Total Rolls
20
Rice Flour
300g
Filling
900g
400 ml
900g
300 ml
Inputs
Result
20 rolls × 15g rice flour = 300g. Water = 20 × 20 = 400ml. Filling = 20 × 45g = 900g. Sauce = 20 × 15ml = 300ml.
Inputs
Result
30 × 18g × 0.6 (mini) = 324g flour. Water = 30 × 8 × 0.6 = 144ml. Filling = 30 × 40 × 0.6 = 720g. Fry batches = ceil(30/6) = 5 × 475ml = 2,375ml.
A standard 8-inch spring roll holds about 40–50g of filling depending on the type. Shrimp and vegetable rolls use about 45g, while pork and shrimp combinations use about 50g. Mini rolls use 60% of that amount, and large rolls about 30% more.
| Filling Type | Per Roll | Per 20 Rolls |
|---|---|---|
| Shrimp & Veg | 45g | 900g |
| Pork & Shrimp | 50g | 1,000g |
| Vegetable | 40g | 800g |
Fresh spring rolls use rice paper wrappers that are dipped in warm water to soften, requiring no cooking of the wrapper itself. Fried spring rolls use wheat flour wrappers that are rolled thin and deep-fried at 350°F until golden. Fresh rolls are lighter at about 15g rice flour per wrapper, while fried use 18g wheat flour.
For deep frying, you need about 2 cups (475 ml) of oil per batch of 6 rolls. The oil should be at least 2 inches deep in your pan or wok. For 20 fried spring rolls, plan on about 4 batches and 1,900 ml total, though you can reuse oil between batches.
For appetizers, plan 3–4 spring rolls per person. For a main course, plan 5–6 regular-sized rolls. Mini rolls as party snacks work at 6–8 per person. A batch of 20 regular spring rolls serves about 4–5 people as a main dish.
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Last Updated: Mar 20, 2026
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