Easy Vegetable Spring Roll Recipe – Crispy & Homemade

Last Updated on 6 months ago by Neha Deshmukh

Easy Vegetable Spring Roll Recipe – Crispy & Homemade

Hey everyone! If you’re anything like me, you love a good crispy spring roll. There’s just something so satisfying about that perfect crunch giving way to a flavorful veggie filling. I first made these when I was craving something light and fresh, and honestly, they’ve become a bit of a family favorite. Today, I’m sharing my go-to recipe for easy vegetable spring rolls – crispy, homemade, and totally delicious!

Why You’ll Love This Recipe

These aren’t just any spring rolls. They’re surprisingly easy to make at home, even if you’ve never attempted them before. Plus, you get to control exactly what goes inside, making them healthier and tailored to your taste. Forget the frozen ones – once you try these, you’ll never go back! They’re perfect for a quick snack, a party appetizer, or even a light meal.

Ingredients

Here’s what you’ll need to create these little bundles of joy:

• 12 spring roll wrappers
• 5 cups shredded cabbage and carrots
• 1 tbsp oil
• 2 large cloves garlic
• 0.5 tsp grated ginger
• 2 spring onions
• 1 small onion
• 1 chilli
• 1 tbsp soy sauce
• 2 tsp rice vinegar or white vinegar
• Salt to taste
• Pepper to taste
• Vegetable oil for frying
• 1 tbsp cake wheat flour or cornflour
• 1.5 tbsp water

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference:

• Spring Roll Wrappers: You’ll find these in most Asian grocery stores. They come in different thicknesses – I prefer the slightly thicker ones as they hold their shape better during frying.
• Vegetable Filling: Feel free to get creative! Traditionally, cabbage and carrots are the base, but you can add shredded beansprouts, finely chopped mushrooms, or even some water chestnuts for extra crunch. My grandma always added a little finely chopped green beans too!
• Vinegar Choice: Rice vinegar offers a milder, slightly sweeter flavor, which I love. But white vinegar works perfectly well if that’s what you have on hand.
• Flour Paste: This is your glue! A simple mix of flour and water creates a paste to seal the spring rolls. Cornflour works great too, giving a slightly crispier seal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat oil in a wok or pan over high heat.
2. Add chopped onion and one spring onion. Sauté for 1 minute.
3. Stir in minced garlic and ginger. Cook for 1 minute until fragrant. This is where your kitchen will start to smell amazing!
4. Add shredded vegetables and chopped chilli. Stir-fry for 1 minute to retain crunch. We want those veggies to still have a bit of bite.
5. Mix in remaining spring onion, soy sauce, vinegar, salt, and pepper. Let filling cool. Taste and adjust seasonings as needed – everyone’s palate is different!
6. Keep spring roll wrappers moist under a damp cloth while assembling. This is super important! They dry out quickly and become brittle.
7. Place wrapper in a diamond orientation. Add 1 tbsp filling near bottom corner. Don’t overfill, or they’ll burst during frying.
8. Fold bottom corner over filling, then fold sides inward. Roll tightly into a cigar shape. Practice makes perfect – don’t worry if your first few aren’t perfect!
9. Seal edges with flour-water paste. A little goes a long way.
10. Deep fry in hot oil until golden brown (2-3 minutes) or shallow fry in 2 tbsp oil, turning frequently. Keep an eye on them – they can burn quickly!
11. Drain on paper towels. Serve hot with sweet chilli sauce. And enjoy!

Expert Tips

• Hot Oil is Key: Make sure your oil is hot enough before adding the spring rolls. This ensures they get crispy and don’t absorb too much oil.
• Don’t Crowd the Pan: Fry in batches to maintain the oil temperature.
• Tight Rolls = Happy Rolls: The tighter you roll, the less likely they are to split open during frying.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Spring Rolls: Simply ensure your soy sauce is vegan-friendly.
• Gluten-Free Spring Rolls: Use gluten-free spring roll wrappers – they’re available at most health food stores.
• Spice Level Adjustments: Add more or less chilli depending on your preference. My friend loves to add a pinch of red pepper flakes too!
• Festival Adaptations: These are fantastic for Chinese New Year or as a savory snack during Diwali.

Serving Suggestions

These spring rolls are amazing on their own, but a dipping sauce takes them to the next level. Sweet chilli sauce is classic, but you could also try a peanut sauce, a tangy plum sauce, or even a simple soy-ginger dip. A side of fresh salad adds a nice contrast.

Storage Instructions

Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 2 days. They’ll lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

Let’s tackle some common questions:

• What is the best way to keep spring roll wrappers from drying out? Keep them covered with a damp cloth at all times while you’re working with them.
• Can I make the filling ahead of time? How long will it keep? Yes! You can make the filling a day in advance and store it in the refrigerator.
• What oil is best for frying spring rolls? Vegetable oil, canola oil, or peanut oil all work well.
• Can I bake these spring rolls instead of frying? You can! Brush them with oil and bake at 200°C (390°F) for about 15-20 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious.
• What is the flour-water paste for, and can I use something else? It’s used to seal the spring rolls. You can use a beaten egg white as an alternative, but it won’t be suitable for vegans.

Enjoy making these delicious spring rolls! I hope this recipe brings a little bit of joy to your kitchen. Let me know how they turn out in the comments below!