If you’ve ever ordered takeout and found yourself reaching straight for the crunchy, golden rolls in the box—yeah, same. Fried spring rolls are hands-down one of the most irresistible appetizers. They’re shatteringly crisp on the outside, loaded with a savory veggie filling, and taste amazing dunked in sweet thai chili sauce (I have a great recipe in my cookbook), soy sauce, or even just on their own. These spring rolls also pair perfectly with my vegetable dumpling recipe and my cold sesame noodle salad!
The best part? Making fried spring rolls at home is way easier than you think. With just a few fresh vegetables, some noodles, and store-bought wrappers, you can whip up a batch that rivals your favorite restaurant. And, if you’re looking for a fresher and lighter version – check out my fresh rolls recipe too (no deep-frying needed!)
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Table of contents
What Are Fried Spring Rolls?
Fried spring rolls are a classic Asian appetizer made by wrapping a thin wheat flour wrapper around a filling—often vegetables, noodles, or sometimes meat—then frying until crispy. (Not to be confused with lumpia). Unlike fresh spring rolls or Vietnamese summer rolls (which are served cold in rice paper), fried spring rolls are cooked until golden brown and crunchy. Think of them as the snackable cousins of egg rolls—lighter, thinner, and crispier.
Key Ingredients
Here’s what makes these fried spring rolls so flavorful and satisfying:
Spring Roll Wrappers: Store-bought wrappers make life easy. They fry up light, thin, and crisp compared to egg roll wrappers, which are thicker.
Napa Cabbage & Carrots: This duo is the heart of the filling. Napa cabbage brings a tender bite with mild sweetness, while carrots add crunch and color. Together, they create that signature texture you expect when you bite into a roll.
Scallions & Garlic: Scallions provide freshness and a slight onion kick, while garlic deepens the savory flavor. Don’t skip these—they keep the filling from tasting flat.
Vermicelli Noodles: These thin rice noodles add body and help bind the filling together without weighing it down. Once cooked, they soak up the soy sauce and sesame oil for a satisfying, chewy texture inside the crispy shell.
Soy Sauce & Sesame Oil: Soy sauce seasons everything with a salty umami punch, and sesame oil ties it together with a nutty aroma.
How to Make Fried Spring Rolls at Home
- Cook vermicelli noodles and set aside.
- Sauté garlic, scallions, cabbage, and carrots until softened.
- Season with soy sauce, sesame oil, salt, and pepper. Toss in noodles.
- Let filling cool, then wrap in spring roll wrappers.
- Heat oil and fry until golden and crispy. Drain and serve hot.
Common Mistakes to Avoid + Pro Tips
Batch frying: Don’t overcrowd the pan when making your fried spring rolls—this drops the oil temperature and makes rolls greasy.
Overstuffing the rolls: It’s tempting, but too much filling makes them burst open while frying. Less is more!
Skipping the cooling step: Hot filling = soggy wrappers. Let it cool slightly before rolling.
Oil temperature: Too low and they soak up oil, too high and they burn. Keep it around 350°F.
Seal properly: Use a little water or cornstarch slurry to keep wrappers from opening in the oil.
Serving Suggestions
These fried spring rolls are perfect as:
A party appetizer with sweet chili dipping sauce.
A snacky addition to an Asian street food–inspired dinner spread with dumplings and bao.
A side dish for Vegetarian Chow Mein, Spicy Peanut Noodles, or Hot and Sour Soup.
FAQ
Fresh spring rolls (aka summer rolls) are wrapped in rice paper and served cold with herbs and dipping sauces. Fried spring rolls use wheat wrappers and are deep-fried for crunch.
Egg rolls are usually bigger with thicker, bubbled wrappers and often contain meat. Spring rolls are thinner, lighter, and extra crispy.
Fried Spring Rolls
Ingredients
Filling:
- 1 tbsp oil
- 2 cups napa cabbage, (tightly packed and shredded)
- 1 cup shredded carrots
- 3 scallions thinly sliced
- 2 large garlic cloves finely chopped
- 2-4 ounces vermicelli noodles, (about 1 cup cooked)
- Salt and pepper to taste
- 1 tbsp soy sauce
- 1 tsp sesame oil
Other:
- oil, (for frying)
- 8 spring roll wrappers
Instructions
- Prepare the noodles: Cook vermicelli noodles according to package directions, drain, and set aside.
- Sauté aromatics: Heat 1 tablespoon oil in a pan. Add garlic and scallions, cooking until fragrant.
- Cook vegetables: Add cabbage and carrots. Stir-fry for a few minutes until softened but still bright.
- Season the filling: Mix in soy sauce, sesame oil, salt, and pepper. Add the noodles and toss everything together. Remove from heat and let cool slightly.
- Wrap the rolls: Place about 2 tablespoons of filling near one corner of a wrapper. Roll tightly, folding in the sides as you go. Seal the edge with a dab of water.
- Fry until golden: Heat oil to 350°F. Fry rolls in batches until crispy and golden brown, about 3–4 minutes. Drain on paper towels.
- Serve hot: Pair with dipping sauces like sweet chili, soy sauce, or peanut sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
