Crispy Vegetable Spring Rolls: A Simple, Flavorful Snack

Crispy Vegetable Spring Rolls

There’s a reason spring rolls are a crowd favorite—they’re crispy on the outside, filled with vibrant veggies on the inside, and paired with a flavorful dipping sauce that ties it all together.

These Crispy Vegetable Spring Rolls are easy to make at home and taste like they’re straight from your favorite restaurant.

Whether baked for a healthier option or fried for that extra crunch, these rolls are a delicious way to bring joy to your table.

How to Make It

Note: This is an overview. See the recipe card below this post for ingredient quantities and full instructions.

Prepare the vegetables
Start by thinly slicing your vegetables—carrots, cabbage, and red bell pepper—into matchstick-sized pieces. This ensures even cooking and a consistent bite.

Cook the filling
In a large skillet, heat sesame oil over medium heat. Sauté garlic and ginger until aromatic, then add the julienned vegetables. Stir-fry for about 3 minutes, adding soy sauce for flavor. Cook until the veggies are slightly softened but still crisp.

Assemble the spring rolls
Lay a spring roll wrapper flat on a clean surface, keeping the remaining wrappers covered with a damp towel to prevent drying out. Place a small amount of the cooked vegetable filling near one corner of the wrapper. Fold in the sides, then roll tightly, sealing the edges with a cornstarch paste.

Cook the rolls
Brush the assembled rolls lightly with oil if baking, or heat oil in a frying pan for frying. Bake at 400°F (200°C) for 15-20 minutes, turning halfway through, or fry until golden brown and crispy.

Serve and enjoy
Serve the spring rolls warm with your favorite dipping sauce. Popular options include sweet chili, soy-ginger, or peanut sauce.

Pro Tips

• Crispier rolls: Use minimal filling and wrap tightly to avoid soggy rolls.
• Sealing hack: Mix cornstarch and water into a paste to ensure the rolls stay sealed during cooking.
• Freshness matters: Cook the filling just until crisp-tender to retain flavor and texture.
• Baking tip: Use a wire rack over a baking tray to ensure even crisping.

Storage Tips

• Refrigerate: Store leftover cooked spring rolls in an airtight container for up to 3 days. Reheat in the oven to restore crispiness.
• Freeze: Freeze uncooked rolls on a tray, then transfer to a freezer bag. Cook from frozen without thawing—just add a few extra minutes of baking or frying time.