Fried Veggie Rolls Recipe
Deep fried veggies roll served w/ sweet chili sauce
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Ingredients
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Veggie Filling
Wrappers & Assembly
Batter / Crisp Coating (optional)
Frying
Sweet Chili Dipping Sauce
Method
Veggie Filling
- 1
Prepare and cook vegetables
Heat a large skillet or wok over medium-high heat. Add 1 tsp neutral oil (from frying oil) and swirl. Add minced garlic and ginger; sauté 20–30 seconds until fragrant. Add shredded cabbage, carrot, chopped mushrooms and bean sprouts. Stir-fry 3–4 minutes until vegetables are wilted but still slightly crisp.
- 2
Season and bind
Stir in soy sauce, sesame oil, salt, and pepper. Sprinkle cornstarch over the mixture and toss to combine; the cornstarch will absorb any excess moisture as the filling cools. Cook 30–60 seconds more, then transfer the filling to a bowl and let cool to room temperature (10–15 minutes). Taste and adjust seasoning.
Wrappers & Assembly
- 3
Make sealing paste
In a small bowl whisk 1 tbsp flour with 1/4 cup water to make a thin paste for sealing wrappers. Keep additional 1/4 cup water nearby for brushing edges if needed.
- 4
Assemble rolls
Lay one spring roll wrapper on a clean work surface with a corner pointing toward you (diamond shape). Place about 2–3 tablespoons of cooled filling about 2 inches from the bottom corner. Fold the bottom corner up over the filling, tuck inward snugly, fold left and right corners toward the center, then roll up tightly to the top corner. Brush the top corner/edge lightly with the flour paste and seal. Repeat with remaining wrappers and filling (should make about 12 rolls). Place assembled rolls seam-side down on a tray and refrigerate 10–15 minutes to firm up (helps prevent unrolling during frying).
Batter / Crisp Coating (optional)
- 5
Prepare light batter (optional)
If you want an extra-crispy thin coating, whisk 1/4 cup flour, 1 tbsp cornstarch, a pinch of salt with 1/2 cup cold water or sparkling water until just combined. Batter should be slightly runny. Keep chilled until ready to use. Note: you can skip this step and fry the rolls unbattered for a crisper wrapper.
Frying
- 6
Heat oil
Pour oil into a heavy pot or deep fryer to a depth of about 2 inches (for 12 rolls 1 cup is a starting amount in a small pan — add more as needed). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil; it should sizzle and rise quickly.
- 7
Fry rolls
Fry rolls in batches so they don't touch. If using batter, dip each assembled roll briefly in the batter allowing excess to drip off. Carefully lower rolls seam-side up for 10–12 minutes, turning as needed, until golden brown and evenly crisp. If unbattered, fry 6–8 minutes, rotating for even color. Maintain oil temperature between 325–350°F (165–175°C).
- 8
Drain
Use a slotted spoon to transfer fried rolls to a tray lined with paper towels to drain. Let rest 1–2 minutes before serving so internal steam settles and filling firms slightly.
Sweet Chili Dipping Sauce
- 9
Serve
Pour store-bought or homemade sweet chili sauce into a small bowl. Garnish with chopped cilantro and serve with fried veggie rolls and lime wedges on the side. Enjoy while hot and crisp.