Appetizers & Starters > International Appetizers > Asian Starters > Spring Rolls

Crispy Vegetable Spring Rolls

<p>These crispy vegetable spring rolls are a classic appetizer, perfect for any occasion. Filled with a savory mixture of shredded vegetables and wrapped in a thin, crispy wrapper, they are delicious served with a sweet chili dipping sauce. These are fried but can be baked for a healthier alternative.</p>

Prep Time
45 minutes
Cook Time
15 minutes
Servings
10 servings
Ingredients
  • 20 Spring roll wrappers
  • 2 cups Shredded cabbage
  • 1 cup Shredded carrots
  • 1/2 cup Shredded shiitake mushrooms
  • 1/2 cup Bean sprouts
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 1/2 tsp Ground ginger
  • 1 clove Garlic, minced
  • 1 tbsp Cornstarch
  • 2 tbsp Water
  • As needed Vegetable oil, for frying
  • As needed Sweet chili sauce, for dipping

Prepare the Filling

<p>In a large bowl, combine the shredded cabbage, carrots, shiitake mushrooms, and bean sprouts. In a small bowl, whisk together the soy sauce, sesame oil, ground ginger, and minced garlic. Pour the sauce over the vegetables and mix well. </p>

Make the Cornstarch Slurry

<p>In a separate small bowl, mix the cornstarch with water until smooth. This will be used to seal the spring rolls.</p>

Assemble the Spring Rolls

<p>Lay a spring roll wrapper on a clean, flat surface. Place a spoonful of the vegetable filling in the center of the wrapper. Fold the bottom corner of the wrapper over the filling, then fold in the sides. Brush the top corner with the cornstarch slurry. Roll the wrapper tightly to seal.</p>

Fry the Spring Rolls

<p>Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully place the spring rolls in the hot oil, a few at a time, and fry until golden brown and crispy, about 2-3 minutes per side. Remove the spring rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.</p>

Bake the Spring Rolls

<p>Preheat oven to 400°F (200°C). Place spring rolls on a baking sheet lined with parchment paper. Brush lightly with oil. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.</p>

Serve

<p>Serve the crispy vegetable spring rolls hot with sweet chili sauce for dipping.</p>

← Colombian Arepas with Cheese (Arepas con Queso) Edamame Dumplings with Ginger-Soy Dipping Sauce →

FAQ

  • Can I use frozen spring roll wrappers?

    <p>Yes, you can use frozen spring roll wrappers. Thaw them completely before using. Keep them covered with a damp cloth to prevent them from drying out.</p>
  • Can I add meat to the filling?

    <p>Yes, you can add cooked and shredded chicken, pork, or shrimp to the filling. Make sure to adjust the seasoning accordingly.</p>
  • How do I prevent the spring rolls from sticking to the pan while frying?

    <p>Make sure the oil is hot enough before adding the spring rolls. Also, don't overcrowd the pan, as this will lower the oil temperature and cause the spring rolls to stick.</p>