About this recipe

Crispy, golden spring rolls packed with a savory filling of seasoned pork, cabbage, carrots, and glass noodles — all wrapped in a thin pastry shell and fried to perfection. This classic recipe is a beloved staple across Asian cuisines and a guaranteed crowd-pleaser. The filling is easy to prep ahead, and the frying technique is simple once you get the hang of rolling. Serve with sweet chili sauce or soy dipping sauce for the full experience.

Instructions

1. 1

   Soak the glass noodles in warm water for 10 minutes until pliable. Drain well, then use scissors to cut them into roughly 2-inch lengths. Set aside.

2. 2

   Heat 1 tablespoon of neutral oil in a large skillet or wok ^[over medium-high heat]. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.

3. 3

   Add the ground pork and cook, breaking it up with a spatula, until no longer pink — about 4–5 minutes. Drain any excess fat if needed.

4. 4

   Add the green cabbage finely and carrots julienned or to the pan. Stir-fry for 2–3 minutes until the vegetables are just softened but still have a little bite.

5. 5

   Add the drained noodles, green onions, soy sauce, oyster sauce (if using), sesame oil, and white pepper. Toss everything together and cook for 1 more minute. Taste and adjust seasoning. Transfer the filling to a large plate or tray and spread it out to cool completely. Do not roll warm filling — this is key to crispy rolls.

6. 6

   In a small mixing bowl, mix together the all-purpose flour and water to form a smooth paste. This will act as your 'glue' to seal the rolls.

7. 7

   Lay a spring roll wrapper on a clean surface in a diamond orientation (one corner pointing toward you). Place about 2 tablespoons of cooled filling in a compact log shape across the lower third of the wrapper, leaving about 1 inch of space on each side.

8. 8

   Fold the bottom corner up and over the filling, tucking it snugly underneath. Fold in the left and right corners toward the center like an envelope. Roll the spring roll firmly away from you toward the top corner, keeping it tight. Brush the top corner with the all-purpose flour paste and press to seal. Place seam-side down on a tray. Repeat with remaining wrappers and filling.

9. 9

   Pour the frying neutral oil into a deep saucepan or wok so it comes about 2–3 inches up the sides. Heat ^[over medium-high heat] to ![350°F]. Use a meat thermometer for accuracy — oil that's too cool makes greasy rolls; too hot burns the wrappers before the filling heats through.

10. 10

    Working in batches of 4–5, gently lower the spring rolls into the hot oil seam-side down. Fry for 3–4 minutes, turning occasionally, until deeply golden and crispy all over. Do not crowd the pan — this drops the oil temperature and causes soggy rolls.

11. 11

    Remove the spring rolls with a slotted spoon or spider strainer and drain on a wire rack set over a baking sheet (or a plate lined with paper towels). Allow the oil to return to ![350°F] between batches.

12. 12

    Serve immediately while hot and crispy alongside sweet chili sauce and/or soy sauce for dipping. Spring rolls are best enjoyed fresh out of the fryer.