I fry them until golden and the wrappers are shatteringly crispy at first bite.

While theyre not a dish made regularly, assembling spring rolls can be a fun communal activity.

Once you get the hang of wrapping them, the assembly is actually quick and easy.

Dipping a spring roll into a sauce with more spring rolls on the plate and on a platter behind it.

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The Best Wrappers for Spring Rolls

Spring roll wrappers are thin and fry up smooth and crisp.

They are made of wheat flour, water, oil, and salt.

Since only one pound of pork is needed, Ill often buy pork chops instead when making this recipe.

Overhead view of a platter of fried spring rolls with a dipping sauce on the platter and another dipping sauce next to it.

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Spring rolls can use either julienned or ground meat.

While I love the ease of ground pork, I like the cohesiveness of a julienned filling.

Theyre often wrapped on plastic trays or come in plastic boxes.

Spring rolls on a plate with a dipping sauce.

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Look for thick mushrooms with clean edges that curl under (as opposed to the flattish ones).

They are meatier and will plump up nicely.

Dried mushrooms have a deeper and more savory flavor than fresh mushrooms.

Dipping a spring roll into a sauce with more spring rolls on the plate and on a platter behind it.

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The stems can also be tossed into stocks.

Cornstarch:Cornstarch is commonly used in Chinese cooking.

Its typically used for marinating meat.

A plate of fried spring rolls cut in half and with whole spring rolls behind it on a platter.

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Chinkiang vinegar, made in southern China is my familys favorite.

Its a glutinous rice and wheat bran based black vinegar with a touch of sugar.

Aside from its expected acidity, it has a slightly malty and sweet flavor.

Dipping a spring roll into a sauce with more spring rolls on the plate and on a platter behind it.

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I grew up usingGold Plum brandwith a plum blossom emblem on the label.

Beware of the copycats who also use a similar logo.

Back in my restaurant and catering days, we got fancy and even used duck confit.

Soaking mushrooms to make a fried spring roll recipe

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Have you heard of Philly cheesesteak spring rolls?

Be judicious in the amount of filling since cheesesteaks are so heavy.

The point is there are many varieties of spring rolls, both traditional and non-Chinese.

Pork filling for spring rolls in a bowl.

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Experiment, find what you like and have fun.

Its ok to stack them once theyre frozenthey shouldnt stick to each other.

They should last about 2 or 3 months.

Pork filling for spring rolls in a bowl.

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To Cook from Frozen:Dont thaw the frozen spring rolls before cooking because they will get soggy.

To cook from frozen add an additional minute or two of frying for the filling to warm through.

Place your pork in the freezer to firm up, about 20 minutes, prior to cutting.

Overhead view of cooked pork to make spring rolls.

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Be sure to clean your cutting board and knife after youve cut the meat to avoid cross contamination.

Place the dried mushrooms into a medium bowl.

Add enough hot water to cover the mushrooms.

Sheet pans with vegetables to make the filling for spring rolls.

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Let the mushrooms soak until the caps are softened, about 30 minutes.

Remove the mushrooms from the bowl; trim off the stems and thinly slice the caps and set aside.

you’re free to reserve the soaking liquid and stems for mushroom stock to use another time.

Sheet pans with vegetables to make the filling for spring rolls.

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Set aside to let marinate for 10 to 15 minutes.

In large nonstick skillet over medium-high heat, add 2 tablespoons of oil.

When hot, add the pork and toss to coat with oil.

Sheet pans with vegetables to make the filling for spring rolls.

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Cook, tossing occasionally, until the pork just turns white, about 2 minutes.

Some browning is okay.

Cook, tossing often, until the carrots are just starting to wilt, about 1 minute.

Filling spring roll wrappers to make fried spring rolls.

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Transfer the carrots to the sheet pan with the pork, to let cool.

Dont overcook the cabbage as it will get soggy.

Transfer the cabbage to the second sheet pan and spread to a thin layer to let cool.

Rolling filling in wrapper to make fried spring rolls.

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Once the pork and vegetables are at room temperature, combine them onto one sheet pan.

Spread the mixture out into an even layer and chill in the refrigerator for 1 hour.

The filling will be easier to work with once chilled.

Rolling filling in wrapper to make fried spring rolls.

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In a small bowl whisk together the egg and 1 tablespoon water until thoroughly combined.

Place a cutting board directly in front of you.

Line two clean sheet pans with parchment paper and set to the side.

Hands showing how to roll a spring roll.

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Transfer half of the filling mixture into a bowl and return the remaining filling to the refrigerator.

fire up the package of wrappers and cover with plastic wrap or a slightly damp kitchen towel.

Wrapping spring rolls is basically like wrapping burritos.

Hands showing how to roll a spring roll.

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Scoop a heaping tablespoonful of the filling about 2 inches above the corner closest to you.

Form the filling into a 3-inch long horizontal log.

Roll the cylinder tightly towards the corner opposite of you in one complete rotation.

Hands showing how to roll a spring roll.

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Fold both the right and left sides of the wrapper over the filling.

make a run at keep the sides parallel.

Roll the cylinder toward the opposite corner for about 2 more rotations.

Overhead view of spring rolls frying in a skillet.

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The shape in front of you should look like an open envelope.

Set the spring roll aside on one of the prepared sheet pans.

Keep the assembled spring rolls covered with a sheet of plastic wrap or a damp clean kitchen towel.

Overhead view of spring rolls frying in a skillet.

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Fit a sheet pan with a wire rack or line it with paper towels.

Fill a medium Dutch oven or other small wide heavy pot with the remaining oil.

Attach a deep-fry thermometer onto the side of the pot.

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Heat the oil over medium-high heat until the thermometer reads 375F.

Working in 3 or 4 batches, gently slide the spring rolls into the hot oil.

They will continue to darken when they come out of the oil so dont let them get too dark.

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Let the oil come up to 375F before cooking another batch.

Repeat until all of the spring rolls are cooked.

Stack the spring rolls onto plates and serve with the vinegar or a dipping sauce of your choice.

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Dipping a spring roll into a sauce with more spring rolls on the plate and on a platter behind it.

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