Spring Rolls (春卷) are the ultimate Chinese snack — a golden, shatteringly crisp wrapper encasing a savory filling of shredded pork, cabbage, carrots, and glass noodles. They are named after the Spring Festival, when they are traditionally eaten to symbolize wealth and fresh beginnings, and served with sweet chili dipping sauce they vanish from the plate faster than almost anything else.
In China, spring rolls vary enormously by region. Cantonese versions tend to be slender and filled with shredded pork and cabbage; Shanghai’s are plumper and often include shepherd’s purse or bok choy; and the spring rolls found in Fujian and Taiwan are sometimes sweet, filled with red bean paste. The one constant is the wrapper: a thin, elastic wheat-flour skin that blisters into hundreds of delicate bubbles when it hits hot oil. That blistering — not just browning — is what separates a great spring roll from a merely fried one.
This recipe comes from a Shanghai home cook who taught me the two most important rules: squeeze every last drop of water from the filling vegetables (or the rolls will burst during frying), and seal the edges with a cornstarch paste for a completely tight seal.
What Makes a Great Spring Roll
- A dry filling. Moisture is the enemy — wet cabbage turns to steam inside the wrapper and blows the roll open
- A tight, even roll. Air pockets expand in the oil; roll firmly with no gaps and no loose ends
- A double fry. The first fry cooks the wrapper through, the second blisters it into a glassy, bubbled crust
- Filling cooked before wrapping. Everything inside is already cooked, so the wrapper only has to crisp — never soak
Ingredients and Where to Find Them
- Spring roll wrappers — large spring roll wrappers, fully thawed; keep them covered while you work so they don’t dry out
- Glass noodles — mung bean vermicelli, soaked and cut short
- Sweet chili sauce — sweet chili sauce for dipping, or mix your own with rice vinegar and sugar
Everything else — cabbage, carrot, ground pork, garlic, soy sauce, cornstarch — comes from any supermarket. There is no need to hunt for specialty items to make excellent spring rolls.
How to Make the Filling
- Julienne 200g (7 oz) cabbage and 1 carrot, then toss with 1 teaspoon salt and rest 10 minutes
- Squeeze the vegetables in a clean towel until they release no more liquid — this is the single most important step
- Soak 50g (1.8 oz) glass noodles in warm water for 10 minutes, then cut into short lengths
- Stir-fry 200g (7 oz) ground pork with 3 minced garlic cloves and 1 tablespoon soy sauce until just cooked
- Combine the pork, vegetables, and noodles; season with a pinch of sugar and white pepper, then cool completely before wrapping
Wrapping, Step by Step
- Lay one wrapper on a clean surface with a corner pointing toward you
- Place about 2 tablespoons of filling in a log shape across the lower third, leaving a 2cm border on each side
- Fold the bottom corner up over the filling and tuck it tight, pressing out any air
- Fold the two side corners inward, then roll firmly to the top, keeping the roll taut
- Brush the final corner with cornstarch paste (1 teaspoon cornstarch mixed with 1 tablespoon water) and press to seal
- Rest the finished rolls seam-side down on a tray, covered, while you heat the oil
Frying: The Double-Fry Method
- Heat oil to 170°C (340°F) — a wrapper edge should bubble steadily, not violently
- Fry the rolls in small batches for about 3 minutes until pale golden, turning gently
- Remove and drain; let them rest 5 minutes while you fry the rest
- Raise the oil to 190°C (375°F) and return the rolls for 1 minute until deeply golden and blistered
- Drain on a rack — not paper towels, which steam the underside — and serve immediately with sweet chili sauce
Make Ahead and Freezing
Uncooked spring rolls freeze beautifully, and this is the best way to serve a crowd. Freeze them on a tray until solid, then transfer to a bag. Fry straight from frozen at 170°C (340°F) for 5 minutes, then finish at 190°C (375°F) for 1 minute — the extra time is what the frozen filling needs.
Frequently Asked Questions
Why did my spring rolls burst?
Too much moisture in the filling, or the wrapper was not sealed tightly. Squeeze the cabbage dry thoroughly, cool the filling completely before wrapping, and seal every edge with cornstarch paste.
Can I bake instead of fry?
Yes — brush with oil and bake at 200°C (400°F) for 15–18 minutes, turning once. They will not be as crispy but still delicious. An air fryer at 200°C for 10–12 minutes gets closer to the fried texture.
What is the difference between spring rolls and egg rolls?
Spring rolls use thin wheat-flour wrappers and are typically slim and delicately crisp. Egg rolls — a Chinese-American invention — use thicker wrappers made with egg, are larger and chewier, and usually contain more meat. Both are fried, but they are different traditions.
Can I make these vegetarian?
Yes, and they are excellent. Replace the pork with finely chopped shiitake mushrooms and 1 tablespoon of soy sauce, or use shredded smoked tofu. The cabbage, carrot, and glass noodles carry the filling on their own.
More Chinese Snacks to Try
Love crisp, hand-held Chinese food? Try my Potstickers 锅贴, the crispy Ham Sui Gok 咸水角, or the classic Scallion Pancake 葱油饼.
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