Chinese Spring Rolls

These homemade Chinese Spring Rolls are crispy and delicious and make the perfect snack or appetiser. Batch make them and freeze for later.

Who doesn't love Spring Rolls? They are a perennial favourite at Chinese restaurants and for Chinese takeout.

But they are also really simple to make at home! Once you learn how to roll them up, you'll see just how quick and easy they are to make.

They can be made in advance and fried up when ready, and they can also be frozen for later.

They are perfect as a snack, for lunch, appetisers or party finger food. And can also be added to lunch boxes or taken on picnics.

Looking for more Chinese finger food? Serve these up with Crispy Wontons, Pulled Pork Bao Buns, Salt & Pepper Chicken Wings and some Traditional Chinese Dumplings.

Jump to:

• Why you'll love this recipe
• Ingredients
• How to make Spring Rolls
• Top tips for making spring rolls
• What sauce to serve with spring rolls
• Freezing Spring Rolls
• Love Chinese food? You will also love these recipes:
• Chinese Spring Rolls

Ingredients

You'll need the following ingredients. Exact quantities are listed in the recipe card at the bottom of this post.

The good thing about these spring rolls is they are really adaptable, and you can add your favourite ingredients to suit.

I like to keep my spring rolls simple with just carrots and cabbage. This is partly because I make them for my kids. You could also add mushrooms, beansprouts, water chestnuts, spring onions and/or red peppers too.

• Vegetable oil - or canola oil, groundnut oil, or any other flavourless oil with a high boiling point.
• Pork mince - aka ground pork
• Garlic
• Napa cabbage - aka Chinese cabbage and also called wombok in Australia.
• Carrots
• Oyster sauce
• Soy Sauce
• Sugar
• Cornflour - aka cornstarch
• Salt & white pepper

Spring Roll Wrappers

These are the spring roll wrappers I use. You can buy these (or similar) in most supermarkets or in your local Asian grocery store.

You will find them in the freezer section.

Store them in the freezer at home and remove them around 45 minutes before you are ready to use them.

Remove the wrappers from their packaging and keep them under a clean damp tea towel.

Then you just peel off each spring roll wrapper as you are ready to use it. They are pretty robust and easy to peel off.

How to make Spring Rolls

There are three steps to making these spring rolls:

• Make the filling
• Roll the spring rolls
• Fry the spring rolls

Step 1: Make the filling

To make the filling, start by heating oil in a wok or frying pan over a high heat.

Add the pork and brown the meat.

Add the garlic, grated carrot and shredded cabbage. Stir and cook for a couple of minutes until the cabbage has wilted.

Stir in the remaining ingredients and cook until the liquid has all gone. You don't want there to be any liquid or it will lead to soggy spring rolls.

Transfer the filling to a large plate and allow it to cool for 5-10 minutes. Then place it in the fridge to cool completely, stirring occasionally. This will take around 30 minutes more.

Step 2: Make the rolls (How to roll spring rolls)

Once the filling is cool, you are ready to make the spring rolls.

In a cup, mix together the cornstarch and water. You will use this as a 'glue' to seal the spring rolls.

Peel off a spring roll wrapper (keep the remaining wrappers underneath the damp tea towel to prevent them from drying out).

Place the spring roll wrapper on the counter in front of you with the corner facing towards you.

Place 1.5 dessertspoons of filling about 2 inches from the bottom of the wrapper, in a sausage shape.

Roll the corner up and over the filling and turn it over until you reach the halfway point (1-2 turns).

Fold both the sides in and over the filling.

Continue rolling it up into a cigar shape.

Once you get to the end, use your finger to wet the top corner with the cornstarch mixture and finish rolling it up to seal.

Set aside while you roll the other spring rolls.

Step 3: Fry the spring rolls

To fry the spring rolls, pour 2 inches of vegetable oil in a wok or saucepan.

Heat it over a high heat. To test if it is ready, place the handle of a wooden spoon into the oil. Bubbles will gather around the handle when it is ready.

Place the spring rolls into the oil. Do 4 or 5 at a time. Do not crowd the pan.

Turn them frequently to ensure even browning.

Remove from the oil and place on kitchen paper to soak up any excess oil, then transfer to a cooling rack until ready to serve.

Top tips for making spring rolls

These tips will help make your spring rolls a success:

• Make sure there is no liquid in the filling, as this can lead to soggy spring rolls.
• Chill the filling before wrapping them.
• Ensure the smooth side is facing down as you roll them (so it will end up on the outside once they are rolled).
• Ensure when you roll the spring rolls that they are tight but not overstuffed.
• Keep the wrappers under a clean damp tea towel while they are waiting to be rolled.
• Turn the spring rolls frequently when frying to ensure even browning.

What sauce to serve with spring rolls

You can try any of the following with your spring rolls.

• Plum sauce (like in the picture above)
• Sweet chilli sauce
• Soy sauce
• Gyoza sauce
• Chilli Oil

Freezing Spring Rolls

If you want to freeze some of these for later, it is best for freeze them before you cook them.

Lay out the spring rolls on a tray and freeze. Then transfer to a freezer bag or airtight container. They will keep in the freezer for up to 3 months.

To cook, no need to defrost. They can be cooked from frozen.

Love Chinese food? You will also love these recipes:

Did you try this recipe? Please leave me a ⭐ review below!

Don’t forget to tag me on Instagram @mamalovestocookblog and follow along on Pinterest and Facebook! Enjoy!!!