make them soak up grease and potentially split. Also, don’t overfill the wrappers, and seal the final edge well with a bit of cornstarch slurry.
So, what are you waiting for? Grab those spring roll ingredients and clear some counter space. The sound of that first crispy bite is your reward. I promise, once you master this spring roll recipe, it’ll become your secret weapon for every gathering. Don’t forget to share your creations and check out our recipe collection for more inspiration!
