Vegetable Spring Rolls are one of those timeless dishes that bring crunch, color, and comfort all in one bite. These crispy golden rolls are packed with fresh vegetables sautéed to perfection and wrapped in thin, flaky pastry sheets. Every bite offers a satisfying crunch followed by the light sweetness and earthy flavor of perfectly seasoned vegetables. Whether served as an appetizer, snack, or light meal, spring rolls always manage to please everyone at the table. They’re versatile, easy to make, and can be adapted to suit different tastes and dietary needs. Whether you prefer them fried until perfectly crisp or baked for a healthier option, these spring rolls are guaranteed to impress.

Full Recipe

Ingredients

For the Filling:

• 2 tablespoons vegetable oil

• 2 cloves garlic, minced

• 1 small onion, finely chopped

• 1 medium carrot, julienned

• 1 small cabbage, finely shredded

• 1 bell pepper (red or green), thinly sliced

• 1 cup bean sprouts

• 1 small zucchini, grated (optional)

• 2 green onions, finely chopped

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce (or vegetarian substitute)

• 1 teaspoon sesame oil

• Salt and pepper to taste

For the Wrapping and Frying:

• 12 to 15 spring roll wrappers (store-bought or homemade)

• 1 tablespoon flour mixed with 2 tablespoons water (for sealing)

• Vegetable oil for frying

For Serving:

• Sweet chili sauce

• Soy-garlic dipping sauce

• Peanut sauce or spicy vinegar

Cooking Directions

1. Prepare the Vegetables: Start by washing and finely slicing all the vegetables. The thinner the slices, the easier it will be to wrap and cook the filling evenly. Keep each vegetable separated to control the texture and cooking time later.

2. Cook the Filling: Heat vegetable oil in a large pan or wok over medium heat. Add the minced garlic and chopped onion, sautéing until aromatic and lightly golden. Add the carrots and cook for about 2 minutes. Stir in the cabbage, bell pepper, zucchini, and bean sprouts. Cook while stirring frequently for about 4–5 minutes, or until the vegetables start to soften but remain crisp.

3. Season the Mixture: Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Mix thoroughly to ensure the seasoning is evenly distributed. Taste the mixture and adjust according to preference. Once done, remove from heat and allow the filling to cool completely before wrapping.

4. Prepare the Wrappers: Lay a spring roll wrapper on a clean surface with one corner facing you, forming a diamond shape. Spoon about 2 tablespoons of the cooled filling onto the lower center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides. Roll tightly toward the top corner, sealing the edge with the flour-water paste. Repeat until all the filling is used.

5. Fry the Spring Rolls: Heat vegetable oil in a deep frying pan or wok to about 180°C (350°F). Fry the rolls in batches, turning occasionally until they are evenly golden brown and crisp, about 3–4 minutes per batch. Remove and drain on paper towels to remove excess oil.

6. Serve and Enjoy: Serve the spring rolls immediately with your choice of dipping sauce. Sweet chili sauce and soy-garlic sauce are classic favorites, but you can experiment with others like sriracha mayo or peanut sauce for a twist.

Nutrients

• Calories: 120 kcal per roll

• Protein: 3 g

• Fat: 6 g

• Carbohydrates: 14 g

• Fiber: 2 g

• Sugar: 2 g

• Sodium: 180 mg

Ingredient Spotlight

The success of these spring rolls depends on the freshness of the vegetables. Cabbage adds crunch and sweetness, while carrots lend color and natural sugar that balance the savory flavors. Bell peppers contribute a mild tang, and bean sprouts provide that satisfying snap with every bite. Garlic and onion are essential for depth of flavor, and sesame oil adds a rich, nutty aroma that ties everything together. The combination of soy and oyster sauces brings the signature umami taste typical in Asian cooking. You can even add glass noodles or tofu for added substance and texture.

Storage and Reheating Tips

Vegetable Spring Rolls are best eaten hot and fresh, but they can easily be made ahead and stored. For uncooked rolls, place them on a tray lined with parchment paper, cover them with plastic wrap, and refrigerate for up to 2 days. To freeze, arrange the uncooked rolls in a single layer, freeze until solid, and then transfer to freezer-safe bags. When ready to cook, fry or bake directly from frozen — no need to thaw. For leftover cooked rolls, reheat in a preheated oven at 180°C (350°F) for about 10 minutes or air fry for 5–6 minutes until crispy again. Avoid microwaving since it will make the wrappers soggy.

Common Variations to Try

Spring rolls are incredibly versatile. You can swap the vegetables for what’s in season — spinach, mushrooms, and kale work wonderfully. For added protein, toss in tofu cubes, shrimp, or minced chicken. For a lighter twist, bake the rolls by brushing them with a little oil and baking at 200°C (400°F) for 20–25 minutes, flipping halfway through. Another healthy variation is using rice paper wrappers and serving them fresh with herbs, lettuce, and a tangy dipping sauce. You can even transform this recipe into a meal by serving the filling over rice or noodles.

Pairing Recommendations

These crispy rolls pair beautifully with light sides and beverages. Serve them with fried rice, chow mein, or an Asian-inspired salad for a complete meal. For drinks, a cold glass of iced tea, lemongrass lemonade, or ginger soda complements their savory flavors perfectly. If you’re hosting a dinner, consider pairing them with chicken satay, dim sum, or miso soup to create a full Asian-themed menu.

Health Benefits

Despite being crispy and satisfying, Vegetable Spring Rolls can be a surprisingly healthy choice — especially when baked or air-fried. They’re loaded with fiber, vitamins, and antioxidants from all the fresh vegetables. Cabbage and carrots support digestion and boost immunity, while bell peppers add a dose of vitamin C. Using minimal oil and fresh ingredients makes this dish both light and nourishing. Plus, since you can easily make them vegan or gluten-free, they’re a crowd-pleasing option for anyone seeking healthier yet indulgent snacks.

Conclusion

Vegetable Spring Rolls are a celebration of texture, flavor, and freshness — a dish that’s just as beautiful to look at as it is to eat. Crispy on the outside and tender within, they capture the essence of Asian street food in every bite. Whether served as a party appetizer, a side dish, or even a quick lunch, these rolls always deliver satisfaction. What makes them truly special is their adaptability — you can reinvent them endlessly with different vegetables and sauces. Once you try making them at home, you’ll never go back to the store-bought version. They’re simple, flavorful, and guaranteed to become one of your go-to favorites whenever you crave something crunchy, fresh, and absolutely delicious.