Wrapped in a golden, crispy shell and bursting with colorful veggies, these spring rolls are the kind of crowd-pleasing appetizer you’ll want on repeat. Each roll delivers a satisfying crunch followed by the savory warmth of stir-fried vegetables, infused with fragrant garlic, zingy ginger, and umami-rich sauces.
Ingredients Breakdown
The star of these rolls lies in the vibrant vegetable medley tucked inside. Shredded cabbage brings bulk and crunch, while julienned carrots offer a hint of sweetness and a firm bite. Capsicum, with its fresh, grassy flavor and bright color, adds visual appeal and a crisp finish. Together, they form a well-balanced trio that delivers both texture and flavor.
The aromatics—garlic and ginger—form the heart of the seasoning base. Just a quick sauté and their pungent fragrance wakes up the whole filling. As for the sauces, dark soy sauce adds depth and a touch of smokiness, chili sauce brings heat and brightness, and oyster sauce lends that unmistakable savory punch.
Corn starch works silently in the background, helping the mixture cling together without becoming wet or soggy. Chopped coriander isn’t just a garnish here—it lifts the flavor with its fresh, citrusy profile and balances the richness of the stir-fried vegetables.
Spring roll wrappers are the essential casing, pliable and ready to crisp up beautifully in hot oil. The flour-and-water slurry plays a small but mighty role: it seals the edges to prevent leaks while frying, keeping your rolls intact and picture-perfect.
Step-by-Step Preparation Guide
Begin with a hot pan and a splash of oil. The garlic and ginger go in first, their aroma a quick cue that something delicious is about to happen. As they begin to sizzle, toss in the cabbage, carrots, and capsicum. The trick is to stir-fry over high heat just until the vegetables begin to soften—keeping a bit of crunch is key.
Once the seasoning and sauces coat the veggies, it’s time to stir in the corn starch. This not only thickens any residual moisture but also ensures the filling holds together once it’s wrapped. Fold in spring onions and coriander right at the end to retain their brightness. Set the filling aside to cool fully before rolling, as warmth can cause wrappers to tear or become soggy.
While the filling rests, prepare the sealing slurry by whisking flour and water into a smooth, thick paste. This will be brushed on the edges of the wrappers to hold everything securely in place.
Assembling the rolls is all about technique. Lay each wrapper in a diamond shape, spoon on the filling near one corner, and begin rolling tightly. Fold in the sides as you roll to create a neat, sealed package. Brush the final edge with slurry to secure.
Heat oil in a deep skillet and gently lower the rolls into the hot oil. Fry in small batches until golden brown, flipping occasionally for even coloring. Once crisp and deeply golden, transfer the rolls to paper towels to drain.
Slice them diagonally and serve piping hot. They’re best enjoyed immediately, while the wrapper still shatters under your teeth with every bite.
Recipe Tips & Frequently Asked Questions
How to avoid soggy spring rolls
Ensure the filling is completely cooled before wrapping, and don’t overfill. Frying at the right temperature also keeps the wrappers crisp.
Tricks to keep your rolls sealed during frying
Use a thick flour-water slurry and press the final edge firmly. Make sure there are no air pockets when rolling.
Make-ahead tips: storing the filling and wrapping in advance
You can prepare the filling a day ahead and refrigerate it. Assembled but uncooked rolls can be frozen in a single layer, then stored in a bag for later use.
Vegetarian adjustments: alternative sauces for dietary preferences
Replace oyster sauce with vegetarian mushroom sauce or hoisin to keep the dish plant-based without losing umami flavor.
Can I bake these instead of frying?
Yes, brush the rolls with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway. They won’t be as crispy as fried, but still delicious.
What’s the best way to freeze and reheat spring rolls?
Freeze uncooked rolls in a single layer. Fry or bake directly from frozen—no need to thaw.
Can I use rice paper instead of spring roll wrappers?
You can, but the texture will differ. Rice paper rolls are typically not deep-fried and result in a chewier bite.
What other vegetables can I use in the filling?
Bean sprouts, mushrooms, finely chopped green beans, or even shredded zucchini can be added or swapped based on what you have on hand.
What to Serve With This Recipe
Spring rolls are incredibly versatile when it comes to dipping sauces. Classic chili garlic sauce adds a fiery kick, while sweet chili sauce offers a mellow, tangy contrast. A peanut dipping sauce or a sesame soy vinaigrette can also elevate the flavor experience.
They shine when served as part of an Asian-inspired platter—paired with dumplings, satay skewers, or even noodle salads. You can also pop them into lunchboxes as a crispy side alongside fried rice or stir-fried noodles.
For drinks, iced jasmine tea or Thai iced tea can balance the savory flavors. For a fruity option, go with mango lassi or pineapple cooler to create a refreshing contrast.
Creative Variations
To boost the protein content, toss in some finely crumbled tofu or cooked glass noodles for added bulk. These additions soak up the sauces and add a satisfying texture.
If you’re looking to turn up the heat, add a spoonful of sriracha or a pinch of red chili flakes into the filling. For a surprising twist, try mixing in grated cheese or sautéed mushrooms—perfect for fusion-style rolls with a Western flair.
These crispy vegetable rolls offer everything you crave in a snack—crunch, color, and bold flavor. They’re endlessly adaptable, making them a reliable favorite for parties, family dinners, or solo snacking. Once you master the technique, you’ll find yourself making them again and again.
Ingredients
2 tbsp / 30 ml Cooking oil
1 tbsp / 8 g Minced garlic
1 tbsp / 7 g Minced ginger
1 ½ cup / 225 g Carrot (julienned)
1 ½ cup / 225 g Capsicum (julienned)
2 ½ cup / 175 g Cabbage (shredded)
½ cup / 50 g Spring onion (chopped)
2 tbsp / 30 g Chopped coriander
2 tbsp / 16 g Corn starch
1 tsp / 5 ml Dark soy sauce
1 tbsp / 15 ml Chili sauce
1 tbsp / 15 ml Oyster sauce
1 tsp / 6 g Salt
½ tsp / 1 g Black pepper
1 tbsp / 8 g All-purpose flour
1 ½ tbsp / 22 ml Water
Frozen spring roll wrappers
Instructions
Start by heating the cooking oil in a large pan over high heat. Once the oil is shimmering, add the minced garlic and ginger, stirring them quickly to release their aromas. Let them sizzle for about 30 seconds, making sure they don’t burn.
Toss in the shredded cabbage, julienned carrots, and capsicum. Stir-fry the vegetables briskly until they begin to soften, about 2–3 minutes. Season with salt and black pepper, then pour in the dark soy sauce, chili sauce, and oyster sauce. Stir thoroughly to coat all the vegetables evenly in the savory and spicy mixture.
Add the chopped spring onions and sprinkle the corn starch into the pan. Mix everything until the starch thickens the mixture slightly and binds the filling. Fold in the chopped coriander, then remove the pan from heat and allow the mixture to cool completely before assembling the rolls.
While the filling cools, make the sealing slurry. In a small bowl, combine the all-purpose flour with water, stirring until a thick, smooth paste forms. This will act as the adhesive to keep the spring rolls sealed during frying.
To assemble, place a spring roll wrapper on a clean cutting board in a diamond orientation. Spoon two heaping tablespoons of the prepared filling onto the bottom corner of the wrapper. Begin rolling tightly, folding in the side corners as you go. When you reach the top edge, brush a small amount of the flour slurry along the tip and press gently to seal. Repeat this process for all wrappers.
Heat enough oil in a deep skillet or pan over medium-high heat for deep frying. Once the oil reaches frying temperature, gently slide in the spring rolls, a few at a time. Fry until the wrappers are crispy and golden brown, turning as needed to ensure even color.
Remove the cooked rolls using a slotted spoon and let them drain on paper towels to absorb any excess oil. Slice diagonally for a clean presentation and serve hot with your favorite dipping sauces. A fiery schezwan sauce pairs especially well with the crispy exterior and flavorful veggie filling.
Crispy Vegetable Roll Recipe
Ingredients
- 2 tbsp / 30 ml Cooking oil
- 1 tbsp / 8 g Minced garlic
- 1 tbsp / 7 g Minced ginger
- 1 ½ cup / 225 g Carrot julienned
- 1 ½ cup / 225 g Capsicum julienned
- 2 ½ cup / 175 g Cabbage shredded
- ½ cup / 50 g Spring onion chopped
- 2 tbsp / 30 g Chopped coriander
- 2 tbsp / 16 g Corn starch
- 1 tsp / 5 ml Dark soy sauce
- 1 tbsp / 15 ml Chili sauce
- 1 tbsp / 15 ml Oyster sauce
- 1 tsp / 6 g Salt
- ½ tsp / 1 g Black pepper
- 1 tbsp / 8 g All-purpose flour
- 1 ½ tbsp / 22 ml Water
- Frozen spring roll wrappers
Instructions
- Start by heating the cooking oil in a large pan over high heat. Once the oil is shimmering, add the minced garlic and ginger, stirring them quickly to release their aromas. Let them sizzle for about 30 seconds, making sure they don’t burn.
- Toss in the shredded cabbage, julienned carrots, and capsicum. Stir-fry the vegetables briskly until they begin to soften, about 2–3 minutes. Season with salt and black pepper, then pour in the dark soy sauce, chili sauce, and oyster sauce. Stir thoroughly to coat all the vegetables evenly in the savory and spicy mixture.
- Add the chopped spring onions and sprinkle the corn starch into the pan. Mix everything until the starch thickens the mixture slightly and binds the filling. Fold in the chopped coriander, then remove the pan from heat and allow the mixture to cool completely before assembling the rolls.
- While the filling cools, make the sealing slurry. In a small bowl, combine the all-purpose flour with water, stirring until a thick, smooth paste forms. This will act as the adhesive to keep the spring rolls sealed during frying.
- To assemble, place a spring roll wrapper on a clean cutting board in a diamond orientation. Spoon two heaping tablespoons of the prepared filling onto the bottom corner of the wrapper. Begin rolling tightly, folding in the side corners as you go. When you reach the top edge, brush a small amount of the flour slurry along the tip and press gently to seal. Repeat this process for all wrappers.
- Heat enough oil in a deep skillet or pan over medium-high heat for deep frying. Once the oil reaches frying temperature, gently slide in the spring rolls, a few at a time. Fry until the wrappers are crispy and golden brown, turning as needed to ensure even color.
- Remove the cooked rolls using a slotted spoon and let them drain on paper towels to absorb any excess oil. Slice diagonally for a clean presentation and serve hot with your favorite dipping sauces. A fiery schezwan sauce pairs especially well with the crispy exterior and flavorful veggie filling.
