I’ve always been drawn to the gentle crackle of a golden roll giving way to a burst of vibrant veggies—that’s exactly what Vegetable Spring Rolls deliver. After five rounds of testing (including one where I blistered a wrapper entirely), I’ve nailed down the balance between silky-smooth cabbage, tender carrots, and that nutty sesame-scented finish.
Why You’ll Love Vegetable Spring Rolls
- Bright, crisp filling thanks to a quick sauté and a rest on a wire rack
- Nuttiness from toasted sesame oil, balanced by savory soy
- Wrappers that stay crackling through multiple reheats
- A nod to classic East Asian street fare, at home
A Little Background
My first test batch stuck like a tortilla—wrapper tearing, steam pooling. By the third round, I’d blotted extra moisture from the cabbage and heard that satisfying sizzle. Each iteration taught me exactly when to pull the filling off the heat, and how long to let it cool (my record: 10 minutes for peak texture).
Key Ingredients for Vegetable Spring Rolls
- Vegetable oil: for sautéing and frying; a high smoke point keeps wrappers crisp
- Shredded green cabbage: the bulk of the filling; pat dry to avoid sogginess
- Shredded carrots: adds sweetness and vibrant color; grate evenly
- Soy sauce: delivers savory depth; low-sodium option works well
- Sesame oil: a little finish goes a long way for nutty aroma
- Egg roll wrappers: square sheets are easiest; cover them with a damp towel to prevent drying out
How to Make Vegetable Spring Rolls
- Heat 1 tablespoon vegetable oil in a skillet over medium-high until it shimmers. Add 3 cups shredded cabbage, 1 cup carrots, 3 thinly sliced green onions, and 2 minced garlic cloves. Sauté, stirring occasionally, until vegetables are tender with slight bite, about 5 minutes. Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, ¼ teaspoon salt, and ¼ teaspoon pepper; cook 1 minute more. Transfer mixture to a wire rack and let cool 10 minutes (testing note: this pause cut steam inside the wrapper and resulted in crisp shells).
- Lay one egg roll wrapper on a clean surface as a diamond. Spoon roughly ¼ cup of the cooled filling onto the center. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly, sealing the top corner with a touch of water. Repeat with remaining wrappers (testing note: sealing with water in batch four gave me neater seams than egg wash).
- Pour oil to a 2-inch depth into a heavy skillet and heat to 350 °F (or until a small piece of wrapper bubbles gently). Fry 2–3 rolls at a time, turning every minute, until all sides glow golden brown, about 3–4 minutes total (testing note: my fifth trial needed a slight heat adjustment to keep that gentle crackle throughout).
- Use a spider strainer to remove rolls and drain on paper towels for at least 2 minutes. Allow a brief rest so the filling sets before slicing or serving.
Pro Tips & Troubleshooting
- Blot shredded cabbage thoroughly with paper towels to reduce excess water.
- If a seam pops during frying, pinch it quickly with clean tongs to reseal.
- Stir fresh cilantro or Thai basil into the filling for an herby variation.
- Scaling up? Double the filling and wrappers; fry in batches to avoid crowding.
Storage & Make-Ahead Guide
At room temperature: serve within 1 hour for peak crispness. To refrigerate: cool completely, layer between parchment in an airtight container, and use within 2 days. For freezing: place uncooked rolls on a baking sheet, freeze until firm, then transfer to a zip-top bag for up to 1 month. Reheat from thawed in a 375 °F oven for 8 minutes. Always chill the filling promptly and keep wrappers covered to maintain food safety.
Serving Suggestions
Try these Vegetable Spring Rolls with a hoisin-peanut dipping sauce or a simple blend of soy sauce and rice vinegar. Garnish with sesame seeds and lime wedges for a bright kick.
Frequently Asked Questions
- How can I keep spring rolls from getting soggy? Blot the shredded cabbage and carrots thoroughly, then cool the cooked filling on a rack so excess steam evaporates before rolling.
- Can I make spring rolls ahead of time? Yes—roll them, arrange on a tray, and refrigerate for up to 24 hours. Fry just before serving to retain crispness.
- What’s the difference between spring rolls and egg rolls? Spring rolls use thinner wrappers and lighter fillings; egg rolls feature thicker wheat wrappers and a heartier, often meat-based stuffing.
- How do I reheat spring rolls? Warm them in a 375 °F oven for 7–8 minutes or air-fry at 350 °F for 5 minutes to bring back that crackle.
- Can I freeze vegetable spring rolls? Absolutely. Freeze uncooked rolls on a tray, then transfer to a sealed bag. Fry or bake from frozen, adding a couple of extra minutes.
- What dipping sauce pairs best with spring rolls? Mix soy sauce, rice vinegar, a dash of sesame oil, and a pinch of sugar for a quick sweet-savory dip. Spice it up with chili flakes or peanut butter for depth.
Final Thoughts
Those Vegetable Spring Rolls taught me that a little extra prep—blotting cabbage, cooling the filling—makes all the difference. I love dunking mine in a tangy vinegar-chili sauce at snack time, and I can’t wait to hear how your batch turned out. Share your pictures and any flavor twists you’ve discovered!
More Recipes You’ll Love
- Nacho Egg Rolls – uses the same wrapper-and-fry method for a spicy, melty snack
- Baked Shrimp Wontons – light seafood filling in crisp wrappers, perfect alongside spring rolls
- Quick Crispy Chicken Wrap Recipes for Lunch – veggie-packed wraps with a satisfying crunch for easy meals
- Grilled Chicken Wraps Recipe – smoky proteins and fresh veggies roll up into a handheld delight
Vegetable Spring Rolls
Ingredients
Filling
- 1 tbsp vegetable oil
- 3 cups shredded green cabbage patted dry
- 1 cup shredded carrots
- 3 green onions thinly sliced
- 2 garlic cloves minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 0.25 tsp salt
- 0.25 tsp pepper
Assembly & Frying
- 12 egg roll wrappers square sheets, keep covered with damp towel
- vegetable oil for frying about 2 inches depth in skillet
Instructions
Filling
- Heat 1 tablespoon vegetable oil in a skillet over medium-high until it shimmers, then add 3 cups shredded cabbage, 1 cup shredded carrots, 3 thinly sliced green onions, and 2 minced garlic cloves. Sauté until vegetables are tender with slight bite, about 5 minutes.1 tbsp vegetable oil, 3 cups shredded green cabbage, 1 cup shredded carrots, 3 green onions
- Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 1 minute more. Transfer mixture to a wire rack and let cool 10 minutes.2 garlic cloves, 2 tbsp soy sauce, 1 tsp sesame oil, 0.25 tsp salt
Assembly
- Lay one egg roll wrapper on a clean surface in a diamond orientation, spoon 1/4 cup filling onto the center, fold the bottom corner up, tuck in the sides, and roll tightly, sealing the top corner with water.0.25 tsp pepper
Frying
- Pour oil to a 2-inch depth in a heavy skillet and heat to 350°F. Fry 2–3 rolls at a time, turning every minute, until golden brown, about 3–4 minutes total.
- Remove rolls with a spider strainer and drain on paper towels for at least 2 minutes before serving.