MidKnight Snacks: Spring Rolls

Making spring rolls homemade is 10 times better than buying them from a restaurant, give this recipe a try!


Photo Jadyn Grayes

My delicious results from following this recipe. Despite this being only my second time making spring rolls, these made me look like a master chef.

Jadyn Grayes, Fun Coordinator

Trust me when I say homemade spring rolls with change your life. These flavor-filled snacks are perfect for the warm weather rolling around the corner and never fail to impress your family and friends. This recipe definitely looked intimidating when I first attempted these, but assembling the rolls quickly becomes a habit and you’ll become a pro in no time.



There’s no definitive recipe for a spring roll filling, it really depends on the flavor you’re aiming for. I wanted something fresh and savory, so this is the combination I opted for.

  • one tbsp oil
  • two garlic cloves, finely chopped or minced
  • 400 g / 13 oz turkey mince (ground turkey)
  • eight fresh shiitake mushrooms
  • 1 1/2 cups shredded carrots
  • 1 1/2 cups (heaped) bean sprouts
  • 1 1/2 cups (packed) shredded green cabbage (I used some fresh from my garden)
  • 1 tsp corn flour/cornstarch
  • 1 1/2 tbsp Oyster Sauce
  • two tsp soy sauce (light or all-purpose is best, dark is also ok)

Spring rolls

I chose to use pre-made spring roll wrappers from the grocery store, but an easy homemade recipe can be found here.

  • 15 – 20 spring roll wrappers, defrosted (21.5 cm / 8” squares) 
  • two tsp corn flour (for sealing rolls)
  • one tbsp water (for sealing rolls)
  • Oil for frying (I use vegetable) 

Sweet and sour dipping sauce

  • two tsp corn flour/ cornstarch
  • two tbsp water
  • ½ cup apple cider vinegar
  • 1/3 cup brown sugar (adjust to taste)
  • two tbsp tomato ketchup
  • two tsp soy sauce


1. Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add turkey. Cook, breaking it up as you go until it turns white.
2. Add carrots, beansprouts, mushrooms and cabbage. Cook until vegetables are wilted. Add corn flour, soy sauce and Oyster sauce and cook for one minute until the liquid is gone. The filling should be sticky to avoid soggy spring rolls.
3. Spread the filling on a tray, and refrigerate for five minutes, or until cool.
4. Mix corn flour and water in a small bowl to seal the rolls
5. Keep all spring roll wrappers under a damp paper towel, and take them off one by one
6. Place the wrapper smooth side down in a diamond position. Place a dessert spoon of filling on the bottom and roll up halfway. Roll the sides in, finish rolling, then seal with corn flour sludge.
7. Pour enough oil into a wok, about double the height of the spring rolls. Heat on medium-high until hot.
8. Carefully fry the spring rolls about four or five at a time, turning occasionally, until deep golden. This should take about one and a half to two minutes.
9. Repeat with the remaining spring rolls.
10. Combine sauce ingredients in a small saucepan over medium heat. Bring to a simmer and stir regularly until it thickens to taste. (three to five minutes).
11. Enjoy while still hot!
Despite the slight learning curve with assembling the rolls, this recipe is quickly mastered, and the results will make you feel like an expert. These are perfect to bring as a party starter, or to a dinner with your friends and family. Try making this snack and tag @robinsonknightwriters with your results.