Easy Vegetable Spring Rolls Recipe for 2024 – Homemade and Healthy

Crispy, crunchy veggie spring rolls are a classic Asian appetizer that are easy to make at home. These homemade vegetable spring rolls are filled with healthy fresh ingredients like cabbage, carrots, bean sprouts, and mushrooms, all wrapped up in rice paper wrappers. The end result is a flavorful vegetarian finger food your whole family will love. In this article we talk about Easy Homemade Vegetable Spring Rolls In 2024 and Recipe & ingredients.

In this simple spring roll recipe, you’ll learn step-by-step how to prepare the veggies, wrap the rice paper, and fry or bake these tasty treats. I’ll also share my tips for making spring rolls ahead of time and how to pick the right dipping sauce to serve them with. Whether you’re prepping appetizers for a party or whipping up a weeknight dinner side, these easy veggie spring rolls are sure to be a hit!

Ingredients You’ll Need

Spring Roll Filling:

• Cabbage, shredded
• Carrots, julienned
• Bean sprouts
• White or brown mushrooms, sliced
• Green onions, chopped
• Fresh ginger, minced
• Garlic, minced
• Soy sauce
• Vegetable or olive oil

Spring Roll Wrappers:

• Rice paper wrappers
• Small bowl of warm water for softening wrappers

For Frying:

• Vegetable or peanut oil for frying

For Baking:

• Cooking spray

Dipping Sauces:

• Peanut sauce
• Sweet chili sauce
• Soy sauce with sliced chilies and garlic

How to Prepare the Filling

1. Shred the cabbage and julienne the carrots into matchstick size pieces. Rinse the bean sprouts thoroughly to remove any dirt or debris. Slice the mushrooms. Finely chop the green onions.
2. Heat 1-2 Tbsp of vegetable/olive oil in a large skillet or wok over medium high heat. Add the garlic and ginger, cooking for about a minute until they release their aromatic fragrance.
3. Add the cabbage, carrots, mushrooms and stir fry for 2-3 minutes.
4. Stir in the bean sprouts and green onions and cook just until the bean sprouts are wilted, about 1 minute.
5. Season with soy sauce and additional salt if needed. Remove from heat and set aside to cool before assembling the spring rolls.

How to Assemble the Spring Rolls

1. Fill a shallow bowl with warm water for softening the rice paper wrappers. Take one wrapper and dip it into the water for 2-3 seconds until pliable.
2. Place the wrapper flat on a tidy work surface. Place 2-3 Tbsp of the veggie filling just below the center of the wrapper, leaving the top and bottom of the wrapper exposed.
3. Fold the bottom of the wrapper up over the filling, then fold in the sides and tightly roll up. Place the assembled spring roll seam side down while preparing the rest.
4. Continue assembling with the remaining wrappers and filling. Rolled uncooked spring rolls can be covered tightly and stored in the fridge for several hours before cooking.

How to Cook the Spring Rolls

For Frying:

1. Heat 1-2 inches of vegetable or peanut oil to 350°F in a large pot or Dutch oven.
2. Working in batches, fry the spring rolls for 2-3 minutes, turning occasionally, until golden brown and crispy.
3. Transfer to a plate lined with paper towels to absorb excess oil.

For Baking:

1. Preheat oven to 400°F. Line a large baking sheet with parchment and spray with cooking spray.
2. Arrange the assembled spring rolls seam side down on the baking sheet without overcrowding. Lightly spray the tops with cooking spray.
3. Bake for 15-18 minutes, gently flipping halfway through, until golden brown and crispy on the outside.

How to Serve

Serve the hot crispy vegetable spring rolls immediately with your choice of dipping sauce like peanut, sweet chili or a soy chili garlic sauce. Enjoy this tasty Asian appetizer!

Tips for Making Ahead & Freezing

The spring roll filling and uncooked rolled spring rolls can be made 1-2 days in advance. Tightly cover and refrigerate the filling and place the uncooked rolls in a single layer on a plate or baking sheet lined with parchment, separating layers with more parchment.

For longer term storage, freeze the uncooked spring rolls in a single layer on a parchment lined baking sheet, then transfer to a freezer bag or airtight container. They’ll keep for 2-3 months in the freezer. When ready to use, do not thaw. Fry frozen rolls for an extra 1-2 minutes or bake for 2-3 minutes longer.

More Favorite Veggie Spring Roll Fillings

While this classic veggie filling is my go-to for spring rolls, you can use whatever vegetables you have on hand or suit your tastes. Some other delicious options include:

• Shredded lettuce or spinach + shredded chicken or tofu
• Coleslaw mix + thinly sliced red pepper + green onion
• Shredded purple cabbage + julienned jicama + fresh cilantro + lime juice
• Kimchi or sauerkraut
• Leftover roasted or grilled veggies like zucchini, eggplant, bell peppers etc.

The options for spring roll fillings are endless so have fun with mixing and matching your favorite vegetables and proteins!

Best Dipping Sauces for Spring Rolls

Every good spring roll needs an tasty dipping sauce! Here are some of my favorites:

• Peanut Sauce – Whisk together peanut butter, soy sauce, lime juice, ginger, garlic and other spices for a creamy, nutty sauce.
• Sweet Chili Sauce – The tangy flavor of store bought sweet chili sauce is hard to beat in terms of convenience.
• Garlic Soy Dipping Sauce – Combine soy sauce, lime juice, minced garlic and chili flakes. Simple and full of flavor.
• Ponzu Sauce – Japanese citrus soy sauce has the perfect balance of salty, sweet and tangy flavors.

I recommend providing 2-3 different dipping sauce options so people can explore different flavor combinations with these tasty homemade spring rolls!

More Tips for Perfect Spring Rolls

Here are a few more tips to help you nail these easy homemade vegetable spring rolls every time:

• Use freshly made rice paper wrappers if possible for best texture and pliability. Check ingredient lists for only rice and water.
• Don’t overfill spring rolls or they may break open while frying or baking. About 2-3 Tbsp filling per roll is just right.
• Make sure to drain fried spring rolls well on paper towels; no one likes a greasy spring roll!
• Adjust frying time up or down if you prefer extra crispy or slightly softer spring rolls.
• Bake instead of fry if you’re looking for a healthier cooking method without sacrificing crunch.
• Play around with dipping sauces to keep things interesting. Sriracha mayo, hoisin, and sweet & sour sauce also make good accompaniments.

The beauty of these veggie spring rolls is that they are completely customizable to your tastes, so have fun with mixing and matching fillings and sauces for your perfect appetizer!

Conclusion

These easy homemade vegetable spring rolls make the perfect appetizer for your next Asian inspired dinner or party. Crispy, crunchy and full of fresh flavors, they are sure to be a crowd pleaser.

Feel free to play around with the filling ingredients to suit your veggie preferences. And don’t forget the dipping sauces! A flavorful peanut, sweet chili or soy garlic sauce takes these spring rolls to the next level.

So next time you’re looking for a new and delicious finger food, give these simple veggie spring rolls a try. I know they’ll have you rolling back for seconds and thirds. I sincerely hope you find this “Easy Homemade Vegetable Spring Rolls In 2024-Recipe & ingredients” article helpful.