This crunchy, veggie-packed spring roll recipe is what I reach for when I want something quick, shareable, and lighter than takeout. Thin wrappers, a simple stir-fry of cabbage, carrots and bean sprouts, and a quick deep-fry deliver that satisfying crackle and savory interior that makes these a weeknight hit or party appetizer.
Why you’ll love this dish
These Chinese vegetable spring rolls are fast, budget-friendly, and endlessly adaptable. They crisp up beautifully, are kid-approved for the crunch, and work as an appetizer, snack, or part of a buffet spread. I often make a double batch for game nights—people keep grabbing one more.
“A perfect blend of crunchy wrapper and bright veggie filling—light, flavorful, and simple enough to make any weeknight feel special.”
One extra bonus: if you like a different wrapper texture, try a variation like rice-paper rolls; for a crisp alternative, see this crispy rice paper spring rolls recipe for ideas and technique.
Preparing Chinese Vegetable Spring Rolls
Before you start, plan to stir-fry the filling, cool it briefly, and then roll. The overall steps: mince aromatics, quickly sauté the vegetables until just tender-crisp, season, cool, wrap in spring roll sheets, seal, and deep-fry until golden. Expect about 20–30 minutes total active time if you work efficiently.
What you’ll need
- 1 cup shredded cabbage (green or napa)
- 1 cup shredded carrots
- 1 cup bean sprouts, rinsed and drained
- 1/2 cup green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon soy sauce (use tamari for gluten-free)
- 1 package spring roll wrappers (store-bought)
- Oil for frying (neutral oil with high smoke point: canola, peanut, or vegetable)
Notes/substitutions inline:
- Bean sprouts can be swapped for thinly sliced bell pepper or shredded zucchini if unavailable.
- For gluten-free, use tamari and check wrappers for rice-based options or rice paper.
- If you prefer baked/crisped rolls, wrappers labeled for baking or egg-roll wrappers work better.
Step-by-step instructions
- Heat a tablespoon of oil in a skillet over medium heat. Add the minced garlic and sauté 30–60 seconds until fragrant.
- Add the shredded cabbage, carrots, bean sprouts, and green onions. Stir-fry, tossing constantly, for about 3–4 minutes so the vegetables are softened but still slightly crisp.
- Stir in the teaspoon of soy sauce, mix well, then remove the filling from heat and let cool for a few minutes. Cooling helps prevent soggy wrappers when you roll.
- Lay a spring roll wrapper on a clean surface with one corner pointing toward you. Place a spoonful (about 2 tablespoons) of the cooled vegetable mix near the corner.
- Fold the bottom corner up over the filling, tuck the sides in, then roll tightly toward the top corner. Moisten the final edge with a little water to seal. Repeat with remaining wrappers.
- In a deep pan, heat enough oil for shallow-deep frying to 350–375°F (175–190°C). Fry the rolls in batches so they don’t crowd the pan. Turn to brown evenly until golden, about 2–3 minutes per batch.
- Drain on paper towels and serve warm with your favorite dipping sauce.
Quick safety tip: never leave hot oil unattended. Test one roll first to confirm temperature and timing for your stove and pan.
Best ways to enjoy it
Serve these spring rolls immediately for the best crunch. They’re classic with sweet chili sauce, soy-vinegar dip, or a simple hoisin-sesame mix. For a light meal, plate them over a bed of mixed greens and drizzle with a citrus-soy dressing. They also pair well with fried rice or cold noodle salads for a fuller spread. If you want a contrasting texture, try them alongside the lighter crunch of crispy rice paper spring rolls for a mix-and-match appetizer board.
Storage and reheating tips
- Refrigeration: Cool cooked spring rolls to room temperature, then store in an airtight container for up to 3 days. Refrigerate within 2 hours of cooking.
- Freezing: Arrange cooled, uncooked or pre-fried rolls on a tray, freeze until solid, then transfer to a freezer bag for up to 1 month. To reheat, bake or air-fry from frozen—do not refreeze after thawing.
- Reheating: For best crispness, reheat in a preheated oven at 400°F (200°C) for 8–12 minutes, or in an air fryer at 375°F (190°C) for 5–8 minutes. Avoid microwaving as it makes the wrappers soggy.
Pro chef tips
- Squeeze excess moisture: If your vegetables look wet after stir-frying, spread them on a tray to cool so steam escapes. Excess moisture makes wrappers soggy.
- Don’t overfill: Use modest filling amounts so you can roll tightly and the wrapper seals without splitting.
- One-test fry: Fry one roll first to confirm oil temperature and adjust time.
- Even browning: Keep oil temperature steady; too hot will burn the wrapper before the filling warms through. Too cool makes them greasy.
- Sealing trick: Dab a tiny bit of cornstarch mixed with water as a glue for a stronger seal than plain water (1 tsp cornstarch + 1 tbsp water).
Creative twists
- Add protein: Stir-fry small cooked shrimp, minced chicken, or firm tofu into the filling for extra body.
- Flavor boosts: Add 1 tsp toasted sesame oil for depth, or a pinch of five-spice powder for Chinese flair.
- Baked version: Brush rolls lightly with oil and bake at 400°F (200°C) until golden, turning halfway. Texture will be slightly different but still tasty.
- Sauces and toppings: Sprinkle chopped cilantro and toasted sesame seeds over finished rolls, or serve with a peanut-lime dipping sauce for a fusion twist.
Common questions
Q: Can I make the filling ahead of time?
A: Yes. Make the filling up to 24 hours ahead, cool completely, and refrigerate. Bring it close to room temperature before wrapping to avoid soggy wrappers.
Q: What’s the best oil temperature for frying?
A: Aim for 350–375°F (175–190°C). If you don’t have a thermometer, the oil should shimmer and a small piece of wrapper sizzles and rises quickly without browning instantly.
Q: Are these vegetarian and gluten-free?
A: The base recipe is vegetarian. For gluten-free, replace soy sauce with tamari and use gluten-free or rice-based wrappers. Always check package labels.
Q: Can I bake or air-fry instead of deep-frying?
A: Yes. Brush or spray with oil and bake at 400°F (200°C) until crisp (10–15 minutes, turning once). Air-fry at 375°F (190°C) for 5–8 minutes for a crisper finish with less oil.
Q: How do I prevent spring rolls from falling apart?
A: Roll tightly, fold the side flaps in, and seal the final edge with water (or cornstarch slurry for a stronger seal). Avoid overfilling.
If you want a printable checklist or variations tailored for gluten-free diners, tell me which tweak you prefer and I’ll tailor the list.
Chinese Vegetable Spring Rolls
Ingredients
Vegetable Filling
- 1 cup shredded cabbage (green or napa)
- 1 cup shredded carrots
- 1 cup bean sprouts (rinsed and drained)
- 1/2 cup green onions (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon soy sauce (use tamari for gluten-free)
Spring Roll Setup
- 1 package spring roll wrappers (store-bought)
- Oil for frying (neutral oil with high smoke point: canola, peanut, or vegetable)
Instructions
Preparation
- Heat a tablespoon of oil in a skillet over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant.
- Add the shredded cabbage, carrots, bean sprouts, and green onions. Stir-fry, tossing constantly, for about 3–4 minutes until the vegetables are tender but still slightly crisp.
- Stir in the soy sauce, mix well, then remove the filling from heat and let cool for a few minutes.
Rolling
- Lay a spring roll wrapper on a clean surface with one corner pointing toward you. Place a spoonful (about 2 tablespoons) of the cooled vegetable mix near the corner.
- Fold the bottom corner up over the filling, tuck the sides in, then roll tightly toward the top corner.
- Moisten the final edge with a little water to seal. Repeat with remaining wrappers.
Frying
- In a deep pan, heat enough oil for shallow-deep frying to 350–375°F (175–190°C). Fry the rolls in batches so they don’t crowd the pan.
- Turn to brown evenly until golden, about 2–3 minutes per batch.
Serving
- Drain the fried spring rolls on paper towels and serve warm with your favorite dipping sauce.