Vegetable Spring Rolls
Chinese-style vegetable spring rolls with cabbage, carrots, sprouts, and white pepper in a crisp wrapper. A good make-ahead appetizer for parties.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeVegetable spring rolls are a Chinese appetizer of thin wrappers filled with lightly seasoned vegetables, then rolled and fried until crisp. This version keeps the filling simple and familiar: cabbage, carrots, bean sprouts, scallions, garlic, soy sauce, sesame oil, and a little white pepper.
The key is to cook the filling briefly first so excess moisture evaporates; that keeps the wrappers crisp instead of soggy or split. Use vegan spring roll wrappers if needed, since some brands contain egg, and keep the unused wrappers covered with a barely damp towel while you roll.
Ingredients
- 2 tbsp (30 ml) neutral oil, plus more for frying
- 2 cloves garlic, minced
- 3 green onions, thinly sliced
- 3 cups (210 g) finely shredded green cabbage
- 1 cup (110 g) shredded carrots
- 1/2 cup (75 g) thinly sliced red bell pepper
- 1 cup (100 g) mung bean sprouts
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) toasted sesame oil
- 1/4 tsp ground white pepper
- 1/4 tsp fine salt, or to taste
- 12 vegan spring roll wrappers, thawed if frozen
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (30 ml) water
Instructions
- 1
Heat 2 tbsp (30 ml) neutral oil in a large skillet or wok over medium-high heat. Add the garlic and green onions and stir-fry for 20-30 seconds, until fragrant but not browned.
- 2
Add the cabbage, carrots, and bell pepper. Stir-fry over medium-high heat for 2-3 minutes, until the vegetables begin to soften but still hold some crunch.
- 3
Add the bean sprouts, soy sauce, sesame oil, white pepper, and salt. Cook for 1-2 minutes more, stirring often, until the sprouts wilt and any liquid in the pan has mostly evaporated.
- 4
Transfer the filling to a tray or bowl and let it cool for about 10 minutes. The filling should feel dry and no longer steamy before you roll, or the wrappers can tear.
- 5
Stir the flour and water together into a smooth paste. Place one wrapper like a diamond, spoon about 2 tbsp filling near the bottom corner, fold the bottom corner over, fold in the sides, and roll tightly; seal the final edge with a little paste. Repeat with the remaining wrappers, keeping the unused wrappers covered with a barely damp towel.
- 6
Pour 2 inches (5 cm) of neutral oil into a deep pot or wok and heat over medium to 350°F (175°C). Fry the spring rolls in 3 batches for 3-4 minutes, turning once or twice, until golden brown and crisp all over.
- 7
Drain on a rack or paper towels for 2 minutes. Serve hot, while the wrappers are still audibly crisp, with soy sauce, sweet chili sauce, or Chinese black vinegar if you like.
Tips for the Best Vegetable Spring Rolls
- Do not skip cooking the filling first. Raw vegetables release water as they fry, which can make the rolls burst or turn soggy.
- Shred the vegetables finely and evenly so the filling cooks quickly and the rolls stay compact.
- If the wrappers dry out and crack, cover them with a barely damp towel and work with one at a time.
- For extra crisp rolls, let the shaped spring rolls sit uncovered for 10-15 minutes before frying so the surface dries slightly.
- You can assemble the rolls several hours ahead and refrigerate them on a parchment-lined tray, loosely covered, until ready to fry.
- An air fryer works, but the texture is a little different: brush or spray the rolls with oil and cook at 390°F (200°C) for 8-10 minutes, turning once, until browned.
Storage and Reheating
Spring rolls are best eaten just after frying. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat on a sheet pan in a 400°F (200°C) oven or in an air fryer until hot and crisp again. You can freeze uncooked rolls in a single layer, then transfer to a bag and freeze for up to 2 months; fry from frozen, adding 1-2 minutes.
Frequently Asked Questions
What is the difference between spring rolls and egg rolls?
Chinese spring rolls usually use a thinner, lighter wrapper and have a crisper, less bubbly shell. Egg rolls are generally larger and use a thicker wrapper that fries up sturdier and more blistered.
Why did my spring rolls burst while frying?
The filling was likely too wet, the rolls may have been overfilled, or the oil was not hot enough. Cook the filling until dry, cool it completely, and fry at about 350°F (175°C).
Can I bake vegetable spring rolls instead of frying them?
Yes. Brush them lightly with oil and bake at 425°F (220°C) for 18-22 minutes, turning once, until browned and crisp, though they will be a little less evenly crisp than fried.
Can I make these ahead of time?
Yes. Assemble the rolls up to 8 hours ahead and refrigerate them, or freeze them for longer storage. Fry just before serving for the best texture.
Quick Info
Prep Time
25 min
Cook Time
20 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
