Crispy, Fresh or Sweet? Discover Spring Rolls from Across Asia
Few dishes showcase variety quite like Asian spring rolls. Some arrive golden and blistered from hot oil. Others feel cool and delicate, wrapped in soft rice paper and packed with herbs. Some lean savoury and meaty, while others balance sweetness and freshness in a single bite.
Across China, Thailand, Vietnam, and the Philippines, spring rolls reflect local ingredients and traditions. Even beyond Asia, similar rolled creations appear, including Palestinian musakhan rolls inspired by Levantine flavours.
If you have only tried one style, you have only scratched the surface. Here is how each culture shapes its own version, along with simple recipe guides to try at home.
Chinese Spring Rolls
For many in the UK, Chinese spring rolls define the category. These use wheat based pastry wrapped tightly around a savoury filling, then deep fried until crisp and golden.
Typical fillings include shredded cabbage, carrot, beansprouts and glass noodles. Pork or prawns often add richness. The result feels hearty with a crunchy shell and soft centre.
Simple Chinese Style Spring Rolls
You will need:
- Spring roll pastry
- 200 g shredded cabbage
- 1 carrot, julienned
- 100 g beansprouts
- 100 g minced pork
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Method:
- Stir fry pork until cooked.
- Add vegetables and cook briefly until just softened
- Season with soy sauce and sesame oil, then cool fully.
- Spoon filling onto pastry, roll tightly and seal with water.
- Fry at 175°C until golden and crisp.
Serve with sweet chilli sauce
Thai Spring Rolls
Thai spring rolls share similarities with Chinese versions but bring lighter seasoning and fragrant herbs. Glass noodles often appear in the filling, along with garlic and coriander.
The fried version, known as “Poh Pia Tod”, delivers a crisp bite with a subtle aromatic lift.
Simple Thai Vegetable Spring Rolls
You will need:
- Spring roll pastry
- 100 g soaked glass noodles
- 150 g shredded cabbage
- 1 carrot, finely sliced
- 1 clove garlic, minced
- Fresh coriander
- 1 teaspoon soy sauce
Method:
- Chop soaked noodles into short lengths.
- Stir fry garlic, add vegetables and noodles.
- Season lightly and allow mixture to cool.
- Wrap tightly and fry at 170 to 180°C until crisp.
Serve immediately with sweet chilli sauce to highlight the Thai character.
Vietnamese Fresh Spring Rolls
Vietnamese fresh spring rolls offer one of the lightest interpretations of Asian spring rolls. These fresh rolls use softened rice paper and are never fried.
Inside, you will usually find cooked prawns, vermicelli noodles, lettuce and generous mint and coriander. The herbs provide brightness, while the noodles add substance.
Simple Vietnamese Fresh Rolls
You will need:
- Rice paper sheets
- Cooked prawns
- Cooked vermicelli noodles
- Lettuce leaves
- Fresh mint and coriander
Method:
- Dip rice paper briefly in warm water.
- Lay flat and layer lettuce, noodles, herbs and prawns.
- Fold sides inward, then roll tightly.
Serve with peanut sauce or a classic fish sauce dip made from fish sauce, lime juice, sugar, garlic and chilli.
These rolls feel refreshing and suit warmer days or lighter meals.
Filipino Lumpia
Filipino spring rolls, especially Lumpiang Shanghai, are slim, tightly rolled and cut into bite sized pieces. They appear at birthdays, holidays and gatherings.
The filling focuses on seasoned minced pork with garlic and onion. The flavour feels savoury and comforting, while the thin wrapper fries quickly and crisps beautifully.
Classic Pork Lumpia
You will need:
- Spring roll pastry
- 300 g minced pork
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon soy sauce
Method:
- Combine pork, garlic, onion and soy sauce.
- Spoon a thin line of filling onto pastry.
- Roll tightly into slim cylinders.
- Fry at 175°C until crisp and cooked through.
Serve sliced with sweet chilli sauce, or mix ketchup and mayonnaise for a creamy dip.
Palestinian Musakhan Rolls
Inspired by the classic Levantine musakhan dish, musakhan rolls use flatbread to wrap spiced chicken, onions and sumac. While not technically Asian, they follow the same rolled concept, showing how portable bites cross cultures.
Simple Musakhan Rolls
You will need:
- Flatbread or thin lavash
- 300 g cooked chicken, shredded
- 1 medium onion, caramelised
- 1 teaspoon ground sumac
- Olive oil
Method:
- Mix chicken with caramelised onion, sumac and olive oil.
- Spread mixture onto flatbread in a thin layer.
- Roll tightly and optionally bake at 180°C for 8–10 minutes to warm.
Serve warm. These rolls offer a slightly tangy, savoury alternative to traditional Asian spring rolls.
Choosing the Right Spring Roll Wrappers
The wrapper determines texture and structure. These options work well for homemade Asian spring rolls:
Frozen TYJ Spring Roll Pastry
Reliable wheat based pastry that fries to a crisp golden shell. Ideal for Chinese, Thai and Filipino styles.
Tiger Tiger Spring Roll Pastry
Versatile wheat pastry that handles both takeaway style rolls and slim lumpia.
Mekong Spring Roll Rice Paper
Perfect for Vietnamese fresh rolls and suitable for light frying if desired..
Go To Dips and Sauces for Spring Rolls
Dipping sauces transform Asian spring rolls from simple to memorable:
Maesri Spring Roll Sauce – lightly sweet and balanced, ideal for fried rolls.
Mae Ploy Sweet Chilli Sauce – popular for Thai and Filipino styles.
Lee Kum Kee Peanut Flavour Sauce – creamy and nutty, perfect with Vietnamese fresh rolls.
For a classic Vietnamese dip, combine lime juice, sugar, garlic and fish sauce using Squid Brand Fish Sauce.
Ketchup and mayonnaise also remain favourites at many family tables.
Prefer Ready Made Spring Rolls
Short on time? You can still enjoy Asian spring rolls at home with these easy, freezer friendly options:
My Buddha Spring Roll 50pcs
– bite sized rolls that crisp up beautifully in the oven or air fryer. Ideal for sharing platters.
Kung Fu Tsingtao Pre-Fried Large Vegetable Spring Roll 500g
– classic large vegetable spring rolls with a golden shell and savoury filling.
Mezban Meat Spring Rolls 650g
– generously filled meat spring rolls that work well as a starter or side dish.
Delico Vegetable Spring Roll 400g
– a reliable vegetarian option with crisp pastry and balanced flavour.
Delico Pork Spring Roll 400g
– savoury pork filling wrapped in thin pastry, perfect baked or fried until golden.
Most frozen Asian spring rolls cook straight from frozen. Bake at around 180°C until hot throughout and crisp on the outside for best results.
Fresh or Fried: Which Should You Choose?
Fresh rolls feel lighter and highlight herbs and vegetables. Fried rolls deliver crunch and comfort. Each style suits different occasions.
Why not prepare both? The contrast in texture and flavour makes sharing more exciting.
Asian spring rolls prove that one concept can travel across borders and adapt beautifully. From crisp Chinese classics to herb filled Vietnamese parcels, to celebratory Filipino lumpia, every version tells a story. Musakhan rolls offer a slightly tangy, savoury twist from another corner of the world.
With the right wrappers and dipping sauces, recreating these flavours at home feels simple and rewarding. Whether you prefer crispy, fresh or sweet, there is a spring roll style waiting to become your favourite.
