Vegetable Spring Rolls Recipe

Prepare ingredients

Wash and dry all vegetables. Julienne the carrot, thinly slice the cabbage and bell pepper, clean and thinly slice mushrooms, thinly slice scallions. Mince garlic and ginger. Measure out bean sprouts.

Heat a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil. When oil is shimmering, add the minced garlic and ginger and stir-fry for 20–30 seconds until fragrant, taking care not to burn.

Add the mushrooms and cook 2–3 minutes until they begin to soften and release moisture. Add the carrots, bell pepper, and cabbage and stir-fry 3–4 minutes until vegetables are crisp-tender.

Add bean sprouts and sliced scallions and stir just to combine, about 30–45 seconds. The filling should be slightly moist but not soggy.

Stir together 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice wine vinegar, 1 teaspoon pepper, and 1/2 teaspoon salt in a small bowl. Pour over the vegetables and toss to coat evenly.

Mix 1 teaspoon cornstarch with 1 teaspoon water to make a slurry and stir into the hot vegetables. Cook 30–60 seconds until mixture is slightly glossy and most excess moisture is gone. Remove skillet from heat and let filling cool to room temperature (10–15 minutes). Taste and adjust seasoning.

Prepare a small bowl with the cornstarch sealing slurry (1 tablespoon cornstarch + 2 tablespoons water). Place one spring roll wrapper on a clean flat work surface with one corner pointing toward you (diamond shape) if using square wrappers, or as directed for round wrappers.

Spoon about 2–3 tablespoons of cooled filling across the lower third of the wrapper, leaving a 1/2-inch border at the edges. Do not overfill to avoid bursting while frying.

Fold the lower corner up over the filling, then fold the two side corners toward the center. Brush the top corner edge with the cornstarch slurry and roll tightly to seal. Repeat with remaining wrappers and filling. Place finished rolls seam-side down on a tray. You should get about 12 rolls.

Deep-frying (recommended for crispness)

Heat 1 cup neutral oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, heat until a small piece of wrapper bubbles and rises steadily. Fry the spring rolls in small batches (3–4 at a time) seam-side down for 3–4 minutes, turning occasionally, until golden brown and crisp. Do not overcrowd the pan.

Use a slotted spoon to transfer rolls to a paper towel–lined rack to drain excess oil. Keep warm on a baking sheet in a 200°F (95°C) oven if making multiple batches.

Baking (lighter option)

Preheat oven to 425°F (220°C). Place rolls seam-side down on a parchment-lined baking sheet. Brush or spray lightly with oil. Bake 12–16 minutes, turning once halfway through, until golden and crisp. They will be slightly less uniformly crunchy than fried rolls.

In a small bowl, whisk together 1/2 cup sweet chili sauce, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1/2 teaspoon sriracha, and 1 tablespoon lime juice until smooth. Taste and adjust heat or acidity to preference.

Stir in 1 teaspoon toasted sesame seeds if using. Transfer to a serving bowl and chill briefly or serve at room temperature.

Arrange hot spring rolls on a platter with the dipping sauce. Garnish with cilantro leaves and lime wedges. Serve immediately so the rolls remain crisp.

If making ahead: prepare filling up to 1 day in advance and store refrigerated. Roll the spring rolls just before frying or bake from chilled, adding 1–2 minutes to bake time.