Crispy Golden Vegetable Spring Rolls with Sweet Chili Sauce

With this easy recipe for Golden Veggie Spring Rolls, you can make crispy, crunchy appetizers at home. Delicately fried wrappers hold a savory filling of soft sautéed vegetables, vermicelli noodles, and a sesame-scented brown sauce. They’re perfect for snacks, parties, or a takeout-style dinner at home.

Easy Homemade Fried Spring Rolls

Spring rolls are one of those irresistible snacks that feel special but are entirely doable in a home kitchen. With a little prep, some simple cooking, and a bit of wrapping practice, you can produce golden-brown spring rolls with crisp, delicate wrappers and a flavorful veggie-and-noodle filling. This recipe is vegetarian-friendly and flexible—use the vegetables you prefer or have on hand.

What’s the difference between spring rolls and egg rolls?

Spring rolls and egg rolls are related but distinct. The classic difference is in the wrapper: egg roll wrappers usually contain egg and are thicker, while spring roll wrappers are often thinner and made without egg. Spring rolls vary widely by region—some are fresh and wrapped in translucent rice paper, others are fried in wheat-based wrappers like the ones in this recipe. Fillings range from raw vegetables to cooked meats and noodles depending on the style.

Recipe Ingredients

This recipe yields about 20 large spring rolls (or 40 small). Measure and prep ingredients before you start assembling for the smoothest experience.

For the filling:

• 1 tablespoon vegetable oil – for sautéing
• 2½ cups shredded green cabbage
• 4.5 ounces dried vermicelli noodles – soaked and chopped
• 1½ cups shredded carrots (about 1–2 carrots)
• 5 shiitake mushrooms (fresh or rehydrated if dried)
• 1½ cups sliced white or brown mushrooms (button or cremini)
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon oyster sauce (optional for depth of flavor)
• Salt and pepper, to taste
• Crushed red pepper, optional for heat

For assembling and frying:

• About 20 spring roll wrappers (more if you make small rolls)
• 2 teaspoons cornstarch mixed with 1½ teaspoons water to form a sealing paste
• Oil for frying (vegetable or other neutral oil)

How to Make Fried Spring Rolls

Making spring rolls is fun and makes a great group activity. Set up an assembly line if you have helpers. The process breaks down into three parts: prepare the filling, assemble the rolls, and fry them.

Make the filling

1. Soften the noodles. Place vermicelli in a bowl and cover with boiling water. Let sit about 5 minutes or until tender. Rinse in cold water, drain well, and chop into 1-inch pieces. Transfer to a large mixing bowl.
2. Sauté onions and carrots. Heat the vegetable oil in a large pan or wok. Add diced onion and shredded carrots and cook a few minutes until softened.
3. Add cabbage and mushrooms. Add shredded cabbage and sliced mushrooms and sauté until the cabbage wiltss and the vegetables are tender. Add a bit more oil if the pan is dry.
4. Finish the filling. Stir in the chopped noodles, minced garlic, soy sauce, oyster sauce (if using), and sesame oil. Cook another 1–2 minutes, then season with salt, pepper, and crushed red pepper if desired. Remove from heat and let cool slightly before filling wrappers.

Assemble the spring rolls

1. Position the wrapper. Lay a wrapper on a flat surface in a diamond or triangle orientation. Place about 1/4 cup filling near the bottom corner for large rolls (about 2 tablespoons for smaller ones).
2. Fold and tuck. Fold the bottom corner over the filling, roll up toward the center, fold in the sides, then continue rolling to the top.
3. Seal the edge. Brush the top edge with the cornstarch-and-water mixture and press to seal. Repeat with remaining wrappers and filling.

Cook the spring rolls

1. Heat the oil. Pour 1–2 inches of oil into a deep pan or wok and heat over medium until a piece of wrapper sizzles when dipped.
2. Fry in batches. Fry rolls in batches, turning occasionally, until evenly golden brown, 3–5 minutes.
3. Drain. Transfer to a paper towel–lined plate to drain excess oil.
4. Serve warm. Enjoy immediately with your favorite dipping sauce, such as sweet chili or soy-based sauce.

Tips for Success

• Use frozen spring roll wrappers when possible — they tend to be thinner and fry up crispier.
• If you prefer not to deep fry, cook in an air fryer until golden and crisp.
• You can use an egg wash or a cornstarch paste to seal edges; both work well.
• Let the filling cool slightly before filling wrappers to keep them from becoming soggy.

Serving Suggestions

Spring rolls make a versatile appetizer or side. Serve them with Asian-inspired mains like chicken stir fry, fried rice, or classic egg drop soup. They also pair well with salads and noodle bowls for a balanced meal.

How to Store and Reheat Leftovers

• Store leftover cooked spring rolls in an airtight container in the refrigerator for up to 2 days.
• Reheat on a baking sheet at 350°F (175°C) until hot and crisp throughout.

Can I Freeze Spring Rolls?

• Yes. Assemble the rolls but do not fry. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags. Freeze up to 1 month.
• Do not thaw before frying; fry directly from frozen until golden and heated through.

Golden Veggie Spring Rolls — Recipe Summary

Prep time: 25 minutes. Cook time: 15 minutes. Total time: about 40 minutes. Makes 20 large spring rolls or 40 small.

Notes

• Frozen wrappers often yield the crispiest results.
• Air fryer is a lower-oil alternative to deep frying.
• Seal with cornstarch paste or egg wash—both are effective.
• Fully cooked spring rolls can be frozen for 2–3 months; reheat from frozen.
• Serve warm with sweet chili sauce, soy sauce, or your preferred dip.

Nutrition (per spring roll, approximate)

Calories: 100 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 2 g | Sodium: 204 mg. Nutritional values are estimates and will vary based on ingredients and portion sizes.

More Asian-Inspired Recipes

• Easy Chicken Stir Fry
• Pad See Ew
• Chicken Potstickers