Homemade Spring Rolls: Perfectly Crispy

Total time: 30 min/ 5 min fry
Difficulty: Low
Serves: 4 people
By Cookist

Look no further for restaurant-quality spring rolls that are unbelievably easy to make, delicious, and healthy.  These Homemade Spring Rolls make the perfect appetizer—they are crispy and flavorful. Filled with stir-fried cabbage, carrots, and onion and fried in hot oil until crispy, they not only make a great appetizer but are also suitable for a light lunch or snack. If you’ve had your share of oily, soggy spring rolls, then you’ve come to the right place. These homemade spring rolls are perfectly crispy and pack a punch of flavor. Enjoy them anytime!

What are The 2 Types of Spring Rolls?

These crispy spring rolls are often confused with egg rolls. There are two types of spring rolls. In Chinese cuisine, you will find this crispy spring roll. Usually stuffed with a sweet or savory filling, then fried in hot oil until crispy. Fresh spring rolls are popular in Southeast Asian cuisine and are made by filling rice paper sheets with raw vegetables.

Spring rolls date back to the Eastern Jin Dynasty (265-420 AD), and were originally enjoyed as a seasonal food consumed during spring. The idea started as a pancake filled with the new season’s spring vegetables, which was welcomed after eating so many preserved foods during the winter months!


  • Slice the vegetables as thinly as possible. This will prevent all the veggies from spilling out during cooking. To make sure the cabbage is evenly shredded, you can use a mandoline to get them into thin slices.
  • Make sure your filling is dry and cooled completely before filling your wrappers. If it’s too wet or warm, the wrapper with become too soggy.
  • When rolling up the spring roll, remove the air as much as you can. Too much air in the spring roll will cause it to burst while frying, causing your filling to leak out.
  • For non-vegetarian variations, you can add cooked shrimp or chicken to the vegetable filling. To make the vegetarian version more ‘meaty’, add cooked mushrooms.
  • You can also cook these in the Airfryer! Spray the air fryer basket with non-stick spray. Place the spring rolls in the basket and spray again with non-stick spray. Cook in your air fryer for 5 minutes, turn over, and cook another 5 minutes until golden brown.

How To Make Homemade Spring Rolls

Heat the oil in a pan over medium heat. Add the onion and fry for a minute or so.

How to Store Spring Rolls

The Spring Rolls are best served while crispy. But leftovers can be stored in the fridge for up to 3 days. Reheat in the oven or Airfryer to make them crispy again.

If you want to make the spring rolls ahead of time, you must cover them with plastic wrap or a kitchen towel to prevent them from drying out, as they will quickly dry out if left open.


spring roll sheets (21.5 x 21.5 cm)
cabbage, thinly sliced
carrots, thinly sliced
onion, thinly sliced
Rice wine
30ml (1 oz)
salt to taste
1 egg white
oil ( for frying)
spicy Thai sauce( for serving)

How To Make Homemade Spring Rolls

Heat the oil in a pan over medium heat. Add the onion and fry for a minute or so.

Add the carrots and cabbage and stir. Season with salt and pepper.

Pour in rice wine, then fry for 4-5 minutes, while stirring occasionally.

Transfer the vegetables to a colander and drain.

Arrange one spring roll sheet at a time on the working surface with a corner facing you and add a handful of filling on the lower half.

Fold the bottom corner up and roll to cover the filling, then fold the corners on the sides towards the center.

Roll up the roll from bottom to top and seal the pastry by moistening the edges with a little egg white.

Continue with the remaining rolls.

Heat oil in a pan until it reaches 180°C/360°F. Lower the heat slightly and fry a few rolls at a time, turning them on both sides, for approximately 3-4 minutes.

Drain on paper towels.

Serve with spicy Thai sauce and enjoy.

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