Veg Spring Rolls | Vegetables Spring Rolls with Homemade Sheets | Authentic Chinese Food

• Heat 1 tsp oil in a wok or large pan over medium-high heat.

• Sauté garlic and ginger until fragrant (about 20 seconds).

• Add all the chopped vegetables and stir-fry for 2–3 minutes. You want them crisp-tender, not mushy.

• Add soy sauce, sesame oil, salt, pepper, and mix well.

• If the mixture is watery, stir in 1 tsp cornstarch.

• Transfer to a plate to cool completely. Excess heat or moisture will tear the wrappers.

• Place a wrapper on a clean, dry surface in a diamond shape (one corner pointing at you).

• Spoon about 2 Tbsp of the filling near the bottom third.

• Fold the bottom over the filling, then fold the left and right sides inward.

• Roll tightly upward, brushing a bit of flour-water paste on the top edge to seal.

• Repeat with remaining wrappers and filling.

• Heat 2 inches of oil in a deep skillet or wok to 350°F (175°C).

• Fry 3–4 rolls at a time, turning occasionally, until golden brown and crisp (about 3–4 minutes).

• Remove and drain on paper towels.

• Serve hot with sweet chili sauce, soy sauce, or garlic vinegar.

• Chill the filling before rolling to avoid tearing wrappers.

• Don’t overstuff. Too much filling = loose, soggy spring rolls.

• Use a thermometer for oil—too cold = greasy rolls, too hot = burned exterior with raw interior.

• For a healthier version , brush with oil and bake at 400°F (200°C) for 15–20 minutes or air-fry at 380°F for 10 minutes.

• Glass noodles: Add sautéed vermicelli (mung bean noodles) for a classic restaurant-style bite.

• Spicy kick: Mix in a dash of chili sauce or crushed pepper flakes.

• Herbs: Fresh cilantro or Thai basil adds depth.

• Gluten-free: Use rice paper wrappers and tamari in place of soy sauce.

• These Veg Spring Rolls make an excellent party appetizer , lunchbox item, or snack with tea.

• Pair with:

  • Thai sweet chili sauce

  • Soy sauce + rice vinegar

  • Peanut hoisin dip

• Serve them alongside dumplings, fried rice, or hot and sour soup for a full Asian-style meal.

• Freeze before frying: Place uncooked rolls on a tray, freeze, then transfer to a zip bag. Fry from frozen, adding 1–2 mins extra.

• Leftovers? Reheat in an air fryer or oven—never microwave (they’ll turn soggy!).

Few dishes match the universal appeal of the crispy, golden vegetable spring roll . Whether you're enjoying them as a restaurant appetizer, a party finger food, or a quick afternoon snack, veg spring rolls offer the perfect bite: crunchy on the outside, fresh and savory on the inside. In this guide, we’ll walk you through everything you need to know to create authentic vegetable spring rolls from scratch , including how to make your own homemade wrappers. This is not just a recipe; it’s a culinary experience that will deepen your skills and delight your senses.

If you love dim sum classics, these spring rolls pair beautifully with other Chinese favorites like juicy Soup Dumplings (Xiao Long Bao) , soft and savory BBQ Pork Steamed Buns (Char Siu Bao) , or flavorful Chinese-style Siu Mai . These recipes complement the spring rolls perfectly and turn any home gathering into a true dim sum experience.

Spring rolls are a classic component of East Asian cuisine. Unlike egg rolls, which are often thicker and deep-fried in a heavier wrapper, veg spring rolls are thin, crisp, and light . The filling typically consists of a mix of shredded vegetables like cabbage, carrots, and bell peppers, lightly seasoned and stir-fried before being wrapped and fried. The result is a delicious contrast of textures and flavors: flaky crust outside and tender, umami-packed vegetables inside.

While many spring rolls use store-bought wrappers, making the sheets at home adds a new dimension to the dish—flavor, freshness, and authenticity.

• 2 cups shredded cabbage

• 1 cup grated carrot

• 1/2 cup thinly sliced bell peppers (red/yellow/green)

• 1/2 cup bean sprouts

• 2 spring onions, chopped finely

• 2 garlic cloves, minced

• 1 tsp freshly grated ginger

• 1 tbsp soy sauce

• 1 tsp sesame oil

• Salt and pepper to taste

• 1 tsp cornstarch (to absorb moisture if needed)

• 1 cup all-purpose flour

• 1/4 cup cornstarch

• 1/4 tsp salt

• 1 1/4 cups water (adjust as needed)

• Vegetable or canola oil (for deep frying)

Heat a non-stick skillet over medium heat. Lightly grease with oil. Pour a ladle of batter and quickly swirl to coat the surface in a thin layer. Cook for 30-40 seconds or until the edges begin to lift and the surface looks set. Do not flip.

Remove gently and repeat. Stack with parchment paper in between to prevent sticking. Let them cool before filling.

1. Place a wrapper on a clean surface.

2. Spoon 2 tablespoons of filling near one corner.

3. Fold that corner over the filling, then fold in both sides, and roll tightly.

4. Seal the edge with a flour-water paste.

5. Repeat until all wrappers are used.

• Serve hot with dipping sauces like sweet chili, soy sauce, or garlic vinegar.

• Pair with fried rice, chow mein, or a bowl of hot and sour soup for a complete meal.

• Keep wrappers covered with a damp towel to prevent drying.

• Make sure the filling is cool and dry.

• Roll tightly to prevent oil from seeping in.

• Freeze uncooked rolls and fry directly from frozen for quick snacks.

• Add glass noodles for a chewy texture.

• Mix in tofu or paneer for added protein.

• Try a baked version for a healthier alternative (brush with oil and bake at 400°F for 20-25 mins).

Homemade veg spring rolls with freshly made wrappers are more than just a snack—they’re an experience. They represent craftsmanship, flavor, and the joy of making something entirely from scratch. Whether for a dinner party or a quiet night in, these rolls are guaranteed to impress.

So the next time you crave takeout spring rolls, skip the delivery. Roll up your sleeves, reach for your skillet, and make your own unforgettable vegetable spring rolls—crispy, vibrant, and 100% homemade.