These homemade Vegetable Spring Rolls are light, crispy, incredibly easy to put together, made with fresh veggies, chewy glass noodles simple pantry seasonings that hold everything perfectly in place.
Whether you deep-fry, bake, or air-fry them, they always turn out delicious, and so much better than store-bought!
There are so many lovely variations, Prawn Spring Rolls, or Chicken Spring Rolls, and you can easily customise the fillings to suit your taste.
Granny's Go-To Spring Rolls
Growing up, my granny made the best golden spring vegetable rolls the family had ever tasted. She’d set up a rolling station on the dining table with stacks of wrappers, a huge bowl of veggie fillings. We’d sit around helping her roll batch after batch, snacking when we thought she wasn’t looking.
These spring rolls have been a family staple for as long as I can remember. At every celebration, potluck, or family party, there was always a plate of her veggie rolls waiting on the table, and they were always gone before anything else.
Whether you call them vegetable egg rolls or spring rolls, these crispy, golden rolls are a guaranteed crowd-pleaser and perfect for sharing!
Spring Roll Pastry, Veggies, & Seasonings
Vegetable Fillings
A colourful mix of fresh vegetables forms the heart of these veg rolls. Shredded cabbage, carrots, garlic, and spring onions.
Dried shiitake mushrooms (or fresh ones if that’s what you have) bring a lovely deep flavour
Glass noodles soak up extra moisture and add a chewy, satisfying bite.
Spring Roll Pastry
Thin, store-bought spring roll wrappers are a great help when you make homemade spring rolls. The crisp up beautifully, and make rolling a breeze.
You can use wheat-based or rice-based wrappers depending on your preference, and they’re the key to that satisfying crunch we all love.
Wheat flour wrappers are widely available in Asian grocery stores, and sometimes you can even find them in the frozen section of larger supermarkets.
Quick Note! Do not confuse spring roll wrappers with egg roll wrappers or Vietnamese fresh rice paper sheets.
Spring roll wrappers are thin, delicate sheets, usually made from wheat or rice flour. They give you that light, golden crunch and hold the filling without breaking easily.
Seasonings
- Soy Sauce
- Sugar
- Sesame Oil
- Salt & Pepper
Flour Glue - A quick flour and water paste works as the perfect natural glue to seal the rolls.
For frying oil, use any high-smoke-point neutral oil such as vegetable, canola, avocado or sunflower oil.
Scroll to see the recipe card for measurements and a printable recipe.
Khin’s Quick Tips for Perfect Crispy Rolls
Seal each roll tightly and use flour glue or egg wash so they don’t burst while frying.
Avoid overfilling, too much filling makes the wrapper tear or leak.
Fry in batches so the oil temperature stays stable.
Keep the oil at around 350°F (180°C). If it’s too hot, the wrapper browns too fast, and if it’s too low, the rolls become greasy.
How to Make these Spring Rolls with Vegetables
- Prepare Ingredients: Soak shiitake mushrooms in warm water for 15 minutes, then squeeze out the water and dice. Soak glass noodles in hot water for 15 minutes, drain, and cut into smaller threads. Shred cabbage and carrots, and slice spring onions thinly.
- Cook the Filling: Heat a pan over medium-high heat with a drizzle of oil. Sauté minced garlic until fragrant, then add mushrooms, carrots, and cabbage. Stir-fry for 1-2 minutes until slightly wilted, then add the glass noodles.
Season with soy sauce, sugar, sesame oil, salt, and pepper, and toss well.
Remove from heat and mix in spring onions. Let the filling cool completely.
- Wrap the Spring Rolls: Mix plain flour and water to create a paste for sealing the rolls. Place 2 tablespoons of filling on one side of a wrapper.
Roll halfway, fold in the sides, and continue rolling tightly.
- Seal with Flour Glue: Seal the edge with the flour glue. Repeat the process until all the filling is used.
- Preheat the Oil: Fill a deep pot with at least 3 inches of oil and heat to 350°F (200°C).
- Fry the Rolls: Add the rolls to the hot oil and deep fry for 6-8 minutes or until they are crispy and golden brown.
Drain on paper towels and serve warm.
Note: Frying time may vary depending on the spring roll size, wrapper thickness, and oil temperature. Adjust as needed for perfectly crispy, golden brown rolls.
Try These Fun Twists & Easy Swaps
- For a gluten-free version, use rice paper wrappers and cornstarch glue.
- Swap cabbage for napa cabbage or bok choy, and toss in bean sprouts or zucchini for more crunch. Any mushrooms work, shiitake, button, wood ear.
- You can replace glass noodles with rice vermicelli or simply leave the noodles out for a lighter filling.
- If you’re not in the mood to chop and prep vegetables, feel free to use a bag of coleslaw mix or pre-washed stir-fry veggie packs. They work perfectly and save tons of prep!
Yes! You can Bake or Air-Fry!
To bake, brush or spray with oil and bake at 400°F (200°C) for 15-20 minutes.
For air-frying, cook at 375°F (190°C) for 12-15 minutes. They may not brown as evenly as deep-fried ones, but they’re still crispy and equally delicious.
How We Make-Ahead and Reheat
You can assemble these vegetable rolls ahead. To freeze, place uncooked rolls on a tray without touching, freeze until firm, then transfer to a container or bag. Fry them straight from frozen, no thawing needed.
To prepare ahead, assemble the rolls a day before and store them in a single layer in the fridge, covered. Fry right before serving for the best crunch.
To reheat fried spring rolls, pop them in the oven or air fryer at 350°F (180°C) for 5-8 minutes. This brings them back to life without making them greasy. Avoid microwaving as it can soften the wrapper.
Most Asked Veggie Rolls Q&A
Can I use raw vegetables in the spring roll filling?
Yes, you can use raw vegetables, but it’s not ideal. Raw veggies release water as they cook inside the wrapper, which can make the spring rolls soggy or cause them to burst while frying. A quick stir-fry (even 1-2 minutes) helps remove excess moisture and keeps the rolls crispy.
If you really want to use raw veggies, make sure they’re finely shredded and squeezed dry before wrapping.
How to prevent spring rolls from bursting while frying?
To prevent it, avoid overfilling the wrappers and make sure to seal them tightly with flour glue. Keep the oil at the right temperature, around 350°F (175-180°C), so the rolls cook evenly and stay crisp without breaking.
Can I add protein to the filling?
Absolutely! Throw in some cooked chicken, prawns, or tofu to make the rolls a bit heartier. Try my Thai Spring Rolls recipe with minced chicken and Firecracker Shrimp (Shrimp in a Blanket with a tasty shrimp fillings. It’s a simple way to turn these veggie rolls into a filling snack or even a light meal for the whole family.
Pairing Suggestions
These vegetable rolls go well with classic dipping sauces like Sweet Chilli Sauce, hot chilli sauce, Sriracha, soy vinegar dip, hoisin sauce, or a tangy peanut sauce.
For a complete dinner, pair it with Chicken Chow Mein, Shrimp Mei Fun, Asian Ground Beef Noodles or a light salad like Japanese Cucumber Salad. For a cosy, satisfying meal, add some soups on the side, like Chinese Chicken and Sweetcorn Soup. Here are more of our favourite pairings:
If you enjoyed this Vegetable spring rolls recipe, drop your feedback in the comments below and leave a 🌟 rating! I’d love to hear your thoughts!
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Try These Next
- Chinese Cabbage Rolls ( Delicious steamed cabbage rolls with chicken and vegetable fillings. )
- Chicken and Green Bean Stir Fry ( Green bean and chicken stir fry with savoury sauce. )
📖 Recipe
Vegetable Spring Rolls
Ingredients
- 14-15 sheets Spring roll wrapper 8" x 8" ( 200mm x 200mm )
- 200 gram Cabbage ( 7oz ) Shredded
- 200 gram Carrot ( 7oz ) Shredded
- 80 gram Dried shiitake mushroom ( About 2.8oz ) Or wood ear mushrooms
- 50 grams Glass noodles ( 1.8oz ) Or mung bean or vermicelli noodles
- 2 cloves Garlic Minced
- 3-4 Spring onion Chopped
- 1 tbsp Plain flour Mix it with 2 tbsp water to make flour glue
- 2 tbsp Cooking oil For stir frying fillings
- Oil for frying For deep frying
Seasonings
- 1 tbsp Soy sauce All-purpose soy sauce or light soy sauce
- 2 tsp Sugar
- 2 tsp Sesame oil
- 1 tsp Salt
- ½ tsp Black pepper
Instructions
Prepare Vegetables and Noodles
- Soak the shiitake mushroom in the warm water for 15 minutes. Then squeeze the water out and cut it into small pieces.
- Soak the glass noodles in hot water for 15 minutes. Drain the water out and cut into small threads. Shred cabbage and carrots. Cut spring onions into thin slices.
Stir Fry and Season the Fillings
- Heat the pan over medium high heat, drizzle oil. Add minced garlic and saute for a few seconds until fragrant. Add mushrooms, carrots, cabbage and saute for 1-2 minutes until the vegetables are slightly wilted.
- Next, add the glass noodles. Add seasonings: soy sauce, sugar, sesame oil, salt, and pepper. Toss everything well. Remove from heat and finish with spring onions. Let it cool down completely.
Fold the Spring Rolls and Fry
- Make a flour glue with water and plain flour to seal the spring rolls. Scoop 2 tablespoons of fillings and place it on one side of the wrapper.
- Roll to the middle and fold from both sides.
- Then, keep rolling it tight and seal it with flour glue. Repeat the process until all the fillings run out.
- Fill the frying pot with oil at least 3” high for deep frying. Heat the oil to 350°F/200°C and once the oil is hot enough add the spring rolls and fry for 6-8 until crispy golden brown.
Notes
- Adjust the amount of filling to the size of the wrappers, and roll them tightly without tearing. Do not overstuff the fillings.
- Maintain frying oil temperature at 180°C/350°F for perfectly crisp, golden vegetable rolls. Overheating can cause burning, while low heat can lead to a soggy texture in spring rolls.
- Customise vegetables: You can substitute cabbage with shredded bok choy or napa cabbage and add extra bean sprouts or shredded zucchini for added crunch.
Nutrition
More Crispy Appetisers
Looking for more easy party finger food? Try my readers' favourite crispy bites!
Emma says
So glad I found your blog! I’m basically your biggest fan on Facebook. 😄
I love this spring rolls recipe. I’m way too lazy to chop veggies, so I just use those coleslaw mix packs and it still turns out amazing. Thanks for all the lovely tips! ❤️
Serge Pilon says
Excellent recipe. I like your video and all the information associated with it.
Hazel says
Simple ingredients and good tutorial how to make every dish.
Khin says
So glad that you enjoyed this recipe. Thanks, Hazel.