Veggie Spring Rolls Recipe

Crunchy on the outside, colorful and juicy on the inside — Veggie Spring Rolls are the perfect bite-sized snack or appetizer that never fails to impress. Whether you’re serving them at a party, enjoying a light dinner, or meal prepping for the week, these rolls bring a burst of texture and flavor in every bite.

Filled with fresh vegetables, noodles, and herbs, wrapped in paper-thin wrappers, and either fried to perfection or served fresh — they are as fun to make as they are to eat!

🌟 Why You’ll Love This Recipe

1. Perfect for snacking, starters, or light lunch
2. Naturally vegetarian (vegan if you skip egg wash or cheese)
3. Great way to use leftover veggies
4. Fun to assemble and meal-prep friendly
5. Pairs beautifully with a sweet chili or soy dipping sauce

🕒 Prep & Cook Time

1. Makes: 10–12 rolls

🛒 Ingredients

🥗 For the Filling:

1. 1 cup shredded cabbage (green or purple)
2. ½ cup carrot, julienned or grated
3. ½ cup bell pepper, thinly sliced (any color)
4. ½ cup bean sprouts (optional)
5. ¼ cup spring onions, chopped
6. 1 tbsp ginger, grated
7. 2 cloves garlic, minced
8. 1 tbsp soy sauce
9. 1 tsp vinegar or lemon juice
10. 1 tsp sesame oil (optional, for aroma)
11. Salt and pepper to taste

🔸 For the Wrapping:

1. 10–12 spring roll wrappers (store-bought or homemade)
2. 1 tbsp cornstarch slurry (for sealing: 1 tbsp cornflour + 2 tbsp water)
3. Oil, for deep or shallow frying

💡 Optional Add-ins: glass noodles, mushrooms, tofu crumbles, or chili flakes for a spicy kick

👨‍🍳 How to Make Veggie Spring Rolls

🔹 1. Prepare the Filling

1. Heat a teaspoon of oil in a pan over medium heat.
2. Add garlic and ginger; sauté for 30 seconds.
3. Add carrots, bell peppers, cabbage, and spring onions.
4. Stir-fry for 3–4 minutes until veggies are just tender (not mushy).
5. Add soy sauce, vinegar, sesame oil, salt & pepper. Mix well.
6. Let the filling cool completely before assembling.

🔹 2. Assemble the Spring Rolls

1. Place a wrapper on a flat surface in a diamond shape.
2. Add 1–2 tbsp of veggie filling near the bottom.
3. Fold the bottom tip over the filling, then fold both sides inward.
4. Roll tightly towards the top.
5. Seal the edge with the cornstarch slurry to avoid unwrapping.

🧠 Tip: Don’t overstuff or they’ll tear while frying.

🔹 3. Fry the Spring Rolls

1. Heat oil in a deep pan to 350°F (175°C).
2. Carefully add 2–3 rolls at a time.
3. Fry until golden and crisp (about 3–4 minutes), turning occasionally.
4. Drain on paper towels to remove excess oil.

🔥 Want a healthier version?

Air-fry at 180°C for 10–12 minutes or bake in a preheated oven at 200°C (400°F) for 15–18 minutes, flipping halfway.

🔹 4. Serve Hot with Dipping Sauce

1. Sweet chili sauce, soy sauce, sriracha mayo, or garlic chutney are great pairings.
2. Garnish with sesame seeds or scallions for presentation.

🔄 Variations & Serving Ideas

📌 Tags

#veggiespringrolls #homemadesnacks #asiansnacks #vegetarianappetizers #partyfood #streetfoodrecipes #easyentertaining #crispyrolls

🗂️ Recipe Summary

1. Cuisine: Asian / Indo-Chinese / Fusion
2. Course: Appetizer, Snack, Starter
3. Skill Level: Medium
4. Prep Method: Stir-fry + Wrap + Fry
5. Diet: Vegetarian / Vegan-Friendly

🥄 Final Thoughts: Crunch that Counts

These Veggie Spring Rolls are more than just crispy snacks — they’re an explosion of flavor and texture in one bite. Perfect for parties, potlucks, or cozy evenings in, they prove that vegetables can be absolutely crave-worthy when wrapped and crisped to perfection.

📸 Share Your Rolls!

Made this recipe? Show off your crispy creations! Tag your pics with #CrunchyVegRolls or #SpringRollGoals — we’d love to see what you rolled up!