These homemade Fried Spring Rolls will convince you that the soggy, mushy take-out spring rolls from your local Chinese restaurant are a thing of the past. Even if you don’t eat all of these Spring Rolls when fresh, the leftover ones will crisp up in the air fryer or toaster oven for a crunch, delicious snack the next day. You might also like my Philly Cheese Steak Egg Rolls or Southwestern Egg Rolls as appetizers.
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Simple is Smart SIS Tip:
Use the whole package of Spring roll wrappers. Freeze the extra uncooked Spring Rolls in an airtight bag. When you are in the mood for a crunchy fresh Spring Roll take out how many you want and deep fry them without thawing.
What do I need to make Fried Spring Rolls?
Spring Roll Wrappers: These wrappers are different than egg roll wrappers. Spring roll wrappers are thin pliable pastry sheets made from wheat flour. Egg roll wrappers are thicker and usually dipped in egg for extra richness. The Spring Roll wrappers are found in the freezer or refrigerated section of an Asian market. I use the ones shown above.
Vegetables: garlic, shredded cabbage, diced mushrooms, shredded carrots. Sometimes I also add some bean sprouts.
Seasonings: Hoisin Sauce, Soy Sauce, Umami Powder Umami Powder is made from Shitake mushrooms and used as a flavor enhancer.
Cornstarch: is mixed with water and used to seal the Spring rolls. It is also used to thicken the juices in the filling, so you don’t get soggy Spring Rolls.
Pork: Ground Pork, or if you want to make these Spring Rolls Vegetarian or Vegan, use a vegan pork mix instead.
Make the Filling:
- Saute the garlic in about 1 tbsp hot oil, then add the pork and cook for several minutes until the pork is white. If you are making vegan Fried Spring Rolls add the vegan pork with the vegetables.
- Add the carrots, cabbage, and mushrooms. Cook until the cabbage is wilted and the liquid from the mushrooms is evaporated.
- Add the soy sauce, cornstarch, and umami powder to the Hoisin sauce. Stir and add to the vegetable mixture in the frying pan. Cook until thickened and slightly sticky. You don’t want the filling moist, or the Spring Rolls will be soggy.
- Spread on a sheet pan to cool in the fridge for 15 minutes.
Fill and Fry the Fried Spring Rolls
To Fill the Spring Rolls:
- Carefully remove a spring roll wrapper from the package and place it on the work surface in a diamond pattern.
- Place a heaping tablespoon of filling on the bottom corner and roll up halfway. (watch the video to see how)
- Fold in the edged and continue to roll up all the way
- Seal the Spring Roll with a slurry made from water and cornstarch.
Fry the Spring Rolls:
Serve with Sweet Chilli Sauce as a dipping sauce.
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- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
- 1 deep fryer or wok
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- 1 lb ground pork or Vegan ground pork mix
- 2 cloves garlic
- 8 fresh mushrooms diced
- 2 tsp Umami Powder
- 1½ cups shredded carrots
- 1½ cups shredded cabbage regular or napa
- 1½ tsp Hoisin Sauce
- 2 tsp soy sauce
- 2 tsp cornstarch
- 2 tbsp oil
- 1 package Spring Roll Wrappers 20 - 25 eight-inch square wrappers
- 2 tbsp cornstarch
- 1 tbsp water
- Oil for deep frying
Cook the Filling
- Saute the garlic in one tbsp of oil until fragrant.
- Add the ground pork, stir to break up the pork, and cook until the pork is white.
- If you are making Vegan Spring Rolls, Saute the garlic and add the vegan ground pork mix with the vegetables.
- Add the mushrooms, cabbage, and carrots. Cook for about 3 minutes.
- Mix the cornstarch, hoisin sauce, soy sauce, and umami powder. Add to the vegetables and pork. Cook for one minute. The mixture should be thickened and slightly sticky. You don't want it watery, or you will have soggy spring rolls.
- Spread the filling on a tray and refrigerate for 10 minutes to cool.
Fill the Spring Rolls
- Mix the cornstarch and water in a small shallow bowl. This is for sealing the spring rolls
- Peel off one spring roll wrapper. Keep the rest of the wrappers under a piece of plastic wrap or damp paper towel so they don't dry out.
- Put the wrapper on the work surface in a diamond pattern. Place a heaping tablespoon of the filling at the bottom point and roll up halfway. Fold in the edges and continue rolling to the top point. Seal the roll with the cornstarch/water sludge. (see the video for how to)
- Fry the spring rolls 4-5 at a time until golden brown and crispy.
- Serve hot with Sweet Chilli Dipping Sauce.