Vegetable Spring Rolls

Crispy, golden-brown Vegetable Spring Rolls are the ultimate appetizer or snack, combining vibrant veggies with irresistible crunch. Packed with a savory filling of shredded cabbage, julienned carrots, bean sprouts, and red bell peppers, these spring rolls are lightly seasoned with soy sauce, sesame oil, garlic, and spices to deliver an explosion of flavor in every bite. Wrapped tightly in delicate pastry wrappers and fried to perfection, they’re a crowd-pleaser for any occasion, whether it’s a party, family gathering, or weeknight craving. Serve these homemade spring rolls hot with your favorite dipping sauce—sweet chili or soy-based sauces work beautifully—for an authentic and delightful Asian-inspired treat. Perfectly portable and easy to make in under 40 minutes, these spring rolls are sure to be your go-to finger food.

Nutriscore Rating: 58/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 6

Ingredients

• 12 pieces Spring roll wrappers
• 2 cups, shredded Cabbage
• 1 cup, julienned Carrot
• 1 cup Bean sprouts
• 0.5 cup, julienned Red bell pepper
• 0.5 cup, chopped Green onions
• 2 cloves, minced Garlic
• 2 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 2 cups, for frying Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water)

Directions

Step 1

Prepare the vegetables by shredding the cabbage, julienning the carrot and red bell pepper, and chopping the green onions.

Step 2

In a large pan over medium heat, add a teaspoon of sesame oil. Once hot, add the minced garlic and sauté for 30 seconds until fragrant.

Step 3

Add the cabbage, carrot, bean sprouts, red bell pepper, and green onions to the pan. Stir fry the vegetables for about 3-4 minutes until they are just tender.

Step 4

Add soy sauce, salt, and black pepper to the vegetable mixture. Stir well to combine the seasoning evenly with the vegetables.

Step 5

Remove the vegetable mixture from heat and let it cool for a few minutes.

Step 6

To assemble the spring rolls, lay one spring roll wrapper on a clean surface with a corner pointed toward you. Place 2 tablespoons of the vegetable filling near the corner.

Step 7

Fold the corner over the filling, roll the wrapper tight around it, tuck in the sides, and continue rolling until you have about 2 inches left, then brush the edges with the cornstarch slurry to seal.

Step 8

Repeat the process with the remaining wrappers and filling.

Step 9

Heat vegetable oil in a deep saucepan over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully place the spring rolls in the oil, frying them 4-5 at a time for about 2-3 minutes each or until golden brown.

Step 10

Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil.

Step 11

Serve the spring rolls hot with your favorite dipping sauce.

Nutrition Facts

Serving size	(1241.1g)

Amount per serving	% Daily Value*
Calories	4611.0

Total Fat 434.3g	0%
Saturated Fat 61.9g	0%
Polyunsaturated Fat 274.8g
Cholesterol 0mg	0%
Sodium 3884.9mg	0%
Total Carbohydrate 206.2g	0%
Dietary Fiber 18.5g	0%
Total Sugars 16.8g
Protein 22.7g	0%

Vitamin D 0IU	0%
Calcium 227.2mg	0%
Iron 7.3mg	0%
Potassium 1226.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 81.0%

Protein: 1.9%

Carbs: 17.1%