Can I make spring rolls ahead of time?

Yes, you can prepare and roll the spring rolls in advance, then freeze them uncooked. Fry them directly from frozen—no need to thaw.

What type of wrapper should I use for spring rolls?

Use thin wheat flour wrappers, typically labeled “spring roll wrappers,” found in the freezer section of most Asian grocery stores. Avoid rice paper wrappers for this specific crispy version.

Why are my spring rolls soggy after frying?

This usually happens if the oil temperature is too low or the filling wasn’t cooled before rolling. Make sure the oil is hot enough (around 350°F) and the filling is dry and cool.

Can I bake or air-fry these instead of deep frying?

Yes, while deep frying offers the crispiest result, you can air fry at 400°F (200°C) for 8–10 minutes or bake at 425°F for about 20 minutes, flipping halfway through.

Crispy Vegetable Spring Rolls

Name: Crispy Vegetable Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 10 spring roll wrappers; 1 lb (450g) cabbage, thinly sliced; 2 medium carrots, julienned; 4 scallions (green onions), whites and greens separated; ½ tablespoon fresh ginger, grated; ½ tablespoon fresh garlic, grated; 1 tablespoon soy sauce; 1 teaspoon sugar; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon Chinese five-spice powder; 1 tablespoon all-purpose flour; 2 tablespoons water; 4 cups oil for deep frying; Dipping sauce of choice (sweet chili or hoisin sauce)

Description

These crispy vegetable spring rolls are a beginner-friendly Asian appetizer filled with flavorful stir-fried veggies and wrapped in golden, crunchy shells—perfect for any occasion from weeknight dinners to party platters.

Ingredients

Scale

10 spring roll wrappers
1 lb (450g) cabbage, thinly sliced
2 medium carrots, julienned
4 scallions (green onions), whites and greens separated
½ tablespoon fresh ginger, grated
½ tablespoon fresh garlic, grated
1 tablespoon soy sauce
1 teaspoon sugar
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon Chinese five-spice powder
1 tablespoon all-purpose flour
2 tablespoons water
4 cups oil for deep frying
Dipping sauce of choice (sweet chili or hoisin sauce)

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Instructions

Prep the Vegetables: Thinly slice the cabbage and carrots, and separate the scallion whites from the green tops. Grate the garlic and ginger finely for even distribution in the stir-fry.
Cook the Filling: Heat oil in a pan over medium heat. Sauté the white parts of the scallions with the garlic and ginger for one minute until fragrant. Add the carrots and cook until vibrant, then stir in the cabbage with a pinch of salt. Continue stir-frying until the cabbage softens and any moisture evaporates.
Season the Filling: Mix in the soy sauce, sugar, and cook for another minute. Add the black pepper, five-spice powder, and scallion greens, then remove from heat. Let the filling cool completely before using.
Make the Flour Glue: In a small bowl, combine the all-purpose flour with water until it forms a smooth paste. This glue will help seal the rolls.
Roll the Spring Rolls: Lay a wrapper on a clean surface in a diamond shape. Add 2 tablespoons of the cooled filling about two inches from the nearest corner. Fold the corner over the filling, then fold in the sides. Continue rolling tightly and seal the end flap with the flour glue.
Fry the Rolls: Heat oil in a wok or deep pan to 350°F. Test the heat by dipping in a wooden chopstick—bubbles should rise immediately. Carefully lower 3–4 rolls into the hot oil and fry until golden brown. Remove and drain on paper towels or a wire rack.
Serve: Serve the spring rolls hot with a side of sweet chili sauce, hoisin, or your favorite dipping sauce.

Notes

Make sure the filling is completely cooled before rolling to prevent tearing the wrappers. You can freeze un-fried rolls and fry them straight from frozen. Avoid overcrowding the pan while frying to maintain oil temperature. If you don’t have five-spice powder, a mix of cinnamon and a pinch of clove or fennel can offer similar depth.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Deep Frying
Cuisine: Chinese

Nutrition

Serving Size: 1 spring roll
Calories: 160
Sugar: 1g
Sodium: 230mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg