Crispy Fresh Vegetable Spring Rolls
These crispy fresh vegetable spring rolls are a quick and easy homemade snack featuring a crunchy, vibrant veggie filling wrapped in delicate rice paper and fried to golden perfection. Perfect for appetizers, potlucks, or light meals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 spring rolls 1x
- Category: Appetizer
- Cuisine: Asian
Ingredients
- Rice paper wrappers (thin but sturdy)
- Shredded cabbage (green or napa)
- Julienned carrots
- Sliced bell peppers (red or yellow)
- Bean sprouts
- Thinly sliced cucumber
- Fresh mint leaves
- Fresh cilantro leaves
- Fresh Thai basil leaves
- Minced garlic
- Grated ginger
- 1 tablespoon soy sauce or tamari (use gluten-free tamari if needed)
- 1 teaspoon sesame oil
- Vegetable oil (canola or grapeseed) for frying
- Optional dipping sauce ingredients: hoisin sauce, peanut butter, rice vinegar, chili flakes or fresh chopped chili
Instructions
- Prepare the vegetables: Wash and dry all veggies thoroughly. Shred the cabbage finely, julienne the carrots and bell peppers, slice cucumber thinly, and rinse bean sprouts. Roughly chop fresh mint, cilantro, and Thai basil. (Prep time: 10 minutes)
- Mix the filling: In a large bowl, combine cabbage, carrots, bell peppers, bean sprouts, cucumber, and herbs. Add minced garlic and grated ginger. Drizzle with 1 tablespoon soy sauce and 1 teaspoon sesame oil. Toss gently but thoroughly to blend flavors. Taste and adjust seasoning as needed.
- Soften rice paper wrappers: Fill a shallow dish or large plate with warm water. Submerge one wrapper for about 15 seconds until pliable but not mushy. Lay it flat on a clean surface or damp towel.
- Roll the spring rolls: Place about 2 tablespoons of filling near the bottom edge of the wrapper. Fold the sides inward snugly, then roll tightly from bottom to top, sealing the edges as you go. Repeat with remaining wrappers and filling. Avoid overstuffing to prevent bursting during frying.
- Fry until golden and crispy: Heat 2 inches of vegetable oil to 350°F (175°C) in a deep skillet or wok. Fry rolls in batches, turning occasionally, until golden brown and crisp (about 3-4 minutes). Use a slotted spoon to transfer rolls to paper towels to drain excess oil.
Notes
Do not soak rice paper wrappers for more than 15 seconds to avoid tearing or mushiness. Maintain oil temperature at 350°F (175°C) for best frying results. Fry in small batches to keep oil temperature steady. Avoid overfilling rolls to prevent bursting. Reheat leftovers in the oven at 375°F (190°C) for 5-7 minutes to restore crispiness. Optional baking method: brush rolls with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
Nutrition
- Serving Size: 1 spring roll
- Calories: 120
- Sugar: 3
- Sodium: 250
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 12
- Fiber: 2
- Protein: 3
Keywords: spring rolls, vegetable spring rolls, crispy spring rolls, homemade spring rolls, vegan spring rolls, gluten-free spring rolls, appetizer, snack