Why You’ll Love This Recipe
Vegetable spring rolls are crunchy on the outside and loaded with flavor on the inside. They’re fun to make, easy to customize with your favorite veggies, and perfect for dipping into sauces. Whether you’re serving them as a party snack or a side dish, they’re always a crowd-pleaser. Plus, they can be made ahead and frozen, making them super convenient.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Spring roll wrappers
- Cabbage, finely shredded
- Carrot, julienned
- Bell pepper, thinly sliced
- Green beans, finely chopped
- Spring onions, chopped
- Garlic, minced
- Ginger, grated
- Soy sauce
- Vinegar
- Black pepper
- Salt
- Oil (for cooking and frying)
- Cornstarch + water (to seal the rolls)
Directions
- Heat a little oil in a pan and sauté garlic and ginger until fragrant.
- Add all chopped vegetables and stir-fry on high heat for 2–3 minutes until just tender.
- Add soy sauce, vinegar, salt, and black pepper. Mix well and let the filling cool.
- Take a spring roll wrapper and place it in a diamond shape in front of you.
- Spoon some filling near one corner, fold it over, fold in the sides, and roll tightly.
- Seal the edge with a cornstarch-water paste.
- Heat oil in a deep pan to 350°F (175°C) and fry the rolls in batches until golden and crispy.
- Remove and drain on paper towels.
- Serve hot with chili sauce or ketchup.
Servings and timing
This recipe makes about 12 spring rolls.
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Variations
- Add glass noodles or tofu to the filling for extra texture.
- Use a mix of Asian sauces like hoisin, chili garlic, or oyster sauce for different flavor profiles.
- Bake or air-fry the rolls instead of deep frying for a healthier version.
- Make mini spring rolls for party-sized bites.
- Add mushrooms or bean sprouts for an earthy taste and added crunch.
Storage/Reheating
Uncooked spring rolls can be frozen on a tray, then transferred to a zip-top bag and kept frozen for up to 2 months. Fry directly from frozen—just add an extra minute or two to the cooking time.
Cooked rolls can be stored in the fridge for up to 2 days. Reheat in an oven or air fryer at 375°F (190°C) until crispy. Avoid microwaving to maintain the crunch.
FAQs
Can I make spring rolls ahead of time?
Yes, you can assemble them ahead and store them in the fridge or freezer until ready to fry.
Can I bake the spring rolls instead of frying?
Yes, brush with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
What kind of wrappers should I use?
Use thin spring roll pastry sheets, available in the frozen section of most Asian or Indian grocery stores.
Can I use other vegetables?
Absolutely. You can use mushrooms, corn, peas, or any other veggies you like.
How do I prevent the rolls from bursting while frying?
Don’t overfill them, roll tightly, and seal the edges well with the cornstarch paste.
Are spring rolls the same as egg rolls?
No, spring rolls have a thinner, crispier wrapper, while egg rolls usually have a thicker, egg-based wrapper.
Can I make these gluten-free?
Yes, use gluten-free wrappers and tamari or coconut aminos instead of soy sauce.
How do I keep the rolls crispy for longer?
Drain well on a wire rack and avoid stacking them until they’ve cooled slightly.
What can I serve with vegetable spring rolls?
Serve with sweet chili sauce, soy sauce, or a spicy garlic dipping sauce.
Can I air-fry spring rolls?
Yes, brush lightly with oil and air-fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
Conclusion
Vegetable spring rolls are a crispy, satisfying treat that’s fun to make and even more fun to eat. With their crunchy exterior and flavorful veggie filling, they’re a perfect appetizer or snack for any occasion. Once you try them homemade, you’ll want to make them again and again.
PrintRolls (Vegetable Spring Rolls Recipe)
Vegetable spring rolls are crispy, golden appetizers filled with stir-fried veggies, wrapped in thin pastry sheets, and deep-fried to perfection. A delicious snack or party favorite served with dipping sauces.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 spring rolls
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Asian
- Diet: Vegan
Ingredients
- 12 spring roll wrappers
- 1 cup cabbage, finely shredded
- 1 carrot, julienned
- 1/2 bell pepper, thinly sliced
- 1/4 cup green beans, finely chopped
- 2 spring onions, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 tsp vinegar
- 1/4 tsp black pepper
- Salt to taste
- 1 tbsp oil (for stir-frying)
- Oil for deep frying
- 1 tbsp cornstarch + 1 tbsp water (to seal rolls)
Instructions
- Heat 1 tbsp oil in a pan and sauté garlic and ginger until fragrant.
- Add all chopped vegetables and stir-fry on high heat for 2–3 minutes until just tender.
- Add soy sauce, vinegar, salt, and pepper. Mix well and let the mixture cool.
- Place a spring roll wrapper in a diamond shape. Spoon some filling near one corner.
- Fold over the filling, fold in the sides, and roll tightly.
- Seal the edge with the cornstarch-water paste.
- Heat oil to 350°F (175°C) and fry the rolls in batches until golden and crispy.
- Remove and drain on paper towels.
- Serve hot with chili sauce or ketchup.
Notes
- Let the filling cool before wrapping to prevent soggy rolls.
- Don’t overfill the wrappers to avoid bursting during frying.
- Freeze uncooked rolls for later and fry directly from frozen.
- Try air-frying or baking for a healthier option.
- Customize with your favorite vegetables or add tofu or noodles.
Nutrition
- Serving Size: 1 roll
- Calories: 100
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
