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Spring rolls are a delightful and versatile appetizer that can be enjoyed at gatherings or as a light snack. These crispy vegetable spring rolls are packed with fresh veggies and wrapped in thin, crispy sheets. Paired with a flavorful dipping sauce, they are sure to impress your guests and satisfy your cravings.
Why You’ll Love This Recipe
These crispy vegetable spring rolls are not only easy to make but also deliciously satisfying. They offer a great way to incorporate more vegetables into your diet while being a hit at any gathering.
- Quick and easy to prepare
- Versatile filling options
- Perfect for sharing
- Deliciously crispy and fresh
- Great for dipping!
Ingredients
- 8 spring roll wrappers
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cucumber, julienned
- 1/4 cup green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Vegetable oil for frying
- 1/4 cup sweet chili sauce (for dipping)
How to Make Vegetable Spring Rolls
- Prepare the filling: In a large bowl, combine the shredded cabbage, shredded carrots, julienned cucumber, and chopped green onions. Drizzle with soy sauce and sesame oil, then toss to combine.
- Assemble the spring rolls: Lay one spring roll wrapper on a clean surface, placing it in a diamond shape. Spoon about 2 tablespoons of the vegetable mixture near the bottom edge of the wrapper. Fold the bottom over the filling, then fold in the sides and roll tightly. Seal the top with a little water to ensure it stays closed. Repeat with the remaining wrappers and filling.
- Heat the oil: In a large skillet or deep frying pan, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Fry the spring rolls: Carefully add the spring rolls to the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes. Turn occasionally for even cooking.
- Drain and serve: Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Serve warm with sweet chili sauce for dipping.
Tips for the Best Results
- Ensure the oil is hot enough before frying; otherwise, the rolls may absorb too much oil and become soggy.
- Don’t overcrowd the pan while frying to maintain the oil temperature.
- Use fresh vegetables for the best flavor and texture.
Easy Variations
- Add cooked shrimp or chicken for a protein boost.
- Substitute or add other vegetables like bell peppers, bean sprouts, or mushrooms.
- For a spicier kick, include sliced jalapeños or a dash of sriracha in the vegetable filling.
What to Serve With It
- A fresh salad with sesame dressing
- Steamed edamame sprinkled with sea salt
- A bowl of miso soup
- Fresh fruit slices for a refreshing contrast
Storage and Reheating
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Crispy vegetable spring rolls are best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10 minutes or until crispy again.
Recipe Card
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield/Servings: 4 servings
Ingredients:
- 8 spring roll wrappers
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cucumber, julienned
- 1/4 cup green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Vegetable oil for frying
- 1/4 cup sweet chili sauce (for dipping)
Instructions:
- Prepare the filling: In a large bowl, combine the shredded cabbage, shredded carrots, julienned cucumber, and chopped green onions. Drizzle with soy sauce and sesame oil, then toss to combine.
- Assemble the spring rolls: Lay one spring roll wrapper in a diamond shape. Spoon about 2 tablespoons of the vegetable mixture near the bottom edge. Fold the bottom over the filling, fold in the sides, and roll tightly. Seal the top with water.
- Heat the oil: In a skillet, heat 1 inch of vegetable oil over medium-high heat until 350°F (175°C).
- Fry the spring rolls: Add spring rolls to the hot oil and fry until golden brown, about 3-4 minutes. Turn occasionally.
- Drain and serve: Remove from oil and place on a paper towel-lined plate. Serve warm with sweet chili sauce.
Notes: Use fresh vegetables for the best flavor. Store leftovers in the fridge for up to 2 days and reheat in the oven.
