This Chinese Spring Rolls Recipe gives you crispy, golden perfection with a savory pork and veggie filling. Easy, homemade, and better than takeout!
Let me be painfully honest with you—my first time making homemade Chinese spring rolls was not the success story I imagined.
I had visions of those picture-perfect, golden, crispy spring rolls you get at dim sum restaurants. You know, the ones with that shatteringly crisp bite? Yeah… mine turned out nothing like that. The wrappers tore, the filling leaked, and I somehow managed to set off my kitchen’s smoke alarm. Twice.
But here’s the thing—I love a challenge. So I kept at it, tweaking my technique, asking my aunt (a spring roll expert, by the way) for advice, and testing batch after batch. And when I finally nailed it? Oh man, it was so worth it.
And now, I’m sharing all the tips I wish someone had told me—so you can make perfect, ultra-crispy, ridiculously delicious spring rolls on your first try. No disasters. No kitchen fires. Just pure crunchy bliss.
Why You’ll Love This Chinese Spring Rolls Recipe?
- They’re unbelievably crispy. None of that sad, soggy business. Just golden, shatteringly crisp perfection.
- The filling is packed with flavor. Juicy pork, crunchy veggies, and just the right amount of seasoning.
- Once you get the hang of rolling, you’ll be unstoppable. Seriously, you’ll be making these for every party, gathering, and random Tuesday night snack attack.
- They freeze beautifully. Perfect for meal prep or when you just need a crispy bite of happiness ASAP.
Ingredient Notes:
Spring rolls are all about balance—the right filling, the right seasoning, and the right wrapper. Here’s what makes these so good:
The Filling
- Shredded Pork – Marinated for extra tenderness and flavor.
- Napa Cabbage – The white part is best for a little crunch without excess moisture.
- Carrots & Bean Sprouts – Sweetness and freshness for that perfect texture combo.
The Flavor Boosters
- Oyster Sauce – Deep, savory, umami-packed goodness.
- Shaoxing Wine – A must for that authentic Chinese restaurant taste.
- Soy Sauce, White Pepper & Sesame Oil – The trio that makes the flavors pop.
The Wrappers & Frying
- Spring Roll Wrappers – Look for thin, square wrappers (egg roll wrappers are too thick!).
- Slurry (Flour + Water) – The “glue” that keeps everything sealed.
- Oil for Frying – Stick to neutral oils like vegetable or peanut oil for maximum crispiness.
How To Make Chinese Spring Rolls?
Step 1: Marinate the Pork
In a bowl, mix shredded pork with white pepper, salt, sugar, soy sauce, Shaoxing wine, cornstarch, and sesame oil. Let it sit for 15 minutes to absorb all the flavors.
(Cornstarch keeps the pork juicy—don’t skip it!)
Step 2: Cook the Filling
Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add the marinated pork and stir-fry until just cooked through. Remove immediately to prevent overcooking.
In the same pan, add ½ tablespoon of oil and stir-fry the cabbage, carrots, and bean sprouts for about 2 minutes until slightly softened. Season with a pinch of salt, then mix with the pork.
Step 3: Roll Like a Pro
Want To Save This Recipe?
- Lay a spring roll wrapper flat, with one corner facing you like a diamond.
- Add 2 tablespoons of filling near the bottom.
- Fold up the bottom corner, then fold in the sides tightly like an envelope.
- Roll tightly, sealing the edge with a little slurry (flour + water mixture).
(Pro Tip: If your wrappers dry out, cover them with a damp towel to keep them soft!)
Step 4: Frying for That Perfect Crunch
Heat oil in a deep pan or wok to 320°F (160°C). Gently place in small batches of spring rolls (don’t crowd the pan!). Fry until lightly golden, then remove.
Now, here’s the trick: Increase the heat to 390°F (200°C) and fry them again for 10 seconds. This makes them extra crispy and golden brown—just like the restaurant kind!
Drain on a paper towel, and you’re ready to eat!
Storage Options:
- Fridge: Store uncooked spring rolls in an airtight container for up to 2 days.
- Freezer: Freeze raw spring rolls on a baking sheet, then transfer to a zip-top bag. Fry straight from frozen—no thawing needed!
- Reheating: The best way? Air fry at 350°F or bake at 375°F for 5-10 minutes.
(Microwaving? Don’t even think about it. Soggy spring rolls are a crime!)
Variations and Substitutions:
- Swap the protein – Use chicken, shrimp, or tofu instead of pork.
- Go vegetarian – Skip the meat and add extra mushrooms for deep umami flavor.
- Make it spicy – Add a little chili sauce or diced jalapeños to the filling.
- Try different wrappers – Rice paper works if you want a gluten-free version!
What to Serve with Chinese Spring Rolls?
Spring rolls are great on their own, but even better with these sides:
- Dipping Sauces – Try sweet chili sauce, hoisin sauce, or classic soy sauce.
- Fried Rice or Lo Mein – A perfect meal pairing.
- Hot & Sour Soup – A bold, tangy soup balances the crispiness.
- Pickled Vegetables – Adds a refreshing crunch to contrast the rich, fried rolls.
Frequently Asked Questions:
Can I bake or air-fry spring rolls instead of frying?
Yes! Bake at 400°F for 20 minutes or air-fry at 375°F for 10 minutes, flipping halfway through.
My spring rolls burst while frying—what went wrong?
Three things: filling too wet, rolls too loose, or oil too hot. Drain excess liquid, roll them tightly, and fry at the right temp.
Can I use egg roll wrappers instead of spring roll wrappers?
You can, but they’re thicker and less crispy. For authentic Chinese spring rolls, go for thin spring roll wrappers.
Making Chinese Spring Rolls at home is totally worth it. Crispier, fresher, and packed with flavor—they’ll beat takeout every time.
Give them a try, and let me know—what’s your go-to dipping sauce? Drop a comment below!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chinese Spring Rolls Recipe
Ingredients
For the Spring Rolls:
- 20 spring roll wrappers
- 1 cup shredded pork
- 1 cup shredded carrot
- 1 cup shredded napa cabbage preferably the white portion
- 2 tablespoons cooking oil
- 1 tablespoon oyster sauce
- 50 g bean sprouts
- Oil for deep frying
For the Slurry (Sealing Paste):
- 1 tablespoon all-purpose flour
- 1 tablespoon water
For the Pork Marinade:
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon light soy sauce
- 1 tablespoon Shaoxing cooking wine
- 2 teaspoons cornstarch
- 1 tablespoon sesame oil
Instructions
Marinate the Pork
- In a small bowl, combine the shredded pork with white pepper, salt, sugar, light soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well to ensure even coating. Allow the pork to marinate for approximately 15 minutes while preparing the vegetables.
Cook the Pork
- Heat 2 tablespoons of cooking oil in a wok over medium heat. Add the marinated pork and stir-fry until it is no longer pink. Once fully cooked, remove the pork from the wok to prevent overcooking, as it will be deep-fried later.
Prepare the Vegetables
- Thinly shred the carrots and napa cabbage. Heat ½ tablespoon of oil in the wok and sauté the shredded carrots, napa cabbage, and bean sprouts for 2–3 minutes, or until slightly softened. Lightly season with salt and mix well. Remove from heat.
Assemble the Spring Rolls
- Arrange all prepared ingredients, including the cooked pork and sautéed vegetables, along with the spring roll wrappers.
- In a small bowl, whisk together 1 tablespoon flour and 1 tablespoon water to create a slurry for sealing the wrappers.
- Lay a spring roll wrapper flat in a diamond orientation. Place 2 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in both side corners. Roll tightly upwards and seal the edge with a small amount of slurry. Repeat this process for all spring rolls.
Fry the Spring Rolls
- Preheat oil in a deep pan or wok to 320°F (160°C).
- Gently place the spring rolls into the oil, frying them in small batches to avoid overcrowding. Fry until they turn light golden brown, then remove and drain on a paper towel.
- Increase the oil temperature to 390°F (200°C) and quickly fry the spring rolls for an additional 10 seconds to achieve an extra-crispy texture.
- Remove from oil and drain once again on a paper towel.
Serve
- Serve immediately with dipping sauces such as sweet chili sauce, soy sauce, or hoisin sauce.
Notes
- Use gluten-free spring roll wrappers (available at most Asian grocery stores).
- Replace soy sauce with gluten-free tamari or coconut aminos.
- Ensure that the oyster sauce is labeled gluten-free, or use a gluten-free hoisin sauce as a substitute.
- Replace all-purpose flour in the slurry with gluten-free flour or cornstarch.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
