86% would make this again

Vegetable Spring Rolls Recipe

Q: What are the ingredients in vegetable spring rolls?

For this recipe, we’re packing in carrots, cabbage, bell peppers, mushrooms, fresh garlic, ginger, herbs like mint, cilantro, and basil, plus a few flavour-boosters like soy sauce, rice vinegar or lime juice, a pinch of five-spice, and some chili for a gentle kick. All of that gets wrapped up in ready-made spring roll wrappers and fried until golden and crisp.

Q: What is in a traditional spring roll?

Traditionally, spring rolls are made with thin pastry wrappers and filled with a mix of vegetables like cabbage, carrots, and bean sprouts. Depending on where you are in the world, they might also include pork, shrimp, or glass noodles. Ours sticks to the veggie version, which is lighter but still full of flavour.

Q: What fillings can I put inside spring rolls vegetarian?

Pretty much any veggie that can be cut thin and cooked quickly can go in. Popular choices include carrots, cabbage, mushrooms, bell peppers, bean sprouts, zucchini, and even sweet corn. Fresh herbs like mint, cilantro, or basil can really take them up a notch. If you’re feeling adventurous, you can add tofu or even a sprinkle of crushed peanuts.

Q: Do you cook spring roll filling first?

Yes, for the best flavour and texture you should lightly cook the filling before rolling. This helps soften the veggies, blend the flavours, and make sure you’re not biting into raw garlic or onion. Plus, cooked filling won’t shrink inside the wrapper when you fry it, which means your rolls stay tightly packed and crisp.

Q: How to cut vegetables for spring roll?

Think thin and even. The goal is to have all your veggies cut into skinny matchsticks or thin shreds so they cook quickly and fit neatly inside the wrapper. A sharp knife, mandolin slicer, or even a julienne peeler can make the job faster. Bonus: the more uniform your cuts, the prettier your spring rolls will look when you slice them open.

Vish G

August 9, 2025

This vegetable spring rolls recipe is proof that eating your veggies can actually be fun. Crunchy, colorful, and wrapped up like little presents, they’re the kind of snack that disappears faster than you can roll the next one. Bonus: they make you look like you’ve mastered fancy cooking without breaking a sweat.

PREP TIME

20 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

1 cup (120g) carrots, julienned or cut into thin matchsticks
1 cup (120g) cabbage, finely shredded
1 cup (120g) bell peppers, thinly sliced (any colour you like)
1 cup (120g) mushrooms, thinly sliced
1 tbsp fresh garlic, peeled and grated
1 tbsp fresh ginger, peeled and grated
1 tbsp soy sauce (or tamari for gluten-free)
1 tsp rice vinegar or juice of ½ lime
½ tsp chili flakes or 1 small fresh chili, finely chopped (adjust to taste)
Pinch of Chinese five-spice powder
Salt and black pepper, to taste
1–2 tsp sesame oil (optional, for a nutty flavour)
1–2 tbsp vegetable oil for stir-frying
Fresh herbs: about 2 tbsp each chopped mint, cilantro, and basil
12 ready-made spring roll wrappers (thawed if frozen)
Small bowl of water (for sealing wrappers)

Instructions

Prepare all your vegetables and herbs before you start cooking, as the filling comes together quickly.
Heat vegetable oil in a large pan or wok over medium-high heat.
Add grated garlic and ginger, stir for about 30 seconds until fragrant.
Toss in carrots, cabbage, bell peppers, and mushrooms. Stir-fry for 2–3 minutes until just tender but still crisp.
Add soy sauce, rice vinegar or lime juice, chili flakes, and a pinch of five-spice powder. Stir well.
Taste and season with salt, pepper, and sesame oil if using. Remove from heat and stir in the fresh herbs. Let the filling cool slightly.
Lay out a spring roll wrapper with one corner pointing toward you. Place a small amount of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Use a little water to seal the edge. Repeat for all wrappers.
To cook: Heat about 1 inch (2.5cm) of oil in a frying pan over medium heat. Fry rolls in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.
Serve hot with peanut sauce or a tangy soy-vinegar dip.