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Crispy Veggie Spring Rolls

Featured in Simple Starters & Snacks.

These spring rolls have become my go-to party appetizer because they combine super crispy wrappers with this amazing filling of fresh vegetables mushrooms and tender vermicelli noodles and what makes them really special is how versatile they are since you can fry them traditionally or use an air fryer for a lighter version plus they're perfect for making ahead and you can customize the filling based on what vegetables you have and everyone loves the satisfying crunch when they bite into them and I love how they look so impressive even though they're not actually hard to make.
Chef Zaho
Updated on Fri, 10 Jan 2025 20:18:15 GMT
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A plate of fresh vegetable spring rolls is arranged with dipping sauces and garnished with cilantro. Pin it
A plate of fresh vegetable spring rolls is arranged with dipping sauces and garnished with cilantro. | alicesrecipes.com

Every time I make these veggie spring rolls my kitchen fills with memories of learning to cook with my mom. The crispy wrapper crackles perfectly around tender veggies and noodles kissed with sesame. I've spent years perfecting this recipe and now my family begs for these instead of takeout.

The Magic Behind These Spring Rolls

Nothing beats the satisfaction of pulling these golden beauties from the oil and hearing that first crispy crunch. My kids love helping in the kitchen rolling these little treasures and I love knowing exactly what goes into them. They've become our Friday night tradition replacing our usual takeout and honestly they taste even better.

What Goes Inside

  • Oil: Use a couple of tablespoons for sautéing the vegetables.
  • Shredded Cabbage: Start with 2 ½ cups, as it wilts significantly when cooked.
  • Noodles: Dried vermicelli noodles, softened in boiling water and cut into 1-inch pieces.
  • Carrots: Grate or use matchstick carrots for ease.
  • Shiitake Mushrooms: Fresh or soaked dried mushrooms for a deep, earthy flavor.
  • Button Mushrooms: Sliced button mushrooms or baby bellas add texture.
  • Onion: Any type, diced for a mild sweetness.
  • Fresh Garlic: Minced or pressed for aromatic depth.
  • Soy Sauce: For a salty, umami kick.
  • Sesame Oil: Adds nutty, sweet notes to the filling.
  • Oyster Sauce: Enhances authenticity and savory depth; optional but recommended.
  • Salt and Pepper: Season to taste.
  • Crushed Red Pepper: Optional for a spicy touch.

Let's Get Rolling

Prep the Noodles
Soak vermicelli noodles in boiling water for 5 minutes. Rinse with cold water, chop into 1-inch pieces, and transfer to a large mixing bowl.
Saute Vegetables
Heat oil in a wok or pan. Saute onions and carrots for a few minutes, then add cabbage and cook until wilted.
Combine Filling
Add noodles, garlic, soy sauce, sesame oil, and oyster sauce to the pan. Cook for a few minutes, season with salt and pepper, and let cool slightly.
Wrap Spring Rolls
Place a wrapper on a flat surface in a diamond shape. Add filling, fold the bottom corner over, then fold in the sides, and roll tightly. Seal with a cornstarch-water mixture. Repeat with remaining wrappers.
Fry the Rolls
Heat oil in a deep pan. Fry rolls in batches until golden brown (3-5 minutes), turning occasionally. Drain on paper towels.
A plate of fresh vegetable spring rolls filled with greens, carrots, and cucumbers, accompanied by a small bowl of dipping sauce. Pin it
A plate of fresh vegetable spring rolls filled with greens, carrots, and cucumbers, accompanied by a small bowl of dipping sauce. | alicesrecipes.com

My Secret Tips

Trust me on this one grab the frozen wrappers from the Asian market they give you that perfect restaurant style crunch. My air fryer has become my best friend for making these a bit lighter. The key to that gorgeous golden color? Keep your oil temperature steady. And don't skip sealing those edges well nobody wants filling escaping mid fry.

Perfect Pairings

In my house these disappear fastest when served with my homemade sweet chili sauce. Sometimes I'll make a big batch of fried rice or my quick egg drop soup to turn these into a full dinner spread. They're always the first to go at parties too.

Keeping Them Fresh

These spring rolls stay crispy in the fridge for a couple days just pop them in at 350°F to refresh that crunch. My favorite meal prep trick? Roll a big batch but don't fry them. Freeze them on a baking sheet then bag them up. Whenever a craving hits I can fry them straight from frozen. Game changer.

Frequently Asked Questions

→ Can I make these spring rolls ahead of time?
Yes, you can make them ahead and freeze them for 2-3 months in a zip-top bag. They can be cooked straight from frozen, just add an extra minute to the cooking time.
→ What's the best way to keep spring rolls crispy?
Use thin frozen wrappers for maximum crispiness. After frying, drain on paper towels and serve immediately. Avoid stacking hot spring rolls as this can create steam and make them soggy.
→ Can I make these spring rolls without deep frying?
Yes, these spring rolls can be cooked in an air fryer for a healthier version. Brush them lightly with oil before air frying for a golden finish.
→ What sauces go well with these spring rolls?
Sweet chili sauce is the classic pairing. You can also serve them with peanut sauce, soy sauce, or a Vietnamese fish sauce dipping sauce called nuoc cham.
→ Why are my spring rolls bursting when frying?
Spring rolls can burst if they're rolled too loosely or if the oil is too hot. Make sure to roll them tightly and seal well with cornstarch paste. Keep the oil at medium heat and don't overcrowd the pan.

Golden Veggie Spring Rolls

Crispy fried spring rolls packed with fresh vegetables, mushrooms, and tender vermicelli noodles. A crowd-pleasing appetizer that's easier to make than you think.

Prep Time
25 Minutes
Cook Time
15 Minutes
Total Time
40 Minutes
By: Fati Zaho

Category: Quick Bites

Difficulty: Intermediate

Cuisine: Asian

Yield: 20 Servings (20 large or 40 small rolls)

Dietary: Vegetarian, Dairy-Free

Ingredients

01 1 tablespoon vegetable oil.
02 2 ½ cups shredded green cabbage.
03 4.5 ounces dried vermicelli noodles.
04 1 ½ shredded carrots.
05 5 dried or fresh shiitake mushrooms.
06 1 ½ sliced white or brown mushrooms.
07 1 small onion, diced.
08 2 garlic cloves, minced.
09 2 tablespoons soy sauce.
10 2 tablespoons sesame oil.
11 1 tablespoon oyster sauce.
12 Salt and pepper to taste.
13 Crushed red pepper (optional).
14 20 spring roll wrappers.
15 2 teaspoons cornstarch.
16 1 ½ teaspoons water.
17 Oil for frying.

Instructions

Step 01

Soak vermicelli in boiling water for 5 minutes. Rinse with cold water and chop into 1-inch pieces.

Step 02

Saute onions and carrots until soft, then add cabbage and cook until wilted.

Step 03

Add noodles, garlic, sauces, and seasonings. Cook for 2 minutes.

Step 04

Mix cornstarch and water in a small bowl for sealing rolls.

Step 05

Place filling on wrapper, fold bottom over filling, fold in sides, roll up and seal with cornstarch paste.

Step 06

Heat oil to medium. Fry rolls in batches for 3-5 minutes until golden brown.

Notes

  1. Use frozen wrappers for crispier results.
  2. Can be cooked in air fryer instead of deep frying.
  3. Egg wash can be used instead of cornstarch paste.
  4. Can be frozen for 2-3 months after cooking.
  5. Serve with sweet chili sauce.

Tools You'll Need

  • Large pan or wok.
  • Deep pan.
  • Mixing bowls.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 100
  • Total Fat: 2 g
  • Total Carbohydrate: 18 g
  • Protein: 2 g