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Delicious crispy vegetable spring rolls filled with fresh vegetables and served as an appetizer.

Crispy Vegetable Spring Rolls

These homemade crispy vegetable spring rolls offer the perfect balance between snack and real food, packed with your favorite veggies and served with a delicious dipping sauce.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Asian, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups shredded cabbage (green or napa)
  • 1 cup shredded carrots
  • 1 cup thin sliced bell pepper or bean sprouts (or half and half)
  • 1 cup chopped mushrooms (optional but really good)
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger (or 1 teaspoon ginger powder in a pinch)
  • 2 to 3 tablespoons soy sauce
  • 1 teaspoon sesame oil (optional, but adds that takeout aroma)
  • to taste salt and black pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, helps bind moisture)
  • 10 to 14 spring roll wrappers
  • water for sealing

Method
 

Cooking the Filling
  1. Heat a skillet on medium high with a small splash of oil. Add garlic and ginger, stir for about 20 seconds.
  2. Toss in mushrooms if using, then add cabbage, carrots, and peppers. Stir fry for 3 to 5 minutes until softened but not mushy.
Seasoning and Drying
  1. Add soy sauce, a few twists of pepper, and a tiny drizzle of sesame oil. Cook for another minute.
  2. If the pan looks watery, keep stirring until the moisture cooks off. Optionally, stir in the cornstarch slurry and cook for 30 seconds.
Cooling the Filling
  1. Spread the filling on a plate to cool so it does not steam inside the wrapper.
Rolling the Spring Rolls
  1. Lay a wrapper like a diamond shape and put 2 to 3 tablespoons of filling near the bottom corner.
  2. Fold the bottom corner up over the filling, tuck it in snug, fold the sides in, then roll upward. Dab a little water on the top corner to seal.
Frying or Air Frying
  1. For frying: Heat oil in a pot or deep skillet to about 350 F. Fry in small batches until golden and crisp, about 3 to 5 minutes. Drain on paper towels.
  2. For air frying: Brush or spray the rolls lightly with oil. Air fry at 380 F for 10 to 14 minutes, turning halfway, until crisp and browned.
Serving
  1. Serve with sweet chili sauce or a mixture of soy sauce, rice vinegar, honey, and chili flakes.

Notes

Keep wrappers covered to prevent them from drying out quickly. Do not overfill the wrappers, and seal well with water or a cornstarch paste.