Tasty Examples of How to Make Spring Rolls from Scratch: 3 Examples You’ll Actually Cook

3 Real Examples of How to Make Spring Rolls from Scratch

Let’s start with what you came for: real, workable examples of how to make spring rolls from scratch: 3 examples that cover different tastes and lifestyles.

These three are my go-to templates:

• A classic Chinese pork and cabbage spring roll (what you’d expect from a good Chinatown spot)
• A colorful vegetarian spring roll that’s light but satisfying
• A crispy air-fryer spring roll that keeps the crunch while cutting down on oil

From there, I’ll show you more variations and ideas so you can build your own best examples at home.

Example 1: Classic Chinese Pork and Cabbage Spring Rolls

If you want an example of the kind of spring roll you’d get in a solid Chinese restaurant—thin, crisp wrapper, savory filling, not greasy—this is it.

Ingredients (about 20 spring rolls)

For the filling:

• 8 oz (225 g) ground pork
• 2 cups finely shredded green cabbage
• 1 cup finely shredded carrot
• 1/2 cup finely sliced green onion
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 Tbsp soy sauce
• 1 Tbsp Shaoxing wine (or dry sherry)
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp white or black pepper
• 1 Tbsp cornstarch

For wrapping and frying:

• 20 spring roll wrappers (8–9 inch, NOT rice paper; look for “spring roll pastry” in the freezer section)
• 1 egg, beaten (for sealing)
• Neutral oil for frying (canola, peanut, or vegetable)

Step-by-step method

Cook the filling lightly.
In a large skillet over medium heat, cook the ground pork, breaking it into small bits. When it’s mostly cooked, add garlic and ginger. Stir for about 30 seconds, then add cabbage and carrot.

You’re not trying to brown everything; you just want the vegetables to soften and release some moisture. This helps prevent soggy spring rolls.

Season and thicken.
Add soy sauce, Shaoxing wine, sesame oil, sugar, and pepper. Stir until everything is coated and any liquid starts to bubble. Sprinkle in the cornstarch and stir again. This lightly thickens the juices so they stay inside the wrapper.

Transfer the mixture to a bowl and let it cool to room temperature. Warm filling will steam the wrappers and make rolling harder.

Set up your rolling station.
Place a wrapper on a clean surface in a diamond shape (one corner pointing toward you). Keep the rest of the wrappers under a slightly damp towel so they don’t dry out.

Spoon 2–3 tablespoons of filling near the bottom corner. Fold the bottom corner up over the filling, then fold in the left and right corners like an envelope. Roll tightly toward the top corner.

Brush a little beaten egg on the final corner and press to seal. If it looks loose, roll it again gently to tighten.

Fry until shatter-crisp.
Heat 1–1.5 inches of oil in a heavy pot to about 350°F. (The oil should bubble steadily around a wooden chopstick or the edge of a wrapper.)

Fry 4–5 spring rolls at a time, turning occasionally, until deep golden brown—usually 3–5 minutes. Don’t crowd the pot. Let them drain on a wire rack or paper towels.

This first example is one of the best examples of how to make spring rolls from scratch if you’re looking for that classic restaurant-style flavor.

Example 2: Colorful Vegetarian Spring Rolls (Pan-Fried or Baked)

Now let’s look at one of the lighter examples of how to make spring rolls from scratch: 3 examples wouldn’t be complete without a vegetarian option. This one is all about texture and color.

Ingredients (about 18–20 rolls)

For the filling:

• 2 cups finely shredded napa or green cabbage
• 1 cup shredded carrot
• 1 cup thinly sliced bell pepper (mixed colors if you have them)
• 1 cup bean sprouts (optional but great for crunch)
• 1/2 cup sliced mushrooms (shiitake or button)
• 1/2 cup sliced green onion
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 Tbsp soy sauce or tamari
• 1 Tbsp oyster-flavored mushroom sauce or vegetarian stir-fry sauce (optional but tasty)
• 1 tsp sesame oil
• 1 Tbsp cornstarch

For wrapping and cooking:

• 18–20 spring roll wrappers
• 1 egg or 2 Tbsp cornstarch mixed with 2 Tbsp water (vegan seal)
• 2–3 Tbsp oil if pan-frying

How to make them

Stir-fry the vegetables quickly.
Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stir for 20–30 seconds, then toss in mushrooms, cabbage, carrot, and bell pepper.

Cook just until the vegetables start to soften but still have some bite—about 3–4 minutes. Add bean sprouts and green onion in the last minute.

Season and bind.
Add soy sauce (and vegetarian oyster-style sauce, if using) plus sesame oil. Sprinkle in cornstarch and stir until any liquid thickens slightly. Remove from heat and let cool.

Roll as before.
Use the same rolling technique as the pork version. For a vegan seal, skip the egg and use the cornstarch-and-water paste instead.

Pan-fry or bake.

For pan-frying: Add 2–3 tablespoons of oil to a nonstick skillet over medium heat. Place rolls seam side down. Cook, turning every couple of minutes, until all sides are golden and crisp.

For baking: Brush or spray each roll lightly with oil. Bake at 400°F for 15–20 minutes, turning once, until crisp and browned.

This vegetarian version is a great example of how to make spring rolls from scratch when you want something lighter but still satisfying. It’s also one of the best examples to serve at mixed-diet gatherings, since you can easily keep it fully vegan.

Example 3: 2024–2025 Trendy Air-Fryer Spring Rolls

If your kitchen in 2025 doesn’t have an air fryer, you definitely know someone who does. Air-fried spring rolls are one of the most popular examples of how to make spring rolls from scratch: 3 examples you’ll see on social media right now—crispy, less oily, and fast.

You can use either of the fillings above for this method, or try this simple chicken-and-vegetable combo.

Ingredients (about 16 rolls)

For the filling:

• 8 oz (225 g) ground chicken or finely chopped cooked chicken
• 1 1/2 cups shredded cabbage
• 1/2 cup shredded carrot
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped bell pepper
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 Tbsp soy sauce
• 1 Tbsp hoisin sauce
• 1 tsp sesame oil
• 1 Tbsp cornstarch

For wrapping and air-frying:

• 16 spring roll wrappers
• 1 egg or cornstarch slurry for sealing
• Cooking spray or 2–3 Tbsp neutral oil

Air-fryer method

Cook the filling.
Sauté the chicken in a skillet until cooked through, then add garlic, ginger, onion, cabbage, carrot, and bell pepper. Stir until vegetables soften slightly.

Add soy sauce, hoisin, and sesame oil. Sprinkle in cornstarch and stir until thickened. Cool the filling.

Roll tightly.
Roll as described in the first example. Tighter rolls brown more evenly in the air fryer.

Oil lightly for crispness.
Brush each roll lightly with oil or spray with cooking spray. This helps the wrapper blister and crisp.

Air-fry.
Preheat air fryer to 380°F. Arrange spring rolls in a single layer with a little space between them. Air-fry for 8–10 minutes, turning halfway, until deep golden brown.

This third example is one of the best examples for busy weeknights: you still get that satisfying crunch, but with less oil and cleanup.

More Practical Examples of Fillings You Can Try

Once you understand these examples of how to make spring rolls from scratch: 3 examples, it’s easy to improvise. Here are more real examples of flavor combinations that work well:

• Shrimp and chive: Chopped shrimp, Chinese chives or green onion, cabbage, a bit of garlic, soy sauce, and white pepper.
• BBQ chicken: Leftover shredded rotisserie chicken, a spoonful of hoisin or your favorite BBQ sauce, shredded cabbage, and carrot. Great kid-friendly example of fusion flavor.
• Spicy kimchi: Chopped kimchi, ground pork or tofu, a little sugar to balance the heat, and shredded cabbage. One of the boldest examples if you like punchy flavors.
• Breakfast roll: Scrambled eggs, crumbled cooked breakfast sausage, and finely diced bell pepper. Think of it as a portable breakfast burrito in spring roll form.
• Tofu and mushroom: Crumbled firm tofu, diced mushroom, garlic, soy sauce, and a splash of vegetarian oyster-style sauce. A high-protein vegetarian example of a hearty filling.

All of these can follow the same steps you’ve already seen in the three main examples: cook filling, cool, roll, then fry, bake, or air-fry.

How to Keep Spring Rolls Crispy (Across All 3 Examples)

No matter which of the examples of how to make spring rolls from scratch: 3 examples you choose, the same rules help keep them crisp:

Dry-ish filling.
If your filling is watery, it will steam the wrapper from the inside. Cooking vegetables briefly and adding a little cornstarch to bind the juices are simple, real-world examples of techniques that help.

Hot oil, not warm.
For deep-frying, aim for around 350°F. Too low and the rolls soak up oil; too high and they brown before the inside heats. A simple clip-on thermometer is handy, and basic food safety guidance from sources like the USDA can help you stay in a safe temperature range.

Don’t crowd the pan.
Give each roll space so the oil temperature doesn’t drop too fast.

Drain properly.
A wire rack over a baking sheet works better than stacking rolls on paper towels, which can trap steam.

Are Spring Rolls Healthy? A Quick Reality Check

Spring rolls can fit into a balanced diet, especially if you:

• Bake or air-fry instead of deep-frying
• Pack them with vegetables and lean proteins
• Pair them with lighter dipping sauces (soy-vinegar, chili-garlic, etc.) instead of only creamy or very sugary sauces

For anyone watching sodium, remember soy sauce and prepared sauces can add up. You can use low-sodium soy sauce and keep an eye on overall intake. For general guidance on sodium and heart health, resources like the CDC’s nutrition pages and Mayo Clinic’s heart-healthy diet advice are helpful starting points.

FAQ: Real-World Questions About Making Spring Rolls

What are some good examples of fillings for homemade spring rolls?

Some of the best examples include classic pork and cabbage, vegetarian cabbage–carrot–mushroom, shrimp and chive, tofu and mushroom, chicken and vegetable, and even kimchi-based fillings. The three main examples of how to make spring rolls from scratch: 3 examples in this guide give you a solid base to experiment from.

Can I use rice paper instead of spring roll wrappers?

You can, but it becomes a different style—more like Vietnamese fried spring rolls (chả giò) or fresh summer rolls if you don’t fry them. Rice paper behaves differently in oil and can be trickier to handle, so if you’re following the examples here, look for wheat-based spring roll pastry.

What’s an easy example of a beginner-friendly spring roll recipe?

The vegetarian spring rolls in Example 2 are an easy example of a starter recipe. The filling is very forgiving, and baking or pan-frying is less intimidating than deep-frying.

Can I freeze spring rolls before cooking?

Yes. Roll them, place in a single layer on a baking sheet, and freeze until solid. Then transfer to a freezer bag. You can fry or air-fry them straight from frozen—just add a few extra minutes. This works well with all three main examples.

How long can cooked spring rolls sit out?

As a general food safety guideline, perishable foods should not sit at room temperature for more than 2 hours (or 1 hour if above 90°F), as noted in USDA and FDA food safety guidance. After that, refrigerate and reheat in an oven or air fryer to re-crisp.

Bringing It All Together

When you look at these examples of how to make spring rolls from scratch: 3 examples, you’ll notice a pattern:

• A savory, not-too-wet filling
• A tight roll with a good seal
• Hot, not overcrowded cooking—whether that’s frying, baking, or air-frying

Once you’re comfortable with those basics, you can mix and match fillings, sauces, and cooking methods. That’s when spring rolls go from “restaurant treat” to “easy, repeatable home recipe” you can pull out for parties, meal prep, or weeknight dinners.

Start with one example this week—maybe the classic pork version or the air-fryer rolls—and by the time you’ve tried all three, you’ll have your own personal best examples of spring rolls that taste exactly the way you like them.