Vegetable Spring Roll Recipe

Prepare Vegetables

Wash, peel if needed, and julienne the carrots; thinly slice the cabbage and red bell pepper; thinly slice mushrooms; thinly slice green onions; measure bean sprouts if using.

Cook Filling

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger and sauté 20–30 seconds until fragrant. Add mushrooms and cook 1–2 minutes until they soften.

Add the carrots, cabbage, and red bell pepper to the pan and stir-fry 2–3 minutes until vegetables are slightly tender but still have bite. Add bean sprouts and green onions and stir 30 seconds.

Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss to combine and cook another 30–60 seconds. Taste and adjust seasoning (add up to 1 more teaspoon soy sauce if desired). Remove from heat and allow filling to cool to room temperature (10–15 minutes).

Drain any excess liquid from the filling using a fine-mesh strainer or by pressing gently with a spoon so the filling is not soggy when wrapped.

Lay out one spring roll wrapper on a clean work surface with one corner pointing toward you (diamond orientation) if using square wrappers, or with a rounded edge toward you if round wrappers.

Place about 2–3 tablespoons of the cooled vegetable filling near the corner closest to you, leaving about 1 inch (2.5 cm) edge on each side. Do not overfill.

Fold the corner over the filling, tuck in the left and right sides snugly, then roll away from you to the opposite corner, forming a tight cylinder.

Mix 1 teaspoon cornstarch with 1 teaspoon water to make a paste. Dab a little paste on the final corner and press to seal the roll. Repeat to wrap remaining rolls. This recipe makes about 8 medium spring rolls.

Pour 2 cups of vegetable oil into a deep skillet or pot to a depth of about 1 inch (2.5 cm). Heat oil over medium-high heat until it reaches 350°F (175°C) or a small piece of wrapper sizzles and browns within 20–30 seconds.

Working in batches to avoid crowding, fry 2–3 spring rolls at a time for 2–3 minutes, turning occasionally, until golden brown and crisp on all sides.

Use a slotted spoon to transfer fried rolls to a rack or paper towel-lined plate to drain. Let cool 1–2 minutes before serving so the filling firms slightly.

For baking: 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, until golden and crisp.

For air-fryer: Preheat air-fryer to 380°F (195°C). Lightly brush rolls with oil and arrange seam-side down in a single layer (do not overcrowd). Air-fry 8–10 minutes, turning halfway, until golden and crisp.

Whisk together 3 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon chili garlic sauce, and 1 teaspoon water until smooth. Taste and adjust balance—add more vinegar for tang, more chili for heat. Sprinkle with sesame seeds if using.

Arrange spring rolls on a platter with the dipping sauce in a small bowl. Serve warm. Leftover rolls can be refrigerated in an airtight container for up to 2 days and reheated in an oven or air-fryer to restore crispness.