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Best Spring Roll Recipes

Best Spring Roll Recipes

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Top Rated Spring Roll Recipes

This Filipino dessert combines bananas rolled in sugar and then deep fries them for the ultimate sweet treat.


Fresh Spring Rolls with Peanut Sauce

My now-husband asked me out for spring rolls and beer for our first date. I vividly remember walking into the nearby Thai restaurant to meet him. Our waitress had to come back three times to get our order, since we could not be bothered to look at the menu.

We were too busy connecting over our love for our dogs (we each have one), coming from families of three kids (I’m the oldest he’s the youngest), our shared love of food and travel, a million other little things…

He finally ordered us a double batch of his favorite spring rolls. I was too nervous and full from a day of recipe testing to eat much. The waitress kicked us out because the restaurant was closing. I came home and danced around in the living room with Cookie. He asked me out again.

A couple of months later, I confessed that I didn’t share his level of appreciation for those spring rolls. “Too much noodles, not enough veggies. The carrots taste like chlorine. The peanut sauce could be more bold.” He dared me to come up with something better, and I finally have.

These are the fresh, veggie-packed spring rolls I want to order at Thai and Vietnamese restaurants. I can’t say they’re 100 percent authentic, but they’re pretty close.

Of course, I came up with an irresistible peanut dipping sauce to go with them. Invite some friends over and make it a spring roll party! Ready for the recipe?

Spring Rolls? Are those just vegetarian egg rolls? NOPE. Spring Rolls are the best, way better than an egg roll. Why? The super thin, crispy wrapper that basically shatters when you bite into it.

This isn’t an egg roll. This is miles better, less chewy, more crispy and light. Less oil seeping into the wrapper. It is an all around win.

You can fill the spring roll wrappers with anything you’d like. I filled these with a traditional vegetarian filling but chicken, pork or even a shrimp filling would be amazing! Especially shrimp, shrimp spring rolls were the centerpiece of a dinner party for 50 I once did. “Dim Sum and Then Some” was the theme.

I actually even made versions for that even with butter sautéed bananas with cinnamon and sugar inside too.

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Yes! Single layer only. If you put them on top of each other (without layer of plastic wrap between them, they will stick together. You can put another layer of spring rolls on TOP of the plastic wrap (but don&rsquot&rsquo forget to cover them too).

If you want to freeze spring rolls &ndash freeze them just like this. If you don&rsquot have a freezer this big, then line up the spring rolls on a plate, with plastic wrap between each layer. Freeze. Once frozen, gather up all the spring rolls and put them in a freezer safe plastic bag. They have to freeze in a single layer, not touching. Otherwise, they&rsquoll all stick together. Once they are frozen, you can store them however you want.

Chicken Spring Rolls with Peanut Dip

Want to learn how to make easy chicken spring rolls that are fresh and rolled in rice paper? Check out our pictures and realize homemade spring rolls are super easy to make!

If you love fresh spring rolls and love eating them, you&rsquoll have a blast making them homemade! So many folks want to know how to roll fresh spring rolls and always think it&rsquos complicated or way too hard to manage. With a bit of planning and prepping by cutting up some veggies, you can have a feast with these chicken spring rolls. If you don&rsquot like chicken then not a problem! This recipe is totally versatile and the possibilities are endless when it comes to the fillings. Our chicken spring roll recipe is super simple and if you eliminate the chicken, you have a delicious vegan or vegetarian roll for all your non-meat eating friends! Have friends who are pescatarian? Not a problem because you can substitute shrimp! Watch the video on how to roll these beauties and read our tutorial below with a bunch of photos. After that, you&rsquoll be pro before you know it and can make a huge platter of these for your next party. People will go nuts cause everyone loves these easy to eat and healthy chicken spring rolls! And oh, the dip. Everyone loves our easy peanut dip for spring rolls. You can even serve the dip with so many other things besides spring rolls.

Spring Rolls are Easier than You Think. Watch the Video:

Dip the rice paper wrappers in warm water for about 5 seconds.
Don&rsquot over-soak the wrappers because this will tear the delicate rice paper. This makes the wrapper very flimsy, soft and hard to manage. When you dip the rice paper, it should still be slightly firm and still hold it&rsquos shape. By the time you layer all your fillings, the rice paper will have become softer and perfect texture for rolling. For storing: you can make them a few hours ahead of time and cover them with plastic wrap to keep them soft. If you&rsquore making a lot of rolls, lay plastic wrap between the layers of spring rolls so they don&rsquot stick together.

Layer the filling on the 1/3 part of the rice paper closest to you. Leave enough free rice paper space to allow you to roll. Don&rsquot overcrowd the rolls, don&rsquot be a filling-hoarder and please don&rsquot make them into &ldquoburritos&rdquo. If you add too much filling, you&rsquoll tear the delicate soft rice paper and you&rsquoll have a bad day. Let&rsquos not do that. Make this experience fun by starting small with the fillings. Less is more people!

  • 1 package Lumpia wrappers (Chinese or Vietnamese spring roll wrappers meant for frying can be used) (25 sheets)
  • 2 lbs. (1 kg) ground pork
  • 5 cloves garlic, peeled and minced
  • 1 inch (2 cm) ginger, peeled and minced
  • 3 tablespoons soy sauce
  • 1/2 teaspoon chicken bouillon powder, optional
  • 2 eggs, lightly beaten
  • 1/2 teaspoon ground black pepper
  • 6 oz. (170 g) cabbage, thinly sliced

  1. Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.
  2. Combine the pork, cabbage, garlic, ginger, soy sauce, chicken bouillon powder (if using), eggs, and ground black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.
  3. Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.
  4. Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.
  5. At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.
  6. To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).
  7. Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce or chili sauce (bottled from the store is fine).

Spring roll recipes

Serve spring rolls while entertaining, as a party canapé or starter. Our fillings include chicken, pork, prawn, veggies and even a sweet version.

Pea, feta & quinoa spring rolls with roast tomato nam prik

Serve up these vegetarian filo pastry canapés with nam prik - a Thai chilli paste that we've mixed with oven-roasted tomatoes to make a dipping sauce

Prawn spring roll wraps

These healthy bites make a great light lunch or snack with a little bowl of sweet chilli sauce

Vegan rainbow spring rolls

Try these colourful vegan spring rolls as canapés for a party, vibrant with fresh veg and juicy mango. Serve with a sweet chilli dipping sauce

Toffee banana spring rolls

Try a sweet, sesame twist on the classic spring roll and serve up this toffee and banana dessert with cool coconut ice cream and crispy pastry

Vietnamese prawn spiralized rolls

Spiralized carrot and courgette add a splash of colour and crunch to these sprightly Vietnamese spring rolls. Pair with our simple chilli dipping sauce

Related Video

To Faun and Pudgemo, you are not supposed to be using rice paper wrappers for this recipe. Rice paper is for summer rolls, not spring rolls. Use spring roll wrappers and your problems will be solved.

I made these for a small get together with my family and they loved them. I made a couple of small changes to suit my familys taste but the basic recipe rocked. I couldnt find fresh beans sprouts so I used a 14oz can of La Choy bean sprouts packed in water. I rinsed them in very cold water to freshen them up and they worked just fine. I also substituted 2 7 oz cans of Chicken of the Sea small shrimp. I rinsed these very thoroughly several times in very cold water to remove the canning juices and minced them. Lastly, I didnt cut the wrappers in half. I made 20 larger ones and I served them with a sweet and sour sauce I picked up in the International section of the market. These were really great and it was a lot of fun to make, since it was my first attempt at egg rolls. I am going to make them again and will experiment with other proteins such as Tuna as well.

I have the same issue. Whenever, including this recipe, I seem to end up with miracle rice paper adhesive! What's the trick?

Terrific idea, but how the HECK do you keep the rice wrappers from sticking? Every time I make them, the wrapper sticks to EVERYTHING-- the spatula, the pan, anything. If I make the oil deeper, they blow up-- like the water in the filling heats rapidly, turning into steam which blows a hole in the wrapper, causing it to blast around the pot like a motorboat. Much amusement for the kids, but not useful as food! Is the oil too cool, too hot. therm sez 350 -375 degrees. help!!

The pork filling was amazing. I made them with egg roll wrappers because that was all I could find and fried them in my mini-deep fryer. Next time I will fry them in a pan so that they fry more evenly. People raved about these and I loved the dipping sauce. It is essentially just soy sauce with a kick but I thought it was definitely worth making. Very easy and delicious.

Great and so easy! I didn't have the mushrooms, shallots or mint, so I left them out. I used one pound of shrimp, finely minced. I added a few red peppr flakes to the dipping sauce. Delicious. Will make again!

How to Fold a Spring Roll

The key to wrapping spring rolls is making sure that they’re tight, yet not overstuffed. It’s best to use fresh spring roll wrappers if you can, as freezing the wrappers can result in the spring roll skin being a bit too damp.

1. Place the spring roll wrapper on a flat surface so that a corner is facing toward you. Use about two spoonfuls of the mixture per spring roll, and spoon it about 2 inches from the corner that is closest to you.

2. Roll it over once, and, like you’re making a burrito, fold over both sides.

3. Continue rolling it into a cigar shape. With your fingers, brush a bit of the cornstarch water onto the corner of the wrapper that is farthest from you to seal it.

In case you’re wondering, we did try egg wash instead of the cornstarch mixture to seal the spring roll but the egg wash “stains” the spring roll, so it’s best to use the cornstarch mixture.

Place each spring roll on a tray. This spring roll recipe makes about 18-20 total.

For more details on how to wrap different types of spring rolls, check out our How to Wrap Spring Rolls post!

There's no shame in using frozen berries for these oat scones. They'll be better than fresh this time of year.

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Preparation for baked spring roll recipe

1. Heat a pan with oil. Add cumin, garlic or ginger garlic and sauté till it becomes fragrant. Add all the veggies and stir fry on high for 3 to 4 mins.
2. Add all the other ingredients mentioned under stuffing and mix well. The stuffing is ready. Preheat oven at 220 C at least for 15 mins.
3. Place a damp cloth over the frozen sheets for 5 mins. They begin to come out easily when you pull out. Replace the damp cloth on the rest of the sheets.
4. Next place a sheet and add the stuffing as shown in the picture.
5. Roll one edge towards the filling. And continue to roll till the center.

6. Bring the other 2 sides to the center and place them.
7. Continue to roll. Apply the flour mix over the edges and gently press it over the roll to seal.

8. This way, finish rolling all. Brush them with a generous amount of oil evenly. Sprinkle some sesame seeds and place them on a parchment paper or greased foil.


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    I can believe you :)

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