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A stack of Chinese spring rolls on a round plate with veggies behind them

Spring Rolls

Whether you fry them, bake them or cook them in the Air Fryer, you'll be smitten with these authentic Chinese Spring Rolls. They're filled with pork, veggies, noodles and more for a hearty appetizer that beats takeout every time.

Course Appetizer
Cuisine Chinese
Keyword chinese spring rolls, egg rolls, how to make spring rolls
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings 27
Calories 91 kcal
Author Kelly

Ingredients

  • 27 spring roll or egg roll wrappers can be found in the freezer section of an Asian Grocery store or the Asian section in your supermarket
  • high heat cooking oil if frying I use Rice Bran Oil
  • your favorite chili dipping sauce for spring rolls
  • 0.6 lb extra lean ground pork
  • 1 large carrot grated
  • 1 yellow onion finely chopped
  • 1 pack bean thread noodles soaked in warm water, cut into 1 inch pieces
  • 2-1/2 tablespoons fish sauce
  • 1-1/2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 large egg beaten
  • 1/4-1/2 jicama grated - leave out or substitute with Chinese white radish if you can't find this)
  • 1 tablespoon cornstarch
  • 2 tablespoon warm water

Instructions

  1. In a small bowl, soak the bean thread noodles in warm water for 20 minutes. Drain and cut into 1/2 inch pieces.
  2. In a large bowl, combine all the ingredients for the ground pork filling along with the prepared noodles. Cover with plastic wrap and marinate in the fridge for at least 30 minutes.
  3. Separate the spring roll wrappers into single sheets as they are usually stuck together.
  4. In a small bowl, combine the corn starch and warm water together. Keep it close by where you will be wrapping the spring rolls.
  5. Place a piece of wrapper on a clean and flat surface. Brush the top corner of the wrapper with some corn starch slurry. Spoon about 1 tablespoon of the ground pork filling onto the middle of the bottom edge of the wrapper, being careful not to over fill the wrapper
  6. Lift the bottom corner up covering the filling. Then fold the left and right side towards the center. Continue folding up with a tight tuck-roll-tuck-roll motion. Finish up the roll, seal and place seam side down. Repeat until you have used up all your filling.
  7. Fill a dutch oven, pot or wok with high heat cooking oil. I used rice bran oil. Preheat the oil to 350°F (175°C). Gently slide in or lower the egg rolls, frying 4 to 6 at a time, rotating and turning carefully until golden brown about 11 minutes.

  8. Place cooked spring rolls on wire rack to drain and cool.
  9. Best served on the same day with your favorite dipping sauce.

Oven-Baked Version

  1. Preheat oven to 425°F. Line a large baking sheet with foil, then place a wire rack on top of it and grease it with cooking spray. (If you don't have a wire rack, you can bake the spring rolls directly on the lightly sprayed foil).

  2. Place the spring rolls on the rack and brush with a light coating of olive oil. Bake in the oven for 10 minutes, then flip the rolls over and bake for an additional 10 minutes or until the rolls are a crispy golden brown.
  3. Remove from oven and let rest for 5 minutes.

Air-Fried Version

  1. Preheat air fryer to 350°F.

  2. Brush the tops of the spring rolls with vegetable oil. Arrange spring rolls in a single layer into the basket of the air fryer. You will have to cook in batches. Cook for 4 minutes then flip over. Cook for an additional 4-5 minutes or until crispy. Repeat until all are cooked.

  3. Best served on the same day with your favorite dipping sauce.

Recipe Notes

  • To Make Ahead: Make filling the night before and store in an airtight container in the fridge. Separate spring roll wrappers into single sheets, wrap in a damp cloth and store in a zip-top bag the night before. Alternatively, pre-roll spring rolls and freeze in a single layer on a parchment-lined baking sheet. Once firm, freeze in a large zip-top bag for up to 3 months. Cook from frozen, adding a couple minutes to the cook time.
  • To Store & Reheat: It's best to enjoy spring rolls when they're fresh, but cooled leftovers can be stored in the fridge for 2-3 days if necessary. Keep them in an airtight container lined with a paper towel and separate layers with parchment paper or additional paper towels if stacking. Do not re-fry leftover spring rolls – either warm them up in a 350°F oven or a 325°F Air Fryer until warmed through.
Nutrition Facts
Spring Rolls
Amount Per Serving (1 spring roll (baked))
Calories 91 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 15mg5%
Sodium 214mg9%
Potassium 71mg2%
Carbohydrates 12g4%
Protein 3g6%
Vitamin A 390IU8%
Vitamin C 1.7mg2%
Calcium 14mg1%
Iron 0.8mg4%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.