Make a takeout favorite at home using this Crispy Vegetable Spring Rolls recipe! These delicious, flaky spring rolls are stuffed with fresh vegetables and vermicelli noodles to produce the tastiest snack or appetizer to accompany your meals.
Crispy on the outside and stuffed with a simple vegetable filling and then dipped in Sweet Chili Sauce. These crispy spring rolls are a takeout favorite we absolutely love to recreate at home.
Not only are these homemade spring rolls delicious, but this recipe is great for making ahead and freezing too. That means we can have them prepped ahead of time and can make them quickly when the craving strikes! Our freezer is pretty much always stocked with these for just that reason.
Did I mention how easy these are to make too? No fancy skills needed and no hard to find ingredients are needed either. As easy as these are, you can even take some extra shortcuts and forego shredding your own cabbage by using a store-bought coleslaw mix instead.
These spring rolls make a great appetizer or snack. We love serving these alongside our other homemade takeout favs like Air Fryer Teriyaki Chicken and Baked Orange Chicken.
If you are looking to add these alongside other appetizers, I highly recommend checking out my Baked Egg Rolls and Pork Pot Stickers!
An easily, customizable recipe
I kept this recipe simple but it is easy customizable. I love using whatever I have on hand in my fridge. Want more veggies? Add sauteed peppers, green onion, or mushrooms. It’s easy to do and one of the best things about making these at home- you can make them just the way you like!
If you want to add meat to them, like ground pork, beef, or chicken, you can do that too. If you are adding meat, I recommend cooking your protein first before adding it to the mix.
I’ve also included 3 different cooking methods. Frying obviously produces the tastiest spring rolls, however, you can opt for healthier (and still very delicious) spring rolls using the baking or air frying method.
Why you should make this Crispy Vegetable Spring Rolls recipe:
- It’s easy to do. The technique is pretty easy and all of the ingredients are easy to find at the grocery store.
- This recipe makes 40 small spring rolls but you can easily adjust it to make fewer larger rolls.
- This spring roll recipe is economical and you can make dozens of spring rolls for a fraction of the cost of store-bought.
- The recipe can be prepped ahead of time so you can make them quickly when the desire strikes.
- You can easily customize these and add different veggies like mushrooms or peppers to them. You can even add meat fillings if you prefer.
- I’ve included 3 cooking methods- frying, baking, and air frying. While fried spring rolls are obviously the tastiest, you can easily make yummy, healthier spring rolls using the other 2 cooking methods.
- They are delicious dipped in Sweet Chili Sauce!
Ingredients in Vegetable Spring Rolls
- Rice vermicelli: These thin rice noodles are added to the stuffing.
- Cabbage: You can use any type- white cabbage, green cabbage, red cabbage, Napa cabbage, etc. If you wish to simplify this recipe even further, you can substitute a coleslaw mix.
- Other veggies: shredded carrot, bean sprouts (optional). You can also add addition vegetables of your choice such as mushrooms, red pepper, green onions.
- Seasonings: Soy sauce, rice vinegar, pepper (white pepper or black pepper).
- Spring roll wrappers: defrosted. Spring roll wrappers are used to make these, not egg roll wrappers. A spring roll wrapper is a thin wrapper that is made from wheat flour. Egg roll wrappers are a noticeably thicker wrapper. You can usually find spring roll pastry in the freezer section of grocery stores. While most regular grocery stores carry these in the freezer section, if you are unable to find them in your area, you can find them at Asian markets.
- Cooking oil: for frying spring rolls. Use a cooking oil that can withstand deep frying at high temperatures such as vegetable oil.
- Sweet Chili Sauce: Thai sweet chili sauce is used as a dipping sauce. Alternatively, you can use sweet and sour sauce.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to prepare Crispy Vegetable Spring Rolls
1. Prepare the noodles: Prepare the vermicelli noodles according to the package directions. [Note: if you are making small spring rolls like I do in this recipe, I recommend breaking the noodles into smaller pieces before cooking them. This will make them easier to use in the smaller rolls. If you wish to make this recipe into larger spring rolls, you can skip this step.] Drain and set aside.
2. Sautee the vegetables. In a large wok, heat 2 tablespoon of cooking oil over medium heat and then add the cabbage and carrots. Saute to soften them slightly (but you still want them to retain some crunch). If using, add the bean sprouts and saute for another minute.
3. Mix the spring roll filling: Mix the noodles, cabbage, carrot, bean sprouts (if using), soy sauce, rice vinegar, and pepper in a large bowl until well combined. Taste the filling mixture and adjust seasoning as needed. Allow this mixture to cool completely before proceeding.
4. Form the spring rolls. Lay out a spring roll wrapper in a diamond shape in front of you. Place a large scoop (about 2 tablespoons worth) of filling and place it in the bottom corner nearest you, but not directly on the edge so you have some extra wrapper along the border to fold over in the next steps. See photo instructions in the post for clarification. [Note: I make these spring rolls a bit smaller to serve on appetizer platters. If you wish, you can place more filling on the wrappers to make them larger.]
Fold over the bottom corner of the spring roll wrapper over the filling (See photo instructions in the post for a visual representation of all of these steps.)
Fold the sides of the spring roll wrapper into the center of the wrapper and then begin rolling the spring roll from the bottom up, almost all the way to the top.
Before rolling the top portion of the spring roll, dip your finger into a small bowl of water and run your fingers on the edges of the remaining wrapper (the top corner of the wrapper). Just a little bit of water is needed to seal the spring roll. Once moistened, complete rolling your spring roll.
Complete rolling the remaining spring rolls using this method.
Cooking methods- Frying, Baking, and Air Frying
Frying Spring Rolls
- Heat 1-2 inches of cooking oil over medium-high heat. Once heated, add a few spring rolls into the hot oil and cook them for 2-3 minutes or until golden brown, turning them over gently as they cook to ensure they cook evenly. If your oil is too hot, adjust the temperature accordingly.
- Remove the spring rolls and place them on a platter lined with paper towels to allow them to drain while you complete frying them in batches.
Baking Spring Rolls
- If baking the spring rolls, brush them generously with cooking oil.
- Preheat oven to 400F and line a baking sheet with parchment paper or grease the baking sheet with oil. Arrange the uncooked spring rolls on the baking sheet.
- Bake them for 12-15 minutes or until crispy and golden brown, flipping them half way through. [Note: The spring rolls with become a paler golden brown colour compared to using the frying method when using this method.]
Air Frying Spring Rolls
- Brush the spring rolls with generously with cooking oil.
- Spray or brush the air fryer basket with a little oil and arrange the spring rolls in the basket.
- Cook them at 375F for approximately 10-12 minutes or until crispy and golden brown, flipping them at the 5 minute mark. [Note: The spring rolls with become a paler golden brown colour compared to using the frying method when using this method. Since air fryer cooking temperatures can vary significantly, check on the spring rolls at the 8 minute cooking time and adjust as necessary.]
- Serve spring rolls with sweet chili sauce.
Can you prep this Crispy Vegetable Spring Rolls recipe in advance?
The filling for the spring rolls can be prepped in advance of assembling them and stored in the fridge for a couple of days. When you are ready, you can proceed with the assembly and cooking instructions in the recipe card as written.
If you wish to prepare the spring rolls entirely before you plan on eating them, you can do so following the instructions in the sections below for storing leftovers in the fridge (short term) or freezing spring rolls.
Storing leftovers and reheating
Once cooled, spring rolls can be stored in an airtight container and refrigerated for a few days.
To reheat them, arrange them on a parchment lined baking sheet and bake them at 350F until heated through.
Can you freeze spring rolls?
Yes, you can freeze spring spring rolls. As mentioned earlier, this recipe makes a lot of spring rolls. We love to make lots so we can freeze them and have them on hand to enjoy when the craving strikes us.
Spring rolls are best frozen after they have been cooked. After you have cooked the spring rolls, allow them to cool completely. Then transfer them to a freezer safe container or freezer bag in a single layer to prevent sticking. If you wish, you can stack them in your freezer safe container, however, you will need to use parchment paper to ensure they can be easily separated.
Spring rolls can be frozen for up to 3 months if stored correctly.
To reheat frozen spring rolls, arrange the spring rolls on a parchment lined baking sheet and heat in the oven at 350F until they are heated through. There is no need to defrost the spring rolls. Just reheat them from frozen and you can enjoy a perfectly crispy spring roll when you want one!
What to serve with this Crispy Vegetable Spring Rolls Recipe
Spring rolls make a great appetizer or snack. They can also be served alongside a meal as a side dish option. We love enjoying these with stir fry dishes and take out favorites that we recreate in our kitchen. Some personal favorites include Baked Orange Chicken, Sweet Citrus Stir Fry and Shrimp Ramen Stir Fry.
Hope you enjoy this recipe as much as we do!
-Cathy
You may also like:
Baked Egg Rolls
Pork Pot Stickers
Crispy Vegetable Spring Rolls Recipe (Fry, Bake, or Air Fry)
Ingredients
- 150 g rice vermicelli noodles
- 2 tablespoon cooking oil
- 6 cups cabbage* shredded (about 1 cabbage)
- 1 cup carrot* shredded
- 1 cup bean sprouts optional
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar optional
- 1/4 teaspoon pepper to taste
- 40 spring roll wrappers defrosted
- cooking oil for frying spring rolls
- Sweet Chili Sauce for dipping
Instructions
- Prepare the vermicelli noodles according to the package directions. [Note: if you are making small spring rolls like I do in this recipe, I recommend breaking the noodles into smaller pieces before cooking them. This will make them easier to use in the smaller rolls. If you wish to make this recipe into larger spring rolls, you can skip this step.] Drain and set aside.
- In a large wok, heat 2 tablespoon of cooking oil over medium heat and then add the cabbage and carrots. Saute to soften them slightly (but you still want them to retain some crunch). If using, add the bean sprouts and saute for another minute.
- Mix the noodles, cabbage, carrot, bean sprouts (if using), soy sauce, rice vinegar, and pepper in a large mixing bowl until well combined. Taste and adjust seasoning as needed. Allow this mixture to cool completely before proceeding.
- Place a small bowl of water near your work station (this will be used to moisten the edges of the spring roll to help seal them.)
- Lay out a spring roll wrapper in a diamond shape in front of you. Place a large scoop (about 2 tablespoons worth) of filling and place it in the bottom corner nearest you, but not directly on the edge so you have some extra wrapper along the border to fold over in the next steps. See photo instructions in the post for clarification. [Note: I make these spring rolls a bit smaller to serve on appetizer platters. If you wish, you can place more filling on the wrappers to make them larger.]
- Fold over the bottom corner of the spring roll wrapper over the filling (See photo instructions in the post for a visual representation of all of these steps.)
- Fold the sides of the spring roll wrapper into the center of the wrapper and then begin rolling the spring roll from the bottom up, almost all the way to the top.
- Before rolling the top portion of the spring roll, dip your finger into the small bowl of water and run your fingers on the edges of the remaining wrapper (the top corner of the wrapper). This will help seal the spring roll. Once moistened, complete rolling your spring roll.
- Complete rolling the remaining spring rolls using this method.
Frying Spring Rolls
- Heat 1-2 inches of cooking oil over medium-high heat. Once heated, add a few spring rolls into the oil and cook them for 2-3 minutes or until golden brown, turning them over gently as they cook to ensure they cook evenly. If your oil is too hot, adjust the temperature accordingly.
- Remove the spring rolls and place them on a paper-towel lined platter to allow them to drain while you complete frying them in batches.
Baking Spring Rolls
- If baking the spring rolls, brush them generously with cooking oil.
- Preheat oven to 400F and line a baking sheet with parchment paper or grease the baking sheet with oil.
- Bake them for 12-15 minutes or until crispy and golden brown, flipping them half way through. [Note: The spring rolls with become a paler golden brown colour compared to using the frying method when using this method.]
Air Frying Spring Rolls
- Brush the spring rolls with generously with cooking oil.
- Spray or brush the air fryer basket with a little oil and arrange the spring rolls in the basket.
- Cook them at 375F for approximately 10-12 minutes or until crispy and golden brown, flipping them at the 5 minute mark. [Note: The spring rolls with become a paler golden brown colour compared to using the frying method when using this method. Since air fryer cooking temperatures can vary significantly, check on the spring rolls at the 8 minute cooking time and adjust as necessary.]
- Serve spring rolls with sweet chili sauce.
Notes
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
