These easy veggie spring rolls are my go-to when I need something fresh, crispy, and fast. They turned my vegetable-hesitant niece into a cabbage fan. True story. The magic is in the contrast: a shatteringly crisp wrapper hugging a warm, savory filling of tender-crisp veggies.
Here’s why this recipe works. We cook the filling just enough to soften the vegetables and concentrate their flavor, but not so much that they lose all their crunch. Then, we wrap them tightly in spring roll wrappers and fry until they’re a perfect, bubbly golden brown. The result is a handheld package of pure texture and flavor.
You don’t need special equipment or hard-to-find ingredients. Just a skillet, a bowl of water, and about half an hour. They’re fantastic as an appetizer, a light lunch, or a fun project to make with kids.
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Why You’ll Love These Easy Veggie Spring Rolls
The texture is everything. That initial crackle gives way to a soft, savory center. You get crunch from the cabbage and carrots, a slight chew from the mushrooms, and that irresistible fried shell.
They’re incredibly adaptable. Use what you have in the fridge. Swap the green cabbage for Napa or bok choy. Add some shredded zucchini or bell peppers. The method stays the same.
Perfect for making ahead. You can assemble a batch of these easy veggie spring rolls and freeze them raw on a baking sheet before transferring to a bag. Fry straight from frozen, adding a minute or two to the cooking time.
Dipping sauce heaven. While they’re delicious plain, a simple sweet chili sauce or a savory soy-vinegar dip takes them to another level. It’s a fun, interactive way to eat.
Ingredients for Your Easy Veggie Spring Rolls
This is where the flavor starts. Fresh, simple vegetables are key.
- 1 tablespoon neutral oil (like avocado or vegetable), plus more for frying
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 4 ounces shiitake or cremini mushrooms, stems removed, thinly sliced
- 3 cups thinly sliced green cabbage
- 2 medium carrots, julienned or grated
- 3 green onions, thinly sliced (white and green parts separated)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 12-15 spring roll wrappers (not egg roll wrappers—they’re thinner)
- 1 small bowl of cool water, for sealing
A note on wrappers: Look for square or round “spring roll pastry” or “spring roll wrappers” in the freezer or refrigerated section. They’re thin, almost papery sheets made of flour and water. Thaw them in the fridge overnight before making your easy veggie spring rolls. If they crack, they’re too dry—cover with a damp towel.
Substitution tip: No fresh mushrooms? A handful of rehydrated dried shiitakes work beautifully. Soak them in hot water for 20 minutes, squeeze dry, and slice.
How to Make Easy Veggie Spring Rolls
Take your time with the wrapping. A tight roll is a crispy roll.
- Cook the filling. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the garlic and ginger. Stir for just 30 seconds until fragrant—don’t let it burn. Add the mushrooms and cook for 3-4 minutes, until they’ve released their moisture and started to brown.
- Add the remaining veggies. Toss in the cabbage, carrots, and the white parts of the green onions. Stir-fry for 4-5 minutes. You want the cabbage to wilt slightly but still have some bite. This is the heart of your easy veggie spring rolls. Remove from heat.
- Season. Pour in the soy sauce, rice vinegar, sesame oil, and sugar. Stir everything together until well coated. Stir in the green parts of the onions. Taste and adjust seasoning if needed. Transfer the filling to a bowl and let it cool completely. A warm filling will steam and soften the wrapper.
- Wrap. Lay one spring roll wrapper on a clean surface like a diamond (point facing you). Place about 2 tablespoons of cooled filling just below the center. Fold the bottom point up and over the filling, tucking it in snugly. Fold the left and right points inward, like an envelope. Brush the remaining top point with a little water. Roll it up tightly away from you, sealing the edge. Place seam-side down on a plate. Cover with a damp towel while you repeat with the remaining wrappers and filling.
- Fry. Pour oil into a heavy pot or deep skillet to a depth of about 1 1/2 inches. Heat over medium heat until it reaches 350°F (175°C), or a small piece of wrapper sizzles immediately. Carefully add 3-4 easy veggie spring rolls at a time, seam-side down. Do not crowd the pan. Fry for 2-3 minutes per side, turning occasionally, until they are a deep, uniform golden brown and incredibly crisp. The sound will change from a fierce sizzle to a gentler bubble when they’re done.
- Drain and serve. Use a slotted spoon to transfer the fried spring rolls to a wire rack set over a baking sheet. This keeps them crispy on all sides. Let them cool for a minute—the filling is lava-hot. Serve immediately with your favorite dipping sauce.
Tips & Variations for Perfect Spring Rolls
Keep wrappers covered. Spring roll wrappers dry out in seconds. Keep the stack under a barely damp kitchen towel and only take one out at a time.
Fry at the right temperature. If the oil is too cool, the rolls will soak up oil and be greasy. Too hot, and the outside burns before the inside heats through. A thermometer is your best friend here. For more family-friendly frying ideas, check out this Bang Bang Chicken Rice Bowl for a no-fry alternative.
Baking option. For a lighter version, brush assembled spring rolls lightly with oil and bake at 425°F (220°C) on a parchment-lined sheet for 20-25 minutes, flipping halfway, until golden and crisp. They won’t be *quite* as shatteringly crisp as fried, but still delicious.
Add protein. For a heartier version, stir in about 1 cup of cooked, shredded chicken or crumbled firm tofu to the cooled filling. It’s a great way to use leftovers.
Dipping sauce ideas. Mix 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1 teaspoon honey, and a sprinkle of red pepper flakes. Or, for a sweet and spicy kick, I love the simple sauces from Zesty Ladle as inspiration.
Storage. These easy veggie spring rolls are best eaten right away. If you must store them, let them cool completely, then keep in a single layer (not stacked) in an airtight container in the fridge for up to 2 days. Re-crisp in a 400°F (200°C) oven for 5-8 minutes.
Make a double batch of these easy veggie spring rolls this weekend. Watch them vanish before the dipping sauce even hits the table. I’d love to hear how yours turn out—tag me on Pinterest or leave a comment on the blog!
Easy Veggie Spring Rolls
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Make these easy veggie spring rolls for a light, crispy snack. They’re packed with fresh vegetables and perfect for dipping. Ready in 30 minutes.
Ingredients
1 tablespoon neutral oil (like avocado or vegetable), plus more for frying
3 cloves garlic, minced
1-inch piece ginger, grated
4 ounces shiitake or cremini mushrooms, stems removed, thinly sliced
3 cups thinly sliced green cabbage
2 medium carrots, julienned or grated
3 green onions, thinly sliced (white and green parts separated)
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar
12–15 spring roll wrappers (not egg roll wrappers)
1 small bowl of cool water, for sealing
Instructions
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the garlic and ginger. Stir for just 30 seconds until fragrant—don’t let it burn.
Add the mushrooms and cook for 3-4 minutes, until they’ve released their moisture and started to brown.
Toss in the cabbage, carrots, and the white parts of the green onions. Stir-fry for 4-5 minutes. You want the cabbage to wilt slightly but still have some bite. Remove from heat.
Pour in the soy sauce, rice vinegar, sesame oil, and sugar. Stir everything together until well coated. Stir in the green parts of the onions. Taste and adjust seasoning if needed. Transfer the filling to a bowl and let it cool completely.
Lay one spring roll wrapper on a clean surface like a diamond. Place about 2 tablespoons of cooled filling just below the center. Fold the bottom point up and over the filling, tucking it in snugly. Fold the left and right points inward. Brush the remaining top point with a little water. Roll it up tightly away from you, sealing the edge. Place seam-side down on a plate. Cover with a damp towel.
Pour oil into a heavy pot to a depth of about 1 1/2 inches. Heat over medium heat until it reaches 350°F (175°C). Carefully add 3-4 spring rolls at a time. Fry for 2-3 minutes per side, until deep golden brown and crisp.
Use a slotted spoon to transfer the fried spring rolls to a wire rack set over a baking sheet. Let them cool for a minute. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 220
