Spring rolls have always been a favorite of mine, especially when I’m craving something crispy and flavorful without being too heavy.

They’re perfect for a light lunch, a party appetizer, or even a fun addition to a weeknight dinner.

What I love most is how you can customize the filling to your liking!

Recipe Overview: Chinese Spring Rolls

These aren’t your average, deep-fried-only spring rolls. These are lighter, packed with fresh veggies, and you have the option to bake them.

They feature a delicate, crispy wrapper filled with a savory mixture of vegetables.

You’ll get a satisfying crunch with every bite, and the filling is surprisingly hearty.

These are fantastic served with a simple dipping sauce, like soy sauce mixed with a touch of rice vinegar, or even a sweet chili sauce if you like a little kick.

They also make a wonderful addition to a larger Asian-inspired meal. Think alongside some stir-fried noodles or a flavorful rice dish.

Detailed Ingredients for the Spring Rolls

Here’s what you’ll need to make these delicious rolls:

Spring Roll Wrappers: About 20 wrappers. You can usually find these in the refrigerated section of your Asian grocery store, near the tofu and noodles. Make sure they’re specifically labeled “spring roll wrappers,” not wonton wrappers.
Cabbage: 1 small head, finely shredded. I like using green cabbage, but Napa cabbage works great too.
Carrots: 2 medium, julienned or shredded. This adds a nice sweetness and color.
Celery: 2 stalks, thinly sliced. For that satisfying crunch.
Mushrooms: 8 oz, sliced. Shiitake mushrooms give a wonderful umami flavor, but cremini or white button mushrooms are fine too.
Bean Sprouts: 1 cup. Fresh is best!
Green Onions: 4, thinly sliced. Both the white and green parts.
Garlic: 2 cloves, minced. A must-have for flavor.
Ginger: 1 tablespoon, minced. Fresh ginger is so much better than powdered.
Soy Sauce: 2 tablespoons. Use low-sodium if you prefer.
Sesame Oil: 1 teaspoon. This adds a nutty aroma and flavor.
Cornstarch: 1 tablespoon. This is mixed with water to create a “slurry” that helps seal the spring rolls.
Water: 2 tablespoons. For the cornstarch slurry.
Vegetable Oil: For cooking the filling and for brushing the rolls if baking.
Optional Dipping Sauce: Soy sauce, rice vinegar, sweet chili sauce.

If you can’t find fresh bean sprouts, you can substitute with more shredded cabbage.

If you’re not a fan of mushrooms, you can leave them out or replace them with another vegetable you enjoy, like shredded zucchini.

Step-by-Step Instructions: Making the Perfect Spring Rolls

Prepare the Filling: Heat a large skillet or wok over medium-high heat. Add a tablespoon of vegetable oil.
Once the oil is hot, add the garlic and ginger. Stir-fry for about 30 seconds, until fragrant (be careful not to burn them!).
Add the cabbage, carrots, and celery to the skillet. Stir-fry for 3-4 minutes, until the vegetables start to soften but are still slightly crisp.
Add the mushrooms and bean sprouts. Continue to stir-fry for another 2-3 minutes.
Pour in the soy sauce and sesame oil. Stir everything together until well combined. Remove the skillet from the heat and let the filling cool slightly. This is important because a hot filling can make the wrappers tear.
Make the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth. This will act like glue to seal your spring rolls.
Assemble the Spring Rolls: Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond).
Place about 2-3 tablespoons of the cooled filling in the center of the wrapper, towards the bottom corner. Don’t overfill, or it will be hard to roll.
Fold the bottom corner up and over the filling. Tuck it in tightly.
Fold in the left and right sides of the wrapper towards the center, like you’re making an envelope.
Brush the top corner of the wrapper with the cornstarch slurry.
Continue rolling the spring roll upwards, tightly, until it’s completely sealed. The cornstarch slurry will help it stick.
Cooking the Spring Rolls:
You have two options: Pan-Frying or Baking.
- Pan-Frying: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (a drop of water should sizzle), carefully place the spring rolls in the skillet, seam-side down. Fry for 2-3 minutes per side, until golden brown and crispy. Don’t overcrowd the pan; work in batches if needed.
- Baking: Preheat your oven to 400°F (200°C). Place the spring rolls on a baking sheet lined with parchment paper. Brush them lightly with vegetable oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Serve: Once cooked, place the spring rolls on a plate lined with paper towels to drain any excess oil (if pan-fried). Serve immediately with your favorite dipping sauce.

Variations & Tips for Amazing Spring Rolls

Add Protein: Feel free to add cooked, shredded chicken, or shrimp to the filling. Just make sure it’s cooked before adding it to the vegetables.
Spice it Up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the filling for a little heat.
Make-Ahead: You can assemble the spring rolls ahead of time and store them in the refrigerator, covered, for up to 24 hours before cooking.
Storage: Leftover cooked spring rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, it’s best to bake them in a 350°F (175°C) oven for about 10-15 minutes, or until heated through and crispy again. You can also reheat them in a pan with a little bit of oil. Microwaving will make them soggy.
Serving Suggestions: Serve these fresh homemade spring rolls with a delicious peanut sauce, or a basic mix of hoisin sauce and sriracha.

Key Details

Prep time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes
Servings: 20 spring rolls
Equipment you’ll need: Large skillet or wok, cutting board, knife, small bowl, baking sheet (if baking)

Chinese Spring Rolls

Light and crispy Chinese Spring Rolls packed with fresh veggies, perfect as a light lunch, appetizer, or side dish. These spring rolls feature a savory vegetable filling wrapped in delicate wrappers and can be pan-fried or baked for a healthier option.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Total Time 55

Course Appetizer, Dinner, Lunch

Cuisine Chinese

Servings 4 servings

Calories 600 kcal

Ingredients

20 spring roll wrappers
1 small head cabbage finely shredded
2 medium carrots julienned or shredded
2 stalks celery thinly sliced
8 oz mushrooms sliced
1 cup bean sprouts
4 green onions thinly sliced
2 cloves garlic minced
1 tablespoon ginger minced
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
Vegetable oil for cooking
Optional dipping sauce: soy sauce rice vinegar, sweet chili sauce

Instructions

Heat a large skillet or wok over medium-high heat. Add a tablespoon of vegetable oil.
Once the oil is hot, add the garlic and ginger. Stir-fry for about 30 seconds, until fragrant.
Add the cabbage, carrots, and celery to the skillet. Stir-fry for 3-4 minutes, until vegetables start to soften.
Add the mushrooms and bean sprouts. Continue to stir-fry for another 2-3 minutes.
Pour in the soy sauce and sesame oil. Stir to combine. Remove from heat and let cool slightly.
In a small bowl, whisk together cornstarch and water until smooth to make slurry.
Lay a spring roll wrapper on a dry surface, corner pointing towards you.
Place 2-3 tablespoons of cooled filling in the center.
Fold bottom corner over filling and tuck in.
Fold in left and right sides towards the center.
Brush the top corner of the wrapper with cornstarch slurry.
Roll upwards tightly to seal.
For pan-frying: Heat 1/4 inch vegetable oil, fry spring rolls 2-3 minutes per side until golden. For baking: Preheat oven to 400°F (200°C), brush spring rolls with oil, bake 20-25 minutes, flipping halfway.
Serve immediately with dipping sauce.