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Spring rolls on white plate
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5 from 8 votes

How to Wrap Spring Rolls

Learn in detail how to wrap spring rolls (both Chinese and Vietnamese) so that they're tight, even, and fry properly!
Prep Time30 minutes
Total Time30 minutes
Course: Appetizers
Cuisine: Chinese, Vietnamese
Author: Sarah

Ingredients

For Chinese spring rolls:

  • 1 package thin Chinese Spring Roll wrappers (keep frozen, and thaw right before use)
  • 1 tablespoon cornstarch
  • 1 tablespoon water

For Vietnamese fried spring rolls:

For Vietnamese summer rolls:

Instructions

To Wrap Chinese Spring Rolls:

  • Place the spring roll wrapper on a flat surface so one of the four corners is facing toward you (it should look like a diamond). Use about two tablespoons of pre-cooked, cooled/refrigerated filling per spring roll, and place the filling 2 inches from the corner closest to you.
  • Roll the corner over the filling once, and gently press down on each side of the filling to flatten the spring roll wrapper.
  • Next, fold over both the left and right sides of the wrapper towards the middle. Stir up the cornstarch slurry with your finger, and gently brush it onto the opposite corner of the wrapper.
  • Continue rolling the spring roll into a tight cigar, and place it sealed side down on a wooden cutting board or a sheet pan lined with parchment paper.

To Wrap Vietnamese Fried Spring Rolls (cha gio):

  • In a large, shallow bowl, dissolve 2 teaspoons of granulated sugar in 1 cup warm water. The sugar is optional. It will help the rolls brown during frying, but you could also omit it and end up with lighter colored results.
  • Submerge each rice paper wrapper into the prepared sugar water for about 5 seconds, and carefully remove from the water. Hold it vertically to let the excess water drip off, and place it on a clean work surface (e.g., a clean cutting board or countertop).
  • Working quickly, press your filling into a log shape, placing it on the lower third of the wrapper. Begin folding the wrapper over the filling (try not to trap any air between the wrapper and the filling), and roll the spring roll forward one complete revolution.
  • Lightly press down on each end of the filling to flatten the rice paper and eliminate air bubbles. Fold each side of the wrapper towards the middle of the spring roll, and roll it forward while tucking in the front to prevent air pockets from forming. The rice paper wrapper will stick to itself naturally. Place the rolls on a sheet pan lined with parchment paper. For best results, chill the spring rolls before frying so they can dry out and firm up for a more even texture after frying.

To Wrap Vietnamese Summer Rolls (goi cuon):

  • Place 1 cup of water in a large, shallow bowl. Submerge each rice paper wrapper for about 5 seconds. Carefully remove from the water and let any excess drip off. Place the rehydrated wrapper on a clean work surface.
  • Place your filling in the middle of the wrapper. Fold the wrapper over the filling and roll the spring roll forward 1 complete revolution to cover the filling. It’s ok for the filling to be loose.
  • Lightly press down on each end of the filling to seal the ends, and fold each side of the wrapper towards the center of the spring roll, rolling forward until it’s completely sealed. The rice paper wrapper will stick to itself and doesn’t require anything additional to seal. Place the rolls on a serving plate so they do not touch, or they will stick together.

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