Crispy Vegetable Spring Rolls
These crispy vegetable spring rolls deliver a perfect golden crunch with a fresh, juicy filling. Quick and easy to make, they are a satisfying snack or light meal loved by all ages.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 spring rolls 1x
- Category: Appetizer
- Cuisine: Asian
Ingredients
Scale
- Spring roll wrappers (thin, round rice paper or wheat-based)
- 2 cups shredded cabbage
- 1 cup carrots, julienned or shredded
- 1 cup bean sprouts
- 3–4 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon vegetable or canola oil (for cooking)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Optional: finely chopped shiitake mushrooms
- Optional: soaked and chopped glass noodles
Instructions
- Prepare the filling: Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add minced garlic and ginger; sauté until fragrant, about 30 seconds.
- Add shredded cabbage, carrots, bean sprouts, and green onions. Stir-fry for 3-4 minutes until veggies are crisp-tender.
- Season with soy sauce, sesame oil, salt, and pepper. Remove from heat and let the filling cool slightly.
- Set up rolling station: Arrange wrappers on a clean surface and keep a small bowl of cold water nearby to moisten wrapper edges for sealing.
- Place about 2 tablespoons of filling near one edge of a wrapper. Fold the bottom edge over the filling, then fold in the sides snugly.
- Roll tightly toward the top edge, sealing the wrapper edge with a dab of cold water. Repeat with remaining filling and wrappers.
- Heat oil for frying: Pour oil into a deep frying pan to about 1 inch depth. Heat over medium-high until it reaches 350°F (175°C).
- Fry spring rolls in batches, turning occasionally, until all sides are golden brown and crisp, about 3-4 minutes per batch.
- Remove rolls with a slotted spoon and drain on paper towels. Serve warm.
Notes
Keep spring rolls covered with a damp cloth while rolling to prevent wrappers from drying out. Maintain consistent oil temperature to avoid soggy rolls. Fry in small batches to keep oil temperature steady. Reheat leftover rolls in a 375°F oven for 8-10 minutes to restore crunch. For gluten-free, use gluten-free wrappers and tamari instead of soy sauce.
Nutrition
- Serving Size: 1 spring roll
- Calories: 90
- Sugar: 2
- Sodium: 250
- Fat: 5
- Saturated Fat: 0.5
- Carbohydrates: 10
- Fiber: 1.5
- Protein: 2
Keywords: spring rolls, vegetable spring rolls, crispy spring rolls, homemade spring rolls, appetizer, snack, Asian recipe