Vegetable Spring Rolls Recipe | Steamy Kitchen (2024)

Looking to whip up those perfectly crispy, light-as-air vegetable spring rolls that you see at your favorite Asian markets or Chinese restaurants? I’ve got a recipe straight from my Chinese mom’s kitchen that’s going to change your spring roll game forever! These rolls come out crispy and light, with not a hint of greasiness. Plus, I’ve packed this post with all the wrapping tips you could ever need, including a step-by-step guide (with a video, no less!) to ensure your first attempt at homemade spring rolls turns out just like mine did last night. Get ready to roll with this authentic vegetable spring rolls recipe.

Why This Spring Rolls Recipe Is So Good

• The Perfect Wrapper Texture:Say goodbye to thick, starchy, and bubbly wrappers! This spring roll recipe is all about achieving that dreamy, thin, crispy shell that shatters beautifully with each bite.
• Crunch Factor:Crispy on the outside with a CRUNCH on the inside! These fried spring rolls are packed with crunchy vegetables and fresh herbs for great texture and flavor combo in every bite–no sogginess included.
• Light and Non-Greasy:There’s a fine line between deliciously fried and overly greasy, and this recipe nails it! My veg spring rolls are light as a feather, perfect for enjoying without that heavy feeling.
• Freezer-Friendly Wonders:Got leftovers or looking to prep ahead? These fresh spring rolls are your new best friend. They freeze beautifully, so you can always have some on hand for a quick snack or to impress unexpected guests.

Ingredients

• Cooking oil
• Ginger, garlic, green onion, shiitake mushrooms, cabbage, carrots, bamboo shoots and bean sprouts
• Soy sauce
• Sesame oil
• Cornstarch
• Spring roll wrappers

How To Make This Spring Rolls Recipe – Step By Step

• In a large saute pan or wok, swirl in 1 tablespoon of the cooking oil. Turn on the heat to medium-high and immediately add garlic, ginger and green onion, stirring frequently. By the time the oil is hot, add the mushrooms, cabbage, carrots and bamboo shoots.
• Turn heat to high and stir-fry the vegetables for about 2 minutes. and then toss in the bean sprouts. Add in the soy sauce and sesame oil. Cook for another minute. Then spread the filling out onto a large baking sheet. Prop the baking sheet up on one side to allow any juices to accumulate at the bottom (and discard to juices)
• In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry.
• Place a wonton or spring roll wrapper on a flat surface, add 1 tablespoon of the veggie filling into a corner of the wrapper, and then roll the edge of the wrapper tightly around the mixture. Fold the two side corners towards the middle of the wrapper while continuing to roll up. Paint the top edge of your spring roll sheet with a little bit of the cornstarch slurry mixture and wrap tightly the rest of the way. Make sure all edges are tightly sealed. Place seam side down. Cover with plastic wrap to avoid drying out.
• In a large wok or medium saucepan over high heat, add about 1-2 inches of cooking oil.
• Slide several egg rolls into the oil and allow them to cook for 2-3 minutes, turning them over a couple times, or until the wonton wrappers are golden brown. Remove the egg rolls to a cooling rack or paper-towel-covered plate to allow them to drain. Serve hot.

Authentic Spring Rolls

This is my Mom’s signature recipe. Real Chinese spring rolls (sometimes called egg rolls) are incredibly light, with a wrapper that’s so thin and crispy that it’s like “shatteringly crisp!” The filling is also light, delicately flavored and addictive.

Along with celebrating Chinese New Year, I’m also celebrating thatSteamy Kitchen’s Healthy Asian Favoritesdebuting as the#1 Asian cookbook on Amazon!
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We’ll be enjoying these Vegetable Spring Rolls on Chinese New Year and throughout the Spring Festival because they represent wealth and prosperity because they are shaped like gold bars.Learn more about other Chinese foods that bring you wealth!

Vegetable Spring Rolls Recipe Video (Egg Rolls)

The Chinese Sauce for Spring Rolls

At Chinese American restaurants, you may be accustomed to being served a sweet, sticky “duck sauce” or “sweet chili sauce” with your Vegetable Spring Rolls. That’s fine if you enjoy the sweetness.

But the authentic way to eat Spring Rolls is to take a bite of the roll, then dribble a few drops of Chinese black vinegar down the middle. Just a few drops is all you need! Chinese black vinegar is very similar to tart balsamic vinegar. In fact, I’ve used cheap, tart balsamic when I’ve run out of Chinese black vinegar. Look for “Chinkiang Black Vinegar” or “Chinese Black Vinegar” It should cost just a few bucks per bottle.

Can You Freeze These Vegetable Spring Rolls?

Yes! These spring rolls are great to freeze. Make sure to spread them out in a single layer on a baking sheet and freeze them first, them place them in a freezer bag. If you don’t freeze them on a baking tray first they’ll all stick together in a lump.

Then you can pop them in the frying frozen, no need to thaw.

Top Tips For This Vegetable Spring Rolls Recipe

• Lay cooked veggies out on a baking sheet, so they cool quickly. Prop one end of the baking sheet up so the juices and oils drain off, you want veggies dry!
• Ideally use frozen wrappers, they are perfectly thin!
• Don’t overfill the the egg rolls or they will burst.
• You can put the frozen spring rolls straight into the fryer.

FAQ

Can I use different vegetables into the spring rolls?Absolutely! Vegetable spring rolls are incredibly versatile. Feel free to add thinly sliced bell peppers, napa cabbage, or any crunchy veggies you have on hand. The key is to cut the vegetables into thin strips or julienned pieces so they cook evenly and roll easily. Experimenting with different vegetables not only adds a variety of flavors but also makes each batch of your homemade spring rolls unique.

What’s the best way to wrap spring rolls to ensure they don’t fall apart during frying?Proper wrapping is crucial for perfect spring rolls. Start by placing the filling ingredients – like your chopped veggies and bean sprouts – in a small amount in the center of the wrapper. Fold the wrapper over the filling, tuck in the sides, and then roll tightly to enclose. Use a bit of water or a cornstarch slurry to seal the edge. Make sure there are no gaps or loose ends to prevent the filling from falling out during deep frying. For first-timers, watch my step-by-step video!

Can these spring rolls be made in an air fryer instead of deep frying for a healthier option?Yes, you can cook spring rolls in an air fryer as a healthier alternative to deep frying. To do so, lightly brush or spray the spring rolls with vegetable oil and place them in the air fryer basket. Cook them at 390°F (200°C) for about 6-8 minutes or until they are golden brown and crispy. Remember to turn them halfway through cooking. Air frying spring rolls is a great way to reduce oil while still achieving a crispy texture.

What kind of dipping sauce pairs well with these vegetable spring rolls?A savory dipping sauce can elevate your spring rolls to the next level. Traditional options include sweet chili sauce, hoisin sauce, or a homemade peanut sauce. For something different, try a fish sauce-based dip or a simple mixture of soy sauce with a dash of rice vinegar and sesame seeds. The key is to balance the flavors to complement the fresh, crispy nature of the spring rolls.

Is there a difference in texture or flavor between using rice paper wrappers and wheat flour wrappers?Yes, there is a noticeable difference. Rice paper wrappers, typically used in fresh spring rolls or summer rolls, have a soft and slightly chewy texture. Wheat flour wrappers, on the other hand, are used for fried spring rolls and offer a crispier texture once cooked. The choice of wrapper will depend on whether you are making fresh or fried spring rolls and the texture you prefer.

Can I make these spring rolls with rice noodles included in the filling?Certainly! Adding cooked rice noodles to the filling can provide an extra texture and make the spring rolls more substantial. Just ensure that the noodles are cooked and cooled before adding them to the mix of fresh vegetables. They absorb the flavors of the other filling ingredients and add an enjoyable chewiness to the crunch.

Check Out These Other Delicious Asian Recipes:

• My Mother’s Famous Chinese Egg Rolls Recipe
• Chinese Spring Rolls with Chicken Recipe
• Vietnamese Spring Rolls with Orange-Almond Sauce
• Vietnamese Spring Rolls with Slow Cooker Pork

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