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Spring Rolls – Fry or Bake?

Spring Roll - Fry or Bake - TheRecipe.Website
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Spring Rolls – Fry or Bake? There are two main options which can be used to cook homemade spring rolls. They both produce a lovely side dish of lovely crispy wrappers but one is obviously healthier than the other. I thought that I would include the two methods of cooking of this popular recipe.

Spring Roll - Fry or Bake - TheRecipe.Website

Spring Rolls – Fry or Bake?

Both work superbly but which do you prefer?
4.87 from 79 votes
Cook Time 15 mins
Total Time 15 mins
Course Appetizer, Main Dish, Side Dish, Starter
Cuisine Chinese
Servings 12 Spring Rolls


  • 1 medium wok/frying pan
  • 1 large baking tray
  • 1 roll greaseproof/parchment paper


  • 12 fresh homemade Spring Rolls recipes are available in this site


Frying the Spring Rolls

  • Add enough oil into a wok so that the spring roll can just float when cooking.
  • Heat over a high heat.
  • When the oil is hot enough carefully add the rolls in batches so the oil doesn’t cool down and they have room to move.
  • Fry the rolls gently, rotating them until they are golden brown.
  • Remove from the oil using a slatted spoon and place on kitchen paper to drain.
  • Serve hot with your favourite dips and sauces.

Baking the Spring Rolls

  • Preheat you oven to 200C/
  • Cover a baking tray with parchment/greaseproof paper.
  • Place the prepared spring rolls on the baking tray.
  • Brush each spring roll with oil to help with the cooking process and make the wrapper crispy.
  • Place in the hot oven for 12 minutes until they are lovely and golden.
  • Serve hot with your favourite dips and sauces.
Keyword Noodles, Vegetables
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