Packed with flavourful pork, fresh vegetables, and noodles, all wrapped in a golden, crispy shell, spring rolls are a beloved and tasty appetizer. This crispy spring rolls recipe makes them even better than what you’d get at a restaurant or store. If you’ve never made spring rolls before, this is the perfect one to try.
Homemade spring rolls offer a shatteringly crisp, golden shell that stores simply can’t match, especially when wrapped around a vibrant, hand-seasoned filling of garden-fresh vegetables and juicy pork. Every bite delivers an explosion of authentic, aromatic flavour and a perfect textural contrast that makes pre-packaged, frozen versions taste dull in comparison.
I have always wanted to learn how to make spring rolls, so I learnt how to make them from a lady in Thailand. It was the best lesson I ever did. Just like she taught me, I will show you step by step how to make these tasty and moreish rolls. These are not difficult to make and once you have learnt, you will make them again and again. Tender filling on the inside and crunchy on the outside these spring rolls are really delicious. Before you know it, you will be making these like a pro.
I have taught primary and high school students how to make spring rolls using this recipe. One of my primary students took these home for his parents and his dad said this was the best crispy spring rolls recipe he has ever tried.
Ingredients you'll need for Spring Rolls
How to make Crispy Spring Rolls
Don't leave spring roll wrappers uncovered otherwise they will dry out and are then difficult to roll. Make one at a time and keep the rest covered under a damp cloth.
Step 1- Cook the ingredients and let cool
Step 2- Add a heaped tablespoon to one corner
Step 3- Fold corner of wrap over ingredients and roll twice
Step 4- Take one corner and fold over
Step 5- Take the other corner and fold over
Step 6- Add glue to the corner and fold over to close
Step 7- Your finished spring rolls
Step 8- Heat oil in a frying pan or wok and fry spring rolls until golden brown
Step 9- Enjoy your spring rolls
Frequently Asked Question
Spring rolls freeze very well up to 3 months. That's if they last that long. Once you have made your rolls, place them in a freezer bag or zip lock bag and lie them flat. Do not pile your rolls on top of each other, otherwise they will stick with each other.
Yes! Fried spring rolls can be deep-fried straight from the freezer (they will just take about 2-3 minutes longer to cook).
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I love that first bite into a freshly made spring roll, the crisp crackle it makes. What’s the one satisfying sound you notice when biting into a perfectly crispy spring roll?
Crispy Spring Rolls Recipe
Packed with flavourful pork, fresh vegetables, and noodles, all wrapped in a golden, crispy shell, spring rolls are a beloved and tasty appetizer. This crispy spring rolls recipe makes them even better than what you’d get at a restaurant or store. If you’ve never made spring rolls before, this is the perfect one to try.
20
servings30
minutes20
minutes50
minutesIngredients
1 packet spring roll wrappers (20 wrappers)
60 g rice vermicelli (glass noodles)
1 tbsp vegetable oil
2 garlic cloves crushed
1/2 tsp ground white pepper
200 g pork or chicken mince
200 g grated carrot
200 g cabbage, sliced thinly
4 tbsp oyster sauce
2 tbsp soya sauce
6 spring onions thinly sliced
vegetable oil for frying
- Glue
1/2 tbsp plain flour
1 tbsp water
Directions
- Make the filling
- Soak the Noodles: Soak 60g of dry glass noodles in 2 cups of cold water. Drain well when soft, then cut into shorter lengths so they are easy to manage.
- Cook the Mince: Heat a skillet or frying pan with 1 tbsp of vegetable oil over medium heat. Add 2 cloves of crushed garlic and 1/2 tsp of ground white pepper and cook until fragrant. Add 200g of chicken or pork mince, breaking it up as it cooks.
- Add Vegetables & Sauce: Add the drained noodles, 200g grated carrot, 200g thinly sliced cabbage, 4 tbsp oyster sauce, and 2 tbsp soy sauce to the pan. Cook until the vegetables are soft.
- Finish: Stir in 6 finely cut spring onions, mix well, and set the filling aside to cool for 10 minutes.
- Prepare the Glue
- In a small bowl, mix 1/2 tbsp of plain flour and 1 tbsp of water together to form a smooth glue paste.
- Wrapping the Spring Rolls
- Positioning: Separate your spring roll wrappers and place one on a clean surface so it looks like a diamond shape (one corner pointing towards you, one pointing away).
- Filling: Place 1 heaped tablespoon of your cooled mixture towards the top (pointy) corner of the diamond.
- Rolling: Fold the top corner over the mixture, tuck it in tightly, and roll it forward twice over.
- Sealing: Fold the left and right corners inward toward the centre. Brush the flour glue onto the remaining bottom corner of the wrapper, and roll the whole thing up tightly until there is no pastry left. Repeat this with all 20 wrappers.
- Cooking
- Fry: Heat a skillet on medium heat and add enough vegetable oil for cooking. Place the spring rolls into the hot oil and turn them until they are golden brown on all sides. Remove the browned spring rolls and place them on a paper towel to drain excess oil.
