Crispy, golden bites filled with crunchy vegetables and fragrant cilantro — these Thai-style veggie spring rolls are the kind of appetizer that disappears first at parties. They’re quick to pull together, great for weeknights, and perfect when you want something handheld, fresh, and deeply satisfying. If you prefer a lighter wrapper, there’s a great tutorial for crispy rice paper spring rolls that you can try alongside this version.
Why you’ll love this dish
These spring rolls hit several notes at once: crunch from the wrapper, bright freshness from the vegetables, and savory sesame-soy seasoning. They’re vegetarian, low-cost, and easy to scale up for a crowd. Make them for game day, a casual dinner, or as finger food at a potluck — everyone can grab a couple and keep eating.
"Perfectly crunchy outside, vibrant and light inside — these became our go-to party starter." — a reader review
Beyond taste, they’re forgiving: the filling is raw, so you skip long cooking steps, and the rolls crisp quickly in a hot pan. They also adapt well to dietary swaps (gluten-free soy sauce, rice-paper wrappers, air-fryer cooking), making them a useful recipe to keep in your rotation.
Step-by-step overview
This recipe is straightforward: mix the vegetables and seasonings, assemble the rolls, then fry until golden. Expect about 20–30 minutes from start to finish once your prep is organized. Key moments to watch for are keeping the filling fairly dry (so wrappers don’t go soggy) and making sure the oil is hot enough for an immediate sizzle when the rolls go in.
What you’ll need
- 1 cup shredded carrots
- 1 cup bean sprouts, well drained
- 1 cup sliced bell peppers (any color), thin strips
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 teaspoon soy sauce (use tamari for gluten-free)
- 1 teaspoon sesame oil
- Spring roll wrappers (wheat wrappers — usually sold refrigerated or frozen)
- Oil for frying (neutral oil with high smoke point like vegetable, canola, or peanut oil)
Notes and substitutions:
- For a gluten-free version, use tamari and rice paper wrappers; cook time changes slightly.
- If you like a chewier interior, stir in a handful of cooked glass noodles (vermicelli) that have been drained and chopped.
- To seal wrappers, use a dab of water or a 1:1 cornstarch paste (1 tsp cornstarch + 1 tsp water) for a stronger seal.
Step-by-step instructions
- Prepare the filling: In a mixing bowl, combine the shredded carrots, drained bean sprouts, bell pepper strips, green onions, cilantro, minced garlic, soy sauce, and sesame oil. Toss gently to combine. Taste and adjust a touch of soy or sesame as needed. Pat the mixture lightly with a paper towel if it seems wet.
- Ready your workspace: Lay a clean kitchen towel or cutting board on the counter. Keep a small bowl of water nearby to moisten wrapper edges. If wrappers are refrigerated or frozen, follow package directions to soften them before rolling.
- Fill and roll: Place one spring roll wrapper on the surface with a corner pointing toward you. Spoon about 1 tablespoon of filling near the bottom edge (less is better than overfilling). Fold the bottom corner up over the filling. Fold both sides in snugly, then roll up firmly to the top. Dab the top corner with water (or cornstarch paste) to seal. Repeat until you’ve used all the filling.
- Heat the oil: Pour oil into a deep skillet or pot to a depth of about 1–1.5 inches. Heat over medium to medium-high until it reaches about 350–370°F (175–190°C) or until a small piece of wrapper sizzles when dropped in. If you don’t have a thermometer, the oil should shimmer but not smoke.
- Fry in batches: Fry the rolls in batches so they don’t touch. Cook 3–4 minutes per side, turning with tongs, until deeply golden and crisp. Adjust heat as needed so they brown evenly without burning.
- Drain and rest: Transfer fried rolls to a paper towel–lined baking sheet or wire rack to drain. Let them rest 1–2 minutes before serving so the filling sets and the wrapper stays crisp.
Serving suggestions
Best when served hot and immediately crispy. Arrange on a platter with small bowls of dipping sauces such as:
- Sweet chili sauce
- Peanut dipping sauce (peanut butter, soy sauce, lime juice, water to thin, a touch of honey)
- Soy-vinegar with sliced chilies
For a different crisping technique that complements Asian appetizers, read more about Bobby Flay’s crispy rice technique, which inspires textural contrasts you can mimic with garnishes or side items. Serve these rolls with a fresh cabbage slaw or scallion pancakes for a fuller spread.
Storage and reheating tips
- Refrigeration: Store cooled, unfried rolls in an airtight container for up to 24 hours (raw filling + wrappers). If you’ve fried them, store cooked rolls in the fridge for up to 2 days; they lose crispness.
- Freezing: For best results freeze uncooked rolls on a baking sheet for 1 hour, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding an extra minute or two per side. Cooked rolls can be flash-frozen similarly, but texture is best when reheated in an oven or air-fryer, not microwaved.
- Reheating: Re-crisp in a preheated oven or air-fryer at 375°F (190°C) for 8–12 minutes, flipping halfway, until hot and crisp. Avoid microwaving unless you want a soft wrapper.
Helpful cooking tips
- Keep the filling dry: Excess moisture is the most common cause of soggy rolls. Pat bean sprouts and any juicy peppers with a towel.
- Don’t overfill: A tablespoon of filling makes rolling easy and gives a balanced roll. Overstuffed rolls can split in the oil.
- Seal well: A wet fingertip or cornstarch slurry works better than plain water if you want a strong seal.
- Oil temperature is everything: If oil is too cool, wrappers soak up oil; too hot and the outside burns before the interior heats. Aim for that steady sizzle when the roll hits the oil.
- Use a spider or tongs to turn gently so the rolls keep their shape.
Creative twists
- Baking or air-frying: Brush rolls lightly with oil and bake at 400°F (200°C) for 12–18 minutes or air-fry at 375°F for 8–10 minutes, flipping once. Results are slightly less oily and a touch lighter.
- Add protein: Tofu crumbles, shredded cooked chicken, or shrimp work well if you want heartier rolls.
- Flavor boosts: Add a teaspoon of grated ginger, a splash of lime, or a pinch of chili flakes to the filling for extra zing.
- Sauce variations: Try hoisin-peanut, tamarind-chili, or a lime-fish sauce dip (for non-vegetarians) to change the flavor profile.
- Make them gluten-free: Use rice paper wrappers and tamari instead of soy sauce.
Common questions
Q: How long does prep and cook time take?
A: About 10–15 minutes to prep the vegetables and roll, plus 10–15 minutes frying in batches. Total active time is roughly 25–30 minutes.
Q: Can I bake these instead of frying?
A: Yes. Brushing with oil and baking or using an air-fryer will give a crispy result with less oil. The texture won’t be identical to deep-frying but is still very enjoyable.
Q: Are these vegan?
A: Yes — as written they’re vegan. If you add egg wash for sealing, stick to a vegan binder (water or cornstarch slurry) to keep them plant-based.
Q: Will the wrappers fall apart in oil?
A: Properly sealed and not overfilled rolls will hold up. Avoid cold oily temperature and don’t put wet rolls straight into oil; pat them dry if needed.
Q: Can I make the filling ahead?
A: Yes — keep the filling in the fridge for up to a day, but pat dry before assembling to prevent sogginess.
If you have a specific dietary restriction or want tips for making these in an air-fryer or gluten-free version, ask and I’ll walk you through exact adjustments.
Crispy Thai Veggie Spring Rolls
Ingredients
For the filling
- 1 cup shredded carrots
- 1 cup bean sprouts, well drained
- 1 cup sliced bell peppers (any color), thin strips
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 teaspoon soy sauce use tamari for gluten-free
- 1 teaspoon sesame oil
For the wrapper and frying
- 1 pack spring roll wrappers wheat wrappers, usually sold refrigerated or frozen
- Oil for frying neutral oil with high smoke point like vegetable, canola, or peanut oil about 1–1.5 inches deep
Instructions
Preparation
- In a mixing bowl, combine the shredded carrots, drained bean sprouts, bell pepper strips, green onions, cilantro, minced garlic, soy sauce, and sesame oil. Toss gently to combine. Taste and adjust soy or sesame oil as needed. Pat the mixture lightly with a paper towel if it seems wet.
- Lay a clean kitchen towel or cutting board on the counter. Keep a small bowl of water nearby to moisten wrapper edges. If wrappers are refrigerated or frozen, follow package directions to soften them.
Assembly
- Place one spring roll wrapper on the surface with a corner pointing toward you. Spoon about 1 tablespoon of filling near the bottom edge. Fold the bottom corner up over the filling. Fold both sides in snugly, then roll up firmly to the top. Dab the top corner with water (or cornstarch paste) to seal. Repeat until all filling is used.
Cooking
- Pour oil into a deep skillet or pot to a depth of about 1–1.5 inches. Heat over medium to medium-high until it reaches about 350–370°F (175–190°C) or until a small piece of wrapper sizzles when dropped in.
- Fry the rolls in batches so they don’t touch. Cook 3–4 minutes per side, turning with tongs, until deeply golden and crisp. Adjust heat as necessary to brown evenly without burning.
- Transfer fried rolls to a paper towel–lined baking sheet or wire rack to drain. Let them rest 1–2 minutes before serving.