Spring rolls are a timeless appetizer loved for their crunchy exterior and flavorful fillings. They are a popular dish across Asia and have found their way into kitchens and restaurants worldwide. Whether served as a snack, a party starter, or a side dish, spring rolls are always a crowd-pleaser. These golden delights are typically filled with vegetables, noodles, and sometimes meat, all wrapped in thin sheets and deep-fried to perfection.
The history of spring rolls dates back to China during the Eastern Jin Dynasty, where they were originally enjoyed during the Spring Festival to celebrate the new season, hence the name. Over time, they spread across Asia, evolving into different variations. In Vietnam, they are often served fresh with rice paper wrappers, while in the Philippines, they are called “lumpia” and can be filled with meats or sweet ingredients. Today, spring rolls represent cultural fusion and creativity, with countless fillings and dipping sauces to suit every palate.
Their popularity is global because of their versatility and ease of preparation. Vegetarian spring rolls are a favorite for health-conscious eaters, while meat-filled ones offer a hearty snack. They can be paired with tangy, spicy, or sweet sauces, making them adaptable for any occasion. The crispy texture combined with the burst of flavors inside makes them irresistible, whether eaten hot as a starter or packed in lunch boxes.
Lumpia (in Indonesian and Filipino) are various types of spring rolls commonly found in Indonesian and Filipino cuisines. Lumpia are made of thin paper-like or crêpe-like pastry skin called “lumpia wrapper” enveloping savory or sweet fillings. Although spring rolls and lumpia are similar, they are not the same. Lumpia are usually longer and skinner than spring rolls. Besides the shape, spring rolls from Chinese restaurants are usually vegetarian, while lumpia, lumpian shanghai specifically (this version), is mostly meat.21 Jul 2023
Making spring rolls is also a fun and interactive activity, perfect for family gatherings or cooking parties. You can customize the filling according to seasonal vegetables or dietary preferences. From Chinese takeouts to Thai street food stalls, spring rolls continue to be a beloved favorite across generations.
Ingredients
Serves: 4 people
- Spring roll wrappers – 12 sheets
- Cabbage – 1 cup (shredded)
- Carrot – ½ cup (julienned)
- Capsicum – ½ cup (thinly sliced)
- Bean sprouts – ½ cup
- Cooked noodles – ½ cup
- Garlic – 2 cloves (minced)
- Soy sauce – 2 tbsp
- Vinegar – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Oil – for frying
- Water + flour mixture – for sealing (2 tbsp flour mixed with 3 tbsp water)
Steps
- Heat 1 tbsp oil in a pan, add garlic, and sauté until fragrant.
- Add cabbage, carrots, and capsicum. Stir-fry for 2–3 minutes on high heat.
- Add bean sprouts, cooked noodles, soy sauce, vinegar, salt, and black pepper. Toss well and cook for another 1–2 minutes. Remove from heat and let the filling cool completely.
- Take a spring roll wrapper, place a spoonful of filling near one edge, and fold the sides inward. Roll tightly and seal the edge with the flour-water paste. Repeat with the remaining wrappers.
- Heat oil in a deep pan. Fry spring rolls in batches until golden brown and crispy. Remove and drain on paper towels.
- Serve hot with sweet chili sauce or soy dipping sauce.
Health Benefits
Spring rolls can be a healthy snack if prepared with fresh vegetables and minimal oil. The vegetables provide vitamins, fiber, and antioxidants, while noodles add energy. For a lighter version, opt for baking or air-frying instead of deep frying, and choose whole-wheat wrappers for added fiber. Fresh, non-fried Vietnamese-style spring rolls are an excellent option for those looking for a low-calorie alternative.
Kitchen Tip: To keep spring rolls crispy for longer, fry them twice—first on medium heat to cook through, then on high heat for a quick golden finish.