Spring Roll Recipe: Crispy, Fresh, and Better Than Takeout

If spring rolls are your “just one more” takeout weakness, this is your sign to make them at home. You’ll get that shatteringly crisp wrapper, a fresh, veggie-packed filling, and total control over what goes inside (aka: extra herbs, please).

These are the classic crispy fried spring rolls—light, crunchy, and perfect with a sweet chili dip. Make a batch for dinner, snacks, or party apps, and don’t be surprised when everyone suddenly hangs out in your kitchen.

Why You’ll Love This

They’re crunchy on the outside, fresh and flavorful on the inside, and way less greasy than most takeout versions—plus the filling is flexible, so you can use what you have and still end up with spring rolls that taste like a win.

Ingredients

2 tablespoons neutral oil (avocado, canola, or vegetable), plus more for frying
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 pound ground pork or ground chicken (or crumbled firm tofu)
3 cups shredded cabbage (green or Napa)
1 cup shredded carrots
4 ounces mushrooms, finely chopped
2 green onions, thinly sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional, skip for vegetarian)
1 teaspoon toasted sesame oil
1/2 teaspoon sugar
1 tablespoon cornstarch + 2 tablespoons water (slurry)
12 to 16 spring roll wrappers (not rice paper)
1 egg, beaten (for sealing)
For serving: sweet chili sauce, soy-vinegar dip, or chili crisp

How to Make It

Make the filling base: Heat 2 tablespoons oil in a large skillet over medium-high heat. Add garlic and ginger and cook for 20–30 seconds, just until fragrant.
Cook the protein: Add ground pork/chicken (or tofu). Break it up and cook until no longer pink and lightly browned, about 4–5 minutes.
Veg it up: Add cabbage, carrots, and mushrooms. Stir-fry 3–4 minutes until the veggies soften and any liquid in the pan starts to cook off.
Season: Stir in soy sauce, oyster sauce (if using), sesame oil, and sugar. Taste and adjust—more soy for salt, a tiny pinch of sugar to balance.
Thicken and cool: Stir in the cornstarch slurry and cook 30–60 seconds until the filling looks glossy and holds together better. Spread on a plate or sheet pan to cool completely (warm filling = soggy wrappers).
Wrap: Set a wrapper in front of you like a diamond. Add 2–3 tablespoons filling near the bottom point. Fold the bottom up over the filling, fold in the sides, then roll tightly. Brush the top point with beaten egg and seal. Repeat.
Heat the oil: Pour 1 to 1 1/2 inches of oil into a heavy pot or deep skillet. Heat to 350°F (175°C). If you don’t have a thermometer, drop in a tiny wrapper scrap—if it bubbles steadily and rises, you’re good.
Fry: Fry 3–5 spring rolls at a time (don’t crowd). Cook 3–5 minutes, turning occasionally, until deep golden and crisp.
Drain and serve: Transfer to a rack or paper towels. Let them cool for 2 minutes (they crisp up even more), then serve with sweet chili sauce or your favorite dip.

Tips for the Best Results

Use spring roll wrappers, not rice paper. Rice paper is for fresh Vietnamese-style rolls, not crunchy fried ones.
Cool the filling completely before wrapping so steam doesn’t soften the wrappers.
Chop everything small and even. Big chunks make rolls lumpy and harder to seal.
Don’t overfill—2 to 3 tablespoons is the sweet spot for a tight roll that won’t burst.
Roll snug, like you mean it. Air pockets can cause splitting and extra oil absorption.
Fry at 350°F for the best crunch. Too cool = greasy; too hot = browned outside, undercooked wrapper layers.
Drain on a rack if possible so the bottoms don’t steam and go soft.

Variations

Vegetarian: Use tofu or extra mushrooms, skip oyster sauce, and add 1 tablespoon hoisin for depth.
Shrimp spring rolls: Replace ground meat with chopped shrimp; cook just until pink before adding veggies.
Extra fresh: Add a handful of chopped cilantro or mint to the cooled filling.
Spicy: Stir 1–2 teaspoons sriracha or chili garlic sauce into the filling.
Air fryer option: Brush or spray rolls with oil and air fry at 390°F for 10–14 minutes, flipping halfway, until crisp and golden.
Sweet-and-salty dip: Mix sweet chili sauce with a squeeze of lime and a pinch of toasted sesame seeds.

Storage & Reheating

Store cooked spring rolls in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven or air fryer for 6–10 minutes until hot and crisp (microwaving makes them soft). For longer storage, freeze uncooked wrapped rolls in a single layer, then bag them; fry from frozen, adding 1–2 minutes to the cook time.

FAQ

What’s the difference between spring roll wrappers and egg roll wrappers?

Spring roll wrappers are thinner and fry up lighter and crispier, with those delicate flaky layers. Egg roll wrappers are thicker and more bready-chewy. For this “crispy, fresh, better than takeout” vibe, spring roll wrappers are the move.

Why are my spring rolls soggy?

The biggest culprit is steam: either the filling was still warm or the rolls were drained on a flat plate where the bottoms steamed. Cool the filling fully, fry at 350°F, and drain on a rack so air can circulate.

How do I keep spring rolls from bursting while frying?

Don’t overfill, roll tightly to remove air pockets, and seal well with egg wash. Also keep the oil at a steady temp—oil that’s too hot can blister the wrapper fast and cause tears before the roll sets.

Can I make these ahead for a party?

Yes. You can prep the filling up to 2 days ahead and keep it chilled, then wrap the day of. Or fully wrap and refrigerate (covered with a slightly damp paper towel and plastic wrap) for up to 6 hours before frying.

What dipping sauce is most “takeout-style”?

Sweet chili sauce is the easiest classic. If you want extra takeout energy, do a quick dip with 2 tablespoons soy sauce + 1 tablespoon rice vinegar + 1 teaspoon sugar + a few chili flakes, or add chili crisp for heat and crunch.