Crispy Vegetable Spring Rolls

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Crispy Vegetable Spring Rolls

Light, crunchy, and packed with vibrant flavor — these homemade Crispy Vegetable Spring Rolls are the perfect appetizer or snack! Each bite offers a golden, flaky crunch on the outside and a savory, aromatic vegetable filling on the inside. Serve them hot with your favorite dipping sauce for a crowd-pleasing treat that’s both delicious and satisfying.

Why You’ll Love This Recipe

These vegetable spring rolls are irresistibly crisp without being greasy. The filling combines fresh vegetables like cabbage, carrots, and mushrooms sautéed with soy sauce, sesame oil, and ginger for a fragrant, Asian-inspired flavor. Whether you fry them immediately or freeze them for later, they’re the kind of appetizer that disappears fast from any platter.

Perfect for parties, potlucks, or a simple weeknight starter — they’re easy to prepare, fun to roll, and endlessly customizable.

Ingredients

For the Vegetable Filling

  • 1 tablespoon cooking oil (for stir-frying)
  • 2 teaspoons freshly grated ginger
  • 2 cloves garlic, finely minced
  • 1 stalk green onion, finely chopped
  • 8 fresh shiitake mushrooms (or dried Chinese mushrooms), thinly julienned
  • 3 cups shredded cabbage (about ½ small cabbage)
  • ½ cup julienned carrots (about 2 medium carrots)
  • 4 ounces canned bamboo shoots, drained and thinly sliced
  • 1 cup fresh bean sprouts
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Salt to taste

For Wrapping and Frying

  • 1 tablespoon cornstarch
  • ¼ cup cold water
  • 50 spring roll wrappers, defrosted
  • About 3 cups cooking oil (for deep frying)

Instructions

Step 1: Prepare the Filling

  1. Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat.
  2. Add the garlic, ginger, and green onion. Stir-fry for about 30 seconds, until fragrant.
  3. Add the mushrooms, cabbage, carrots, and bamboo shoots. Stir continuously for 2–3 minutes, until the vegetables begin to soften.
  4. Add the bean sprouts, soy sauce, sesame oil, and a pinch of salt. Stir-fry for another minute until everything is well combined but still crisp-tender.
  5. Remove from heat and spread the filling onto a large baking sheet to cool for 10–15 minutes. Tilt the tray slightly so any excess liquid drains away — this keeps your spring rolls crisp and prevents sogginess.

Step 2: Wrap the Spring Rolls

  1. In a small bowl, whisk the cornstarch with ¼ cup cold water to make a sealing slurry.
  2. Place one wrapper on a clean surface so it looks like a diamond shape (a corner pointing toward you).
  3. Spoon about 2 tablespoons of the cooled vegetable filling onto the lower third of the wrapper.
  4. Fold the bottom corner tightly over the filling, pressing to remove air bubbles.
  5. Fold in the left and right corners toward the center to form an envelope shape, then continue rolling tightly upward.
  6. Brush the top corner with the cornstarch slurry and seal.
  7. Place each finished roll seam side down on a tray lined with parchment paper and cover with a damp towel to prevent drying. Repeat with the remaining wrappers.

Freezing Tip: You can freeze the un-fried spring rolls in a single layer on a parchment-lined tray. Once solid, transfer to a freezer bag. They keep well for up to 1 month. When frying from frozen, simply add 1 extra minute to the cooking time.

Step 3: Fry Until Golden

  1. Pour about 2 inches of oil into a deep pan or wok and heat to 350°F (175°C).
  2. Working in small batches, carefully add 3–4 spring rolls at a time. Fry for 1½ to 2 minutes, turning occasionally, until they are evenly golden and crisp.
  3. Remove using a slotted spoon and place on a wire rack or paper towels to drain excess oil.

Serving Suggestions

Serve your crispy vegetable spring rolls hot with:

  • Sweet chili sauce
  • Red chili garlic chutney
  • Soy dipping sauce
  • Classic tomato ketchup

They’re perfect as an appetizer, snack, or side dish for stir-fried noodles, fried rice, or Asian-inspired mains.

Tips for Perfect Spring Rolls

  • Avoid soggy filling: Cool the cooked vegetables completely and drain any moisture before wrapping.
  • Tight rolls = crisp texture: Wrap snugly without air pockets.
  • Oil temperature matters: Too low, and the rolls absorb oil; too high, and they burn quickly. Maintain around 350°F.
  • Don’t overcrowd the pan: Fry in batches to ensure even cooking.

Storage & Reheating

  • Refrigerate: Store cooked rolls in an airtight container for up to 2 days. Reheat in an oven or air fryer to restore crispness.
  • Freeze (uncooked): Up to 1 month — fry directly from frozen.

Crispy Vegetable Spring Rolls are a classic for good reason — easy, flavorful, and endlessly versatile. Once you make them from scratch, you’ll never go back to takeout versions again!

 

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