Vegetable Spring Rolls
Vegetable spring rolls are the crisp, golden parcels everyone reaches for first — a savory mix of cabbage, carrots, mushrooms, and bean sprouts wrapped tight and fried until shatteringly crunchy. Lighter than their takeout cousins and better too, especially with a simple soy-ginger dip.
- Prep time
- 30 mins
- Cook time
- 20 mins
- Total time
- 50 mins
- Servings
- 6 servings
- Calories
- 210
Ingredients
- 2 cups finely shredded cabbage
- 1 cup julienned carrots
- 4 oz (115 g) shiitake or button mushrooms, thinly sliced
- 1 cup bean sprouts
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 12 spring roll wrappers, thawed if frozen
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, for sealing)
- 3 cups neutral oil, for frying
Instructions
- Heat 2 tablespoons of oil in a wok or large skillet over high heat. Add the garlic and ginger and stir-fry 30 seconds until fragrant.
- Add the carrots and mushrooms and stir-fry 2 minutes. Then add the cabbage and bean sprouts.
- Season with the soy sauce, salt, and white pepper. Keep stir-frying 2 to 3 more minutes until the vegetables are just tender and the liquid has evaporated. Stir in the sesame oil, then spread the filling on a tray and cool completely.
- Lay a wrapper on the counter in a diamond shape with a corner pointing toward you. Spoon about 2 tablespoons of filling just below the center.
- Fold the bottom corner over the filling and roll once tightly. Fold in the left and right corners, then continue rolling. Brush the top corner with cornstarch slurry and press to seal. Repeat with the rest.
- Heat the frying oil in a deep pot to 350°F (175°C). Fry 3 or 4 rolls at a time for 4 to 5 minutes, turning occasionally, until deep golden and crisp.
- Lift out with a slotted spoon and drain on a wire rack or paper towels — a rack keeps them crispier underneath.
- Serve hot with soy sauce or a sweet chili dip.
Pro tips
- Cool the filling completely — hot filling steams the wrapper and causes tearing.
- Roll tightly with no air pockets; trapped air makes the rolls burst open in the oil.
- Keep the oil at 350°F (175°C); too cool and the rolls absorb oil, too hot and they brown before crisping.
- Do not overcrowd the pot — frying 3 or 4 at a time keeps the temperature steady.
Frequently asked questions
Can I bake spring rolls instead of frying?
Yes, and it is excellent. Bake at 425°F (220°C) for 18 to 20 minutes, turning once, brushing lightly with oil. They will not be quite as bubbly-crisp as fried, but still delicious.
Why are my spring rolls soggy instead of crisp?
The filling was too wet. Cook the vegetables until the liquid evaporates and let the filling cool completely before rolling — hot filling steams the wrapper from inside.
Fresh or frozen spring roll wrappers?
Both work. Frozen wrappers thaw quickly at room temperature; keep them under a damp towel while you roll so the edges stay pliable.
Can I freeze uncooked spring rolls?
Yes. Roll them completely, place on a parchment-lined tray, and freeze solid before bagging. Fry from frozen, adding 2 to 3 minutes to the cooking time.