Name: Vegetable Spring Rolls Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 12–15 spring roll wrappers (square, about 7–8 inches); 2 cups shredded cabbage; 1 cup shredded carrots; 1/2 cup thinly sliced mushrooms (shiitake or button); 1/2 cup julienned bell pepper; 2 cloves garlic, minced; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sesame oil (optional); Salt & pepper to taste; 1 tbsp vegetable oil (for stir-frying); Vegetable oil for deep frying; 1 tbsp cornstarch mixed with 2 tbsp water (to seal the rolls)

Jump to Recipe·5.2 from 10 reviews

If you’re searching for an appetizer that’s crisp, colorful, and downright irresistible, Vegetable Spring Rolls should be at the top of your list! Packed with vibrant vegetables and encased in a golden, shatteringly crisp wrapper, these little rolls of joy are the highlight of any gathering or meal. Making them at home is pure fun, and you control each fresh, tasty ingredient. Whether you keep them vegetarian or experiment with your favorite filling tweaks, there’s a reason Vegetable Spring Rolls are a beloved go-to snack across so many cultures.

Vegetable Spring Rolls Recipe - Recipe Image

Ingredients You’ll Need

What makes these Vegetable Spring Rolls so special is their balance of simple, everyday ingredients and flavors that truly pop. Here’s what you’ll need, and why each ingredient makes a difference:

Spring roll wrappers: These thin, delicate squares are the dreamy, crunchy exterior essential for authentic rolls—find them in the refrigerated or frozen section.
Shredded cabbage (2 cups): Brings a satisfying crunch and sweet flavor; green or Napa cabbage works well.
Shredded carrots (1 cup): Adds gorgeous color and a subtle sweetness that balances the savory notes.
Thinly sliced mushrooms (1/2 cup): Choose shiitake or button; they add umami richness and a tender chew to the filling.
Julienned bell pepper (1/2 cup): Bell peppers lend vibrant color and a hint of fresh, crisp flavor.
Minced garlic (2 cloves): Essential for aromatic depth—don’t skip it!
Soy sauce (1 tbsp): Provides salty-savory backbone; use light soy for a cleaner flavor.
Oyster sauce (1 tbsp): Adds a layer of sweet and savory umami that brings the vegetables together (swap for mushroom sauce to keep it vegetarian).
Sesame oil (1 tsp, optional): Just a few drops boost aroma and richness—delicious but optional.
Salt & pepper: To taste; simple seasonings help every other ingredient shine.
Vegetable oil (1 tbsp): Used for stir-frying the filling, ensuring veggies are tender yet crisp.
Vegetable oil (for deep frying): Any high-heat neutral oil creates that ultra-crispy shell.
Cornstarch mixed with water (1 tbsp + 2 tbsp): Your “glue” to keep the rolls sealed and crisp during frying.

How to Make Vegetable Spring Rolls

Step 1: Cook the Colorful Filling

The secret to outstanding Vegetable Spring Rolls is a quick, high-heat stir-fry that keeps the vegetables lively and cravable. Start by heating vegetable oil in your wok or skillet, then toss in the garlic for a quick sizzle. Immediately add the cabbage, carrots, mushrooms, and bell peppers, stir-frying for just a couple of minutes. You want everything slightly tender but still with that snap. Finish with soy sauce, oyster sauce, sesame oil if you’re using it, salt, and pepper. Stir one more time so the flavors meld, and if you like, add some bean sprouts right at the end for more crunch and freshness. Take the pan off the heat and let that gorgeous filling cool—it’ll be so much easier to wrap and won’t steam your wrappers.

Step 2: Wrap the Rolls

This is the fun, hands-on part where you build each Vegetable Spring Roll! Lay a wrapper on your work surface in a diamond shape. Spoon 2 to 3 tablespoons of the cooled filling just below the center. Fold the bottom up to cover the filling, then tuck in the sides for neat edges. Now, roll it up tightly all the way to the top—think burrito, but daintier. The cornstarch and water mixture acts as a sticky seal; brush a little on the final edge to make sure your roll stays lodged together, ready for the fryer.

Step 3: Fry Until Golden and Crispy

For that irresistibly crisp, golden-cheeked exterior, heat your vegetable oil to 350°F (175°C) in a deep, heavy pan. Slide the rolls in gently (don’t overcrowd the pan!) and fry a few at a time, giving them about 3 to 5 minutes. Turn them occasionally with tongs for even color. Once they’re shining with that light golden hue, lift them out onto a paper towel-lined plate to blot any excess oil. Voila, they’re ready for dipping and devouring!

How to Serve Vegetable Spring Rolls

Garnishes

Treat Vegetable Spring Rolls to a finish worthy of their crunchy goodness! Sprinkle with a handful of freshly chopped scallions or cilantro for a pop of green and a hit of fresh flavor. Some toasted sesame seeds dusted over the top bring just the right amount of nutty aroma. For a visual flourish, arrange the rolls on a bed of shredded lettuce or thin cucumber ribbons—this keeps them crisp and cool at the table.

Side Dishes

Vegetable Spring Rolls are divine on their own, but they’re even better as part of a spread. Serve them alongside a big bowl of noodle salad, steamed jasmine rice, or even a vibrant Asian slaw. A light, brothy soup is a perfect pairing if you want a warming contrast. And, of course, don’t forget dipping sauces like sweet chili, garlic vinegar, or classic hoisin sauce—each one is an invitation to dip, taste, and come back for more.

Creative Ways to Present

Take your presentation up a notch: slice each spring roll on a sharp diagonal and fan the pieces out on a platter for extra flair. For parties or buffets, arrange mini Vegetable Spring Rolls in spiral patterns or serve them upright in cute little cups so everyone can easily grab one. A variety of dipping sauces in colorful bowls make the spread even more inviting—don’t be surprised if they’re the first thing to disappear!

Make Ahead and Storage

Storing Leftovers

If you have leftover Vegetable Spring Rolls (though they tend to vanish quickly!), pop them into an airtight container and stash them in the fridge. Try to eat them within two days for the freshest texture. Lining the container with paper towels can help keep them from getting soggy by soaking up any extra moisture.

Freezing

For the ultimate make-ahead snack, freeze spring rolls before frying. Lay the rolled (but unfried) Vegetable Spring Rolls on a baking sheet so they don’t touch, and freeze until solid. Transfer to a zip-top bag or freezer-safe box for up to a month. Fry straight from the freezer—no need to thaw, just add an extra minute or two to the cooking time for best crispness.

Reheating

To revive leftover spring rolls, bake them on a wire rack in a hot oven at 375°F (190°C) for 10–15 minutes, or air fry for 5–6 minutes. This crisps them back up beautifully. Avoid microwaving, as it tends to make the wrappers soft instead of snappy.

FAQs

What type of wrapper is best for Vegetable Spring Rolls?

Traditional, thin wheat-based spring roll wrappers deliver that light and crispy shell you crave. Avoid rice paper, which is meant for fresh, unfried rolls. Look in the refrigerated or freezer section of your local Asian grocery store for the best results.

Can I make these rolls gluten-free?

Absolutely! Many stores carry gluten-free spring roll wrappers and gluten-free soy sauce. Just be sure to swap oyster sauce for a gluten-free alternative, such as a mushroom-based stir fry sauce.

What vegetables can I substitute?

Vegetable Spring Rolls are very flexible! Swap or add veggies like bean sprouts, julienned zucchini, thinly sliced snow peas, or even baby spinach. Just aim for a variety of textures and colors for the best flavor and visual appeal.

Can I bake instead of fry the spring rolls?

Yes, you can bake them on a parchment-lined sheet brushed lightly with oil at 400°F (200°C) for about 20–25 minutes, flipping halfway through. They’ll be less crisp than fried but still deliciously crunchy.

What dipping sauces go best with these rolls?

Sweet chili sauce is a classic partner, but soy sauce, hoisin, garlic vinegar, or even peanut sauce are all fantastic options. Try a few side by side and let people sample—every bite can be a little different adventure!

Final Thoughts

There’s nothing like biting into homemade Vegetable Spring Rolls and enjoying the satisfying crunch followed by that fresh, savory filling. Bring these to your next gathering or whip them up just because—it’s impossible to stop at one. Roll up your sleeves, try your own twist, and share the joy. Your taste buds will be so glad you did!

Vegetable Spring Rolls Recipe

Ingredients You’ll Need