Crispy on the outside and bursting with colorful vegetables on the inside, these vegetable spring egg rolls are a homemade favorite for any occasion.
Light, flavorful, and satisfying, they make a great appetizer or side dish. Packed with shredded cabbage, carrots, and aromatic garlic, these rolls fry up golden and crisp with a savory filling that’s as fresh as it is comforting.
Table of Contents
Why You’ll Love These Vegetable Spring Egg Rolls
- Crisp and Golden: Perfectly crunchy exterior with a flavorful veggie-packed center.
- Easy to Customize: Use any vegetables you have on hand.
- Vegetarian-Friendly: A satisfying meatless option that even meat lovers enjoy.
- Great for Freezing: Make ahead and fry when ready to serve.
- Perfect Party Snack: Crowd-pleasing and great for dipping.
Ingredients For Vegetable Spring Egg Rolls
This recipe uses simple, fresh vegetables and pantry staples to create a flavorful, crunchy bite. Feel free to mix and match based on what you have available.
For the Filling:
- 1 tablespoon vegetable oil
- 1 1/2 cups shredded green cabbage
- 1/2 cup shredded carrots
- 1/2 cup bean sprouts
- 1/4 cup thinly sliced green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and black pepper, to taste
For the Egg Rolls:
- 10–12 egg roll wrappers
- Water, for sealing the wrappers
- Vegetable oil, for deep frying
Step By Step Instruction To Make Vegetable Spring Egg Rolls
These egg rolls come together quickly and are simple to prepare with just a bit of prep and frying.
Step 1: Prepare the Filling
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the garlic, then stir in the cabbage, carrots, and bean sprouts. Cook for 4–5 minutes, stirring often, until the vegetables are softened but still have a slight crunch.
Step 2: Season the Mixture
Add the soy sauce, sesame oil, and a pinch of salt and pepper. Stir to combine, then remove from heat. Allow the filling to cool slightly before wrapping.
Step 3: Assemble the Egg Rolls
Place one egg roll wrapper on a clean surface with a corner facing you. Add about 2 tablespoons of filling to the center. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Use water to seal the top corner. Repeat with remaining wrappers and filling.
Step 4: Fry the Egg Rolls
Heat 2–3 inches of oil in a deep skillet or pot to 350°F (175°C). Carefully add egg rolls in small batches and fry for 3–4 minutes, turning occasionally, until golden brown and crisp.
PRO TIP: Don’t overcrowd the pan—this helps maintain the oil temperature and ensures even cooking.
Step 5: Drain and Serve
Remove egg rolls with a slotted spoon and place on a wire rack or paper towel-lined plate to drain. Serve hot with your favorite dipping sauce.
FAQs or Tips
Here are some commonly asked questions about making vegetable spring egg rolls at home:
Can I bake these instead of frying?
Yes. Brush the egg rolls with oil and bake at 400°F (200°C) for 15–20 minutes, turning halfway through, until golden and crisp.
Can I freeze them?
Absolutely. Freeze uncooked egg rolls in a single layer, then store in a freezer-safe bag. Fry directly from frozen—just add 1–2 minutes to the cook time.
What dipping sauces go well with these?
Try sweet chili sauce, soy-ginger dip, garlic hoisin, or peanut sauce.
Can I use store-bought coleslaw mix?
Yes. It’s a great time-saver and works well in place of shredded cabbage and carrots.
How do I keep them from getting soggy?
Let the filling cool before wrapping, and fry in hot oil at the correct temperature. Drain on a rack instead of paper towels if possible.
Variations or Serving Suggestions
Customize your egg rolls or build them into a full meal with these creative ideas:
- Add Protein: Toss in sautéed tofu, scrambled egg, or finely chopped mushrooms for extra flavor and texture.
- Spice it Up: Mix in some grated ginger, chili flakes, or sriracha for a bit of heat.
- Pair With: Fried rice, noodle salad, or a light cucumber slaw for a complete vegetarian meal.
- Mini Rolls: Use smaller wrappers and cut the filling to make bite-sized appetizers for parties.
Nutrition + Summary
Here’s an estimated nutritional profile per egg roll (based on 12 servings):
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Total Fat | 5g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 250mg |
| Carbohydrates | 15g |
| Fiber | 2g |
| Sugars | 1g |
| Protein | 3g |
Vegetable spring egg rolls are the perfect blend of crispy texture and fresh flavor. Whether you serve them as a starter, snack, or side dish, they’re a reliable crowd-pleaser that’s easy to prepare and endlessly adaptable.
Disclaimer: Nutritional information on this blog is estimated and may vary based on ingredients and portions. We are not nutritionists and recommend consulting a professional for specific dietary advice.
