Crispy on the outside, packed with flavor on the inside—spring rolls are a snack that never gets old.

Whether they’re fried until golden or enjoyed fresh with a light dipping sauce, they always bring a satisfying crunch with every bite.

They’re easy to make, fun to eat, and can be filled with just about anything you like.

From juicy shrimp to tender beef or even just fresh veggies, they’re a great way to mix flavors and textures in the simplest way.

Making spring rolls at home is easier than most people think. The filling comes together quickly, the wrappers are simple to work with, and in just a short time, you have a plate full of crispy, golden rolls ready to enjoy.

They’re perfect for family gatherings, a quick snack, or even as part of a bigger meal.

You don’t need fancy ingredients or complicated steps—just a few basic things and a little time in the kitchen. Let’s make them from scratch and enjoy every crunchy, flavorful bite!

Spring Rolls Recipe

Ingredients

• 10 to 12 pieces shrimps, cooked and chopped
• ½ cup ground beef or sausage
• 2 cups rice noodles, cooked
• 1 cup mushrooms, finely chopped
• As needed salt
• To taste black pepper
• 1 cube Maggi seasoning
• 12 to 15 spring roll wrappers
• As needed vegetable oil for frying

To prepare rice noodles: Pour hot water over them and let sit for 5-6 minutes. Drain and set aside.

Instructions

1. Chop the mushrooms into small pieces, soak them in hot water for a few minutes, then drain and set aside.
2. Dice the cooked prawns into smaller pieces and keep them ready.
3. Heat a little oil in a pan over medium heat. Add the ground beef and cook until browned, stirring occasionally.
4. Drain any excess liquid from the mushrooms and mix them into the beef. Stir well.
5. Add the chopped prawns and stir to combine everything evenly.
6. Toss in the cooked rice noodles, breaking them up gently if needed.
7. Sprinkle in the Maggi cube, followed by salt and pepper to taste. Stir everything well so the flavors are evenly distributed.
8. Turn off the heat and allow the mixture to cool completely before filling the wrappers. Using hot filling can cause the wrappers to break.
9. Place a spring roll wrapper on a flat surface. Spoon some filling onto one side, fold in the edges, and roll tightly.
10. Seal the edge by brushing a little egg white or a cornstarch-water mixture.
11. Heat oil in a pan and fry the spring rolls until they turn golden and crisp. Alternatively, bake at 375°F (190°C) for about 20 minutes, flipping halfway through.
12. Enjoy your crispy, delicious spring rolls with your favorite dipping sauce!

Useful Tips For Making Spring Rolls

A few key techniques can make a big difference when preparing spring rolls. Follow these tips to get them just right:

• Choose the right wrappers: Thin wrappers fry up crispier, while thicker ones absorb more oil. If using rice paper, don’t soak it for too long or it will tear easily.
• Let the filling cool: Hot filling makes the wrapper soggy and harder to roll. Always let it cool before assembling.
• Keep the wrappers covered: Spring roll wrappers dry out fast. Cover them with a damp towel while working to keep them soft and easy to handle.
• Roll tightly but not too tight: A loose roll falls apart, but if it’s too tight, the wrapper may burst during frying. Roll firmly while leaving a little space for expansion.
• Use the right oil for frying: A neutral oil with a high smoke point, like vegetable or peanut oil, is best. Avoid olive oil, as it burns quickly.
• Test the oil temperature: If the oil is too cold, spring rolls absorb oil and turn greasy. If it’s too hot, they burn on the outside while staying raw inside. The ideal frying temperature is around 350°F (175°C). Drop a small piece of wrapper in—if it sizzles immediately and rises, the oil is ready.
• Don’t overcrowd the pan: Fry in small batches to maintain the right oil temperature and ensure even cooking. Overcrowding lowers the temperature and makes the rolls oily instead of crispy.
• Drain well after frying: Place the fried rolls on a wire rack instead of paper towels. This keeps them crisp, as paper towels can make the bottoms soggy.
• Double frying for extra crispiness: Fry them once until lightly golden, let them rest for a few minutes, then fry again for a deep golden crunch.
• For a healthier option, bake or air fry: Brush the rolls lightly with oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway. For an air fryer, cook at 375°F (190°C) for 10-12 minutes.

Filling Ideas For Spring Rolls

Spring rolls can be made with various fillings while keeping them tasty and balanced. Here are some delicious options:

• Chicken and vegetable mix: Shredded chicken with carrots, cabbage, and bell peppers adds a great combination of texture and flavor.
• Beef and mushroom: Cooked minced beef with mushrooms gives a rich, meaty taste.
• Shrimp and vermicelli: Chopped shrimp mixed with rice noodles and crunchy vegetables makes a light but satisfying filling.
• Vegetable-packed rolls: A mix of carrots, cabbage, bean sprouts, bell peppers, and mushrooms for a fresh and crunchy bite.
• Egg and onion rolls: Scrambled eggs with green onions, seasoned lightly with soy sauce, create a simple but tasty filling.
• Tofu and veggie combination: Crumbled tofu with shredded vegetables for a lighter option.
• Cheese-filled rolls: Adding a little cheese inside before frying gives a creamy texture when bitten into.

What To Serve With Spring Rolls?

Spring rolls taste even better when paired with the right dishes. Here are some good options:

• Egg fried rice
• Garlic noodles
• Hot and sour soup
• Clear chicken broth soup
• Spicy peanut dipping sauce
• Chili garlic sauce
• Stir-fried vegetables
• Cucumber salad

How To Store Spring Rolls Properly?

Keeping spring rolls fresh depends on storing them the right way. Follow these methods for best results:

• Uncooked spring rolls: Arrange them in a single layer on a tray lined with parchment paper, then freeze for about an hour. Once firm, transfer them to an airtight container or freezer bag. They stay fresh for up to a month. Do not thaw before frying—fry straight from frozen to keep them crisp.
• Cooked spring rolls: Let them cool completely before storing in an airtight container in the fridge. They stay fresh for up to three days.
• Reheating methods:
  • Oven: Bake at 375°F (190°C) for 10-15 minutes until crispy.
  • Air fryer: Reheat at 375°F (190°C) for 4-6 minutes.
  • Avoid microwaving: This makes them soft and chewy instead of crispy.

Common Mistakes To Avoid When Making Spring Rolls

Even a simple recipe can go wrong if certain mistakes are made. Here are some common errors that can ruin your spring rolls:

• Overfilling the wrapper: Too much filling makes rolling difficult and can cause the wrapper to tear or burst during frying.
• Using wet or hot filling: Moisture makes the wrapper soggy, while hot filling weakens it. Always let the filling cool before rolling.
• Not sealing the edges properly: If the edges aren’t sealed well, the rolls can open while frying. Use egg white or a cornstarch-water paste to secure them.
• Frying at the wrong temperature: Oil that’s too hot burns the outside before the inside is cooked, while oil that’s too cold makes the rolls greasy. Keep the oil at a steady medium heat.
• Rolling too loosely or too tightly: A loose roll can fall apart in the oil, while a tight roll may burst. Roll firmly but leave a little space for expansion.
• Letting the wrappers dry out: Spring roll wrappers dry quickly, making them difficult to handle. Keep them covered with a damp cloth while working.

Why Do Spring Rolls Turn Soggy?

Nobody likes a soggy spring roll, but it happens for several reasons. Here’s what causes it and how to avoid it:

• Wet filling: Excess moisture from vegetables, meat, or sauces gets absorbed by the wrapper, making it soft. Drain all ingredients well before filling.
• Rolling too far in advance: If spring rolls sit too long before frying, the wrapper absorbs moisture. Fry them soon after rolling, or store them properly if making ahead.
• Low frying temperature: If the oil isn’t hot enough, the rolls take longer to cook, absorbing more oil and turning greasy instead of crispy. Keep the oil at around 350°F (175°C).
• Not draining properly: After frying, placing the rolls directly on paper towels can trap steam, making them soft. Let them cool on a wire rack instead.

How To Prevent Spring Rolls From Falling Apart?

A well-made spring roll should stay intact from rolling to frying to eating. Follow these tips to keep them from breaking:

• Use fresh wrappers: Dry or old wrappers crack easily. Store them properly and keep them covered while working.
• Moisten rice paper wrappers correctly: If using rice paper, don’t soak it too long—it should be soft but still firm enough to handle.
• Seal tightly: Apply a little egg white or cornstarch-water paste on the edges to keep the roll secure.
• Roll evenly: Start by tucking the sides in first, then roll firmly without squeezing too hard.
• Don’t overcrowd the pan: Too many rolls at once lower the oil temperature and cause uneven cooking, leading to breakage.
• Let them rest before frying: If the rolls are too wet or freshly rolled, give them a few minutes to dry slightly before frying.