Fried Spring Roll Recipe

I first created this recipe as a way to use up leftover roasted sweet potatoes, and it quickly became one of my family’s favorite dinners. This fried spring roll recipe transforms a hearty vegetable into something truly special, offering crispy edges and a creamy, vibrant center. The sweet and savory filling, with a touch of lime and ginger, is much more satisfying than traditional spring rolls, making it perfect for a weeknight family meal. It’s a fantastic way to introduce new flavors in a format that everyone loves.

Ingredients

• Spring Roll Wrappers (20-25 sheets; 22 cm / 8.5 inch square): The larger size provides sufficient space for the creamy filling. Keep thawed wrappers covered with a damp cloth during wrapping to prevent drying out.
• Sweet Potato (1 medium; 300 g / 10.5 oz): Roasting the sweet potato first helps concentrate sweetness and creates a smooth base; choose a firm, unblemished sweet potato for best results.
• Aromatics and Vegetables: 2 cloves garlic, minced; 15 g (½ oz) fresh ginger, grated; 200 g (7 oz) green cabbage, finely shredded; 100 g (3.5 oz) carrots, finely shredded; 20 g (0.7 oz) dried shiitake mushrooms, rehydrated and thinly sliced. The shiitake mushrooms add deep umami notes, while the cabbage provides necessary texture.
• Creamy Sauce Base: 120 ml (½ cup) full-fat coconut cream; 1 large lime, zested and juiced (approx. 30 ml / 2 tbsp juice). Full-fat coconut cream (not milk) provides the necessary richness for the filling, and the lime juice cuts through the sweetness with essential brightness.
• Seasonings and Binder: 45 ml (3 tbsp) low-sodium soy sauce or tamari; 10 g (2 tsp) light brown sugar; 2 g (½ tsp) red chili flakes, or to taste; 5 g (1 tsp) cornstarch; 15 ml (1 tbsp) water. The cornstarch slurry (cornstarch + water) is essential for thickening the filling and preventing a watery texture, which would make wrapping difficult for this fried spring roll recipe. (Swap: You can use maple syrup or honey instead of brown sugar, or omit sugar entirely.)
• Frying Oil: 750 ml (3 cups) vegetable oil, for frying. Use a high smoke point oil; ensure you have enough oil to submerge the spring rolls halfway to ensure even cooking. Frying in batches (3-4 rolls) prevents the oil temperature from dropping too low.
• Garnish: Small bunch fresh cilantro, finely chopped, for garnish. The fresh cilantro adds a final pop of color and herbaceous note when served.

Instructions

1. Prepare the Sweet Potato Filling Base: Preheat your oven to 200°C (400°F). Place the diced sweet potato on a large baking sheet and roast for 25-30 minutes, or until very tender and caramelized around the edges. Let cool slightly, then transfer to a bowl and mash until smooth; ensure there are no large lumps remaining.
2. Sauté Aromatics and Vegetables: While the sweet potato roasts, rehydrate the dried shiitake mushrooms in hot water for 15-20 minutes until soft. In a large pan or wok, heat 15 ml (1 tbsp) of vegetable oil over medium heat; add the minced garlic and grated ginger and sauté for 1 minute until fragrant. Add the shredded cabbage, carrots, and sliced shiitake mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
3. Combine and Thicken the Filling: To the pan with the vegetables, add the mashed sweet potato, coconut cream, lime juice, soy sauce, brown sugar, and red chili flakes. Stir well to combine all ingredients until the mixture is uniform and creamy; taste and adjust seasonings if necessary. In a small bowl, whisk together the cornstarch and 15 ml (1 tbsp) of water to create a slurry. Pour the slurry into the filling mixture and stir constantly until it thickens slightly, about 1-2 minutes, then remove from heat.
4. Cool the Filling Completely: Transfer the prepared filling from the hot pan to a shallow dish or plate. Spread the filling out evenly to maximize surface area for cooling. This step is crucial for wrapping; attempting to wrap spring rolls with hot or warm filling will cause the wrappers to tear and become soggy. When I’m rushing to make this fried spring roll recipe for a quick meal, I often spread the mixture thin on a sheet pan to speed up cooling in less than 20 minutes.
5. Wrap the Spring Rolls: Prepare your spring roll wrappers by laying one on a clean, dry surface with a corner pointing towards you (diamond shape). Place about 30 ml (2 tbsp) of filling horizontally across the lower third of the wrapper, leaving space on the sides; do not overfill or the rolls may burst during frying. Fold the bottom corner over the filling, then fold in the left and right corners towards the center; roll the wrapper tightly upwards, sealing the top corner with a little water (using your finger) to create a tight and secure fried spring roll. If you find the wrappers are cracking during rolling, keep them covered with a slightly damp cloth while you work, as dried edges are fragile.
6. Fry to Golden Perfection: In a deep pot or Dutch oven, heat the remaining 750 ml (3 cups) of vegetable oil to 175°C (350°F). Carefully lower 3-4 fried spring rolls into the hot oil, ensuring not to overcrowd the pot; fry for 4-6 minutes, turning occasionally, until the rolls are golden brown and crispy on all sides. Use a slotted spoon or spider to remove the fried rolls and transfer them to a wire rack set over a baking sheet to drain excess oil.
7. Serve and Garnish: Serve the fried spring rolls immediately while hot and crispy for the best texture. Arrange the rolls on a platter and cut one or two diagonally in half to showcase the vibrant sweet potato filling. Garnish liberally with finely chopped fresh cilantro and a light sprinkle of fresh lime zest over the cut ends for a beautiful finish.

The Key to Crispy Spring Rolls: Wrapping and Frying Tips

Achieving truly crispy fried spring rolls requires attention to detail before and during frying. A tight seal prevents air pockets that bubble up in the hot oil. Always wait for the filling to cool completely; warm filling releases steam and makes the wrappers soggy. The cornstarch slurry in this fried spring roll recipe thickens the filling, preventing it from leaking or becoming watery. For frying, consistent oil temperature is key (170-180°C / 340-360°F). If the oil is too hot, the outside will burn before the inside warms up; if too cool, the spring rolls soak up excess oil and become greasy. Use a kitchen thermometer to maintain the ideal temperature and fry in small batches for best results.

Meal Prep and Make-Ahead Instructions

This fried spring roll recipe works great for make-ahead meals. The sweet potato filling can be prepared completely up to 2 days ahead and stored in an airtight container in the refrigerator. This saves time on the day you plan to wrap and fry. Unfried spring rolls can be assembled and stored on a parchment-lined tray in the refrigerator for up to 12 hours. Be sure to cover them lightly to prevent drying out. For longer storage, freeze unfried spring rolls individually on a tray until solid (about an hour). Then transfer them to a freezer-safe bag. You can fry them directly from frozen, adding about 2-3 minutes to the frying time.

FAQs about Fried Spring Rolls

How long can I store the filling before making the spring rolls?

The cooked sweet potato filling can be stored in the refrigerator for up to 3 days in an airtight container. Make sure it’s fully cooled before storing. I find it easiest to make a double batch of filling on a Sunday for quick weeknight meal prep later in the week.

Can I use rice paper instead of spring roll wrappers?

No, traditional rice paper (the translucent kind used for fresh spring rolls) will not fry properly. It requires a different preparation method entirely. For a truly crispy fried spring roll recipe, you need specific spring roll pastry/wrappers. Look for brands like Spring Home or TYJ.

Can I air fry these spring rolls instead of deep frying?

Yes, air frying is a great alternative for a healthier fried spring roll recipe. Preheat your air fryer to 200°C (400°F). Lightly spray the spring rolls with oil and air fry for 8-12 minutes, flipping halfway through. They won’t get quite as crispy as deep frying, but they are a fantastic easy dinner idea.

How do I keep my spring rolls from getting soggy after frying?

Drain the fried spring rolls on a wire rack set over a baking sheet, rather than directly on paper towels or a flat plate. This allows air to circulate underneath and prevents the bottom from getting soft. Serve immediately for maximum crispness.

What is the best dipping sauce for sweet potato spring rolls?

The sweet potato and coconut flavors pair best with a tangy sauce. Sweet chili sauce or a creamy peanut dipping sauce are traditional choices. I also love to make a quick dip with lime juice, low-sodium soy sauce, and a touch of maple syrup.

Why do my spring rolls burst while frying?

This usually happens for a few key reasons: overfilling the wrapper, inadequate sealing (leaving a gap), or frying at too high a temperature. Overfilling causes internal pressure to build, while too-high heat causes rapid steam expansion. Make sure the filling is cool and seal tightly for this fried spring roll recipe.

Conclusion

This fried spring roll recipe offers a unique combination of sweet, spicy, and tangy notes, transforming a classic appetizer into a hearty family-friendly meal. The balance of flavors in this creamy sweet potato filling, combined with a perfectly crispy fried spring roll, makes this recipe truly special. Whether you are meal prepping or looking for easy dinner ideas, save this recipe on Pinterest so you can find it next time.

fried spring roll recipe

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• Author: Lauren Mitchell
• Total Time: 85 minutes
• Yield: 20–25 spring rolls 1x
• Diet: Vegetarian

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Description

These fried spring rolls feature a creamy and vibrant sweet potato filling, balanced with lime and ginger, offering a satisfying alternative to traditional spring rolls perfect for a weeknight meal.

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Ingredients

Scale 1x2x3x

• 20–25 sheets spring roll wrappers (8.5 inch)
• 1 medium sweet potato (300 g)
• 2 cloves garlic, minced
• 15 g fresh ginger, grated
• 200 g green cabbage, finely shredded
• 100 g carrots, finely shredded
• 20 g dried shiitake mushrooms, rehydrated and thinly sliced
• 120 ml full-fat coconut cream
• 1 large lime, zested and juiced
• 45 ml low-sodium soy sauce or tamari
• 10 g light brown sugar
• 2 g red chili flakes, or to taste
• 5 g cornstarch
• 15 ml water
• 750 ml vegetable oil, for frying
• small bunch fresh cilantro, finely chopped, for garnish

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Instructions

1. Prepare Sweet Potato Base: Preheat your oven to 200°C (400°F). Place the diced sweet potato on a large baking sheet and roast for 25-30 minutes, or until very tender and caramelized around the edges. Let cool slightly, then transfer to a bowl and mash until smooth; ensure there are no large lumps remaining.
2. Sauté Aromatics and Vegetables: While the sweet potato roasts, rehydrate the dried shiitake mushrooms in hot water for 15-20 minutes until soft. In a large pan or wok, heat 15 ml (1 tbsp) of vegetable oil over medium heat; add the minced garlic and grated ginger and sauté for 1 minute until fragrant. Add the shredded cabbage, carrots, and sliced shiitake mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
3. Combine and Thicken Filling: To the pan with the vegetables, add the mashed sweet potato, coconut cream, lime juice, soy sauce, brown sugar, and red chili flakes. Stir well to combine all ingredients until the mixture is uniform and creamy; taste and adjust seasonings if necessary. In a small bowl, whisk together the cornstarch and 15 ml (1 tbsp) of water to create a slurry. Pour the slurry into the filling mixture and stir constantly until it thickens slightly, about 1-2 minutes, then remove from heat.
4. Cool Filling Completely: Transfer the prepared filling from the hot pan to a shallow dish or plate. Spread the filling out evenly to maximize surface area for cooling. This step is crucial for wrapping; attempting to wrap spring rolls with hot or warm filling will cause the wrappers to tear and become soggy.
5. Wrap Spring Rolls: Prepare your spring roll wrappers by laying one on a clean, dry surface with a corner pointing towards you (diamond shape). Place about 30 ml (2 tbsp) of filling horizontally across the lower third of the wrapper, leaving space on the sides; do not overfill or the rolls may burst during frying. Fold the bottom corner over the filling, then fold in the left and right corners towards the center; roll the wrapper tightly upwards, sealing the top corner with a little water (using your finger) to create a tight and secure fried spring roll.
6. Fry Spring Rolls: In a deep pot or Dutch oven, heat the remaining 750 ml (3 cups) of vegetable oil to 175°C (350°F). Carefully lower 3-4 fried spring rolls into the hot oil, ensuring not to overcrowd the pot; fry for 4-6 minutes, turning occasionally, until the rolls are golden brown and crispy on all sides. Use a slotted spoon or spider to remove the fried rolls and transfer them to a wire rack set over a baking sheet to drain excess oil.
7. Serve and Garnish: Serve the fried spring rolls immediately while hot and crispy for the best texture. Arrange the rolls on a platter and cut one or two diagonally in half to showcase the vibrant sweet potato filling. Garnish liberally with finely chopped fresh cilantro and a light sprinkle of fresh lime zest over the cut ends for a beautiful finish.

Notes

Keep thawed spring roll wrappers covered with a damp cloth to prevent drying out. Ensure filling is completely cool before wrapping to prevent wrappers from tearing or becoming soggy during frying.

• Prep Time: 60 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 3 spring rolls
• Calories: 310 calories
• Sugar: 3 g
• Sodium: 215 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 11 g
• Fiber: 3 g
• Protein: 2 g
• Cholesterol: 0 mg