How we create new flavours at Springroll Gold
Coming up with new spring roll flavours is one of the most fun (and challenging) parts of what we do at Springroll Gold. It’s where creativity meets quality, and where our best-loved flavours have started. But behind every new product is a whole lot of testing, tasting and trial and error.
Here’s how we turn an idea into a spring roll that’s ready for your menu.
It starts with great ingredients and a good idea
We’re always on the lookout for new flavour combinations that showcase great Australian ingredients. Whether it’s native bushfoods, unique proteins or seasonal produce, we want each spring roll to be a little celebration of what’s grown and made locally.
But before anything hits the production line, we run our idea past a few trusted chefs who have been working with us for years. If they agree the flavour could work and would suit their menu, then we know we’re onto something.
Recipe research and test batches
Once we’ve landed on a protein or hero ingredient, we start researching recipes that bring out the best in that flavour. From there, we look at how those combinations might translate into a spring roll format. Not every delicious dish makes a great spring roll, so we have to be a bit picky.
We then get into the kitchen and make a small batch, usually about 10 spring rolls. These early tests are all about playing with seasoning, texture and balance until we land on something we’re happy with. It often takes several rounds of tests and tweaks to get right.
Upscaling, and more feedback
Once the small batch hits the mark, we test how the recipe works in our production setup. That means checking it runs smoothly through our spring roll machine, holds its shape, and tastes just as good at scale as it does in small batches.
Then it’s all about feedback. We hand them out to a wide group of customers, staff, and friends - basically anyone willing to give them a try. That input helps us fine-tune the recipe and spot anything we might have missed.
Not every idea makes the cut
There are plenty of ideas that never made it past the test phase. Some flavour combinations just don’t work in a spring roll, or they don’t hold up to our quality standards. And that’s alright, because we’d rather get it right than rush it.
From Bushfoods to Mac & Cheese
Some of our most unique flavours have come from wanting to highlight native ingredients and create something truly Australian. Our Crocodile with Lemon Myrtle and Kangaroo with Plum spring rolls were both inspired by bushfoods and the idea of making a gourmet, Aussie-first option for chefs and caterers.
We’ve also created custom flavours on request. One of the more unexpected ones? A Macaroni and Cheese spring roll. Not something we stock, but with the right cheese, it was actually pretty tasty!
Once it’s ready to go
When we’ve finalised a new flavour, we send out samples to our customers so they can try it first-hand and decide if it’s something they’d like to put on their menus, as well as promote on social media and in our marketing.
Creating something new is always a bit of a process, but that’s what makes it so rewarding. Because when it all comes together, and chefs start serving it up to happy customers, we know it was worth the effort.
Want to see what’s on the menu? Check out our full range of gourmet spring rolls, made with quality Aussie ingredients.
