Veg Spring Rolls
Crispy vegetable spring rolls — wrapper-wrapped vegetable filling fried until shatteringly crisp. The Chinese-American restaurant favorite that's easier at home than you'd think. The key is well-drained filling and rolling tightly with no air pockets.
Prep Time
10 min
Cook Time
26 min
Servings
4
Calories
432 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Carrot1 medium
- Bell Pepper1
- Onion1 medium
- Flour Wrappers1
- Salt1 tsp
- Black Pepper½ tsp
- Cooking Oil1
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Carrot1 medium
- Bell Pepper1
- Onion1 medium
- Flour Wrappers1
- Salt1 tsp
- Black Pepper0.5 tsp
- Cooking Oil1
Instructions
- 1
Slice 3 cups of cabbage and 1 cup of carrots into very thin matchsticks. Toss with 1 teaspoon of salt and let drain in a colander for 30 minutes — squeeze hard at the end to remove water. This is the critical step.
- 2
Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add 4 minced garlic cloves and 1 tablespoon grated ginger. Stir-fry 15 seconds.
- 3
Add the drained cabbage and carrots, plus 1 cup of sliced mushrooms and ½ cup of bean sprouts. Stir-fry 3 minutes until just wilted but still crisp.
- 4
Season with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, ½ teaspoon white pepper, 1 teaspoon sugar. Toss to coat. Add 3 chopped scallions. Cook 30 seconds. Transfer to a bowl and let cool completely.
- 5
Working with one spring roll wrapper at a time (keep the rest covered with a damp towel), spoon 2 tablespoons of cool filling onto the lower third. Fold the bottom over, fold in both sides, and roll up tightly. Seal the seam with a dab of beaten egg.
- 6
Heat 3 inches of oil to 350°F. Fry spring rolls in batches of 4-5 (don't crowd) for 4 minutes, turning once, until deep golden brown and crispy. Drain on a wire rack. Serve immediately with sweet chili sauce or soy sauce mixed with rice vinegar.
Watch how to make Veg Spring Rolls
Plays the exact recipe video right here — no need to leave the page.
💡 Expert Tips
- 1.Salt and drain the cabbage. This is non-negotiable. Wet cabbage = soggy spring rolls.
- 2.Cool the filling completely. Hot filling melts and tears the wrappers.
- 3.Roll tightly with no air pockets. Loose rolls explode in the oil; air pockets cause uneven cooking.
- 4.Oil at exactly 350°F. Too cool = greasy; too hot = burnt outside, raw inside.
🔬 Why It Works
Spring rolls succeed when the filling is moist-but-not-wet, well-seasoned, and rolled tightly in a wrapper that fries to shatter-crisp. The cabbage salt-and-drain reduces water content enough to keep filling moist without flooding wrappers. Tight rolling ensures the wrapper expands during frying as steam builds inside; loose rolls burst open. The 350°F temperature creates the steam barrier that crisps without absorbing oil.
Frequently Asked Questions
Can I bake or air-fry these?▾
Can I add protein?▾
How do I freeze them?▾
Spring roll wrappers vs egg roll wrappers?▾
4.4
685 home cooks rated this
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Related Recipes
Chicken Alfredo Pasta
Veggie Wrap
Chicken Caesar Salad
Beef Burger
Margherita Pizza
