These are deep-fried spring rolls with a ground pork and vegetable filling wrapped in tapioca flour spring roll wrappers. The filling is pre-cooked before rolling, which means frying time is short and the result is reliably crisp without guesswork. If you want a crowd-pleasing appetizer that comes together faster than most people expect, this is a solid choice.
Ingredient notes
- Tapioca flour spring roll wrappers: These are not the same as rice paper or egg roll wrappers. Look for them in Asian grocery stores or online — they fry up thinner and crispier than wheat-based alternatives. If you can only find wheat wrappers, they work but produce a chewier shell.
- Ground pork: Use regular ground pork, not lean. The fat content keeps the filling moist after frying. Extra-lean pork tends to go dry and crumbly inside the roll.
- Cabbage: Slice it as finely as you can. Thick shreds hold too much water and can make the filling soggy even after pre-cooking.
- Soy sauce: Standard light soy sauce is fine here. Dark soy sauce will darken the filling noticeably and add a stronger flavor than this recipe needs.
What makes this version work
Pre-cooking the filling is the step that matters most. Sautéing the ground pork and vegetables before rolling drives off excess moisture — wet filling is the main reason homemade spring rolls turn out soggy or burst open in the oil. It also means the pork reaches a safe internal temperature of 160°F (71°C) during the sauté, so when you fry, you are only focused on crisping the wrapper rather than cooking raw meat through a thin shell. The second thing that matters is oil temperature. Holding it at 350°F (175°C) gives the wrapper enough heat to blister and set quickly without absorbing oil. A kitchen thermometer takes the uncertainty out of this completely — skip the garnish on your serving plate and spend that minute checking your oil temp instead.
Mistakes to avoid
- Not cooling the filling before rolling: Hot filling creates steam inside the wrapper as you roll, which softens it and makes tight rolling nearly impossible. Spread the cooked filling on a plate and let it cool for at least 10 minutes first.
- Sealing with too much water: A light dab is enough. Soaking the edge of the wrapper makes it gummy and prone to tearing when you roll or when it hits the oil.
- Crowding the pan: Adding too many rolls at once drops the oil temperature sharply. They end up steaming each other rather than frying, and the wrappers go limp. Fry in small batches — four to five rolls maximum depending on your pan size.
- Draining on paper towels: Paper traps steam underneath the roll and softens the bottom. Use a wire rack set over a baking sheet so air circulates on all sides.
- Rolling too loosely: A loose roll lets oil seep into the filling during frying. Roll firmly and check that there are no air pockets before sealing the edge.
Keeping and reheating
Cooked spring rolls keep in the fridge for up to 3 days in an airtight container. Reheat them in an oven at 375°F (190°C) for 8 to 10 minutes, or in an air fryer at 350°F (175°C) for 5 to 6 minutes — both methods bring back most of the crispness. Microwaving makes the wrapper rubbery, so avoid it. For freezing, freeze uncooked rolled spring rolls on a lined tray until solid, then transfer to a freezer bag. They keep for up to 2 months and can go straight from frozen into 350°F (175°C) oil — add an extra 2 to 3 minutes to the frying time and confirm the pork filling reaches 160°F (71°C) before serving.
Crispy and Authentic Spring Rolls Recipe
Ingredients
Pork Ingredients
2 pounds ground pork (minced pork) - lean
2 tablespoons tamari sauce - low-sodium
2 tablespoons sesame oil
2 tablespoons apple cider vinegar
1 tablespoon ginger - ground
2 teaspoons cilantro (coriander) - ground
½ teaspoon red pepper flakes
1 tablespoon coconut oil
Veggies Ingredients
¼ large head cabbage - shredded
2 medium carrots - shredded- 9 small Bella mushrooms - finely diced
3 large green onions (scallions or green shallots) - diced
4 cloves garlic - thinly sliced- 2 teaspoons cilantro (coriander) - ground
- 2 teaspoons ginger - ground
- ½ teaspoon red pepper flakes
- 1 tablespoon sesame oil
- 1 tablespoon coconut aminos
- 1 tablespoon apple cider vinegar
- 1 tablespoon coconut oil
1 cup avocado oil - for frying- 32 small spring roll wrappers - tapioca flour
Instructions
- Heat 1 tablespoon of oil in a large saute pan and cook the pork until no longer pink. Add the remaining ingredients and saute for a few minutes, reducing the liquids.
- Remove the meat from the pan and set it aside. Heat the other tbsp of oil in the pan and add the veggies except for the garlic. Cook until softened, about 7 minutes. Add the garlic and saute for another couple of minutes. Add the spices and liquids and cook until the liquid is absorbed. Add the pork back to the pan and stir to combine. Remove from heat and let cool for 5 minutes.
- Line 2 baking sheets with parchment paper. Take each wrapper and dip it in a bowl of warm water just until softened. Place on the parchment and fill with a couple of large spoonfuls of the meat mixture about an inch from one side. Roll the side over the meat and then fold the bottom and top over the fold. Roll the rest of the way so that you have a little burrito like so:
- Once you’ve rolled up all the meat, heat 1/2 inch of avocado oil in a saucepan; when the oil is hot (it will splatter if you put a drop of water in it), place 2 spring rolls in the pan. If you want to cook more at once, you can use a bigger pan and more oil.
- Fry for about 1 minute per side. Repeat with remaining rolls until they are all cooked. Serve with sweet tamari sauce (add a little honey to tamari), coconut aminos or sweet and sour sauce.
Nutrition
FAQ
Can I make the filling ahead of time?
Yes — the cooked filling keeps in the fridge for up to 2 days before rolling. This actually makes weeknight assembly faster since you just pull it out, roll, and fry.
Can I bake these instead of frying?
You can bake them at 400°F (200°C) for 20 to 25 minutes, brushing the outside with a thin layer of oil before they go in. The wrapper will crisp up but won’t blister the same way frying does — the texture is closer to a baked egg roll.
How do I keep finished rolls crispy while I fry the remaining batches?
Place the drained rolls on a wire rack in a 250°F (120°C) oven while you finish frying. This holds them warm and keeps the wrapper from going soft for up to 20 minutes.
Can I use ground chicken instead of ground pork?
Ground chicken works well as a swap and produces a lighter-tasting filling. Because it is poultry, make sure the filling reaches 165°F (74°C) during the pre-cook step before you roll and fry.
Try these next
- Crispy Pork Dumpling Delight
- Savory Pork Noodle Stir-Fry
- Japanese Pork Lettuce Cups
- Authentic Szechuan Dan Dan
