These crispy vegetable spring rolls are filled with cabbage, carrots, mushrooms, glass noodles, and ginger, then rolled tight and fried until golden and shatteringly crisp. Moreover, they are perfect as a party appetizer and freeze beautifully. In addition, the dish has a lovely tradition behind it. In China, spring rolls began as pancakes filled with the new season’s spring vegetables, and they are still eaten during the Spring Festival (Wikipedia).
Key Takeaways
- Cooling the filling completely keeps the wrappers from tearing.
- Rolling tightly prevents oil from seeping in.
- Uncooked rolls freeze for up to 3 months.
What Are Vegetable Spring Rolls?
Vegetable spring rolls are thin pastry wrappers filled with a savory stir-fried vegetable mix, rolled up, and deep-fried. As a result, they are light and crunchy outside with a tender, flavorful center.
Naturally, every region has its own version. For example, Vietnam has chả giò, while the Philippines has lumpia.
Vegetable Spring Rolls Ingredients
- Spring roll wrappers: Usually, you can find thin wheat wrappers in the freezer section of Asian stores.
- Vegetables: For example, use shredded cabbage, carrots, mushrooms, and green onions.
- Glass noodles: In particular, they absorb moisture and add body.
- Aromatics and sauce: Together, garlic, ginger, soy sauce, and a little sesame oil add flavor.
- Oil for frying: Finally, use a neutral oil, such as peanut or canola.
How to Make Vegetable Spring Rolls
The exact measurements are in the recipe card at the end of this post. Meanwhile, here is the method.
1. Cook the filling. First, stir-fry the garlic, ginger, and vegetables for 3 to 4 minutes. Then add the soaked noodles, soy sauce, and sesame oil.
2. Cool. Next, spread the filling on a tray and let it cool completely.
3. Roll. After that, place a spoonful on each wrapper, fold in the sides, and roll up tightly. Seal the edge with a little flour paste.
4. Fry. Finally, fry at 350°F (175°C) for 4 to 5 minutes, until deep golden. Drain and serve with sweet chili sauce.
Tips for Crispy Vegetable Spring Rolls
- Squeeze out moisture. Otherwise, a wet filling makes soggy rolls.
- Keep wrappers covered. In fact, they dry out quickly, so cover them with a damp towel.
- Fry seam-side down first. That way, the rolls stay sealed.
- Air fry for less oil. Alternatively, brush with oil and air fry at 390°F for 8 to 10 minutes.
Frequently Asked Questions
Can I freeze vegetable spring rolls?
Yes. First, freeze the uncooked rolls on a tray, then transfer them to a bag. Fry them straight from frozen, adding a minute or two.
Can I bake them?
Yes. Simply brush with oil and bake at 425°F for 20 minutes, turning halfway. However, they will be less crispy.
What sauce goes with them?
Sweet chili sauce is classic. Similarly, soy-vinegar dip or peanut sauce work well.
Final Thoughts
Ultimately, homemade vegetable spring rolls are crispy, fresh, and far better than takeout. Make a big batch and keep some in the freezer.
For more Asian flavors, try our air fryer scallion pancakes or our Asian crunch salad.
AuthorEmma food bloggerDifficultyIntermediateThin wrappers filled with stir-fried cabbage, carrots, mushrooms, and glass noodles, rolled tight and fried golden. Makes 20.
Filling
Rolls
Cook the filling. Heat the oil in a wok. Stir-fry the garlic and ginger 30 seconds, then add the cabbage, carrots, and mushrooms for 3–4 minutes.
Season. Add the green onions, noodles, soy sauce, and sesame oil. Toss until any liquid evaporates.
Cool. Spread the filling on a tray and cool completely.
Roll. Place 2 tbsp filling near one corner of a wrapper. Fold in the sides, roll up tightly, and seal with flour paste.
Fry. Heat oil to 350°F (175°C). Fry seam-side down first, 4–5 minutes total, until deep golden. Drain and serve with sweet chili sauce.
5 servings
4 rolls
- Amount per serving
- Calories415
- % Daily Value *
- Total Fat 16g21%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 580mg26%
- Total Carbohydrate 51g19%
- Dietary Fiber 3g11%
- Total Sugars 2g
- Protein 7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Filling
Rolls
Sources
- Wikipedia, Chun juan: origin and regional variations
