Crispy Veggie Spring Rolls

Bianca

Founder of Red Recipe

This post may contain affiliate links learn more.

Crispy Veggie Spring Rolls have become a staple in our household, and for good reason! There’s something utterly delightful about biting into that shatteringly crisp exterior, only to be met with a flavorful and vibrant medley of perfectly cooked vegetables. Even my pickiest eaters, who usually turn their noses up at anything green, devour these spring rolls with gusto. They’re light enough to be a perfect appetizer, yet satisfying enough to be a fun and flavorful light meal. Whether we’re having a casual family dinner or entertaining friends, Crispy Veggie Spring Rolls are always a crowd-pleaser, disappearing almost as quickly as I can make them. The satisfying crunch and the fresh, savory filling make them irresistible, and honestly, I find myself craving them regularly!

Ingredients

Spring Roll Wrappers: Choose thin, round spring roll wrappers made from rice flour. They are key to that signature crispy texture. Look for wrappers specifically labeled for spring rolls (not egg roll wrappers, which are thicker).
Cabbage: Green cabbage forms the base of our filling, providing bulk and a slightly sweet, earthy flavor. Finely shredded cabbage cooks down beautifully and adds a pleasant texture.
Carrots: Adds sweetness, color, and a satisfying crunch. Julienned or finely grated carrots integrate perfectly into the filling and offer a boost of beta-carotene.
Bell Peppers: Choose a variety of colors like red, yellow, and orange for visual appeal and a slightly sweet and fruity flavor. Bell peppers bring moisture and vitamins to the mix.
Mushrooms: Shiitake or cremini mushrooms lend an umami depth and a slightly meaty texture to the vegetarian filling. Finely diced or sliced mushrooms cook down and blend seamlessly.
Onion: Yellow or white onion provides aromatic base notes and a savory foundation to the filling. Finely diced onion cooks down and sweetens as it caramelizes slightly.
Garlic: Fresh garlic is essential for adding pungent and aromatic flavor that elevates the entire dish. Minced garlic infuses the oil and the vegetables with its signature taste.
Ginger: Fresh ginger adds a warm, spicy, and slightly citrusy note, balancing the other flavors and providing a characteristic Asian touch. Grated ginger disperses its flavor evenly throughout the filling.
Soy Sauce: Low-sodium soy sauce provides saltiness and umami depth, enhancing the savory flavors of the vegetables. It also helps to lightly season the filling.
Sesame Oil: Toasted sesame oil adds a nutty aroma and flavor that is quintessential to Asian cuisine and complements the other ingredients beautifully. A little goes a long way in adding depth.
Cornstarch: Used as a slurry with water, cornstarch helps to bind the filling slightly and create a smoother texture. It also aids in thickening any excess moisture released by the vegetables.
Vegetable Oil: A neutral vegetable oil like canola, soybean, or peanut oil is needed for frying the spring rolls to golden perfection. Choose an oil with a high smoke point for deep-frying.
Optional Dipping Sauce Ingredients: Soy sauce, rice vinegar, sesame oil, chili garlic sauce, sugar, green onions, sesame seeds (for a classic dipping sauce).

Instructions

Prepare the Vegetables: Begin by thoroughly washing and preparing all your vegetables. Finely shred the cabbage, julienne or grate the carrots, and thinly slice the bell peppers. Dice the mushrooms and onion into small pieces. Mince the garlic and grate the fresh ginger. Having all your vegetables prepped and ready to go will make the cooking process much smoother and faster.
Sauté the Aromatics: Heat a large wok or skillet over medium-high heat. Add a tablespoon of vegetable oil or sesame oil. Once the oil is hot and shimmering, add the diced onion and sauté for 2-3 minutes until softened and slightly translucent. Then, add the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn the garlic. The aromatics are the flavor foundation of your spring rolls, so this step is crucial.
Cook the Hearty Vegetables: Add the mushrooms, carrots, and bell peppers to the wok or skillet. Stir-fry for 5-7 minutes until the vegetables start to soften and release some of their moisture. Stir frequently to ensure even cooking and prevent sticking. Cooking these denser vegetables first will ensure they are tender by the time the cabbage is added.
Add the Cabbage and Season: Add the shredded cabbage to the wok. Continue to stir-fry for another 3-5 minutes, or until the cabbage is wilted but still retains a slight crispness. You don’t want to overcook the cabbage and make it mushy. Now it’s time to season the filling. Pour in the soy sauce and sesame oil. Stir well to combine all the ingredients and ensure the vegetables are evenly coated with the seasoning. Taste the filling and adjust seasoning as needed – you might want a touch more soy sauce for saltiness or a dash of sesame oil for aroma.
Thicken the Filling (Optional but Recommended): In a small bowl, whisk together cornstarch and 2 tablespoons of water to create a slurry. Pour this cornstarch slurry into the wok with the vegetables. Stir continuously for 1-2 minutes until the sauce thickens slightly and coats the vegetables. This step is important to prevent the filling from being too watery inside the spring rolls and to help bind the vegetables together.
Cool the Filling Completely: Remove the vegetable filling from the heat and transfer it to a large bowl. It’s absolutely crucial to let the filling cool down completely before you start assembling the spring rolls. If the filling is still warm, it will make the spring roll wrappers soggy and difficult to handle, and they might tear during frying. You can speed up the cooling process by spreading the filling out in a shallow dish or placing the bowl in the refrigerator.
Prepare Your Spring Roll Station: While the filling is cooling, set up your spring roll wrapping station. You’ll need a clean, flat surface (like a cutting board or countertop), a shallow dish of warm water, the spring roll wrappers, and the cooled vegetable filling. Keep a damp kitchen towel nearby to cover the wrappers and prevent them from drying out.
Soften the Wrappers: Take one spring roll wrapper at a time and quickly dip it into the warm water for just a few seconds, until it becomes pliable but not too soggy. Over-soaking will make them tear easily. Lay the softened wrapper flat on your work surface.
Fill and Roll the Spring Rolls: Place about 2-3 tablespoons of the cooled vegetable filling in the center of the spring roll wrapper, closer to the edge that is facing you. Fold the edge closest to you over the filling, tucking it in tightly. Then, fold in the sides of the wrapper towards the center, like you are making an envelope. Finally, tightly roll the spring roll away from you, sealing the edge with a little dab of water if necessary. Make sure to roll them firmly but not too tightly to avoid tearing the wrapper.
Repeat the Rolling Process: Repeat steps 8 and 9 until you have used up all the filling or wrappers. Place the assembled spring rolls on a plate or baking sheet lined with parchment paper to prevent sticking. If you are not frying them immediately, cover them loosely with plastic wrap to prevent them from drying out.
Heat the Oil for Frying: Pour enough vegetable oil into a deep fryer or a large, heavy-bottomed pot to reach a depth of about 2-3 inches. Heat the oil over medium-high heat to around 350°F (175°C). You can check if the oil is hot enough by carefully dropping a small piece of spring roll wrapper into the oil. It should sizzle immediately and turn golden brown in about 15-20 seconds.
Fry the Spring Rolls: Carefully place the spring rolls in the hot oil, making sure not to overcrowd the pot. Fry in batches of 4-5 spring rolls at a time to maintain the oil temperature and ensure even cooking and crisping. Fry for 3-4 minutes per side, or until they are golden brown and crispy all over. Turn them occasionally to ensure even browning.
Drain Excess Oil: Once the spring rolls are golden brown and crispy, remove them from the oil using a slotted spoon or tongs and place them on a wire rack lined with paper towels to drain excess oil. This step is crucial for achieving that perfect crispy texture and preventing them from becoming greasy.
Serve Immediately: Crispy Veggie Spring Rolls are best served hot and fresh immediately after frying, when they are at their peak crispiness. Serve them with your favorite dipping sauce (see suggestions below).

Nutrition Facts

(Per Serving, approximate and may vary based on specific ingredients and serving size. Serving size: 2 spring rolls)

Servings: This recipe typically yields approximately 15-20 spring rolls, depending on the size and how much filling you use. Assuming a serving size of 2 spring rolls, this recipe makes about 7-10 servings.
Calories: Approximately 180-250 calories per serving
Fat: 8-12g

Note: These are estimated values. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

Prep Time: 30-40 minutes (vegetable chopping, filling preparation, cooling)
Cook Time: 20-35 minutes (frying spring rolls in batches)
Total Time: 50-75 minutes (from start to finish)

Description: Preparing Crispy Veggie Spring Rolls takes a bit of time, mainly for vegetable preparation and cooling the filling. The actual frying process is relatively quick. While it’s not a super fast weeknight meal, the delicious results are well worth the effort for a special occasion or weekend treat. You can even prep the filling ahead of time to shorten the cooking time on the day you plan to serve them.

How to Serve

Crispy Veggie Spring Rolls are incredibly versatile and can be served in a variety of ways:

As an Appetizer: Perfect for parties, gatherings, or as a starter to an Asian-inspired meal. Arrange them beautifully on a platter with dipping sauce in the center.
As a Light Meal: Serve a few spring rolls alongside a fresh salad or a light soup for a satisfying and flavorful lunch or dinner.
With Dipping Sauces:
- Classic Sweet Chili Sauce: A popular choice, offering a sweet and spicy kick.
- Soy Sauce and Rice Vinegar Dip: A simple and tangy dip that complements the savory spring rolls. Mix soy sauce, rice vinegar, a dash of sesame oil, and a pinch of sugar. You can also add minced green onions and sesame seeds.
- Peanut Sauce: A creamy and rich peanut sauce adds a different dimension of flavor.
- Hoisin Sauce: A sweet and savory sauce that pairs well with Asian dishes.
- Spicy Mayo: Mix mayonnaise with sriracha or chili garlic sauce for a creamy and spicy dip.
Garnish: Garnish the serving platter with fresh cilantro, chopped green onions, or sesame seeds for visual appeal and added freshness.
Temperature: Serve immediately while they are hot and crispy for the best texture and flavor experience.

Additional Tips

Don’t Overfill the Wrappers: Overfilling the spring rolls makes them difficult to roll and prone to bursting during frying. Use a moderate amount of filling, about 2-3 tablespoons per wrapper, to ensure they are properly sealed and cook evenly.
Cool the Filling Completely: This is crucial for preventing soggy wrappers. Hot filling will steam the wrappers and make them tear easily. Make sure the filling is completely cooled before you start rolling.
Soften Wrappers Just Right: Dip the wrappers in warm water for just a few seconds until they are pliable but not overly soggy. Over-soaked wrappers will become sticky and tear. If they are still stiff, they will crack when rolled.
Roll Tightly and Securely: Roll the spring rolls firmly and tightly to prevent them from unraveling during frying. Ensure the edges are sealed properly, using a dab of water if needed to help them stick.
Maintain Oil Temperature: Keep the oil temperature consistent at around 350°F (175°C) for optimal frying. If the oil is too cold, the spring rolls will absorb too much oil and become greasy. If it’s too hot, they will brown too quickly on the outside and might be undercooked inside. Use a kitchen thermometer to monitor the oil temperature.
Fry in Batches: Avoid overcrowding the pot when frying. Frying in smaller batches ensures the oil temperature remains consistent and the spring rolls cook and crisp up evenly. Overcrowding can lower the oil temperature and result in soggy spring rolls.
Don’t Skip the Wire Rack: Placing the fried spring rolls on a wire rack lined with paper towels allows excess oil to drain properly, resulting in crispier and less greasy spring rolls. The wire rack prevents them from sitting in their own oil.
Make Ahead and Freeze (Unfried): You can prepare the spring rolls ahead of time and freeze them unfried. Place the rolled spring rolls on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. Fry them directly from frozen, adding a few extra minutes to the frying time. Freezing is a great way to have spring rolls ready to cook whenever you crave them.

FAQ Section

Q1: Can I make these spring rolls ahead of time?
A: Yes, you can prepare the vegetable filling a day ahead and store it in the refrigerator. You can also roll the spring rolls ahead of time and keep them covered in the refrigerator for a few hours before frying. For longer storage, you can freeze the un-fried spring rolls (see tip #8 above).

Q2: Can I bake these spring rolls instead of frying them?
A: Baking will not achieve the same crispy texture as frying, but you can bake them for a healthier option. Preheat your oven to 400°F (200°C). Brush the spring rolls lightly with oil and bake on a baking sheet lined with parchment paper for about 20-25 minutes, flipping halfway through, until golden brown and crispy-ish. They will be crispier if fried, but baking is a reasonable alternative.

Q3: Can I use different vegetables in the filling?
A: Absolutely! Feel free to customize the filling with your favorite vegetables. Good additions or substitutions include bean sprouts, snow peas, water chestnuts, edamame, or bok choy. Just ensure the vegetables are finely chopped and cooked until tender-crisp.

Q4: Are these spring rolls vegan?
A: Yes, this recipe as written is vegan, assuming you use vegan spring roll wrappers and vegetable oil for frying. Always double-check the ingredient list of your spring roll wrappers to ensure they don’t contain any egg.

Q5: My spring roll wrappers are tearing, what am I doing wrong?
A: Over-soaking the wrappers is a common cause of tearing. Dip them in warm water for just a few seconds until pliable. Also, make sure you are not overfilling the wrappers and are rolling them gently but firmly. If they are still tearing, your wrappers might be too dry or old; try using fresh wrappers.

Q6: How do I prevent my spring rolls from getting soggy after frying?
A: Ensure you drain the spring rolls on a wire rack after frying to remove excess oil. Also, don’t overcrowd the pot when frying, and maintain the correct oil temperature. Serving them immediately after frying is also key to enjoying them at their crispiest.

Q7: Can I reheat leftover fried spring rolls?
A: Fried spring rolls are best enjoyed fresh, but you can reheat leftovers. For the best results, reheat them in an air fryer or oven at 350°F (175°C) for about 5-10 minutes until heated through and crispy again. Microwaving is not recommended as it will make them soggy.

Q8: What kind of dipping sauce goes best with veggie spring rolls?
A: Sweet chili sauce is a classic and popular choice. Soy sauce-based dipping sauces, peanut sauce, hoisin sauce, and spicy mayo are also excellent options. Experiment to find your favorite! The beauty of spring rolls is that they pair well with a variety of flavors.