10 Best Spring Roll Recipes: Easy and Delicious Homemade Rolls!

There’s a unique joy in crafting spring rolls at home, each crispy bite revealing a symphony of fresh vegetables and savory flavors.

This simple yet rewarding process transforms humble ingredients into delightful treats, perfect for sharing with loved ones.

I fondly remember my first attempt at making spring rolls with my family. Gathered around the kitchen, we laughed and learned together, our hands clumsily folding the delicate wrappers.

That experience not only deepened my appreciation for the art of cooking but also highlighted how food can bring us closer, fostering connections and creating lasting memories.

Whether you’re a seasoned cook or a curious beginner, making spring rolls offers a canvas for creativity and a chance to infuse your personal touch.

The versatility of fillings—from crunchy vegetables to tender meats—ensures that each roll is a unique expression of taste and tradition. So, gather your ingredients, invite your loved ones, and embark on this flavorful journey together.

1. Crab and Cheese Spring Rolls

Crab and cheese spring rolls are crispy, golden appetizers filled with tender crab meat and creamy melted cheese. The crunchy wrappers create a satisfying contrast with the soft, savory filling.

A little garlic, green onion, and cream cheese add flavor and richness without overpowering the crab. Each roll fries up with a crisp exterior and a warm, creamy center.

These spring rolls make a tasty starter for parties, family gatherings, or an Asian-inspired meal. Serve them hot with sweet chili sauce or your favorite dipping sauce.

Servings: 4

Ingredients

• 8 spring roll wrappers
• 8 ounces cooked crab meat, drained and finely shredded
• 4 ounces cream cheese, softened
• ½ cup shredded mozzarella cheese
• 2 green onions, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon soy sauce
• ¼ teaspoon black pepper
• 1 tablespoon cornstarch
• 2 tablespoons water
• Vegetable oil, for frying

Instructions

• In a medium bowl, combine the crab meat, softened cream cheese, shredded mozzarella, green onions, minced garlic, soy sauce, and black pepper. Mix until evenly combined.
• In a small bowl, stir together the cornstarch and water until smooth to make a sealing paste.
• Place a spring roll wrapper on a clean surface with one corner pointing toward you. Add about 2 tablespoons of filling near the bottom corner, leaving space around the edges.
• Fold the bottom corner over the filling, fold in both sides, and roll tightly toward the opposite corner. Brush the final edge with the cornstarch mixture and press to seal. Repeat with the remaining wrappers and filling.
• Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the spring rolls in batches for 3–5 minutes, turning occasionally, until crisp and golden brown. Avoid overcrowding the pan.
• Transfer the spring rolls to a paper towel-lined plate or wire rack to drain excess oil. Let them cool slightly, then serve warm with sweet chili sauce or your favorite dipping sauce.

2. Cantonese Chicken Egg Rolls

Cantonese chicken egg rolls are crispy, savory rolls filled with seasoned chicken and finely shredded vegetables. Wrapped in thin egg roll wrappers, they develop a golden, crunchy exterior while keeping the filling tender and flavorful.

The filling combines chicken, cabbage, carrots, and green onions with garlic, ginger, and soy sauce for a classic Chinese-inspired taste. Each bite offers a mix of crisp vegetables, juicy chicken, and savory seasoning.

These egg rolls make a delicious appetizer for family dinners, parties, or an Asian-inspired meal. Serve them hot with sweet chili sauce, soy sauce, or your favorite dipping sauce.

Servings: 4

Ingredients

• 8 egg roll wrappers
• 1 pound ground chicken
• 2 cups finely shredded green cabbage
• 1 medium carrot, grated
• 3 green onions, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• ¼ teaspoon black pepper
• 1 tablespoon cornstarch
• 2 tablespoons water
• Vegetable oil, for frying

Instructions

• Heat a large skillet over medium-high heat. Add the ground chicken and cook for 5–7 minutes, breaking it apart with a spoon until fully cooked and no longer pink.
• Add the minced garlic and grated ginger. Cook for 30 seconds, then stir in the shredded cabbage, grated carrot, and green onions. Cook for 2–3 minutes until the vegetables soften slightly.
• Add the soy sauce, sesame oil, and black pepper. Stir well, then remove the filling from the heat and allow it to cool slightly.
• In a small bowl, mix the cornstarch and water to make a sealing paste. Place an egg roll wrapper on a clean surface with one corner facing you. Add about 2–3 tablespoons of filling near the bottom corner.
• Fold the bottom corner over the filling, fold in both sides, and roll tightly. Brush the final corner with the cornstarch paste and press to seal. Repeat with the remaining wrappers and filling.
• Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the egg rolls in batches for 3–5 minutes, turning occasionally, until golden and crispy. Ensure the chicken filling reaches 165°F (74°C). Drain on a wire rack and serve hot with your preferred dipping sauce.

3. Vegetable Spring Rolls

Vegetable spring rolls are crispy, golden appetizers filled with finely chopped vegetables and simple Asian-inspired seasonings. Their thin wrappers turn crunchy when fried, while the vegetable filling stays tender with a slight bite.

Cabbage, carrots, bell peppers, and green onions combine with garlic, ginger, and soy sauce for a savory filling. The vegetables cook quickly, keeping their texture and freshness without making the rolls soggy.

These homemade spring rolls are ideal for snacks, party appetizers, or serving alongside noodles and fried rice. Pair them with sweet chili sauce or soy sauce for dipping.

Servings: 4

Ingredients

• 8 spring roll wrappers
• 2 cups finely shredded green cabbage
• 1 medium carrot, grated
• ½ red bell pepper, thinly sliced
• 3 green onions, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ¼ teaspoon black pepper
• 1 tablespoon cornstarch
• 2 tablespoons water
• Vegetable oil, for frying

Instructions

• Heat the sesame oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger, then cook for about 30 seconds until fragrant.
• Add the shredded cabbage, grated carrot, bell pepper, and green onions. Stir-fry for 3–5 minutes until the vegetables soften slightly but retain some crunch.
• Stir in the soy sauce and black pepper. Cook for another minute, then remove the filling from the heat and allow it to cool completely before rolling.
• In a small bowl, mix the cornstarch and water to make a sealing paste. Place a spring roll wrapper on a clean surface with one corner pointing toward you. Add 2 tablespoons of vegetable filling near the bottom corner.
• Fold the bottom corner over the filling, fold in both sides, and roll tightly toward the opposite corner. Brush the final edge with the cornstarch paste and press to seal. Repeat with the remaining wrappers and filling.
• Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the spring rolls in batches for 3–5 minutes, turning occasionally, until golden and crispy. Transfer to a wire rack or paper towel-lined plate and serve hot with sweet chili sauce.

4. Chicken Spring Rolls with Peanut Sauce

Chicken spring rolls with peanut sauce combine a savory chicken and vegetable filling with crispy wrappers and a creamy dipping sauce. The rolls turn golden and crunchy when fried, while the filling stays tender and well-seasoned.

Shredded cabbage, carrots, and green onions add freshness and texture to the chicken, while garlic, ginger, and soy sauce provide a savory base. The peanut sauce brings a creamy, nutty flavor with a hint of lime and sweetness.

These spring rolls work well as party appetizers, afternoon snacks, or starters for an Asian-inspired dinner. Serve them warm with the peanut sauce on the side for dipping.

Servings: 4

Ingredients

For the Spring Rolls

• 8 spring roll wrappers
• 1 pound boneless, skinless chicken breast, finely chopped
• 1 cup finely shredded cabbage
• 1 medium carrot, grated
• 2 green onions, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ¼ teaspoon black pepper
• 1 tablespoon cornstarch
• 2 tablespoons water
• Vegetable oil, for frying

For the Peanut Sauce

• ¼ cup creamy peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 2–4 tablespoons warm water

Instructions

• Heat the sesame oil in a large skillet over medium-high heat. Add the chopped chicken and cook for 5–7 minutes, stirring occasionally, until fully cooked and the internal temperature reaches 165°F (74°C).
• Add the garlic and grated ginger, then cook for 30 seconds. Stir in the cabbage, carrot, and green onions. Cook for another 2–3 minutes until the vegetables soften slightly.
• Add the soy sauce and black pepper. Mix well, remove the filling from the heat, and allow it to cool. In a small bowl, combine the cornstarch and water to make a sealing paste.
• Place a spring roll wrapper on a clean surface with one corner facing you. Add 2–3 tablespoons of filling near the bottom corner. Fold the bottom over the filling, tuck in both sides, and roll tightly. Brush the final edge with the cornstarch paste and press to seal.
• Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the spring rolls in batches for 3–5 minutes, turning occasionally, until golden and crispy. Transfer to a wire rack or paper towel-lined plate to drain.
• To make the peanut sauce, whisk the peanut butter, soy sauce, lime juice, honey, sesame oil, and 2 tablespoons of warm water in a bowl. Add more water as needed to reach a smooth dipping consistency. Serve the crispy spring rolls warm with the peanut sauce.

5. Fresh Spring Rolls with Shrimp

Fresh spring rolls with shrimp are light, refreshing rolls made with tender shrimp, crisp vegetables, rice noodles, and soft rice paper wrappers. Unlike fried spring rolls, these are served fresh, allowing the colorful ingredients to remain visible through the delicate wrappers.

Cucumber, carrots, lettuce, and fresh herbs add crunch and freshness, while the shrimp provides a mild, savory flavor. A creamy peanut dipping sauce brings everything together with a balance of nutty, sweet, and tangy notes.

These spring rolls make a great light lunch, appetizer, or warm-weather snack. They are easy to assemble and can be prepared ahead of time for serving at gatherings or alongside an Asian-inspired meal.

Servings: 4

Ingredients

For the Spring Rolls

• 8 rice paper wrappers
• 12 ounces raw shrimp, peeled and deveined
• 2 ounces rice vermicelli noodles
• 1 cup shredded lettuce
• 1 medium carrot, julienned
• 1 cucumber, cut into thin strips
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves
• 1 teaspoon salt, for cooking the shrimp

For the Peanut Dipping Sauce

• ¼ cup creamy peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 2–4 tablespoons warm water

Instructions

• Bring a pot of water to a boil and add the shrimp. Cook for 2–3 minutes, or until the shrimp turn pink, opaque, and reach an internal temperature of 145°F (63°C). Drain, cool, and slice each shrimp in half lengthwise.
• Cook the rice vermicelli noodles according to the package instructions. Drain, rinse under cold water, and set aside.
• Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until pliable, then place it on a clean cutting board or plate.
• Arrange a small amount of lettuce, rice noodles, carrot, cucumber, mint, and cilantro across the lower third of the wrapper. Place 3 shrimp halves just above the filling, with the cut sides facing up.
• Fold the bottom of the wrapper over the filling, tuck in both sides, and roll firmly toward the top to form a neat spring roll. Repeat with the remaining wrappers and ingredients.
• For the peanut sauce, whisk together the peanut butter, soy sauce, lime juice, honey, rice vinegar, and warm water until smooth. Add more water if needed for a thinner consistency. Serve the fresh spring rolls immediately with the dipping sauce.

6. Thai Spring Rolls

Thai spring rolls are crispy, golden rolls filled with seasoned vegetables, rice noodles, and aromatic herbs. Their crunchy wrappers and savory filling make them a popular appetizer inspired by Thai cuisine.

Cabbage, carrots, mushrooms, and bean sprouts create a flavorful vegetable mixture, while garlic, ginger, soy sauce, and a touch of sweet chili sauce add depth. The filling stays tender inside the crisp shell, making each bite satisfying without feeling too heavy.

These spring rolls are ideal for parties, snacks, or serving before a Thai-inspired dinner. Pair them with sweet chili dipping sauce for a sweet, tangy finish.

Servings: 4

Ingredients

• 8 spring roll wrappers
• 1 cup finely shredded cabbage
• 1 medium carrot, grated
• ½ cup bean sprouts
• ½ cup finely chopped mushrooms
• 2 ounces rice vermicelli noodles
• 2 green onions, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 1 tablespoon soy sauce
• 1 teaspoon sweet chili sauce
• 1 teaspoon sesame oil
• ¼ teaspoon black pepper
• 1 tablespoon cornstarch
• 2 tablespoons water
• Vegetable oil, for frying

Instructions

• Cook the rice vermicelli noodles according to the package instructions. Drain, rinse under cold water, and cut into shorter lengths.
• Heat the sesame oil in a large skillet over medium-high heat. Add the garlic and ginger and cook for about 30 seconds until fragrant.
• Add the cabbage, carrot, bean sprouts, mushrooms, and green onions. Stir-fry for 3–4 minutes until the vegetables soften slightly. Add the cooked noodles, soy sauce, sweet chili sauce, and black pepper. Toss to combine, then let the filling cool completely.
• Mix the cornstarch and water in a small bowl to make a sealing paste. Place a spring roll wrapper on a clean surface with one corner facing you. Add 2–3 tablespoons of filling near the bottom corner.
• Fold the bottom corner over the filling, tuck in both sides, and roll tightly toward the opposite corner. Brush the final edge with the cornstarch paste and press to seal. Repeat with the remaining wrappers and filling.
• Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the spring rolls in batches for 3–5 minutes, turning occasionally, until golden and crispy. Drain on a wire rack or paper towel-lined plate and serve hot with sweet chili sauce.

7. Japanese Spring Rolls

Japanese spring rolls are crispy, golden rolls filled with finely chopped vegetables, tender noodles, and savory seasonings. Inspired by Japanese-style harumaki, they feature a crunchy outer wrapper and a warm, flavorful filling.

Cabbage, carrots, mushrooms, and vermicelli noodles create a satisfying mix of textures, while soy sauce, ginger, and sesame oil add a balanced savory taste. The filling is lightly cooked before wrapping, helping the vegetables retain their texture without making the rolls soggy.

These spring rolls make a tasty appetizer, snack, or side dish for a Japanese-inspired meal. Serve them freshly fried with soy sauce or a tangy dipping sauce.

Servings: 4

Ingredients

• 8 spring roll wrappers
• 1 cup finely shredded cabbage
• 1 medium carrot, julienned
• ½ cup shiitake mushrooms, thinly sliced
• 2 ounces vermicelli noodles
• 2 green onions, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ¼ teaspoon black pepper
• 1 tablespoon cornstarch
• 2 tablespoons water
• Vegetable oil, for frying

Instructions

• Cook the vermicelli noodles according to the package instructions. Drain, rinse under cold water, and cut into shorter lengths.
• Heat the sesame oil in a skillet over medium-high heat. Add the minced garlic and grated ginger, then cook for about 30 seconds until fragrant.
• Add the cabbage, carrot, mushrooms, and green onions. Stir-fry for 3–4 minutes until slightly softened. Add the cooked noodles, soy sauce, and black pepper. Mix well, remove from the heat, and allow the filling to cool.
• In a small bowl, combine the cornstarch and water to make a sealing paste. Place a spring roll wrapper on a clean surface with one corner facing you. Add 2–3 tablespoons of filling near the bottom corner.
• Fold the bottom corner over the filling, tuck in both sides, and roll tightly toward the opposite corner. Brush the final edge with the cornstarch paste and press to seal. Repeat with the remaining wrappers and filling.
• Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the spring rolls in batches for 3–5 minutes, turning occasionally, until golden and crispy. Transfer to a wire rack or paper towel-lined plate to drain, then serve hot with soy sauce or your preferred dipping sauce.

8. Air Fryer Southwest Egg Rolls

Air fryer Southwest egg rolls are crispy, golden appetizers filled with seasoned chicken, black beans, corn, vegetables, and melted cheese. They offer the savory flavors of Southwest-inspired cooking in a convenient handheld roll.

The filling combines tender chicken with bell peppers, black beans, corn, and taco seasoning for a slightly smoky, savory taste. Shredded cheese adds creaminess, while the air fryer creates a crisp exterior with much less oil than traditional deep-frying.

These egg rolls are great for game-day snacks, party appetizers, or an easy lunch. Serve them with salsa, sour cream, or creamy avocado dip for extra flavor.

Servings: 4

Ingredients

• 8 egg roll wrappers
• 1 cup cooked chicken, shredded
• ½ cup canned black beans, drained and rinsed
• ½ cup corn kernels
• ½ red bell pepper, finely diced
• 2 green onions, chopped
• 1 cup shredded Monterey Jack or cheddar cheese
• 1 tablespoon taco seasoning
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon olive oil
• Cooking spray, as needed

Instructions

• In a large bowl, combine the shredded chicken, black beans, corn, diced bell pepper, green onions, shredded cheese, taco seasoning, and chopped cilantro. Mix until evenly combined.
• Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2–3 tablespoons of filling near the bottom corner, leaving space around the edges.
• Fold the bottom corner over the filling, fold in both sides, and roll tightly toward the opposite corner. Moisten the final edge with a little water and press to seal. Repeat with the remaining wrappers and filling.
• Preheat the air fryer to 375°F (190°C) for 3 minutes. Lightly brush or spray each egg roll with olive oil, coating the outside evenly.
• Arrange the egg rolls in a single layer in the air fryer basket, leaving space between them. Air-fry for 8–12 minutes, turning halfway through, until golden and crispy. Cook in batches if needed.
• Let the egg rolls cool for 2–3 minutes before serving. Slice them diagonally if desired and serve warm with salsa, sour cream, or avocado dip.

9. Crispy Apple Pie Egg Rolls

Crispy apple pie egg rolls combine the warm flavors of classic apple pie with a crunchy, golden wrapper. Each roll holds a sweet apple filling seasoned with cinnamon and sugar, creating a delicious contrast between the crisp exterior and soft fruit center.

Fresh apples cook with butter, brown sugar, and cinnamon until tender and coated in a lightly thickened sauce. The filling is wrapped securely and fried until crisp, giving these treats a texture similar to a handheld apple pie.

These dessert egg rolls are perfect for after-dinner treats, autumn gatherings, or a quick homemade dessert. Serve them warm with powdered sugar, vanilla ice cream, or caramel sauce.

Servings: 4

Ingredients

• 8 egg roll wrappers
• 2 medium apples, peeled and finely diced
• 2 tablespoons unsalted butter
• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water
• Vegetable oil, for frying
• Powdered sugar, for serving (optional)

Instructions

• Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, and lemon juice. Cook for 4–6 minutes, stirring occasionally, until the apples begin to soften.
• Mix the cornstarch and water in a small bowl until smooth. Stir the mixture into the apples and cook for another 1–2 minutes, until the filling thickens. Remove from the heat and let it cool completely.
• Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of apple filling near the bottom corner, leaving space around the edges.
• Fold the bottom corner over the filling, tuck in both sides, and roll tightly toward the opposite corner. Moisten the final edge with a little water and press to seal. Repeat with the remaining wrappers and filling.
• Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the egg rolls in batches for 2–4 minutes, turning occasionally, until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain.
• Let the egg rolls cool slightly before serving. Dust with powdered sugar if desired and serve warm with vanilla ice cream or caramel sauce.

10. Peach Cobbler Egg Rolls

Peach cobbler egg rolls combine the sweet, juicy flavor of peach cobbler with a crisp, golden egg roll wrapper. Each roll has a warm fruit filling with a hint of cinnamon, making it a delicious handheld dessert.

Diced peaches cook with brown sugar, butter, and cinnamon until tender and syrupy. A little cornstarch thickens the filling, helping keep the wrappers crisp while creating a soft, sweet center.

These dessert egg rolls are ideal for summer gatherings, weekend treats, or an easy after-dinner dessert. Serve them warm with vanilla ice cream, caramel sauce, or a light dusting of powdered sugar.

Servings: 4

Ingredients

• 8 egg roll wrappers
• 2 cups peeled and diced fresh peaches
• 2 tablespoons unsalted butter
• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water
• Vegetable oil, for frying
• Powdered sugar, for serving (optional)

Instructions

• Melt the butter in a skillet over medium heat. Add the diced peaches, brown sugar, cinnamon, vanilla extract, and lemon juice. Cook for 4–6 minutes, stirring occasionally, until the peaches soften and release their juices.
• In a small bowl, mix the cornstarch and water until smooth. Stir the mixture into the peaches and cook for another 1–2 minutes, until the filling thickens. Remove from the heat and let it cool completely.
• Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of peach filling near the bottom corner, leaving space around the edges.
• Fold the bottom corner over the filling, tuck in both sides, and roll tightly toward the opposite corner. Moisten the final edge with a little water and press to seal. Repeat with the remaining wrappers and filling.
• Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the egg rolls in batches for 2–4 minutes, turning occasionally, until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain.
• Allow the egg rolls to cool slightly before serving. Dust with powdered sugar if desired and serve warm with vanilla ice cream or caramel sauce.