- Prepare the Ingredients
Finely shred the green cabbage until you have 3 cups. Grate the carrots to yield 1.5 cups. Thinly slice 4 green onions. Mince 3 cloves of garlic and grate 1 tablespoon of fresh ginger. Rinse and drain 1 cup of bean sprouts. In a small bowl, make a paste by mixing 1 tablespoon of cornstarch with 2 tablespoons of water; this will be your wrapper sealant.
- Cook the Filling
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and ginger, stirring for 30 seconds until fragrant. Add the cabbage, carrots, and bean sprouts. Stir-fry for 3-4 minutes until the vegetables are just wilted but still have some crunch. Stir in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Transfer the mixture to a colander and let it cool completely, pressing out any excess liquid with the back of a spoon.
- Assemble the Spring Rolls
Place one spring roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Spoon about 2 tablespoons of the cooled filling near the bottom corner. Fold the bottom corner up over the filling, then fold in the left and right corners tightly. Roll upwards firmly but gently. Brush the top corner with the cornstarch paste to seal. Repeat with remaining wrappers and filling.
- Fry to Golden Perfection
In a deep pot or wok, heat the remaining vegetable oil to 350°F-375°F. Carefully add 3-4 rolls at a time, avoiding crowding. Fry for 3-4 minutes, turning occasionally, until they are uniformly golden brown and crisp. Transfer to a wire rack or paper towel-lined plate to drain. Serve immediately with your favorite dipping sauce.
- Calories:110 kcal
- Protein:3 g
- Carbohydrates:15 g
- Sugar:2 g
- Salt:0.3 g
- Energy:460 kJ
- Fat:5 g
There’s a particular kind of kitchen happiness that comes from hearing a vegetable-packed filling sizzle and watching a wrapper turn perfectly golden. That’s the joy of a great spring rolls recipe. It feels celebratory, yet it’s approachable—a perfect balance of crisp texture and fresh, vibrant filling. Making them at home unlocks a world of possibilities, from classic vegetable spring rolls to chicken spring rolls, all starting with the same simple technique.
What Makes This Spring Rolls Recipe So Good
This recipe leans into contrasts. We’re talking about a supremely crisp shell giving way to a lively, savory-sweet vegetable medley. The key is in the method, not a laundry list of exotic ingredients. You’ll get them beautifully crispy by mastering the temperature of your oil or oven. It’s that satisfying crunch followed by a flavorful tangle of cabbage, carrots, and aromatic seasoning that makes these hand-held snacks so irresistible. My own “aha!” moment was realizing that a splash of rice vinegar in the dipping sauce brightens everything up like magic.
My Secret to Crispy Success
The single biggest pro-tip I can give you is this: a dry filling is non-negotiable. After you’ve shredded and chopped all your vegetables, take a clean kitchen towel and really wring them out. Excess moisture is the enemy of crispiness; it will steam the wrapper from the inside and make it soggy. This one simple step is what separates a good fried spring roll recipe from a truly great one.
Serving & Pairing Ideas
While these shine as an appetizer, I love serving a bigger batch with a simple bowl of jasmine rice for a light dinner. For drinks, a crisp, cold lager or a sparkling Riesling cuts through the richness beautifully. Don’t forget the sauce! A classic peanut sauce for spring rolls or a tangy soy-vinegar blend is essential. I often make a quick vegan spring roll dipping sauce with hoisin, lime, and a pinch of chili.
Variations & Substitutions
The beauty of this base is its flexibility. For a vegan spring rolls version, simply omit the protein or use crumbled tofu. You can find vegan spring roll wrappers easily, or use rice paper for a fresh spring roll recipe. For fried vegetable spring rolls, stick to the veggie mix below. Add cooked, shredded chicken for chicken spring rolls. You can bake or air-fry these for a healthier twist—just brush with oil and follow your appliance’s instructions for vegetable spring rolls air fryer style. For a more traditional fried spring rolls Vietnamese-style, add a bit of soaked glass noodles and wood ear mushrooms to the filling. If you’re short on time, a simple spring roll recipe like this is your best friend.
Make-Ahead & Storage Tips
You can prep the filling a day ahead and store it, tightly covered, in the fridge. You can even assemble the rolls themselves a few hours before cooking; just keep them covered with a damp towel on a baking sheet so the wrappers don’t dry out. Cooked spring rolls are best enjoyed immediately, but leftovers can be re-crisped in a hot oven for a few minutes.
Frequently Asked Questions
Can I make these with rice paper?
Absolutely! For fresh rice paper rolls recipe enthusiasts, the same filling works wonderfully. Just dip the rice paper in warm water, fill, and roll for a no-cook option. The spring roll wrapping method is similar, but you don’t fry them.
What’s the best way to get them extra crispy?
For the ultimate spring rolls crispy texture, ensure your oil is at the right temperature (350°F-375°F) and don’t overcrowd the pan. This allows for proper frying and prevents steaming. Let them drain well on a rack after cooking.
Can I bake these spring rolls?
Yes, you can. Brush them generously with oil and bake at 425°F on a parchment-lined sheet, turning once, until golden and crisp. They won’t be as shatteringly crisp as deep-fried, but they’re still delicious. Check out Serious Eats for more great science-based cooking tips.
I hope this spring rolls recipe brings a bit of that crunchy, joyful cooking into your kitchen. It’s a fantastic skill to have in your repertoire, perfect for impressing guests or treating yourself. Now, grab those wrappers and get rolling! I’d love to hear how yours turn out—tag me or leave a comment with your favorite variation. For more inspiration, browse our recipe collection.
