A Chinese restaurant classic; spring rolls!


    By Marie Muccio 

    We have grown up loving them but have you ever made them?

    If you have never had a homemade spring roll then you have not lived. These are totally different to the ones you get in the food courts or your local Chinese takeout where the filling is so mashed up you can’t even tell what the ingredients are. 

    Homemade spring rolls showcase every delicious ingredient in the filling and the ingredients are clear to see as you bite into that crisp and golden pastry, just like it should be. 

    Spring rolls are so underrated because nothing compares to the flavour sensation you get from juicy pork, veggies, the sweet and salty flavours of the sauce, and that flaky, crispy outer that is spring roll pastry. Plus, who doesn’t love anything deep fried.

    You can make mini ones for parties and appetisers or larger ones for something more substantial. Either way they are best served from fryer to plate and eaten while they are hot so the pastry is crisp and delicious.

    Once your spring rolls are ready to plunge into the oil make sure the oil is the right temperature. 

    When a small piece of bread turns brown in a few seconds it’s hot enough. If the oil is not hot enough you will end up with greasy spring rolls. Too hot and they will burst. You don’t need to have a deep fryer to make these. Shallow frying in a large fry pan works great, just don’t overcrowd the pan!

    Sweet chilli sauce makes a great accompaniment for dipping and you can serve them with lettuce leaves and fresh herbs. 

    Home made spring rolls are not complicated and it’s a great weekend activity the whole family can get involved in.


    (makes 20 medium sized)

    1 tbsp oil
    1 garlic clove crushed 
    500g minced pork 
    Small handful button mushrooms thinly sliced 
    Small handful button mushrooms thinly sliced
    1 large carrot peeled and grated 
    1 cup green or purple cabbage 
    2 tbs Oyster Sauce
    2 tsp soy sauce 
    20 spring roll wrappers, defrosted
    Vegetable oil for frying 
    Sweet chilli sauce, lettuce leaves and herbs to serve


    Heat the oil in a large fry pan over medium heat. Add garlic, cook for a few seconds then add pork. Break the pork up as it’s cooking. 

    Once pork is golden, add carrot,  mushrooms and cabbage. Cook for 2 minutes or until vegetables are soft. 

    Add oyster and soy sauce, cook for 1 minute until the liquid has evaporated. 

    Transfer filling to a tray and place in the fridge to cool down.

    Place the spring roll wrapper smooth side down in a diamond position. Place a heaped tablespoon of filling on the bottom edge. Roll up halfway, then fold the sides inward and finish rolling. Brush water at the top to seal. 

    Add enough oil in the fry pan to cover the  spring rolls. Heat on medium high until hot before adding the spring rolls in batches.

    Cook until golden brown.

    Serve with sweet chilli sauce, lettuce and fresh herbs.

    Marie Muccio
    Marie Muccio
    Food blogger (Mrsfoodiemumma) Taking the stress out of dinner time and  getting you excited about cooking.

    Your feedback

    Please enter your comment!
    Please enter your name here



    Latest Articles

    Latest edition

    #96 May 2024

    Recent editions



    Become a supporter

    The Westsider is run on the power of volunteers. Your contribution directly contributes to ensuring we can continue serving and celebrating our community.

    Related articles