Vegetable Spring Rolls

Crispy and golden, these rolls are filled with sautéed vegetables and perfect for a snack, lunch, or sharing.

Shared notes will appear here.

Everyday Cooking

Asian

Kitchen Pace : 🕒🕒

Servings: rolls

Recipe by NAVA Kitchen

Golden crispy vegetable spring rolls topped with sesame seeds, served with dipping sauce.

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Ingredients:

Vegetables

2 cups cabbage, finely sliced
2 cups mushrooms, finely sliced
1 cup carrot, shredded
1 cup bean sprouts
½ yellow onion, finely diced
2 green onions, sliced
2 cloves garlic, minced

Seasoning

1 tbsp soy sauce
1 tsp sesame oil
½ tsp salt
¼ tsp black pepper
⅛ tsp sugar, optional

For cooking & rolling

2 tbsp avocado oil, for sautéing filling
Spring roll wrappers, about 8-12, or as needed
Water, for sealing edges
2 –3 cups neutral oil, for frying

Method:

Start Cooking

Filling

Heat 2 tbsp avocado oil in a large pan over medium-high heat.
Add mushrooms and cook until all moisture evaporates and they begin to brown.
Add yellow onion and garlic. Cook until softened and lightly golden.
Add cabbage and carrot. Stir-fry for 2–3 minutes.
Add bean sprouts and cook for 30–60 seconds.
Season with soy sauce, black pepper, and a pinch of salt, if needed.
Remove from heat. Add green onions and 1 tsp sesame oil.
Mix and let cool completely.

Rolling

Place one wrapper in a diamond shape.
Add about 2–3 tbsp filling near the bottom and shape into a small log.
Fold the bottom corner over the filling, fold in the sides, and roll tightly.
Seal the edge with water.

Frying Option

Heat 2–3 cups oil over medium heat.
Fry rolls seam-side down in batches for 4–6 minutes (or 6–8 minutes for larger rolls), turning occasionally, until golden and crisp.
Transfer to a paper towel-lined plate.

Baking Option

Preheat oven to 400°F (200°C).
Place rolls on a lined baking sheet and brush lightly with oil.
Bake for 15–20 minutes, turning halfway, until golden.

Serve

Serve warm, with a dipping sauce if desired. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen

Spring roll wrappers can be found in the refrigerated or frozen section of most grocery stores, often labeled as spring roll pastry.
While rolling, keep the remaining wrappers covered with a slightly damp towel to prevent them from drying out.
Make sure the filling is fully cooled and dry before rolling to avoid tearing or soggy rolls.
After preparing the filling, you can use the same pan to fry the rolls. Just wipe it clean and add oil.

Make it yours

Add protein: finely chopped or shredded chicken works well. Cook it first, then mix into the filling.
Swap vegetables: use what you have (bell peppers, zucchini, or extra cabbage).
Adjust seasoning: increase soy sauce slightly if you prefer a stronger flavor.
For a lighter option, bake instead of frying.

At the table

Serve warm with a dipping sauce.
Quick dipping sauce: 2 tbsp soy sauce, 1 tbsp lemon juice, optional chili flakes or a few drops chili oil, optional a pinch of sugar. Mix and serve on the side.

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FROM THE PANTRY

Spring roll wrappers

WHY WE LOVE IT

They are thin, versatile, and crisp up beautifully when cooked. They create that signature golden shell while holding a variety of fillings, from simple vegetables to richer combinations.

A LITTLE STORY

Spring roll wrappers are commonly used across Asian cuisines, especially in dishes tied to the Chinese Spring Festival, where fresh rolls symbolized the start of a new season. Over time, they’ve become a staple for both fried and fresh rolls around the world.

DID YOU KNOW?

Spring roll wrappers are often sold frozen or refrigerated and may also be labeled as spring roll pastry. Similar thin pastry sheets are also used in other cuisines, such as Turkish sigara böreği (crispy cheese rolls), where they are filled with cheese and herbs and fried until crisp.