Why You’ll Love This Recipe

Crispy Veggie Spring Rolls are a delicious, light, and crunchy appetizer that everyone will enjoy. Packed with fresh vegetables and seasoned just right, these rolls are golden on the outside and tender on the inside. They’re perfect as a snack, starter, or even a light meal, and can be paired with a variety of dipping sauces for extra flavor. Easy to make at home, they’re a healthier and more customizable alternative to store-bought versions.

Crispy Veggie Spring Rolls

Ingredients

12 spring roll wrappers
1 cup cabbage, finely shredded
1/2 cup carrots, julienned or grated
1/2 cup bell peppers, thinly sliced
1/2 cup mushrooms, finely chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil, for brushing or frying
Optional: fresh herbs like cilantro or green onions for extra flavor

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Filling:
- Heat 1 teaspoon of vegetable oil in a skillet over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add cabbage, carrots, bell peppers, and mushrooms. Cook for 3-4 minutes until vegetables are slightly softened but still crisp.
- Stir in soy sauce, sesame oil, and black pepper. Remove from heat and let cool slightly.
Assemble the Spring Rolls:
- Place a spring roll wrapper on a clean surface with one corner pointing toward you.
- Spoon about 2 tablespoons of the vegetable filling near the corner closest to you.
- Fold the corner over the filling, then fold the sides inwards and roll tightly toward the opposite corner.
- Seal the edge with a little water. Repeat with remaining wrappers and filling.
Cook the Spring Rolls:
- Option 1 – Pan-Frying: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Place rolls seam-side down and cook 2-3 minutes per side until golden and crispy.
- Option 2 – Baking: Preheat oven to 400°F (200°C). Place rolls on a baking sheet lined with parchment paper and brush lightly with vegetable oil. Bake for 15-20 minutes, turning halfway through, until golden and crispy.
- Option 3 – Deep-Frying: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry spring rolls in batches for 2-3 minutes until golden. Drain on paper towels.
Serve:
- Serve warm with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or peanut sauce.

Servings and Timing

Servings: 12 spring rolls
Total time: 40 minutes
Prep time: 20 minutes
Cook time: 20 minutes

Variations

Protein Addition: Add cooked shrimp, chicken, or tofu to the filling for extra protein.
Spicy Version: Include finely chopped chili or a dash of sriracha in the filling.
Gluten-Free: Use gluten-free spring roll wrappers and tamari instead of soy sauce.
Baked Version: Brushing rolls with sesame oil before baking gives extra crispiness without frying.

Storage/Reheating

Storage: Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a preheated oven at 375°F (190°C) for 5-10 minutes to restore crispiness. Avoid microwaving as it will make them soggy.
Freezing: Assemble spring rolls without cooking, wrap individually, and freeze for up to 1 month. Cook directly from frozen following the pan-frying or baking method, adding a few extra minutes.

FAQs

1. Can I prepare the filling ahead of time?

Yes, you can prepare the vegetable filling a day in advance and refrigerate until ready to assemble.

2. Can I make these spring rolls vegetarian?

Yes, this recipe is fully vegetarian, but you can add tofu or other plant-based proteins if desired.

3. Can I make them vegan?

Yes, ensure the spring roll wrappers are vegan and avoid using any animal-based sauces.

4. Can I freeze the cooked spring rolls?

It’s best to freeze uncooked spring rolls for best texture. Cooked spring rolls may become soggy after freezing.

5. What dipping sauces go well with veggie spring rolls?

Sweet chili sauce, soy sauce, peanut sauce, or hoisin sauce are excellent options.

6. Can I use rice paper wrappers instead?

Yes, but the cooking method may differ; rice paper wraps are typically lightly pan-fried or baked for crispiness.

7. How can I make them extra crispy?

Ensure rolls are not overcrowded while cooking, and brush or fry evenly.

8. Can I bake them instead of frying?

Yes, baking is a healthier alternative and still produces crispy rolls if lightly brushed with oil.

9. Can I add noodles to the filling?

Yes, cooked vermicelli or glass noodles can be added for extra texture.

10. How long do I cook spring rolls in a skillet?

Pan-fry for 2-3 minutes per side over medium heat until golden and crispy.

Conclusion

Crispy Veggie Spring Rolls are a versatile, flavorful, and satisfying appetizer that’s perfect for any occasion. With a crunchy exterior and a fresh, savory vegetable filling, they’re ideal for entertaining, snacking, or a light meal. Easy to customize and simple to prepare, these spring rolls are sure to become a favorite in your kitchen.

Chef MARTHA