Homemade Chinese Spring Rolls: Easy Step-by-Step Recipe

Homemade Chinese Spring Rolls: Easy Step-by-Step Recipe Chinese spring rolls are a beloved appetizer globally, celebrated for their crispy, golden outer layer and savory, fresh filling. Far from being complicated to make at home, this classic dish uses simple ingredients and takes just 30 minutes—ideal for weeknight snacks, party appetizers, or adding a tasty twist to meals.

 

To start, gather your ingredients (serves 4): 8 round spring roll wrappers (store-bought works great), 1 cup shredded green cabbage, ½ cup julienned carrots, ¼ cup cooked and diced shrimp or chicken (tofu for a vegetarian option), 2 tbsp chopped green onions, 1 tsp low-sodium soy sauce, 1 tbsp vegetable oil, and 1 tbsp cornstarch mixed with 2 tbsp water (for sealing).

 

First, prep the filling: Heat oil in a skillet over medium heat. Sauté green onions for 30 seconds, then add cabbage and carrots. Stir-fry for 2 minutes until veggies soften but stay crisp. Toss in the cooked protein and soy sauce, cook 1 more minute, then remove from heat and let cool (warm filling can tear wrappers).

 

Next, assemble the rolls: Lay a wrapper flat on a dry surface. Spoon 2 tbsp of filling onto the lower third of the wrapper. Fold the bottom edge over the filling, roll halfway, then fold in the left and right sides to seal the ends. Continue rolling upward, brushing the top edge with cornstarch paste to seal tightly.

 

Finally, fry or bake: For extra crispiness, heat 1 inch of vegetable oil in a pot to 350°F (175°C). Fry rolls 2–3 minutes per side until golden brown. If baking, brush rolls with oil and bake at 400°F (200°C) for 15–18 minutes, flipping once. Drain on paper towels to remove excess oil.

 

Serve hot with sweet and sour sauce, soy sauce, or chili oil. These homemade spring rolls beat store-bought versions—fresh, flavorful, and customizable to your taste!