What is the best way to store leftover vegetable spring rolls?

After cooling, place leftover vegetable spring rolls in an airtight container and refrigerate for up to 3 days. To reheat and maintain crispiness, use an oven or air fryer instead of a microwave. You can also freeze uncooked, assembled rolls for up to a month — just fry straight from frozen.

Can I bake or air fry vegetable spring rolls instead of deep frying?

Absolutely! For a healthier version, brush the rolls with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through. Alternatively, air fry at 375°F (190°C) for 10–12 minutes until golden and crispy. The results are delicious and lower in fat compared to deep frying.

What dipping sauces go well with vegetable spring rolls?

Popular dipping options include sweet chili sauce, garlic soy dip, schezwan sauce, or even spicy peanut sauce. The slightly tangy and spicy flavors enhance the savory taste of the vegetable spring rolls , creating a perfect flavor balance for your appetizer platter.

Vegetable Spring Roll – Best Crispy Recipe

Name: Vegetable Spring Roll
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Indo-Chinese
Ingredients: 8 spring roll sheets: Crispy outer shell; 1 cup cabbage, shredded: Adds softness and absorbs seasoning; 1/2 cup carrots, julienned: Provides sweetness and crunch; 1/2 cup capsicum (bell pepper), julienned: Adds flavor and color; 1/4 cup green beans, finely sliced: Gives a tender bite and earthiness; 2 spring onions, finely chopped: Enhances aroma and freshness; 1 tbsp soy sauce: Adds umami and saltiness; 1 tsp vinegar: Balances flavors with tanginess; 1/2 tsp black pepper: Mild heat and depth; Salt to taste: Essential for flavor balance; 1 tbsp oil (for stir-frying): Helps cook vegetables evenly; Oil for deep frying: Gives golden, crispy texture; 2 tbsp cornstarch mixed with 2 tbsp water (slurry): Seals the rolls

Description

Crispy, golden vegetable spring rolls filled with a savory mix of carrots, cabbage, bell peppers, and green beans. A delicious Indo-Chinese appetizer that’s perfect for vegetarians and naturally vegan. Serve hot with dipping sauces for a crowd-pleasing snack or starter.

Ingredients

Scale

8 spring roll sheets: Crispy outer shell
1 cup cabbage, shredded: Adds softness and absorbs seasoning
1/2 cup carrots, julienned: Provides sweetness and crunch
1/2 cup capsicum (bell pepper), julienned: Adds flavor and color
1/4 cup green beans, finely sliced: Gives a tender bite and earthiness
2 spring onions, finely chopped: Enhances aroma and freshness
1 tbsp soy sauce: Adds umami and saltiness
1 tsp vinegar: Balances flavors with tanginess
1/2 tsp black pepper: Mild heat and depth
Salt to taste: Essential for flavor balance
1 tbsp oil (for stir-frying): Helps cook vegetables evenly
Oil for deep frying: Gives golden, crispy texture
2 tbsp cornstarch mixed with 2 tbsp water (slurry): Seals the rolls

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Instructions

Prepare all vegetables by finely shredding and slicing them.
Heat 1 tbsp oil in a pan, add white parts of spring onion, sauté for 1 minute.
Add cabbage, carrots, capsicum, and green beans. Stir-fry on high heat for 2–3 minutes until slightly tender but crisp.
Add soy sauce, vinegar, salt, and black pepper. Mix well and remove from heat. Let the filling cool completely.
Place a spring roll sheet on a flat surface. Add about 2 tablespoons of filling near the corner.
Fold the corner over the filling, then fold the sides and roll tightly. Seal the edge with the cornstarch slurry.
Repeat with remaining sheets and filling.
Heat oil in a deep pan. Fry rolls on medium-high heat until golden brown and crisp.
Remove from oil and drain on paper towels. Serve hot with your favorite dipping sauce.

Notes

Cool the filling completely to avoid soggy wrappers.
Seal edges tightly to prevent filling from leaking during frying.
Do not overcrowd the pan when frying; cook in batches.
Can be frozen before frying. Fry directly from frozen without thawing.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Indo-Chinese

Nutrition

Serving Size: 1 spring roll
Calories: 130
Sugar: 2g
Sodium: 210mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg