Spring Rolls (Crispy & Delicious!) (2024)

Spring rolls are without a doubt the most loved snack at every party I’ve hosted! Crispy on the outside, juicy on the inside and perfect to munch on.

Not only are these spring rolls a huge crowd pleaser, they are incredibly easy to put together too. They are similar to egg rolls but much crispier, lighter and tastier. And once you make these homemade rolls, there’s no going back!

Chinese spring rolls, also known as “Chun Juan” are different from other Asian spring rolls. They are made with thin wheat flour wrappers and are often deep fried. The filling is quite versatile and can be made with a combination of vegetables, meat, seafood, noodles and egg.

Spring rolls at Chinese restaurants are often an oily mess. The filling is soggy, the wrapper is chewy and you may not always get what you hoped for. Homemade spring rolls on the other hand can be super delicious and easy on the pocket too!

Spring Rolls Recipe

This recipe makes basic vegetable spring rolls, which is a great base to start with. Add meat, shrimp, noodles, eggs or more veggies to add your own twist.

Ingredients

• Vegetables: Cabbage, carrots, scallions/green onions, ginger and garlic. Other veggies like mushrooms, bean sprouts, chives and onions can be used too
• Spring roll wrappers: Thin wheat flour wrappers that are usually found in the frozen section. These wrappers need to be thawed and gently seperated before rolling
• Flour glue: A paste made of flour and water to secure the roll
• Seasonings: Soy sauce, sugar, salt, black pepper and chinese 5 spice powder
• Oil: High heat oil such as sunflower oil, canola oil, avocado oil or peanut oil for deep frying
• Dipping sauce: Sweet chilli sauce or hoisin sauce

How to Make Spring Rolls

1. Prep the vegetables: Thinly slice 1 lb/450g cabbage, 2 carrots and the white parts of 4 scallions/green onions. Grate 1/2 tbsp ginger and 1/2 tbsp garlic
2. Prepare the filling: On medium heat, stir fry the vegetables in the following order – scallion whites, grated ginger garlic, carrots and cabbage. Add sugar, soy sauce, salt and stir fry until the veggies are tender. Add black pepper, chinese 5 spice powder and green onion tops. Mix well, switch off the flame and allow it to cool
3. Make the flour glue: In a bowl, mix 1 tbsp all-purpose flour with 2 tbsp water until it forms a smooth paste
4. Make the rolls: Gently separate the sheets and roll them up with the filling. Follow these steps
5. Heat oil for deep frying: Add atleast 3 inches of oil in a wok/pan. Heat it well. Stick a wooden spoon or chopstick into the oil. When bubbles appear around the wood and float up, the oil is ready for deep frying.
6. Deep fry the rolls: Gently add 3-4 rolls into the hot oil and fry until golden. Remove and set it on a wire rack or paper towels until all the rolls are fried
7. Serve: Serve them hot with sweet chilli sauce or hoisin sauce

watch the full video on youtube

How to Roll Spring Rolls

1. Lay a wrapper on a flat board
2. Add some of the cooled filling about 2 inches below the bottom or top corner (I prefer rolling from the top, but roll in the direction that works best for you)
3. Gently fold over the filling and roll once
4. Tuck and overlap the sides
5. Continue rolling until you are left with a triangular flap
6. Apply the flour glue all over the triangular flap
7. Roll until it’s completely sealed and secure

Common Questions

Pair with these for an Asian Feast!

Chow mein

Chinese garlic chicken

Chicken fried rice

Chicken broccoli stir fry