If you’re craving a crunchy, savory treat that bursts with fresh flavors and irresistible textures, this Spring Roll Recipe is your new best friend. Perfect for any occasion, from casual dinners to festive gatherings, these spring rolls combine juicy pork mince, vibrant veggies, and a savory, lightly sweet dipping sauce that makes every bite unforgettable. Whether you fry them to crispy perfection or bake for a lighter option, these rolls deliver that classic taste everyone loves, with a simple approach anyone can master.
Ingredients You’ll Need
The beauty of this Spring Roll Recipe lies in its straightforward, wholesome ingredients. Each one plays a key role—from the rich pork mince providing hearty depth, to the crunchy cabbage and carrots adding freshness and texture, and the shiitake mushrooms contributing an earthy undertone. Let’s dive into what you’ll need to get started:
- 1 tbsp oil: Essential for cooking the filling evenly without sticking.
- 2 garlic cloves, finely chopped or minced: Adds a fragrant, aromatic base flavor.
- 400 g / 13 oz pork mince (or chicken or turkey): The protein star that binds the filling and delivers meaty richness.
- 6 dried shiitake mushrooms soaked in boiling water OR 8 fresh: Offers umami depth and chewy texture.
- 1 1/2 cups shredded carrot (1 large or 2 small): Brings a sweet crunch and bright color.
- 1 1/2 cups (heaped) bean sprouts: Adds a delicate freshness and lightness.
- 1 1/2 cups (packed) shredded green cabbage: Gives the filling volume, crunch, and a mild, sweet flavor.
- 1 tsp cornflour / cornstarch: Helps bind the filling ingredients together smoothly.
- 1 1/2 tbsp Oyster Sauce: Imparts a savory, slightly sweet flavor that makes the filling pop.
- 2 tsp soy sauce (light or all purpose): Provides salty earthiness that balances the dish.
- 15 – 20 spring roll wrappers, defrosted (21.5 cm / 8” squares) OR 35 – 40 small wrappers: These delicate sheets wrap the filling in a crispy shell.
- 2 tsp cornflour and 1 tbsp water for sealing rolls: Mixed into a paste, this acts as the glue that keeps your rolls intact.
- Oil for frying (vegetable recommended) OR oil spray for baking (canola): For cooking your rolls to golden crispness.
- For the dipping sauce: 2 tsp cornflour, 2 tbsp water, ½ cup apple cider vinegar, 1/3 cup brown sugar (adjustable), 2 tbsp tomato ketchup, 2 tsp soy sauce – all combine to create a tangy, sweet-savory sauce that perfectly complements the rolls.
How to Make Spring Roll Recipe
Step 1: Prepare the Filling
Start by heating 1 tablespoon of oil in a pan over medium heat. Add the finely chopped garlic and cook until fragrant, about 30 seconds. Then, add the pork mince and stir frequently until browned and cooked through, breaking it up into small pieces. While the pork cooks, rehydrate dried shiitake mushrooms in hot water if you haven’t used fresh ones, then chop them finely. Mix the mushrooms, shredded carrot, bean sprouts, and shredded cabbage into the pan with the pork. Stir in 1 teaspoon cornflour, 1 1/2 tablespoons oyster sauce, and 2 teaspoons soy sauce to season the filling. Cook the mixture just until the vegetables soften slightly, then remove from heat and let cool.
Step 2: Prepare the Sealing Mixture
While the filling cools, make the sealing paste by mixing 2 teaspoons cornflour with 1 tablespoon water. This simple mixture will act like glue to keep your spring rolls perfectly wrapped and sealed during cooking.
Step 3: Wrap the Spring Rolls
Lay one spring roll wrapper flat on a clean surface. Spoon about 2 tablespoons of filling near one corner of the wrapper. Fold the corner over the filling, fold both side edges inward, then roll tightly towards the opposite corner, sealing the end with the cornflour paste. Repeat with the remaining wrappers and filling. Don’t worry if your rolls aren’t perfect; they’ll taste amazing anyway!
Step 4: Cook the Spring Rolls
For authentic crispiness, heat vegetable oil in a deep frying pan until around 180°C (350°F) and fry the rolls in batches for 3–5 minutes until golden and crunchy. Alternatively, for a healthier option, spray the rolls lightly with oil and bake on a lined tray in a preheated oven at 200°C (390°F) for 15–20 minutes, turning once until golden on all sides.
Step 5: Make the Dipping Sauce
While the rolls cook, combine 2 teaspoons cornflour with 2 tablespoons water in a small saucepan. Add ½ cup apple cider vinegar, 1/3 cup brown sugar, 2 tablespoons tomato ketchup, and 2 teaspoons soy sauce. Bring to a simmer, stirring constantly until the sauce thickens to your desired consistency. Adjust sweetness or acidity to your taste.
How to Serve Spring Roll Recipe
Garnishes
Sprinkle your platter with freshly chopped cilantro, thinly sliced green onions, or toasted sesame seeds for extra color and flavor. These simple touches brighten the look and add subtle layers of taste against the crispy rolls.
Side Dishes
Serve your spring rolls alongside steamed jasmine rice, a crisp Asian slaw, or a refreshing cucumber salad. These sides complement the richness of the rolls and keep the meal balanced and satisfying.
Creative Ways to Present
For a party, arrange the rolls on a large platter with small bowls of various dipping sauces like spicy chili sauce, hoisin, or peanut sauce to tease your guests’ palates. You can also slice the rolls into bite-size pieces for easy, shareable finger food that looks fantastic on any appetizer table.
Make Ahead and Storage
Storing Leftovers
You can keep leftover cooked spring rolls in an airtight container in the refrigerator for up to 2 days. Reheat them to crispy perfection in a hot oven or air fryer instead of the microwave to avoid sogginess.
Freezing
These spring rolls freeze beautifully. Wrap them individually or place them in a single layer on a baking sheet to freeze before transferring to a freezer bag. They’ll stay fresh for up to 2 months. No need to thaw before cooking—just add a couple of extra minutes when frying or baking.
Reheating
To bring your spring rolls back to life, reheat in a preheated oven at 200°C (390°F) for 10–12 minutes or in an air fryer at 180°C (350°F) for 5–7 minutes. This method keeps the skin crisp and the filling warm and delicious every time.
FAQs
Can I use other meats in this Spring Roll Recipe?
Absolutely! While the original calls for pork mince, you can substitute chicken, turkey, or even beef mince. Just adjust cooking times accordingly and season to suit your taste.
What can I use if I don’t have spring roll wrappers?
If spring roll wrappers aren’t available, egg roll wrappers work well too and provide a slightly different texture. Rice paper wrappers can also be used but typically require no frying.
Is it okay to bake the spring rolls instead of frying?
Yes! Baking is a fantastic lighter alternative. Just spray the rolls with oil to help crisp them up and bake until golden. They won’t be as crunchy as fried but still delicious.
How do I prevent the spring rolls from bursting while frying?
Make sure your filling isn’t too wet, and seal the edges well with the cornflour paste. Fry in hot oil at the right temperature so the rolls cook quickly and the wrapper crisps up faster than the filling can steam.
Can I prepare the filling in advance?
Definitely! You can make the filling a day ahead and keep it refrigerated. Just bring it to room temperature before assembling the rolls to make wrapping easier.
Final Thoughts
This Spring Roll Recipe is truly a joyful cooking experience—you get to assemble, create, and then enjoy a crispy, flavorful dish that everyone will adore. Whether you’re making them for a quick snack or a special feast, give this recipe a try and watch how it quickly becomes a beloved staple in your kitchen!
Print
Spring Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 15-20 spring rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Description
Delicious homemade spring rolls filled with ground pork, fresh vegetables, and shiitake mushrooms, served with a sweet and tangy dipping sauce. Perfectly crispy when fried or baked, these spring rolls are a versatile appetizer or snack that captures the vibrant flavors of Asian cuisine.
Ingredients
Filling
- 1 tbsp oil
- 2 garlic cloves, finely chopped or minced
- 400 g / 13 oz pork mince (ground pork), or chicken or turkey
- 6 dried shiitake mushrooms soaked in boiling water OR 8 fresh shiitake mushrooms (Note 1)
- 1 1/2 cups shredded carrot (1 large or 2 small)
- 1 1/2 cups (heaped) bean sprouts
- 1 1/2 cups (packed) shredded green cabbage (any type is fine)
- 1 tsp cornflour / cornstarch
- 1 1/2 tbsp Oyster Sauce
- 2 tsp soy sauce (light or all purpose is best, dark is also ok)
Wrapping and Sealing
- 15 – 20 spring roll wrappers, defrosted (21.5 cm / 8” squares) OR 35 – 40 small spring roll wrappers (Note 2), or Egg Roll wrappers to make Egg Rolls (Note 6)
- 2 tsp cornflour (for sealing rolls)
- 1 tbsp water (for sealing rolls)
- Oil for frying (vegetable oil recommended) OR oil spray for baking (canola oil recommended)
Dipping Sauce
- 2 tsp cornflour / cornstarch
- 2 tbsp water
- ½ cup apple cider vinegar
- 1/3 cup brown sugar (adjust to taste)
- 2 tbsp tomato ketchup
- 2 tsp soy sauce
Instructions
- Prepare the filling: Heat 1 tbsp oil in a large pan over medium heat. Add the finely chopped garlic and sauté until fragrant, about 1 minute. Add the pork mince and cook, breaking it up with a spoon, until browned and cooked through.
- Prepare vegetables and mushrooms: If using dried shiitake mushrooms, soak them in boiling water until soft, then chop finely. If using fresh mushrooms, chop as well. Add the chopped mushrooms, shredded carrot, bean sprouts, and shredded cabbage to the pan with the pork. Stir-fry until the vegetables are just tender, about 3-5 minutes.
- Season the filling: In a small bowl, mix 1 tsp cornflour, 1 1/2 tbsp oyster sauce, and 2 tsp soy sauce. Pour this mixture into the pan and stir well to combine and thicken the filling slightly. Remove from heat and let the filling cool for a few minutes.
- Wrap the spring rolls: Prepare a sealing paste by mixing 2 tsp cornflour with 1 tbsp water. Lay a spring roll wrapper on a clean surface, place a small amount of filling near one corner, and fold in the sides before rolling tightly to enclose the filling. Use the cornflour paste to seal the edges. Repeat with remaining wrappers and filling.
- Cook the spring rolls: To fry, heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry spring rolls in batches for 3-5 minutes until golden brown and crispy. Drain on paper towels before serving. Alternatively, spray the spring rolls with canola oil, place them on a baking tray lined with parchment paper, and bake at 200°C (400°F) for 15-20 minutes until crispy, turning halfway through.
- Make the dipping sauce: In a small saucepan, mix 2 tsp cornflour with 2 tbsp water to create a slurry. Add apple cider vinegar, brown sugar, tomato ketchup, and soy sauce. Cook over medium heat, stirring constantly until the sauce thickens and becomes glossy. Remove from heat.
- Serve: Serve the freshly cooked spring rolls hot with the prepared dipping sauce on the side for dipping. Enjoy!
Notes
- Use dried shiitake mushrooms for a more concentrated flavor, but fresh mushrooms also work well.
- Smaller wrappers make bite-sized spring rolls ideal for appetizers.
- Adjust brown sugar in the dipping sauce according to your taste preference for sweetness.
- Leftover filling can be stored in the refrigerator for up to 2 days; wrap just before cooking for best texture.
- Baking is a healthier alternative to frying and still yields crispy rolls when sprayed adequately with oil.
- Egg roll wrappers can be used for a thicker, chewier texture but may require slightly longer cooking times.
