These Chicken Spring Rolls are light with crisp-crackly skin and small enough to enjoy in 4 bites. The filling is also light, full of tender-crisp, fresh vegetables and you should be able to taste and distinguish every single ingredient in the filling. Delicious and authentic!
Why This is the Best Chicken Spring Rolls Recipe
- An authentic chicken spring roll recipe with fresh ingredients – my mother’s famous recipe!
- I’ll give you a tip on the best cooking technique to prevent soggy, greasy spring rolls.
- The best spring rolls sheets to use for crispy, delicate, light and fresh spring rolls every single time.
- Step by step the best way to wrap the chicken spring rolls.
Ingredients
- Soy sauce
- Rice wine vinegar
- Black pepper
- Cornstarch
- Ground chicken
- Cooking oil
- Garlic
- Ginger
- Green onion, cabbage, carrots
- Oyster sauce
- Spring roll wrappers
For the Cornstarch Slurry
- Cornstarch
- Water
How To Make These Chicken Spring Rolls – Step By Step
You can julienne cut (or matchstick) carrots and green cabbage by hand or use mandoline like this to first get thin slices.
After slicing thin with a mandoline, use knife to thinly slice further into very thin matchsticks. Notice how many times I’ve purposely used the word, “thin.”
Whisk together marinade ingredients for the ground chicken in a small bowl.
Mix in ground chicken.
Over high heat, saute the ground chicken with just a bit of oil. Then, remove chicken to a bowl and set aside.
Next wipe the wok clean and stir fry the vegetables along with fresh herbs like ginger, garlic and green onions over medium heat.
Meat and vegetables are cooked separately. This ensures that the meat browns well, and prevents everything from being an overcooked, soggy clump. Meat will taste like meat, and the vegetables will have a crisp, clean flavor.
Add the meat back into the wok.
Add in oyster sauce.
Toss!
Let cooked chicken and veggies cool on a baking sheet.
Folding Spring Rolls
On a flat surface, fold over the corner spring roll sheets toward the center of the wrapper. Roll tight.
Fold over left side. Leave no space or air pockets. Air pockets = oil seepage = oily egg roll.
Fold over the other side. No air pockets!
Here are examples of the WRONG WAY TO WRAP.
WRONG: See the right side of the wrapper, how it’s skewing out? See the next picture to see how it rolls.
WRONG: That right side that skewed out rolls up like this – giant air pocket will let oil seep in, filling fall out.
The right way: Imagine if you were Martha Stewart folding up her bedsheets. Or a clerk at the Gap folding t-shirts. Or the abs of male Olympic swimmer. Nice, tight and even.
Paint a little cornstarch slurry (cornstarch and warm water) along the edge – just as if you were lickin’ an envelope. But don’t lick it. Finger paint.
Close it up. See how nice and neat the egg roll is wrapped? No holes, no air pockets. Very Martha Stewart.
Place them seam side down (helps secure the corner so that the corner doesn’t pop out).
Keep them all covered with parchment paper or plastic wrap to prevent drying out. They dry out easily.
When you’re ready to fry, heat up 1 1/2″ of cooking oil (canola oil, vegetable oil, rice bran oil, corn oil, peanut oil, sesame oil, etc.) to 350F.
Carefully SLIDE the spring rolls in. Inspect each spring roll for corners that have popped open. Fix with more cornstarch slurry if needed.
Fry a few at a time.
For best results, keep turning ’em to brown evenly. Once they are golden brown, they are done.
Place them on a rack to drain.
Spring Rolls Or Egg Rolls?
Spring Rolls or Egg Rolls? Well, either one is fine. Some people call these crispy fried rolls “Spring Rolls” and others, like my Mom, refer to them as “Egg Rolls.” I use both terms. There is no official English term.
What are summer rolls?? I refer to the uncooked Vietnamese rolls wrapped in a rice paper sheet as either “Summer Rolls” or “Spring Rolls!” So confusing, right?
Can You Freeze These Chicken Spring Rolls?
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’t forget to cover them too).
If you want to freeze crispy spring rolls, freeze them just like this. If you don’t 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’ll all stick together. Once they are frozen, you can store them however you want.
A Super Popular Roll!
I’ve seen too many Chinese-American takeout joints feature massive spring rolls the size of a soda can, a thick, chewy, bubbly textured skin and wet, soggy filling. That’s not good eats.
We’ve made many variations of egg/spring rolls, from pork, shrimp, crawfish, seafood, beef, vegetarian and even with tofu (yum!) I’m sharing my Chinese spring rolls with chicken recipe version with you, which is my boys’ filling of choice. This is also an easy way to use up leftover chicken!
Which Wrappers Are Best For These Spring Rolls?
Here’s my favorite brand of wrapper. It comes frozen, so you’ll have to defrost.
- The best 2 ways to defrost spring roll wrappers: 1-overnight in the refrigerator 2-on the counter for 30 minutes. Once the wrappers are defrosted, open the package and immediately cover with a barely damp towel or paper towel to keep moist. The wrappers will dry out and crack quickly if left uncovered.
- If the wrappers dry out and are stiff, you can put a few wrappers on a plate, cover with a damp towel and microwave on medium for 10 seconds. The wrappers will soften up.
- Good spring roll wrappers are found in Asian grocery stores. These are thin, fry up to a shatteringly thin crispy spring roll. Do not buy spring roll wrappers that you find in regular supermarkets near the produce section (usually refrigerated, next to the tofu). Those “pasta sheets” are way too thick and fry up to a chewy, thick, bubbly, hot mess.
- Keep the spring roll (or egg roll) sheets under barely damp cloth or paper towel. They dry out very easily. If they dry out, they break apart.
Top Tips For These Chicken Spring Rolls
- Do not use a box grater to grate the vegetables, grating releases too much liquid/water. Use either a food processor with thin slicing attachment, a mandoline like I’ve used here (I LOVE this one by Oxo for $15) or shred by knife.For deep frying, the wider the pot, the more oil you’ll need. But too small of a pot, you’ll only be able to fry a couple of egg rolls at a time. Woks are perfect – the round shape, concave shape means less oil is needed to fill wok.
- Ancient Chinese secret: Stick a wooden chopstick straight down in the oil. If the oil bubbles around the wood, it’s hot enough. If no little bubbles around the chopstick = not hot enough. Mom taught me that. But make sure it’s wood or bamboo chopsticks – plastic ones melt. If you don’t have a wood chopstick, use end of a wooden spatula.
- Wide deep woks or skillets are good. Because of the shape of the wok, you’ll end up using less oil. Buy a wok. (wink!)
- Let the filling cool. Hot filling = steam = makes wrapper wet = not good
- Tilt the baking pan on one side. This lets any extra liquid/juice dribble down, away from the filling, Discard the liquid. Liquid = makes wrapper wet = not good. The drier the filling, the better. You can also blot the filling with a wad of paper towels to get rid of any excess oil.
- Don’t over-crowd the spring rolls in the pan. They won’t cook evenly.
- For the truly fanatical, there are 2 sides to the spring roll wrapper – but you have to look very very carefully. One side is smoother than the other. The smoother side should be outward facing. It’s really not absolutely necessary to even pay attention to this tip unless you a) want to have the very best looking spring roll and b) have good eyesight because the difference is really minor. The smoother side fries up just a tiny bit nicer looking. It’s purely aesthetics. Something my Mom taught me, so I’m teaching you.
- Place wrapper like diamond, as shown, on a clean, dry surface. Place 1 tablespoon of filling near corner. No more than that
- Less filling, the better. Overstuffed spring rolls break apart in the oil. 1 tablespoon is all you need!
More Asian Recipes to Explore
Red Lantern Crisp Parcels (Cha Gio or Spring Rolls) (Steamy Kitchen)
Vietnamese Spring Rolls with Orange-Almond Sauce (Steamy Kitchen)
My Mother’s Famous Chinese Egg Rolls (Steamy Kitchen)
Vegetable Spring Rolls (Egg Rolls) (Steamy Kitchen)
Have you tried these Chicken Spring Rolls? Feel free to leave a star rating and i’d love to hear from you in the comments below!
Chinese Spring Rolls Recipe
Ingredients
- 1 tablespoon soy sauce
- 1 teaspoon rice wine or white wine
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon cornstarch
- 1 pound ground chicken
- 2 tablespoons cooking oil divided
- 2 cloves garlic finely minced
- 1 teaspoon grated fresh ginger
- 1-2 stalks green onion chopped
- 1/2 head of small cabbage about 8 ounces, shredded
- 2 carrots thin julienne cut
- 2 tablespoons oyster sauce
- 50 frozen spring roll wrappers defrosted
- 2 cups cooking oil vegetable, canola or peanut oil for deep frying
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
Prepare the Filling
- In a large bowl, combine the soy sauce, wine, pepper and cornstarch. Add in the chicken and mix well. Let marinate for 10 minutes (or up to overnight in the refrigerator).
- Heat a wok or large saute pan over high heat. When hot, swirl in just 1 tablespoon of the cooking oil. Stir fry the ground chicken until browned. Remove browned ground chicken from wok to a bowl and set aside.
- Wipe the wok clean and turn heat to medium. When just starting to get hot, swirl in the remaining cooking oil. Add in the green onion, garlic and ginger and cook for 30 seconds. Take care not to burn these aromatics. Add in the carrots and cabbage. Stir well and turn the heat to medium-high. Stir fry the vegetables for 2 minutes, or until the carrots have softened. Add the cooked chicken back into the wok, stir well. Add in the oyster sauce and toss again. Spread the mixture out on a baking sheet to let cool. Prop up the baking sheet on one end so that any liquid collects on the other side. When the mixture is cool, discard the liquid.
Wrapping Spring Rolls
- Mix cornstarch slurry: in a small bowl, whisk together the cornstarch and water. Open the egg roll wrapper package, cover with barely damp towel to prevent drying out.
- Add 1 tablespoon of filling to egg roll (see photos for instructions) and roll up. Secure with cornstarch slurry. Keep rolled egg rolls covered with plastic wrap to prevent drying.
Frying Spring Rolls
- When ready to fry, heat 1 1/2" of oil in a wok or deep, heavy skillet to 350F (see tip in photos if you don't have thermometer). Carefully slide in the egg rolls, a few at a time, to the oil to fry. Turn the egg rolls occassionally to brown evenly and fry for about 3 minutes. Let cool on rack. Repeat with remaining.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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We appreciate you giving us this amazing recipe. It truly is a jewel, deserving of all the accolades. I’m forward to sample more of your delectable recipes in the future.
best recipe i like it
Nice Recipe i will make it i loved it.
thanks for sharing this amazing content!
Thank’s for this content
Thank’s for sharing this content.
also appreciate the customization options provided in the recipe. Whether it’s adding nuts, raisins, or even a drizzle of caramel, the possibilities to make these rolls your own are endless.
Thank you for sharing this incredible recipe with us. It’s a true gem that deserves all the praise. I can’t wait to try more of your delicious creations in the future!
BEST POST
This is a forever recipe. I can’t thank you enough! I freeze bags of them and fry as needed, and they are always perfect. Note: even if you overfill or slightly screw up the rolling, they will still fry up beautifully as long as you buy the brand of spring roll shells that she shows here. They are magic.
I love to eat Chinese chicken spring rolls.
NICE!! POST!
I feel your post is fantastic
Nice Post
Very nice and tasty food. I like your rece…
So Yummy Food, Its Looking Very Testy. I love Chinese Spring Rolls.
So Yummy Food, I love Chinese Spring Rolls..
Very nice chinese spring rolls with checken recipe blog post.
Nice one thanks for sharing this! its really helpful, I enjoy it.
I am extremely empresses for your chicken dish.
nice one thanks for sharing this!!! its really helpful ,,, I enjoy it
I am Anjali Rana. I am a college student as an official friend and I enjoy love with deferential people…! I have set a goal that I want to be a vip entertainment girl in this world and one of the best things I am very horny
Delicioso. Outstanding recipe. Thanks for sharing this Chinese Chicken, this one is so amazing.
My family loves these!! I omit the chicken because we like our with no meat. Definitely worth the time!! We make double batches and freeze them to enjoy for a long while! You can easily air fry them as well!!
nice one thanks for sharing this!!! its really helpful ,,, I enjoy it
thanks god for content.
Just tried your recipe and I had to come back and thank you.
Awesome recipe, thanks so much 4 your time in sharing, including photo’s & story of original. You rock ✌
thank you for working so I am good
Great post, Jaden! Thank you for sharing this detailed recipe!
I’m sending it a few assistants and what’s start and end the all the all the stupendous in relationship with sharing at the most key inspiration driving the need list blowing. From a general viewpoint, no nonattendance of assertion on the planet, thank you on your perspiration!
That Really looks Dellicious. There’s something almost making them yourself that fairly makes them yummier.
thanks for sharing your thoughts with us it was very helpful nd continue to sharing such post with us.
cipes for spring roll
Fantastic easy recipe that was very quick and absolutely delicious. Make sure to roll spring rolls as directed I switched halfway through and wished I had following directions as said to begin with!
thanks for sharing your thoughts with us it was very helpful nd continue to sharing such post with us.
Absolutely stunning! Thank you on a detailed recipe!
this one is looking very nice, i will definitely try this once.
I’d like to add rice noodle to this recipe. Would I mix the noodles with the chkn/veg mixture or put them in the wrapper separately? Should I season the noodles? Thanks for any help, I’ll be trying this recipe tomorrow.
There are many ups and downs in life, but those who struggle never lose, you have written such a beautiful post that I have been encouraged to struggle more by seeing this post, I also want to write good posts like you, the design of this post. It is very beautiful and the content that you have written in this post is even more beautiful.
I made them tonight. Great spring rolls recipe! So fresh, so flavorful. My whole family loved it. Thank you!
Nice website!
Your descriptions are so well written! I’m sold on the first few hints. My use of spring roll shells has changed forever. Thank you for sharing.
Wowwwwwww superb,prepartion and so yummy with tasty i loving it one more things,one famous mamas special dish i like it
Made these the first time for Ramadan and they turned out A-mazing!! Making them again today to send to my friends. Thank you!
Thanks so much! jaden
I substituted a lot (pork for chicken and all sorts of veg instead of only carrots and cabbage) but the flavouring and method was kept. Best spring rolls ever. My kids who never eats veg ate everything. Thank you for the detailed wrapping method. My 5 year old helped wrap and we had zero explosions.
Mind blowing!! So perfect, I astounded myself. It did take some major time—thank goodness I have a freezer full now
You are very welcome!!! Super happy you loved it. Jaden
Can I use phyllo dough instead of the egg roll wrapper?
Hi Valerie – Yes you can, but it will taste very different (but I’m curious!!!)
I have been making these for a few years and want to thank you you! I had no clue how to roll them. your directions and tips are very useful. This Thanksgiving I’m making shrimp rolls. Everyone loves them! I have to make so many.
What a fantastic explanation you have given for this recipe. We have recently travelled overseas with our children and are all inspired to attempt cooking some foods which we loved. This by far is the easiest recipe to follow. First attempt was using rice paper as we had used these for fresh spring rolls and was all we had in the pantry. We assumed this would be disastrous and it was). Great success second time around. Thank you for sharing this recipe.
I am SO SICK of having to scroll through a million photos and a giant story for every god damn recipe. Spring rolls look good tho. Will try this. Literally have to screen shot it because I don’t want to waste half my day scrolling to find it every time I need to read a step.
There’s a GIANT button at the beginning of the page that says “Jump to recipe”
Your rolls look so neat and perfectly even. Anytime I’ve ever tried to roll an egg roll or spring roll, I always end up with a fat end and a thin end. I aspire to your level of skill!
Great recipe! I made them with lean ground chicken and first batch I fried the spring rolls in hot oil. The second batch I brushed the spring rolls with cooking oil and bake them. They all turn out great! This time I am going to try with ground pork and see how they will turn out. Thanks for the recipe.
How long did you bake them for? That’s a great idea!!
I never leave comments … but I just wanted to say I first made this recipe over 10 years ago. I have visited this recipe again and again and again. About a decade later I am still here, making spring rolls for my kids and husband. This is the only recipe that has followed my family through marriage, children, home ownership, and moves to three different states. It holds a special place in our hearts. We love these spring rolls and I hope this recipe stays up for decades to come.
Amazing explanation. If I want to use prawns for the filling is there anything else I should keep in mind ? What can I use to make it a little more spicy ? Bell pepper maybe ?
Hi Ali – Thanks so much! To substitute prawn for the chicken (and to make it spicy):
Peel and devein 1lb of shrimp. Pat very dry with a paper towel. Chop up the shrimp finely. Pat dry again (shrimp can release a lot of liquid when cooking). Toss chopped shrimp with: salt, 1 tsp cornstarch and 1 tsp Asian chile powder. When stir-frying per the recipe, cut the cooking time…shrimp is done when they start turning pink.
Note: The added cornstarch will also help “dry out” the shrimp. Bell pepper is not spicy, so it will not add any spice. You can add very finely minced hot fresh peppers, but I prefer Asian chile so that you can taste the spiciness throughout the dish.
Thank you so much for this fabulous, easy to follow and very detailed recipe. My husband and I made these for the first time and we thoroughly enjoyed them! They were perfect in every way and we will definitely be stocking up on them
Thanks so much Ashleigh! – jaden
yes
These are so delish! Best step by step instructions I ever seen on pintrest.
I made the chicken spring rolls, and I also made pork spring rolls. Both came out Wonderful. Thank you for the recipe and Great Instructions.
Thanks Karen! jaden
Very well explained very simplified I really like your step by step instructions
The pictures are so beautiful, I printed them in color so that I can keep it in my recipe binder with your recipe. Thank you for sharing your mom’s recipe. I tried it tonight and my husband liked it and asked me to make it for his Saturday card game. The store didn’t have ground chicken so I minced chicken breast and used egg roll wrap. Next time I’ll try the ground chicken and thin wrap. For Saturday we’ll have it with chili sauce.
Hi: The best instructions I’ve seen and I Love, love your recipe. All your ingredients were made from scratch and it was very good. I had to use bottled sauces and the salt content is really high. Do you make your own soy & oyster sauce and if so, would you share your recipe, or your moms:)?
I couldn’t get my hands on your preferred Wei Chuan Spring Roll Shells, only choice locally was Classic Vietnamese and they stuck together when frying. I’ll get the Wei Chuan but will they stick when frying too?
Thanks so much for sharing. Would you share links to your other recipes? Thanks again
Hello Jaden,
My husband and I tried this recipe and we loved it. Thank you so much for sharing.
Made these for my daughter and her friends. Big hit. Easy, Delicious, Fun to assemble, Crunchy goodness. Four teens and two happy adults today! Thanks a bunch.
Thank you Mary! Jaden
Can I use a deep fryer to fry the egg rolls?
Yes you can!
One green onion? Or one bunch ?
Just one stalk (or 2 if you enjoy green onion)
I’m looking forward to trying these for Christmas. I plan to make ahead, then freeze and deep fry the day I plan to serve.
1) what is best way to keep warm during buffet severing style.
2) do you have a dipping sauce recipe?
Thank you for such a detailed recipe. I’m sure it will be successful.
You can put the rolls in a warmer, as long as there is no steam (will make them soggy) and do not cover.
Dipping sauce – you can purchase Thai Sweet Chili Sauce (my fav), or use Chinese black vinegar (my Dad’s fav) – take a bite out of the spring roll, dribble a couple drops of vinegar into the roll. If you don’t have Chinese black vinegar, you can use tart balsamic vinegar.
Superb and clear directions. Will try with leftover goose
I was looking for an easy, no-fuss, cupboard-friendly, fool-proof, no-fail, explained-with-detail recipe. I think I found it.
Hi,
Thank you for such lovely and detailed recipe!
But I’m wondering what marinade you use for ground chicken. This is what gives the taste to the spring rolls.
I often feel the scent and taste of sesame oil in them (restaurants).
If you’d like, you can add 1/2 tsp Asian sesame oil to the marinade. -jaden
Hi, I was told that you can make these with rice paper to make them gluten free. Are you aware of any wrapper that is made of rice not wheat flour hat is good for frying that can be purchased? Some recipes posted use spring roll ( fresh) rice papers but I used that once and it caused the rolls to fall apart and bubble up while frying. Please
Help!
Hi Inna, Yes, you can buy dried Vietnamese rice paper to fry. The secrets: Rehydrate the rice paper by dipping the paper in hot water (not boiling, just hot tap), then shaking off the excess water. Lay the paper on clean, dry surface. Arrange your ingredients on rice paper. In a few seconds, the paper will be soft and pliable. Roll the spring roll very tightly (any holes will cause bubbling and falling apart). Secure that final corner with cornstarch water and press to adhere. Lay the roll seam side down to make sure that corner doesn’t pop up. When frying, if the roll is bubbling and falling apart, turn down the heat just a bit. Go over each roll again and make sure the corner is secure.
THANK YOU FOR SHARING!! I have been looking forever for an easy and well-explained spring roll recipe… and this is it!!! My kids are always asking for these but I always screw it up somehow LOL! These seem foolproof though! Or as I like to say “Teniesha-proof” Ha ha. Love your blog <3 -Teni C.
Thanks so much Teniesha!!! -jaden
I’ve made these twice. First time – perfect. Second time – greasy outside layer and inner layers of rice paper. I’ve gone over the steps I followed in my mind several times. Only difference in my process was 1st time I laid fried rolls on paper towel covered rack. 2nd time I laid fried rolls on rack with no paper towels. Since your process doesn’t mention paper towels to absorb excess oil, that must not be what caused 2nd batch to be greasy. What could have caused my 2nd batch to be so greasy? First batch recieved great reviews from friends at a party. Second batch went in the trash. Definately my error, but what was my error?
Hi Ric – Try frying at higher heat. A paper towel shouldn’t make any difference. If your oil is too low in temperature, the rolls will sit and saturate in the oil without frying and crisping up.
This recipe is easy to follow with commonly used ingredients. Results are predictable – awesome spring rolls!! I substituted white wine for rice wine and used a compact Cuisinart deep fryer with perfect results. Made them yesterday for the first time, and they were a big hit with my guests. probably the best recipe for Spring Rolls!
Thanks so much Felicia! -jaden
Thank you! Cooking them today.
Exactly what I’ve been looking for! Thanks so much. I wish you could have a bit when they’re ready. Good job
I’ve always wanted to make my own spring rolls. Thanks for the step-by-step. That’s a BIG TIME plus for a newbie like me.
Hi , this is one simple recipe to start off for a great evening snack along with a cup of coffee or juice . I followed the exact recipe at home , it came out very well . I did share it with family and friends , all of them loved it . My friends suggested me to try ordering online from a restaurant called 48 East , where I did order online few snacks and they were really tasty too . Please do upload more of these yummy recipes .
I am not a good cook and I have never, ever made spring rolls but they were perfect !! Even the mixture was the correct amount for the wrappers ! Thankyou so much. I made my husband watch the video so we could make sure we were doing the right thing
Thanks so much Sue!
I love this recipe and use it often. Thanks so much for sharing all the tips and tricks too.
Our school had a pie and pastry stall as a fundraiser at a local street festival and the first thing sold out was these. We had people coming back for seconds and thirds!
Thank you so much Jo!
Hi,
Can I use egg wash as a glue instead of corn starch slurry?
Thanks
Yes!
Hi Jaden,
Thank you for sharing! These are excellent! I’m having an anniversary celebration for my parents and plan to make 300 of these. I want them to stay crispy, but I know eating after frying is the best experience. Do I serve at room temp or heat up in a sterno pan? I was thinking the heating up will make them less crispy if at all crispy. What would you do?
Hi Sherri – You can heat up in oven for 10 minutes 350F just prior to serving, or use the stereo pan. Just make sure there is zero liquid in the pan and do not cover. They will stay crispy!
We tried this the other night and they are absolutely delicious! There’s something about making them yourself that just makes them yummier. It took a few tries to get my wrapping skills on point but we got there!
I have a question on the rice wine. Is the ingredient actual rice wine or is it rice wine vinegar?
It is wine made of rice (not vinegar made out of rice). Substitute with dry sherry or just leave it ou. I know, it is confusing!
I actually used rice wine vinegar and they turned out amazing, whoops…
this looks extremely delicious and you made it look very easy.
They are, on both counts!
I’ve made this recipe once before and they turned out fantastic. Thanks so much. The second time around, I was thinking I’d like to try brushing them with oil and baking them instead of frying. Have you ever tried this method?
Do you have an air fryer? They work well in the air fryer that we tested. But I haven’t tried this in a regular oven.
I have all the ingredients except the wrapper. I’m going to try to make “dumplings” with this because I have wonton wrappers. Wish me luck!
I just made this recipe with leftover pork and rice paper. They wrapped beautifully but when I went to fry them, they started to burn on the sides and didn’t turn a golden color and were in for a while. Just uneven. Was the oil not hot enough? Too hot? Not deep enough? I am not a fryer so not sure what to do.
Hi Jody! The oil was too hot and possibly not deep enough. If you fry anything, even fried chicken, and the crust burns before the rest turns golden brown, then that means the oil was too hot. Also, you should have enough oil so that the egg rolls aren’t touching the bottom of the pan.
HELP
Made these wonderful spring rolls but did not use the Cornstarch slurry, froze them, and tried to fry them and they fell apart. What can I do with the balance of the project to ensure when I cook them they don’t fall apart? I don’t want to have to throw them out.
IF I tried to bake them what temp and for how long would they need to cook for?
The cornstarch slurry is the “glue” that holds the wrapper together. I’ve never tried to bake them, but I have used an Air Fryer with great results. This is what I would do: Defrost the spring rolls in a single layer. When defrosted, use cornstarch slurry. Fry immediately. They won’t look as pretty, but they’ll be just fine.
First off I would like to say thank you for all that you do, especially the step by step photos. It truly makes trying new recipes more inviting to beginners and us semi decent cooks. I made this with left over shredded pork and it was amazing. My husband, who swears he hates egg rolls, managed two eat three. Again, I truly appreciate the effort and time it takes to produce and picture step by step. I’ve worked for Wolfgang, Emeril, Norman, Van Akin and a few others so I understand the labor involved.Thank you.
Thank you so much Monique!!! Your comment just made my day 🙂 Jaden
I just LOVE spring rolls. It is definitely one of my favorite snacks, so this recipe goes staight to my personal cookbook!
These are not Spring Rolls.
Many comments here so hopefully this wasn’t already posted. I’ve found the difference between chinese egg rolls and chinese spring rolls are that spring rolls only use the thin light and crispy wrapping paper, where as egg rolls use the sheets that are similar to those used to wrap wonton dumplings. Any restaurant calling those thick monstrosities spring rolls is simply just naming their rolls incorrectly.
Aren’t recipes from mom just the best? It doesn’t matter how much experience or knowledge we get from studying cooking – moms just always know best! So excited to give this a try. Also I can’t be mad about a recipe for 50….. party size or just enough for a girl who lives alone to have a very happy year grabbing from the freezer? YAAAAS!
Super yummy. Easier than we thought. Kids even helped rolling the spring rolls. We tried both baking and deep frying. Deep fried definitely more authentic, but baking felt less like guilty pleasure.
SO glad I found a place to answer my question. I made the spring rolls as directed and must say I was surprised at how simple they were to make. The only problem is I DIDN’t seal them with the cornstarch slurry (or anything else) They stuck together nicely with out it That is Until I tried to fry them. What can I do I made the whole batch and I live alone I’ve got about 16 left and I’d have to have to throw them out (they are frozen).
D&D-
I want to try baking them because frying is always such a mess! How were the baked one? Would you bake them again?
I want to make them this week for Spring Equinox!
Thank you
Hi!
If I am to freeze these after making and thaw them before frying will it be ok?
You should keep them frozen. When ready to fry, heat up the oil, and very carefully slide in a few frozen rolls. Just add a minute to frying time to account for being frozen.
Hi, my name is Mary and I was wondering if shrimp could be added to the recipe? Thanks!
Absolutely! Dice raw shrimp (no tail, shelled) and stir fry with the ingredients.
Hi Jaden, Ursula from Australia.
Want to make these for New Years Eve. Could I fry them first then freeze, and heat them in an airfryer? Do you think that would work alright?
Thanks Jaden
Hi Ursula! You can make them first, don’t cook yet. Lay them out in single layer in freezer bag. Freeze. When ready to cook, you can deep fry them frozen (just add a couple of minutes to cooking time). Slide them in very carefully in fryer. If you are using AirFryer, you’ll have to wing it – I’ve not used an airfryer in such a long time! But it should turn out just fine.
I had a neighbor who would make spring rolls by the ton and send me leftovers. She sent them over to me already fried and cooled, and neatly placed in a zip close bag for freezing. I would stick them in the freezer then take out 1/2 dozen or so at a time, put them on a baking sheet and heat them up in the oven for a few minutes. They were always crisp and delicious.
Unfortunately, she moved several states away from me. I miss her and her cooking. I’ll give it a try with this recipe.
Nothing beats a good neighbor who cooks! 🙂 -jaden
I had a neighbor who would make spring rolls by the ton and send me leftovers. She sent them over to me already fried and cooled, and neatly placed in a zip close bag for freezing. I would stick them in the freezer then take out 1/2 dozen or so at a time, put them on a baking sheet and heat them up in the oven for a few minutes. They were always crisp and delicious.
Unfortunately, she moved several states away from me. I miss her and her cooking. I’ll give it a try with this recipe.
I made batch. First ones turned out great. Then 2nd and 3rd batch fell apart in oil and became a pile of mush? I can’t figure out why??? Did oil get too hot after or something?
When the rolls fall apart, it means they weren’t sealed good enough with the cornstarch slurry
Really enjoy this recipe. I’ve made this recipe a lot and after making the recipe step-by-step the first 3 times, I have ended up making it “my own” by making some minor changes to suit my family’s taste. Most of us don’t care for cabbage, so I use vermicelli rice noodles instead. I also add edamame and double the soy sauce and cornstarch when making the chicken (I feel the meat is more flavorful that way). Also, although frying the spring rolls is delicious, I brush mine with a little bit of egg wash or oil and bake them. Of course frying them is the most tasty, but we can cut down a few calories and bad fats by baking them. They come out great! So happy to have stumbled upon this recipe! Thanks so much! It’s now in our monthly “dinner rotation.”
Would you be so kind to give us your instructions on how to bake this recipe? Time and temperature? Baking sheet or which rack in the
oven? Thank you.
Hi Andy – I’ve never baked them, only deep fry. – Jaden
I made these today. Simple and easy to make and taste great. This recipe is definitely a keeper, thankyou.
I just finished the filling and can’t seem to stop nibbling on it! I can already tell they are delicious even if the wraps don’t turn out pretty. I have faith that they will be wonderful. Thanks so much for showing me how to get this favorite of mine put together.
Best spring rolls ever!!!— and a party favorite at my house! Thank you for a delightful recipe and easy-to-follow instructions!
Question, not a comment. What are the cooking instruction if frozen? Do you have to thaw or can you fry from frozen?
Fry from frozen. Just add an additional minute or so – it all depends on how thick your rolls are. Fry one first, cut into it and see if the insides are hot. Since the filling is already fully cooked, you don’t need to be so precise on timing. As long as the rolls are golden brown and crispy, and the filling inside is hot, you’re good.
Don’t try to defrost first – you’ll end up ruining the spring rolls. Just slide them in very carefully in frozen state.
I’ve just moved to Singapore from USA! Trying to learn Asian cooking. My first time making spring rolls! They were perfect, my family devoured them. Think I need more practise rolling the wraps, it took me a Long Long time to make 25, never mind 50! I’m trying again tonight, because they were delicious. Thank you
Thank you so much Jayne! You’ll get faster with practice 🙂
Thank you for the recipe! Made some yesterday, they were delicious!
Thank you for sharing the step by step technique and recipe. Someone earlier posted how intimidating they are to make (and I agree) but your recipe is simple and easy to follow. The Chinese spring-rolls came out flawless and the taste was spectacular! I marinated the chicken overnight, substituted rice vinegar for the white wine, and for an extra boost of flavor and protein I added 1.5 cups of cooked quinoa (boiled in chicken stock) to the mix at the end. The toughest part was trying to get the stuffing to dry, especially by adding quinoa but I followed the instructions by laying it on several sheets of paper towel to soak up excess moisture. I zip-locked the stuffing over night and prepared them for wrapping the following day. It only took me three days from start to finish but absolutely worth it! We are in observance for the month of Ramadan and this is going to be a staple for every meal. Many, many thanks for your time on this blog!
extremely delicious..the rolls turned out crispy and yummy.thankyou 🙂
Excellent recipe and tutorial! This has really helped me figure out the process of making spring rolls. Thanks so much for sharing!
Made this recipe with Filo pastry . Absolutely delicious and so crispy Thank you so much
Your instructions are so perfect! It was my first time trying to make anything like it and they were absolutely fantastic!
Thank you!!!
thank you.. the recipe turned out great.. will freeze the left over ingredients to make another batch!
Love your recipe, basic, good therapy (if you like preparing veges) and very delicious….thank you.
Just made them for my wife , great great! Thanks a lot!
My after school (Grade 3-5) cooking class will be making your egg rolls (with most of the prep work completed by me the day before). I usually make the dish that my students are making in class early so the students can taste what they are making before they go home. Can I fry these the night before and reheat them for eating after school the following day?
Hi Cheri – absolutely. Heat them up in an oven or toaster oven. 350F for 5-8 minutes. They’ll crisp right up.
I made them twice before, using one pound of chicken, as per your recipe, and they turned out great!
I’m in the midst of moving to another country right now, so i decided to make them for my friends. I doubled the ingredients, but it wasn’t easy 🙁 the filling turned out a little bit too wet, so i’m drying it right now, and i’ll roll them in a few hours. Fingers crossed they turn out as delicious as the last two times!
I’ve made the chicken spring rolls and they were great! Now I want to try Shrimp rolls. Should I chop-up the shrimp before sautéing, or sauté whole and then chop? Thanks!
Hi Ed – yes, mince the shrimp before the stir fry. We love shrimp and mango spring rolls 🙂
I made these with those ugly egg roll wrappers you find in regular grocery stores, I went to Indian market but they didn’t have them, there is a huge Asian grocery store about 10 miles away but its in a bad ghetto area so I decided to be safe and go with the generic egg roll wrappers. 🙁 I will have to find an Asian store in a better area so I can hoard spring roll wrappers.
I was always greedy of spring rolls which I often eat in chinese restaurants here in Italy. Now with your instructions I can make them at home without major problems and also the ingredients seem readily available in local markets. I will try them this weekend!
Many thanks Jaden 😉
Marianna
Well done. Tried making spring rolls for the first time. The first batch took a long time and I was caught by the dough taking over an hour to defrost, but they came out awesome!
From there when I had the technique it was really quick and I have about 20 in the freezer ready to impress my next dinner guests.
Fantastic James!
No white wine vinegar is made from wine which is not not halal as it’s made from wine so you can omit the ingredient or you can add rice vinegar instead
Hi, I’ve made spring rolls before I saw your recipe and I didn’t cook the meat first. I just made up all the ingredients and rolled them, then deep fried them. They were lovely, but I was wondering is it entirely necessary to cook the meat first.
Thanks for your recipe.
Hi Jill – It’s normally cooked first. If you don’t, you’ll run the risk of undercooking the meat or burning the skin trying to cook the meat and vegetables to perfection.
I suppose if your rolls are very skinny, and you use ground chicken or beef, you could roll them raw.
When you cook the meat and vegetables first, you know that they’ll be perfectly cooked. Your fry time will then only depend on getting the skin crispy.
Will they be as good if I bake them instead?
I would fry them, I’ve never liked baked spring rolls!
Just made them and they tasted heavenly. I made the vegetarian version today. Will try with the chicken filling soon. Can’t wait to try them again. Thank you for sharing the recipe 🙂
Thank you Nivedita! So happy you enjoyed the recipe. -Jaden
Fantastic recipe. Tried them before with the hard wrappers you have to wet. That was an absolute mess. Normally shop at the international market so just bought frozen and thawed. Yummy! This is more authentic tasting than any I’ve had. Thank you for sharing.
Sorry about dumb question..kind of new to cooking. Your Chicken Spring roll recipe suggests about 8oz of cabbage. Is that 8 oz as in weight, or 8 oz as a measured cup.
Thanks,
Wayne
Hi Wayne – it is weight.
Thanks! It took a bit of time and hard work(my 1st time rolling), but worth it. Got many compliments!
Hi, thank you for a very detailed tutorial. I’ve tried to cook spring rolls using dried rice wrappers (you have to soak them in water for a minute to make them elastic) and the rolls turned out very oily, thick and chewy, nothing like the authentic crispy ones.
Can it be that this kind of wrappers just aren’t suited to frying (what are they suited for, then?) Do you have to use the frozen wrappers only if you want them crispy?
Hi Natalia – Those rice wrappers are also perfect for frying, but they are Vietnamese Spring Rolls, with a different texture. They should fry up fine, though. Try a hotter oil to get it to crisp up. It should only take 45 seconds or so to begin to crisp. Then let it cook a little longer until golden brown.
Thank you for your prompt reply and advice. Will give it another go )
what about cooking rolls when made and freezing for re heat in micro wave to eat for work lunch and such?
Stick them in a toaster oven 375 for 10 minutes – they’ll be as crispy as before. Microwave will make them soggy.
If I use ground pork instead of chicken would i change any of the other ingredients?
Nope! Same recipe.
In did great using this I usually do vegetable spring rolls or shrimp but I did thisesnoit of fresh ground pork sooo good . no more grocery store or cheap restaurant rolls with one shrimp inside. For a quick helper angel hair shreded cabbage what a time saver.these where my new years fare .
How do i re heat the next day once they are already fried?
Day 1: Fry, let cool, then refrigerate
Day 2: Heat oven to 375F. Place spring rolls on a baking RACK (allows circulation), bake for 8-10 minutes until crisp.
I’ve done this many, many times, it works very well! If I’m only reheating a few, I’ll use a toaster oven.
Awesome thanx so much. I made them tonight and they were fabulous! I couldnt find the right size papers so i used smaller ones and they were bite size and super cute. They were a hit. I think my hubby ate about 25 lol!
Can I do these in the oven from frozen?
Hi Samantha – I’ve only deep fried Spring Rolls, so I can’t really give you advice on baking. So sorry 🙁
If I am making the spring rolls the night before but not frying them till the next day, can I put the rolled spring rolls in the fridge for one day, and then fry them after I take them out of the fridge?
Yes, I’ve done that too. Just make sure your filling is SUPER dry. Otherwise the wrapper gets soggy. Blot filling with paper towels to get rid of extra oil and liquid.
I’ve never made spring rolls before and they turned out amazing! All gone within minutes… Thank you for posting this recipe of yours x
Thank you Labonita!
Hi, I made these spring rolls once night before, froze them, then fried them dried (did not thaw) but the inside filling was cold however from the outside the rolls were well cooked. Please suggest 🙂
Hi Rashi – try lowering the temperature of your oil by 25% – just enough to give the outside time to cook slower and allow inside to warm through.
Is there a dipping sauce you can recommend to serve with these?
I use what my Dad taught me, Chinese black vinegar. Take a bite, then dribble 2 drops of Chinese black vinegar inside and let it run down the egg roll. You can substitute with young balsamic vinegar.
Also, Sweet Chili Sauce or plum sauce is great too.
I have been doing this kind of rolls for years always turn out beautiful my friend’s always love them when they come on holidays. I use sweet chilli sauce to dip. GEORGUS
Thanks Maggie!
I love this recipe I’m gonna try it next month for my visitor I will serve them with sweet chilli sauce
I learned how to make springrolls years ago from my Vietnamese friend. You have a wonderful tutorial. I always serve them right away, but always wonder what the best way to reheat (if there are any left) the next day?? And best way to keep them warm without getting soggy when I make large amount? Thanks!
How long do they stay good in the freezer for?
I’ve frozen Spring Rolls for 6 months! As long as your freezer keeps food frozen, you’re good.
So have I always great hit.
These were divine! Followed your instructions step by step and they were superb!!!
I have made this twice. And they have become a big hit at home. So much that my folks think i make it better than the restaurant, I do this with franks and used port wine once because I didn’t have rice wine, but the folding and everything -your instructions are great. This is saved in my folder Wow yum is all I can say
Are the wrappers rice paper? I need gluten free. If they’re not , can I use rice papers? Are there any additional directions then?
Thanx so much!
Laurie
You can use rice paper if you want- actually Vietnamese fried spring rolls use rice paper). I’ll do a recipe using rice paper soon!
Awesome ! Thanx so much!
Laurie
Could you tell me how much/ the measurements for one serving? Cuz the recipie says its serves 50 and i want to know the recipie for one. I need it for my project. Its due by friday. hope you can reply ASAP THANK YOU
Sorry Ashley, I don’t!
i tried this recipe and it turned out good ,but after 2 hrs it became soggy can you please advice me how to keep it crispy for 4 to 5 hrs and
can i make the rolls and keep it in fridge (not in freezer ) over night to fry them in the morning?
thanks in advance
which option you suggest freezing them or keeping them in fridge over night ?
Hi there –
They probably won’t stay crispy for more than 4 hours. Here’s what I would suggest:
1. Roll the day before, then freeze in single layer.
2. The next day, fry them in oil (carefully drop in oil while frozen). Make sure you don’t fry too quickly. It should take about 4 minutes per batch. If they brown too quickly, turn the heat down just a bit.
3. Once done, place them on a baking sheet with rack. Do not cover.
4. When ready to serve, heat oven to 350F. Place the rolls in oven for 5 minutes and they will crisp right back up.
Hi, I’m in Australia and haven’t been able to find that brand of wrapper. I tried something else from the local Asian grocery store, which at first was ok, bubbly but ok. But after about fifteen minutes out of the fryer they went soft, so soft you could bend them without breaking. The recipe was great, the filling tasted very authentic, but the wrappers made a mockery of the the whole thing. I now have twenty frozen spring rolls that I’m not in a hurry to eat, which is a real shame as we love our spring rolls in this household.
Hi Mark- I hope you find the right type of wrappers! When you go to fry your frozen batch, you might get better results, since it will take a couple of minutes longer to fry (frozen rolls go directly into the oil), the longer and slower fry time will help the wrapper crisp up better.
What would be a good alternative to using soy sauce in this recipe? My daughter is allergic. Thank you
How long do I have to cook the frozen rolls?
The ones I buy from my local Chinese have, bean sprout, prawns and pork in,
can I add these.
Yes of course! I add in lots of different ingredients.
Hey dere…. Thanks for this great recipe…. And sspecially for pictures tutorial.I am going to try this today.but m confused abt white wine vinegar …whats that.is it simple white vinegar or something different.coz here at PAkistan it isn’t commonly available.
I was looking for yummy spring rolls thank you so much for posting authentic spring rolls and great tips
Thanks
I made a batch of 60 for a special event at my daughter’s kindergarten. I froze 50 and we ate 10 for dinner. My family loved them! Thank you for the recipe. I am just wondering about cooking the frozen ones in a few days time. Do I deep fry straight from the freezer or defrost over night? Thanks.
Deep fry them straight from freezer! If you defrost, they won’t fry very well.
Thanks!
Oh my goodness! Thank you for this most informative tutorial. I truly appreciate all the tips. I am going to make veggie ones tomorrow! Yum
Where can i buy your favorite spring roll wrap? tks
Most Asian supermarkets!
This page is on my bookmark!!! Mine rolls turned out really tasty n crispy…..great help…thanx
Thank you so much for the great tips. I have been making these every weekend for a while now but they never seem to turn out quiet as well as I would of liked. Reading this has helped me a lot & now I am very much looking forward cooking my next lot of spring rolls tonight..
Just wondering if you thaw them first before putting them in to deep fry? If so, for how long to you thaw them?
No, don’t thaw them – just very carefully slide them into the oil to fry while frozen. Add about 1 minute to the frying time.
If you defrost first, you’ll just end up with a soggy mess!
Thank you very much
can i get the wraps from an market or need i go to the asian market?
@april scherb
any of those will work, I cook asian with my parents every week. Trust me, it shouldn’t make a large difference, if any. 😀
Edit to my previous comment… I have rice vinegar, white wine vinegar and sherry cooking wine. Will any of them work?
Reciep calls for rice wine… I have rice wine vinegar. Will that work? What is the difference? I’ve googled it and found mixed results. I also have a cheap sherry cooking wine I could use. Help please
Mine bubbled… it got all weird what did I do wrong. They were good though
It bubbled because of the wrappers you used. The first time I made them, they bubbled and then I switched brands of wrappers. I have pics of the ugly spring rolls and then updated pics of the pretty ones. lol
I made these last night and they were DELICIOUS!!! Thanks for the recipe and amazing tutorial/pictures!
If I freeze the rolls, can I fry them frozen or do I have to thaw first.
Fry them frozen! Just add an extra minute to frying time.
I just tried this recipe with the rice paper wraps and they were terrible! I’ve been making eggrolls for years but need to make a variety that’s gluten free so used the rice wrappers. I put four in the wok and they all stuck together and then developed large sticky bubbles. I fried for a long time and they never turned brown and never thoroughly cooked. I am so disappointed and am not sure where to turn next.
Hi, I would like to make a duck version of these. I have a duck crown, do I roast it first, then shred it, and add to the vegetables. Or cut the duck up and add to the pan raw. I would like to make them ahead and freeze for Christmas, and I haven’t made them before. Looking at your recipe, you’ve explained it really well, and make it look easy,it’s given me confidents to have a go. Thank you.
I didn’t notice mentioning any salt. I did use about 2 teaspoons in the chicken and the veggies, it was Really good, also as I did not have any wraps, I used FILO PASTRY and it was FAaaaaaNTAaaaaSTIC!!!!.
Great! Glad you liked it. There’s no salt because the soy sauce provides the sodium
Thank you for making such a detailed recipe for all of us with useful tips and great pictures. Next we will try the roasted duck for Christmas.
Do you happen to know a good pad thai recipe??
Thank you!! I had so much fun making them and my 2yr old daughter loved it!!!
which amount of cornstarch do you put in chicken, 1 Tbsp or 1 tsp. Thanks!
These are simply yum yum YUM!!!!! Thank you for the recipe!!!
I am trying to pin this recipe for easy find later. I missed the P button, though I did find your pinterest page. Looks like a great recipe and I can’t wait to try it.
These are awesome! Sweet chili sauce and voila. Love this recipe, thanks!
Hi! Thank you for sharing your recipe. I am making mine today and just came back from my local Chinese grocery store to get the wrappers. I hope I didn’t overlook this detail but what size wrappers did you use? They had 6″ and 8″ and I just got both since I wasn’t sure. Thank you.
I use 8″ but either is fine. Mini egg rolls are cute!
Years ago, my father was stationed in Taiwan. At my first school room party one of the mothers made the mistake of making spring rolls. I say mistake because they were so delicious that was the only thing we ever wanted her to bring to any of our parties. At the time, I didn’t appreciate the work that went into making them, but I sure did love the way they tasted. This is the first recipe that comes close to the memory I have of those wonderful spring rolls. Thank you for helping me to recreate a tasty childhood memory and for your great website.
Hi, Thanks for great instructions and pics. I just wondered if you also use glass noodles in the spring rolls?
Yes Kate! I use glass noodles as well – love the texture of them.
This is so awesome. I ll try it in no good time. Thanks for d details.
This is great. Once frozen, how do you recommend I prepare? Thaw completely then fry? Or straight from freezer to frying.
You’ll go directly from freezer to fryer. Just add a couple more minutes of frying time.
I am going to prep this on Friday afterwork, one type with chicken and one without to cater vegetarian. I wonder would it be ok if i cook the filling on Thursday? this is to save time. Any comments are welcome. Thank you!
Have you ever tried FILO sheets instead of spring roll wrappers?
My spring rolls are too much oily….I do not deep fry them I shallow fry them still they are full of oil? Any suggestions….
Your oil is probably not hot enough. Also, deep frying is actually faster and less oil than shallow fry.
I normally make vegetable spring rolls, so I am going to have to try this one. Great layout by the way, love the shots.
Your recipe & detailed instructions were the best! I’ve been looking and looking and looking for something like this. I just made these tonite – I’ve always been afraid to fry since I don’t have a thermometer thing, but the chopstick trick worked like a charm! I left out oyster sauce since I’m not a fan, and added a little extra soy sauce instead. DELICIOUS! tell your mom thanks from us!
What do you use to marinade the ground chicken in?
It’s in step 1 of the recipe!
Thanks dear – Nothing to say – But, Awesome! My dear Taste has come. Thanks a lot. Can you share some more recipes.
Best Regards
Wow really awesome technique , but am unable to find few ingredients , i would like to share my own version 🙂
http://healthfoodtrick.thebrios.in/2013/05/chicken-rolls.html
Amazing. Simple. I had to use napa cabbage because that’s all I had.
Can’t wait to try your recipe. I’ve fiddled around with spice combinations and somehow i just can’t get it right. Hopefully yours will work for me.
Tried these tonight with a leftover pork chops instead of chicken – delicious! My first successful egg roll type dish – I never thought about draining the filling & adding the cornstarch. I especially love that the wrappers had “emergency” thawing instructions – that’s my kind if emergency!
Just made these, soo yummy. Images made it real easy to wrap them right. I did add a little five spice powder because im in love with the taste and fragrance it gives out. Thank you for sharing!
WOW! Thanks for such detailed instructions… The images help a lot! Always dreaded making those spring rolls… Not anymore 😉
Awesome receipe!I´ve made 3 times these spring rolls in 2 weeks because my Family just love it!(I´m from Hong Kong, my husband and my 2 kids are German) The only difference is that i used pork instead of chicken, but still it just taste great as the traditional spring rolls i remebered as a kid. Thanks Jaden!
Natalie, did you ever find out about how to fry when frozen? Thaw or pop frozen in oil. If the latter, how much time?
Fry frozen and add extra 2 minutes.
We had these tonight and the best ever. Thank you for explaining how and how to wrap the way you did as now it all makes sense and no more oily spring rolls!
I will share on my Facebook page!
How would I go about baking these to make them a little healthier.
Making these today in the middle of rural Haiti. AS it’s my birthday I’ve been trying to figure out what food I would love the most. This was it. Fortunately I started keeping a well stocked pantry about a year ago. Only change I will have to make is to cook the chicken, then shred it, as no way to grind it. Looks wonderful. Thanks for the detailed directions. I purchased the right kind of wrappers a few days ago in the capitol city (first time I’ve ever purchased them and wasn’t sure how I would use them!).
Thank you so much for such detail! Just wanted to know if I choose to freeze them, can the egg rolls be fried right out of the freezer? Thanks again!
Thank you for this write up. But can i make my wrapper with regular wheat flour? The.
Thanks for writing this up! You provided me with the exact info that I came looking for:
“Do not buy spring roll wrappers that you find in regular supermarkets…way too thick and fry up to a chewy, thick, bubbly, hot mess.”
Oh-h, so THAT’S the problem! And here I was thinking that I had the oil too hot, too cold, too deep, whatever. I’ll go looking for the proper kind of wrappers next time! Thanks again!
Hi there, well the terms are interchangeable sometimes a call eggrolls, sometimes are called spring rolls. Look for frozen egg roll/spring roll wrappers.
The Vietnamese have a wrapper that sometimes is called spring roll wrapper. However, it is made out of rice and it is not in the frozen section. Usually you can find the Vietnamese wrappers where the dry noodles are. Those can be fried as well, but will need a quick soak in warm water to soften them up.
I need to make these with rice paper wraps as we have a gluten intolerant guest. Are the wrappers you talk about that around found by the dry noodles rice paper and not wheat base?
I’m so confused…
in the ingredients you say to use spring roll wrappers. However in the directions you say egg roll wrappers. I specifically purchased spring roll wrappers (paper thin dry ones that need to be soaked)
Im ready to make them and now don’t know if I can fry the spring roll ones…..?
Help please
Thanks
These are amazing! I can’t stop eating them!!
My daughters an I are going to give this recipe a shot tonight… Wish us luck! I have to stop looking at the pictures though, making me drool!
Hi I have tried this recipe at home and have published the same in my blog giving due credit to you..would love it if you pay a visit to my blog…www.ashcooking.blogspot.com
Oh I am so glad have found your blog! This spring roll looks so perfect and I can’t help but immediately tried it out. It’s so good that my husband can’t stop munch it, thank you for sharing!
I moved to zona & had one chinese restaurant that i loved, they closed in the summer so i decided i’ll be learning all of my favorite chinese reciped myself & execute them even better than the restaurants, well the spring roll IS a HTI! I just made some more today, however what i find myself doing is preparing the filling ahead of time & freezing it enough to make 6 to 7 @ a time then just poppin the mixture out of freezer & assembling the rolls, talk about YUMMY im a pro now & ive mastered house fried rice too, sooo im LOVIN fried rice & egg rolls dinners from time to time from my own kitchen YUMMY!
hmmm..its 6:20 am and this surely made me hungry:(
Made these for the first time yesterday. Sure glad you had photos of the wrong way to wrap since my first 3 or 4 were identical to the wrong way. Eventually got the hang of it. My whole family loved these spring rolls. I’m going to make these again for the Super Bowl this coming weekend.
One question…. once I’ve frozen them (you know… for the big game)…. what is the procedure to cook them? Do I let them thaw out for some period of time or just pop them…. errr….. I mean, carefully SLIDE them into the heating oil?
Thanks for your recipe! Thanks to you I made the best spring rolls I’ve ever eaten and I’ve had many in my day.
This was soooooo helpful! i’ve made crab wontons before, but i’m disappointed often. “Take your time” is the lesson i should have learned! Thank you! Great article, great photos, great tips!
Jaden this is sooo good
and easy way of understanding could you help me with few soup recipes!!!
Hey Jaden,
Its very informative and easy way for learners (who are heading baby steps in cooking)
Could you help me with the procedure how to make Spring Roll Wrapper/sheet at home?
I wish you would reply soon
Regards,
Divya
These look sooo good! I was wondering though if you can bake them?
Just tried your recipe and I had to come back and thank you. It was my first time making spring rolls and they turned out perfect!
Thank you very much for this receipe with very detail instruction steps. I just make the spring roll today it so easy and bring it to my daughter nursery school. Those parents and kids are love it so much.
Thank you, Jaden.
Just made some spring rolls to your recipe…. PERFECT! I live in Asia so this must be some kind of fantastic compliment!
Jaden,
Thank you for such an informative post! Sadly, I just so happened to use the wrappers you suggest NOT to, and you were right – a bubbly gooey, oily mess 🙁 My question now is what are those wrappers for, if not for frying spring rolls? Any tips for how to use up the rest of the package?
Thank you!
With your Step by Step with photos instructions, you can never go wrong, your spring rolls, we call them “lumpia” looks so perfect.
This was the recipe I was looking for. My neighbor brought me a huge plate of them one day and they were so amazing I begged her to show me how to make them. But then we both moved before that happened, I was so bummed.
I’m making these soon, my daughter has been asking for me to try these ever since we tasted them.
Thanks!!
-Gina-
A million thanks for this recipe. There are no Asian restaurants in my area that serve spring rolls, so I used to buy the frozen kind. I can’t find those anymore now. I’ve made homemade spring rolls before, but didn’t like how many it made at a time. I’ve often wondered about making a lot and freezing them so I can eat them whenever I want. This recipe is perfect. I can’t wait to make them. 🙂
This recipe is perfect for an upcoming gathering. Thank you for sharing. Plus, I enjoy your writing style. Entertaining blog. 🙂
All I can say is YUM! Loving your step by step instructions!
Oh Spring Roll, you were my First Love
Then I cheated on you and went over to Wontons
It was Handsome and crunchy too
I should have known it would never last
Those fried chicken wings, they beckons…come come… cross the road!
And that was the end of me 😉
your poem made my morning!!!
wow, very detailed with great instructional steps, thanks! they look fantastic too.
Whoa! Those look fantastic. One commenter mentioned that these are very similar to lumpia and she is absolutely right. On a side note you have to be one of the best food photographers blogging.
Thx for the recipe! My daughter wants to know why they’re called egg rolls when there are no eggs in it. Do you know?
Great post, Jaden! Thank you for sharing this detailed recipe!
I will admit, I am a sucker for sweet and sour sauce with my spring rolls (which btw…these look fantastic!!!) Do you have a sweet and sour sauce recipe you could share?
This recipe looks like fun to try. Just one question, though. I am not very adept in the kitchen and I was wondering; after you freeze the spring rolls, do you need to thaw them before frying them? If you need to thaw them, what is the best way?
Very carefully slide the frozen roll into oil and add an extra minute or so to frying time
Jaden you roll a beautiful spring roll.
I will be making these for sure! YUUUUUUMMMMMMMM!!!!
These look amazing and I love you step by step instructions. You make it looks so easy.
What a great tutorial! I love these at restaurants, it’s time to make my own 🙂
these are just like the lumpia my Filipino friend makes–now I can make them!
I’ve asked this question so many times and I’ve received as many different explanations. One answer: egg rolls use an egg based wrapper, spring rolls use a rice based wrapper, and summer rolls or fresh rolls are the un-fried ones. Another answer: spring rolls are vegetarian and egg rolls have some meat in them. And yet another answer: spring rolls are Vietnamese and egg rolls are Chinese, but each culture has adapted their own versions. Who really knows, I just know they are all tasty. These look yummy! Thanks.
This is such a classic favorite. We love Chinese spring rolls so much that we take it for granted it’s always in our freezer. From now on, if friends ask me how to make it, I’ll just direct them to your site.You made it seem so easy and delish! Thanks for sharing, Jaden!
Oh…these are exactly like the ones my mom made growing up. I can’t seem to find the time to make them…with 5 kids running around. Can’t you just come to my house and make some for me instead? 😉 Love your site and recipes Jaden!
Recipe looks great. One question, what is the best substitute for the oyster sauce?
I love dropping by to drool over your latest creations and today I’m featuring this post in Food Fetish Friday (with a link-back and attribution). I hope you have no objections and it’s always a pleasure following you…
Absolutely fantastic post! If I make a big enough batch and eat like 15 at once, does that count as an entree? 🙂
i’ve made these egg rolls several times now and i’m always sad when the last one is eaten. i really can’t get enough of these! the last time i whipped up a batch i added mifun noodles. love <3 thanks so much for sharing!
These look absolutely incredible Jaden, and it’s not even 8 am yet. Crap, now I’m really hungry. Thanks a lot!! 😛
xoxo
Cheri
I agree with Bev, the memories! We call the uncooked rice paper ones spring rolls too. 🙂 Your spring rolls look amazing and I love that you made them with chicken!
Wonderful! Thanks so much~~ I know I can trust your recipe and technique!
Aaaaah, memory lane! I want like 46,000 right now.
These look lovely – they’re officially on my to-do list 🙂 Thanks for yet another great recipe!
Oh wow….Jaden, these look AMAZING!! And I love your step by step photos. You make it look so easy. Now I have another thing to add to my kitchen list….a WOK!
My sister in law makes spring rolls that everyone loves. I can’t wait to try your recipe. My hubby will LOVE these. 🙂
Wow! These look better than take out for sure 🙂 So crispy and so flavorful… good job 🙂
Do you think this would work with wonton wrappers? I have extra ones that I bought from my local asian market. If so I see some mini spring rolls calling my name this weekend!
Hi Kat- most wonton wrappers are too small and thick to make decent mini egg rolls (but you can certainly try!) You’re better off making the filling, then folding the wonton wrapper in a triangle and sealing it instead of trying to roll them up.
Wonton wrappers are made with egg. That’s why they are called egg rolls. The spring rolls are made without egg because egg wasn’t available in the spring so they made rice paper without egg.
Yes, yes yes! This is exactly what we’re looking for in an egg roll: cute and crispy! Not as big and soft as a matress.