There is something uniquely satisfying about the sound of a perfectly cooked spring roll. That initial, audible shatter of the wrapper giving way to a steaming, fragrant filling is a moment of pure culinary delight. For years, I was convinced that creating truly great, crispy spring rolls at home was a skill reserved for restaurant chefs. I imagined complicated techniques and secret ingredients. But after a lot of trial and error in my own kitchen, I’ve discovered it’s entirely achievable.

This is my go-to recipe when I need something quick but impressive for a gathering with friends. It’s a fantastic Asian appetizer that never fails to get compliments. These are not just any vegetable rolls; they are packed with a savoury mix of finely shredded vegetables, earthy shiitake mushrooms, and delicate glass noodles, all brought together with a light touch of soy and sesame oil. The filling is flavourful without being overwhelming, allowing the texture of that incredibly crisp wrapper to shine.

Whether you’re looking for a brilliant starter for a dinner party, a tasty snack for a movie night, or just a fun cooking project, this spring roll recipe is for you. We’ll walk through every step, from preparing the filling to the all-important wrapping and frying technique, ensuring you get that perfect crunch every single time. It’s a straightforward process that yields truly rewarding results.

Recipe Overview

This recipe focuses on creating exceptionally crispy spring rolls with a classic, well-balanced vegetable and noodle filling. The key is in the preparation: ensuring the filling is flavourful but not wet, and mastering the wrapping technique for a tight seal. After testing this recipe five times, I finally got the filling-to-wrapper ratio just right to prevent them from bursting while frying. Expect a golden-brown, blistered exterior that gives way to a savoury, aromatic centre.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: 20-22 rolls
• Difficulty: Medium

Why You’ll Love These Spring Rolls

• Authentic Texture and Flavour: We use a combination of soy sauce, sesame oil, and white pepper for a classic savoury taste, while the double-frying method (optional, but recommended!) gives an unbeatable, lasting crispness that holds up even after they’ve cooled slightly.
• Ready in Under an Hour: From chopping the first vegetable to pulling the last golden roll from the fryer, the whole process comes together in about 45 minutes, making it a great option for an impromptu appetizer.
• A Truly Flexible Recipe: You can easily adapt the filling. Add 150g of minced pork or finely chopped prawns, sautéing it before the vegetables. For a different flavour profile, try adding a tablespoon of oyster sauce or finely minced ginger. It’s a great base, much like my Stuffed Peppers With Rice Recipe Dinner.
• Ideal for Entertaining: These are wonderful for serving at parties or family get-togethers. They can be prepared in advance and fried just before guests arrive, filling your home with an incredible aroma. They’re always the first thing to disappear from the table.
• Family Tested and Approved: My family absolutely adores these. My youngest, who is usually suspicious of mushrooms, happily eats them in these rolls without a second thought. They always get a thumbs-up.

Spring Rolls

⏱️ 45 min prep  •  🍳 30 min cook  •  👥 5 servings

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Ingredients You’ll Need

The ingredients for these vegetable rolls are fairly common and can be found in most large supermarkets. For the spring roll wrappers, I highly recommend seeking out the frozen kind from an Asian grocery shop. I find the ‘TYJ’ brand particularly good as the wrappers are thin yet strong and separate easily without tearing.

• 2 tbsp vegetable or sunflower oil
• 2 cloves garlic, finely minced
• 100g shiitake mushrooms, finely sliced
• 2 medium carrots (about 150g), julienned or coarsely grated
• 150g beansprouts, washed and dried thoroughly
• 100g white cabbage, very finely shredded
• 50g dried glass noodles (mung bean vermicelli)
• 2 tbsp light soy sauce
• 1 tbsp toasted sesame oil
• 1/2 tsp white pepper
• 1/2 tsp sugar
• 20-22 spring roll wrappers (approx. 20cm x 20cm square), thawed
• 1 litre vegetable oil, for frying
• For the Sealing Slurry:
• 1 tbsp cornflour
• 2 tbsp cold water

Ashley’s Tip: Ensure your beansprouts and cabbage are as dry as possible. After washing, I like to spin them in a salad spinner and then pat them with a clean tea towel. Excess moisture in the filling is the number one enemy of a crispy spring roll.

How to Make Spring Rolls

The process can be broken down into three main stages: making the filling, wrapping the rolls, and frying them to perfection. The most important part is to allow the filling to cool completely before you start wrapping.

1. Prepare the Glass Noodles: Place the dried glass noodles in a heatproof bowl and cover with boiling water. Let them soak for 5-7 minutes, or until softened and pliable. Drain them thoroughly and, using kitchen scissors, snip them into shorter, more manageable lengths (about 5cm). Set aside.
2. Sauté the Aromatics and Vegetables: Heat 2 tablespoons of vegetable oil in a large wok or frying pan over a medium-high heat. Add the minced garlic and sliced shiitake mushrooms and stir-fry for 2-3 minutes until the mushrooms have softened and are lightly browned.
3. Cook the Filling: Add the julienned carrots and shredded cabbage to the wok. Continue to stir-fry for another 3-4 minutes until the vegetables have softened but still retain a slight bite. You don’t want them to become mushy.
4. Combine and Season: Add the drained beansprouts and the chopped glass noodles to the wok. Pour in the soy sauce, sesame oil, white pepper, and sugar. Toss everything together for 1-2 minutes until well combined and the liquid has mostly evaporated.
5. Cool the Filling: This is a crucial step! Transfer the filling to a large, shallow dish and spread it out in an even layer. This helps it cool down quickly. Let it cool to room temperature for at least 20 minutes. Wrapping with warm filling will create steam and make the wrappers soggy.
6. Wrap the Spring Rolls: Mix the cornflour and cold water in a small bowl to create a slurry. Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond). Place about 2 heaped tablespoons of the cooled filling in a log shape near the bottom corner. Fold the bottom corner up and over the filling, tucking it in tightly. Fold in the left and right corners towards the centre, like an envelope. Then, roll it forward tightly towards the top corner. Brush a little cornflour slurry on the final corner to seal it shut. Repeat with the remaining wrappers and filling. I find that keeping the wrapped rolls covered with a damp cloth prevents them from drying out as I work.
7. Fry the Rolls: Heat 1 litre of vegetable oil in a deep pan or wok to 180°C (350°F). If you don’t have a thermometer, a small piece of wrapper should sizzle immediately and turn golden in about 30 seconds. Carefully slide 3-4 rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are a deep golden brown and beautifully crisp.
8. Drain and Serve: Remove the cooked spring rolls with a slotted spoon and let them drain on a wire rack. Draining on paper towels can trap steam and soften the crust. Serve hot with your favourite dipping sauce, like a sweet chilli sauce or a simple soy-vinegar dip.

Tips From My Kitchen

• Temperature Control is Key: For truly crispy spring rolls, maintaining the oil temperature at around 180°C is vital. If the oil is too cool, the rolls will absorb a lot of grease and become heavy. If it’s too hot, the wrapper will burn before the filling is heated through. Fry in small batches to keep the temperature stable.
• The Secret Step for Extra Crispiness: For an unbeatable, shatteringly crisp wrapper, try double-frying. First, fry the rolls at a lower temperature, around 160°C, for about 4-5 minutes until they are pale and cooked but not browned. Remove and drain. Just before serving, increase the oil temperature to 190°C and fry them again for 1-2 minutes until deep golden brown. I learned that this technique, often used in professional kitchens, drives out any remaining moisture from the wrapper for maximum crunch.
• Make-Ahead Method: You can assemble the spring rolls up to a day in advance. Place the uncooked, wrapped rolls in a single layer on a baking tray lined with parchment paper, making sure they don’t touch. Cover tightly with cling film and refrigerate. You can also freeze them for up to 3 months. Freeze them on the tray first, then transfer to a freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time.
• Storage and Reheating: Leftover spring rolls can be stored in an airtight container in the fridge for up to 2 days. They will lose their crispness, but you can revive them beautifully. The best way to reheat is in an oven or air fryer at 190°C (170°C fan) for 5-8 minutes until hot and crispy again. Avoid the microwave at all costs!

Common Mistakes to Avoid

• Overcrowding the Pan: It’s tempting to fry as many rolls as possible at once, but this is a mistake. Adding too many rolls at a time causes the oil’s temperature to drop significantly. This results in pale, greasy spring rolls instead of crisp, golden ones. Always fry in small batches of 3-4 for the best results.
• Using Wet Filling: As mentioned, moisture is the enemy of crispiness. Ensure all your vegetables are thoroughly dry and that you let the cooked filling cool completely. Any trapped steam will turn the inside of your wrapper to mush before it even hits the oil.
• Wrapping Too Loosely: A tightly wrapped spring roll is a successful one. If your roll is loose, oil can seep inside during frying, making the filling greasy and potentially causing the roll to fall apart. Take your time to tuck and roll snugly.

What to Serve With Spring Rolls

These crispy vegetable rolls are a fantastic Asian appetizer on their own, but they also pair beautifully with other dishes. For a simple and classic combination, serve them with a quality sweet chilli sauce for dipping. You could also try a light dipping sauce made from soy sauce, rice vinegar, and a little grated ginger.

• Dipping Sauces: Beyond sweet chilli, a Vietnamese Nuoc Cham or a creamy peanut sauce works wonderfully. For something different, my Authentic Tzatziki Sauce Recipe Dip provides a surprisingly refreshing contrast.
• Complementary Dishes: Serve them as a starter for a larger Asian-inspired meal, like a Pad Thai, a fragrant curry, or with a simple bowl of egg-fried rice.
• Drink Pairing: A crisp, cold lager like a Tsingtao or Asahi complements the fried crispness perfectly. For a non-alcoholic option, a sparkling iced green tea is wonderfully refreshing.

Frequently Asked Questions

Spring Rolls

Classic crispy, golden-fried spring rolls packed with a savory filling of shiitake mushrooms, mixed vegetables, and glass noodles. An irresistible appetizer for any occasion.

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 5 servings

Course: Appetizer

Cuisine: Asian

Calories: 450

Ingredients Method Notes

Ingredients

  

• 2 tbsp vegetable or sunflower oil
• 2 cloves garlic finely minced
• 100 g shiitake mushrooms finely sliced
• 2 medium carrots about 150g, julienned or coarsely grated
• 150 g beansprouts washed and dried thoroughly
• 100 g white cabbage very finely shredded
• 50 g dried glass noodles mung bean vermicelli
• 2 tbsp light soy sauce
• 1 tbsp toasted sesame oil
• 1/2 tsp white pepper
• 1/2 tsp sugar
• 20-22 spring roll wrappers approx. 20cm x 20cm square, thawed
• 1 litre vegetable oil for frying

For the Sealing Slurry

• 1 tbsp cornflour
• 2 tbsp cold water

Method

 

1. Prepare the Glass Noodles: Place the dried glass noodles in a heatproof bowl and cover with boiling water. Let them soak for 5-7 minutes, or until softened and pliable. Drain them thoroughly and, using kitchen scissors, snip them into shorter, more manageable lengths (about 5cm). Set aside.
2. Sauté the Aromatics and Vegetables: Heat 2 tablespoons of vegetable oil in a large wok or frying pan over a medium-high heat. Add the minced garlic and sliced shiitake mushrooms and stir-fry for 2-3 minutes until the mushrooms have softened and are lightly browned.
3. Cook the Filling: Add the julienned carrots and shredded cabbage to the wok. Continue to stir-fry for another 3-4 minutes until the vegetables have softened but still retain a slight bite. You don't want them to become mushy.
4. Combine and Season: Add the drained beansprouts and the chopped glass noodles to the wok. Pour in the soy sauce, sesame oil, white pepper, and sugar. Toss everything together for 1-2 minutes until well combined and the liquid has mostly evaporated.
5. Cool the Filling: This is a crucial step! Transfer the filling to a large, shallow dish and spread it out in an even layer. This helps it cool down quickly. Let it cool to room temperature for at least 20 minutes. Wrapping with warm filling will create steam and make the wrappers soggy.
6. Wrap the Spring Rolls: Mix the cornflour and cold water in a small bowl to create a slurry. Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond). Place about 2 heaped tablespoons of the cooled filling in a log shape near the bottom corner. Fold the bottom corner up and over the filling, tucking it in tightly. Fold in the left and right corners towards the centre, like an envelope. Then, roll it forward tightly towards the top corner. Brush a little cornflour slurry on the final corner to seal it shut. Repeat with the remaining wrappers and filling. I find that keeping the wrapped rolls covered with a damp cloth prevents them from drying out as I work.
7. Fry the Rolls: Heat 1 litre of vegetable oil in a deep pan or wok to 180°C (350°F). If you don't have a thermometer, a small piece of wrapper should sizzle immediately and turn golden in about 30 seconds. Carefully slide 3-4 rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are a deep golden brown and beautifully crisp.
8. Drain and Serve: Remove the cooked spring rolls with a slotted spoon and let them drain on a wire rack. Draining on paper towels can trap steam and soften the crust. Serve hot with your favourite dipping sauce, like a sweet chilli sauce or a simple soy-vinegar dip.

Notes

Serve hot with sweet chilli sauce. To prevent the wrappers from drying out as you work, keep the finished, uncooked rolls covered with a slightly damp cloth.

I really hope you give this crispy spring roll recipe a try. There’s a real sense of achievement in making this popular appetizer from scratch and seeing them disappear from the plate in minutes. It’s a recipe that always gets a positive reaction, and once you master the simple fold-and-roll technique, you’ll be making them all the time. Let me know how you get on in the comments below – I’d love to hear about it!
– Ashley Rivera