Recipes
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
- 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
- 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
- Make the flour glue: In a bowl, mix 1 tbsp all-purpose flour with 2 tbsp water until it forms a smooth paste
- Make the rolls: Gently separate the sheets and roll them up with the filling. Follow these steps
- 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.
- 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
- Serve: Serve them hot with sweet chilli sauce or hoisin sauce
watch the full video on youtube
How to Roll Spring Rolls
- Lay a wrapper on a flat board
- 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)
- Gently fold over the filling and roll once
- Tuck and overlap the sides
- Continue rolling until you are left with a triangular flap
- Apply the flour glue all over the triangular flap
- Roll until it’s completely sealed and secure
Common Questions
What goes in spring rolls?
Vegetables like cabbage, carrots, bean sprouts, mushrooms, scallions, chives and onions.
Meat like shredded chicken, ground pork or shrimp.
Rice noodles and glass noodles.
How to store spring rolls?
Spring rolls can be frozen before or after deep frying. If storing prior to deep frying, they can be placed in a ziplock bag and frozen directly. If storing deep fried rolls, they need to be completely cooled first and then stored in a ziplock bag.
How to reheat spring rolls?
Spring rolls can be reheated in an air fryer for 2-3 minutes at 200 C/400 F or by flash frying in hot oil for 2 minutes.
Pair with these for an Asian Feast!
Chow mein
Chinese garlic chicken
Chicken fried rice
Chicken broccoli stir fry
Vegetable Spring Rolls
These incredibly crisp and juicy spring rolls are the perfect snack to serve at your next party. It's a huge crowd pleaser and incredibly easy to put together.
Once you make homemade spring rolls, there's no going back!
4.73 from 11 votes
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Servings : 10
INGREDIENTS
- 10 Spring roll sheets
- 1 lb/450g cabbage
- 2 medium carrots
- 4 scallions/green onions
- 1/2 tbsp ginger (grated)
- 1/2 tbsp garlic (grated)
- 1/2 tsp salt
- 1 tsp sugar
- 1 tbsp soy sauce
- 1/2 tsp black pepper powder
- 1/2 tsp chinese 5 spice powder
- 4 cups oil (or as needed)
- 1 tbsp ap flour
- 2 tbsp water
INSTRUCTIONS
Prep the vegetables
Thinly slice the cabbage, carrots and the white parts of scallions/green onions. Cut the green tops into 2-inch pieces. Grate 1/2 tbsp ginger and 1/2 tbsp garlic.
Prepare the filling
On medium heat, stir fry the white part of the scallions, grated ginger & garlic for 1 minute.
Next stir fry the carrots until they turn a bright orange.
Add the cabbage,1/2 tsp salt and stir fry until it softens. If it releases water, stir fry until the filling is completely dry.
Add 1 tsp sugar, 1 tbsp soy sauce and stir fry for 2 minutes. Add black pepper, chinese 5 spice powder and green onion tops. Mix well, switch off the flame and allow it to cool.
Make the flour glue
In a bowl, mix 1 tbsp all-purpose flour with 2 tbsp water until it forms a smooth paste.
Make the rolls
Add some filling 2 inches from the bottom corner (or top corner) of the wrapper. Gently fold over the filling and overlap the sides. Continue rolling until you are left with a triangular flap. Apply flour glue over the edges and roll until it's sealed.
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. If bubbles appear around the wood and float up, the oil is ready for deep frying.
Deep fry the rolls
Gently add 3-4 rolls into the hot oil and fry until golden all over.
Remove and set it on a wire rack or paper towels until all the rolls are fried.
NOTES
- Don’t add the black pepper and Chinese 5-spice powder while the pan is extremely hot. This might cause the spices to burn and taste acrid
- Allow the filling to cool before stuffing into the wrappers. Adding hot filling will clump up the wrapper
- Be patient while rolling the spring rolls and ensure that they are sealed from all sides. If not, the rolls might open while frying or turn the filling extra oily
- Freeze extra spring rolls uncooked in the freezer. You can fry them frozen when needed
Keyword chinese spring rolls, spring roll, spring rolls, vegetable spring rolls
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