Dumplings & Apps
Vegetable Spring Rolls
Prep15 min
Cook10 min
Total25 min
Serves12
I'm so excited to share my favorite vegetable spring rolls recipe with you! These crispy, golden treats are a staple in Asian cuisine, and I've made them easy to make at home. Whether you're a seasoned cook or a beginner, this recipe is perfect for snacking or as an appetizer for your next dinner party.
I love serving these spring rolls with a sweet and savory dipping sauce, made with a combination of soy sauce, oyster sauce, and rice vinegar. The combination is absolute perfection!
Why You’ll Love This Recipe
- These spring rolls are incredibly easy to make, with just a few ingredients and simple steps.
- They're perfect for snacking or as an appetizer, and can be made ahead of time for a crowd-pleasing treat.
- You can customize the filling with your favorite vegetables, making it a great way to use up leftover produce.
- They're a great option for a quick and easy meal or snack, with minimal cleanup and prep time.
- They're perfect for a make-ahead dish, as they can be frozen and reheated for a quick snack or meal.
Ingredients You’ll Need
- 1 package spring roll wrappers (usually found in the frozen food section or international aisle)Look for fresh or frozen wrappers, as they will be easier to work with than dried ones.
- 1 cup shredded cabbageYou can use a food processor to shred the cabbage for a quicker prep time.
- 1 cup shredded carrotsYou can also use a food processor to shred the carrots.
- 1/2 cup vermicelli noodlesCook the noodles according to package instructions before using.
- 1/4 cup chopped scallionsYou can use green onions or regular onions for a different flavor.
- 2 cloves garlic, mincedYou can use a garlic press or mince the garlic with a knife.
- 1 tablespoon soy sauceYou can use low-sodium soy sauce for a healthier option.
- 1 tablespoon oyster sauceYou can omit the oyster sauce for a vegetarian or vegan option.
- 1 tablespoon sesame oilYou can use other neutral-tasting oils like vegetable or canola oil.
- 1 tablespoon rice vinegarYou can use other types of vinegar like apple cider vinegar or white vinegar.
- 1 teaspoon grated fresh gingerYou can use a microplane or fine grater to grate the ginger.
- Salt and pepper to tasteYou can adjust the seasoning to your taste.
- Vegetable oil for fryingYou can use other neutral-tasting oils like peanut oil or avocado oil.
How to Make It
- 1In a large bowl, combine the shredded cabbage, carrots, vermicelli noodles, scallions, garlic, soy sauce, oyster sauce, sesame oil, rice vinegar, and ginger. Mix well to combine.
- 2Lay a spring roll wrapper on a flat surface and place about 1/4 cup of the filling mixture in the center of the wrapper.
- 3Brush the edges of the wrapper with a small amount of water.
- 4Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
- 5Repeat with the remaining wrappers and filling.
- 6Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat.
- 7When the oil is hot, add a few of the spring rolls to the skillet and fry until golden brown, about 2-3 minutes on each side.
- 8Remove the spring rolls from the oil and place on a paper towel-lined plate to drain excess oil.
- 9Serve the spring rolls hot with a dipping sauce made from a combination of soy sauce, oyster sauce, and rice vinegar.
Tips for the Best Results
- Make sure to handle the spring roll wrappers gently, as they can tear easily.
- Don't overfill the wrappers, as this can cause them to burst open during frying.
- Use a thermometer to ensure the oil reaches the correct temperature for frying.
- Don't overcrowd the skillet, as this can cause the spring rolls to stick together.
- If you're having trouble getting the spring rolls to seal, try using a small amount of water to help the wrapper stick together.
Variations & Swaps
- You can customize the filling with your favorite vegetables, such as shredded zucchini or chopped bell peppers.
- You can also add cooked chicken or shrimp to the filling for added protein.
- Use different types of noodles, such as rice noodles or udon noodles, for a different texture.
- Omit the oyster sauce for a vegetarian or vegan option, and use a different type of sauce instead.
Serve It With
Serve spring rolls as an appetizer or snack at your next dinner party. Use spring rolls as a topping for a noodle salad or stir-fry. Serve spring rolls with a side of sweet and sour sauce or plum sauce. Use spring rolls as a filling for a spring roll sandwich or wrap. Serve spring rolls as a side dish for a Chinese-inspired meal.
Storage & Reheating
To store spring rolls, place them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months and reheat them in the oven or microwave.
When reheating, place the spring rolls on a baking sheet and bake in a preheated oven at 375°F for 5-7 minutes, or until crispy and golden brown.
Frequently Asked Questions
Can I make spring rolls ahead of time?
Yes, you can make the filling and assemble the spring rolls ahead of time, but it's best to fry them just before serving.
Can I use different types of vegetables?
Yes, you can customize the filling with your favorite vegetables, but make sure to adjust the cooking time and method accordingly.
Can I bake spring rolls instead of frying?
Yes, you can bake spring rolls in a preheated oven at 375°F for 5-7 minutes, or until crispy and golden brown.
Can I use different types of sauce?
Yes, you can use different types of sauce, such as sweet chili sauce or hoisin sauce, but make sure to adjust the seasoning accordingly.
Can I make spring rolls vegan?
Yes, you can omit the oyster sauce and use a different type of sauce instead, but make sure to adjust the seasoning accordingly.
The Full Recipe
Recipe Card
Ingredients
- 1 package spring roll wrappers (usually found in the frozen food section or international aisle)
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup vermicelli noodles
- 1/4 cup chopped scallions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- In a large bowl, combine the shredded cabbage, carrots, vermicelli noodles, scallions, garlic, soy sauce, oyster sauce, sesame oil, rice vinegar, and ginger. Mix well to combine.
- Lay a spring roll wrapper on a flat surface and place about 1/4 cup of the filling mixture in the center of the wrapper.
- Brush the edges of the wrapper with a small amount of water.
- Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
- Repeat with the remaining wrappers and filling.
- Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat.
- When the oil is hot, add a few of the spring rolls to the skillet and fry until golden brown, about 2-3 minutes on each side.
- Remove the spring rolls from the oil and place on a paper towel-lined plate to drain excess oil.
- Serve the spring rolls hot with a dipping sauce made from a combination of soy sauce, oyster sauce, and rice vinegar.
Nutrition (per serving, approximate)
220Calories
4gProtein
20gCarbs
10gFat