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These crispy Vegetable Spring Rolls are easy to prepare and perfect as a snack, or as an appetizer to accompany your favorite Chinese dish.

These spring rolls are crispy on the outside and so flavorful on the inside. Dip them in soy sauce or sweet chili sauce (my favorite way to enjoy these), but they are also delicious enough to be enjoyed on their own.

You can use different types of vegetables for these veggie spring rolls but the most popular choices are carrots, cabbage, jicama or yam root. I also love the addition of sliced french beans. Other veggies you can use include sliced shiitake mushrooms, bamboo shoots, scallions, and bell pepper.

These veggie spring rolls are so easy to prepare and are perfect as a snack, or as an appetizer to accompany your favorite Chinese dish.

How to Make Vegetable Spring Rolls

The easiest way to prepare the vegetables for these spring rolls is to use a mandoline. You can use a mandoline to easily shred the cabbage, and to cut the carrots and larger root vegetables into long slices to easily julienne them.

julienned carrots for veggie spring rolls

For this recipe, we’ll use 4 cups of shredded cabbage, 2 cups of julienned jicama, and 2 cups of julienned carrots. (Tip: To save time, use cabbage and carrot coleslaw mix!)

Heat 2 tablespoons of cooking oil in a wok over medium-high heat, then add all of the vegetables to the wok. Stir-fry the vegetables until they turn soft.

Add 1 tablespoon of sugar to add just a bit of sweetness, 1/2 teaspoon of salt, and a dash of ground white pepper. Black pepper will also work but I prefer white pepper in this recipe as the flavor is more subtle.

adding sugar to vegetables for spring rolls

Allow the veggies to cool before wrapping them in the spring roll wrappers.

Spring roll wrappers can be found in the refrigerated or frozen section at the Asian supermarket. They may be labeled as “spring roll pastry”. Egg roll wrappers are a lot thicker and will not work with this veggie spring roll recipe.

Lay the wrapper out flat in the shape of a diamond.

Place about 2 heaping tablespoons of the vegetable filling near the lower corner of the diamond closest to you.

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Fold the bottom edge of the diamond up over the filling. Fold both sides of the wrapper towards the middle, then roll up the spring roll almost all the way. Dip your finger into some water and spread it on the top edge of the wrapper to create a seal, then finish rolling.

Heat cooking oil in a wok or frying pan to approximately 325°F. You should have enough cooking oil to deep-fry about 2 – 3 spring rolls at a time.

When the oil is ready, carefully place the spring rolls in the oil and fry them till they turn a light golden brown.

Remove the spring rolls from the wok with a spider skimmer.

Place the spring rolls on a baking sheet lined with paper towels or oil-absorbing paper.

Serve with sweet chili sauce. Enjoy!

Vegetable Spring Rolls

Char

These crispy Vegetable Spring Rolls are easy to prepare and perfect as a snack, or as an appetizer to accompany your favorite Chinese dish.

4.75 from 12 votes

Print Recipe Pin for later

Prep Time 30

Cook Time 20

Total Time 50

Cuisine Asian

Servings 12 pieces

Ingredients

4 cups shredded cabbage
2 cups jicama julienned
2 cups carrots julienned
2 tablespoons cooking oil + enough for deep-frying
1 tablespoon sugar optional
1 teaspoon salt
Dash ground white pepper
12 – 15 spring roll wrappers
Sweet chili sauce for dipping

US Customary – Metric

Instructions

Heat 2 tablespoons of cooking oil in a wok over medium-high heat, then add the cabbage, jicama, and carrots to the wok.
Stir-fry the vegetables until they turn soft.
Add sugar, salt and white pepper to the vegetables. Stir well to combine, then remove the vegetables from the wok. Allow them to cool.
Wrap the vegetable mix into the spring roll wrappers: Lay the wrapper out flat in the shape of a diamond. Place about 2 heaping tablespoons of the vegetable filling near the lower corner of the diamond closest to you. Fold the bottom edge of the diamond up over the filling. Fold both sides of the wrapper towards the middle, then roll up the spring roll almost all the way. Dip your finger into some water and spread it on the top edge of the wrapper to create a seal, then finish rolling.
Heat cooking oil in a wok or frying pan to approximately 325°F.
When the oil is ready, carefully place the spring rolls in the oil (2 – 3 at a time) and fry them till they turn a light golden brown.
Place the spring rolls on a baking sheet lined with paper towels or oil-absorbing paper.
Serve with sweet chili sauce. Enjoy!

Notes

Shred the cabbage using a mandolin.
To julienne the jicama and carrots, slice them with a mandolin horizontally first then julienne the slices.
To save time, use coleslaw mix!