Crispy Homemade Spring Rolls – Easy Vegetable & Shrimp Spring Roll Recipe

1. Introduction

Few appetizers bring as much joy as freshly made spring rolls. They are crispy, golden, light, and endlessly customizable, making them a favorite at parties, family dinners, and Asian-inspired meals. Whether served as a starter or enjoyed on their own as a snack, spring rolls have a unique way of being comforting, crunchy, and satisfying all at once.

This recipe takes you through everything you need to know—from choosing the right wrapper to rolling techniques, frying tips, and flavor variations. Even if you’re a beginner, you’ll find this guide simple, friendly, and easy to follow.

By the end of this article, you’ll know:

how to prepare the perfect spring roll filling
how to wrap spring rolls so they never fall apart
how to fry them to a shatter-crisp golden brown
storage and reheating techniques
variations like vegetarian, chicken, shrimp, and baked versions

Let’s dive into the delicious world of homemade spring rolls.

2. Ingredients Breakdown

Cabbage (Shredded)

Adds crunch and volume. Green cabbage works best, but Napa cabbage is a softer alternative.

Carrots (Julienned)

Provides sweetness and color. You can also use pre-shredded carrots for convenience.

Bean Sprouts

Adds freshness and a crisp bite. If unavailable, substitute with shredded lettuce at the end of cooking.

Green Onions

Adds mild sharpness and aroma. Can be replaced with chives or regular onions.

Garlic (Optional)

Enhances flavor but not necessary for lighter rolls.

Protein (Optional: Shrimp, Chicken, or Tofu)

Shrimp brings sweetness and is traditional in many Southeast Asian versions.
Chicken adds heartiness.
Tofu is excellent for vegetarian or vegan variations.

Soy Sauce

Seasoning that adds savory depth.

Sesame Oil

Adds fragrance and a toasty undertone.

Spring Roll Wrappers

Thin pastry-style wrappers that fry up extremely crisp. Do not use rice paper for this version—that’s for fresh Vietnamese spring rolls.

Egg or Water (for Sealing)

Egg gives a more secure seal, but water works fine if careful.

Oil for Frying

Use neutral frying oils such as canola, peanut, or vegetable oil.

Common Substitutions

Gluten-Free: Use gluten-free wrappers if available and tamari instead of soy sauce.
Vegan: Use tofu or all vegetables; seal wrappers with water.
Low-Carb: Replace bean sprouts and cabbage with finely chopped mushrooms and zucchini.
No Sesame Oil: Substitute with olive oil or skip entirely.

3. Step-by-Step Instructions

Step 1: Prepare the Filling

Heat one tablespoon of oil in a skillet over medium heat. Add cabbage, carrots, bean sprouts, and green onions. Stir-fry for 3–4 minutes until slightly softened but still crisp. Add soy sauce, sesame oil, salt, and pepper.

Tip: Cook only until the vegetables reduce moisture. Too much moisture = soggy rolls.

If using shrimp or chicken, stir them in now. Let the filling cool completely before assembling.

Step 2: Prepare the Wrappers

Remove spring roll wrappers from the packaging and keep them covered with a damp towel. This prevents them from drying out and cracking.

Step 3: Fill the Wrappers

Place one wrapper on a clean surface with a corner facing you (diamond orientation). Add about 2–3 tablespoons of filling near the bottom.

Step 4: Roll Tightly

Fold the bottom corner over the filling, fold in both sides, and roll tightly toward the top corner.
Brush the edge with egg wash or water to seal.

Tip: Tighter rolls fry better and stay crisp longer. Avoid overfilling.

Step 5: Fry the Spring Rolls

Heat oil to 350°F (175°C). Carefully add rolls in small batches, frying for 3–5 minutes until golden brown.

Tip: Keep oil temperature consistent. Too low makes them greasy; too high burns the exterior before the inside warms.

Step 6: Drain and Cool

Place on paper towels or a wire rack. Let rest for 2–3 minutes to keep them crisp.

Step 7: Serve

Serve immediately with sweet chili sauce, soy dipping sauce, or peanut sauce.

4. Tips and Variations

Expert Tips

Chill the filling before wrapping for better texture.
Keep unused wrappers covered to avoid drying.
Use a thermometer to maintain proper oil temperature.
For ultra-crispy rolls, double-wrap each one.

Variations

Vegetarian Spring Rolls: Use cabbage, mushrooms, carrots, and tofu.
Chicken Spring Rolls: Add cooked finely shredded chicken.
Shrimp Spring Rolls: Add chopped shrimp for sweetness.
Baked Spring Rolls: Brush with oil and bake at 400°F for 15–20 minutes.
Air Fryer Version: Air fry at 380°F for 10–12 minutes.

5. Serving Suggestions

Side Dishes

Fried rice
Asian noodle salad
Chicken satay
Stir-fried vegetables
Hot and sour soup

Garnishes

Chopped green onions
Sesame seeds
Cilantro
Lime wedges

Drink Pairings

Iced jasmine tea
Ginger lemonade
Thai iced tea
Sparkling water with lime

6. Storage and Reheating Instructions

Refrigerator Storage

Store leftover cooked spring rolls in an airtight container for up to 3 days.

Freezer Storage

Freeze uncooked spring rolls on a tray, then transfer to freezer bags. They last 2–3 months.

Reheating

Microwave: 20–30 seconds (not recommended; may become soft).
Oven: 375°F for 8–10 minutes for best crispiness.
Air Fryer: 350°F for 5–7 minutes.

7. Recipe Notes

Can be prepped ahead of time and fried just before serving.
Best when wrappers are fresh and flexible.
Use a deep pot or wok for safer frying.
Let the filling cool to avoid tearing wrappers.
Do not overcrowd the pan during frying.

8. Nutrition Information (Per Serving)

Nutrition	Amount
Calories	180
Fat	7g
Saturated Fat	1g
Carbs	22g
Sugar	3g
Fiber	2g
Protein	6g
Sodium	340mg
Cholesterol	15mg
Calcium	28mg
Iron	1.2mg

Nutrition information is an estimate and may vary based on specific ingredients used.

9. Recipe Card Summary

Course: Appetizer

Cuisine: Asian / Southeast Asian

Servings: 12 rolls

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients

1 cup cabbage, shredded
1 cup carrots, julienned
1 cup bean sprouts
½ cup green onions
1 tbsp soy sauce
1 tsp sesame oil
1 cup optional protein (shrimp/chicken/tofu)
Spring roll wrappers
Oil for frying
Egg or water for sealing

Instructions

Prepare vegetable filling and cook lightly.
Let filling cool completely.
Place wrapper down and add filling.
Roll tightly and seal edges.
Fry at 350°F for 3–5 minutes.
Drain, cool slightly, and serve.

Notes

Bake or air fry for a healthier version.
Keep wrappers covered at all times.
Do not overfill rolls.

Nutrition

Refer to nutrition table above.

Diet Tags

Can be Vegetarian
Can be Vegan
Dairy-Free
Nut-Free
High-Fiber Option

Health Benefits

Rich in vegetables and plant fiber
Can be made low-oil with air frying
Customizable for protein needs
Contains antioxidants from carrots and cabbage

FAQs

1. Can I use rice paper instead of spring roll wrappers?

For fried rolls, use wheat-based wrappers. Rice paper is best for fresh rolls.

2. Can I freeze cooked spring rolls?

Yes, but they won’t be as crispy. It’s better to freeze them uncooked.

3. How do I make them extra crispy?

Double wrap the rolls and keep the oil temperature steady.

4. Which dipping sauce goes best with spring rolls?

Sweet chili sauce is the classic companion, but peanut sauce and soy-vinegar dips are great too.

5. Can I make them ahead of time?

Yes, assemble and refrigerate for up to 24 hours before frying.

11. Final Thoughts

Spring rolls are an incredibly versatile and crowd-pleasing dish that works for any meal or occasion. With a bit of practice, you’ll be rolling them like a pro and customizing them with your favorite fillings. Whether you serve them at a party, family dinner, or weekend snack night, these crispy rolls always hit the spot.

Give this recipe a try and let me know how your spring rolls turn out. I’d love to hear your feedback and see your creations.