Golden and crunchy on the outside, these vegetable spring rolls are filled with a delicious medley of stir-fried cabbage, carrots, and vermicelli noodles. Paired with a sweet chili dipping sauce, they are the perfect appetizer or snack for any occasion.

Why You’ll Love This Recipe

Crispy Veg Spring Rolls are the ultimate combination of texture and taste. The wrappers turn beautifully golden and shatteringly crisp when fried, while the filling remains flavorful and satisfying with tender-crisp vegetables and soft noodles. These rolls are vegetarian, easy to make, and ideal for parties, starters, or a cozy snack. Plus, they can be prepped in advance and frozen for convenience.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the filling:

shredded cabbage
grated carrot
bell pepper, thinly sliced
cooked vermicelli noodles, cut into smaller pieces
garlic, minced
soy sauce
sesame oil
salt and pepper
oil (for stir-frying)

For assembling:

spring roll wrappers
flour mixed with water (for sealing)
oil for deep frying

directions

Heat 1 teaspoon oil in a pan over medium heat. Add minced garlic and sauté for about 30 seconds.
Add cabbage, carrot, and bell pepper. Stir-fry for 2–3 minutes until the vegetables soften slightly.
Add the chopped vermicelli noodles, soy sauce, sesame oil, salt, and pepper. Stir well and cook for 1 more minute. Remove from heat and allow the filling to cool.
Place a spring roll wrapper on a clean, flat surface with one corner facing you.
Spoon 1–2 tablespoons of filling near the corner. Fold the corner over the filling and roll tightly. Fold in the sides and continue rolling until sealed.
Use the flour-water paste to seal the final edge.
Repeat the process with the remaining wrappers and filling.
Heat oil in a deep pan to 350°F (175°C).
Fry spring rolls in small batches for 3–4 minutes until golden brown and crisp.
Drain on paper towels and serve hot with sweet chili sauce or your preferred dipping sauce.

Servings and timing

This recipe makes 12 spring rolls.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Variations

Spicy Rolls: Add chopped chili or chili sauce to the filling for extra heat.
Cheese Addition: Include a bit of shredded cheese for a fusion twist.
Tofu Boost: Mix in finely crumbled tofu for added protein.
Baked Version: Brush with oil and bake at 400°F (200°C) for 18–20 minutes, flipping halfway through.
Rice Paper Option: Use rice paper instead of spring roll wrappers for a gluten-free version.

storage/reheating

Store leftover cooked spring rolls in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in the oven at 375°F (190°C) for 10 minutes, or air fry until crispy. Avoid microwaving, as it will make them soggy.
Uncooked spring rolls can be frozen—place them in a single layer to freeze, then store in a sealed bag. Fry directly from frozen, adding an extra minute or two to the cook time.

FAQs

Can I make these spring rolls in advance?

Yes, you can prepare and freeze them before frying. Just fry directly from frozen when ready.

Can I bake instead of deep frying?

Absolutely. Bake at 400°F (200°C) for 18–20 minutes, brushing lightly with oil for a crisp finish.

Are spring roll wrappers vegan?

Most are, but it’s best to check the packaging to ensure there are no animal products.

What other vegetables can I use?

You can use mushrooms, bean sprouts, spinach, or zucchini—just make sure to remove excess moisture.

How do I keep the rolls crispy after frying?

Place them on a wire rack instead of paper towels to allow air circulation and prevent sogginess.

Can I use rice noodles instead of vermicelli?

Yes, just be sure they’re cooked and chopped into short lengths before adding to the filling.

What’s the difference between spring rolls and egg rolls?

Spring rolls typically use thin wrappers and are lighter, while egg rolls have thicker wrappers and often contain meat.

How do I keep the wrappers from drying out?

Cover the unused wrappers with a damp cloth while working to prevent them from becoming brittle.

Can I shallow fry instead of deep frying?

Yes, use just enough oil to cover one side and flip halfway through cooking.

What dipping sauces go well with these?

Sweet chili sauce, soy sauce with vinegar, peanut sauce, or even hoisin sauce are all excellent choices.

Conclusion

Crispy Veg Spring Rolls are a versatile and delicious snack that can be enjoyed anytime. Whether you’re making them for a party, family dinner, or simply craving a crunchy bite, these rolls deliver on both flavor and texture. With easy customization options and freezer-friendly prep, they’re a reliable addition to your recipe collection.