Vegetable Spring Rolls

Golden crisp vegetable spring rolls with mouth-watering flavor.
A single bite into one of these crisp, yet delicate spring rolls will surely have you asking for more. These authentic rolls are gently stuffed with lightly-seasoned, shredded vegetables and accompanied by a slightly sweet and tangy sauce—perfect as an appetizer or a satisfying snack.
Serves 4 (12 rolls, 3 per guest)


Some of the ingredients include cabbage, mushrooms, bean sprouts, bell pepper, green onion and carrots.

Vegetable Filling

  • ½ cup shiitake mushrooms, shredded
  • 1 cup Napa cabbage, shredded
  • 2 carrots, peeled and shredded
  • 1 medium red or green bell pepper, julienned
  • ¼ cup mung bean sprouts
  • 1 bunch green onions
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, grated

Filling Binder

  • ½ tablespoon cornstarch
  • ½ teaspoon sugar
  • Dash of white pepper
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian toasted sesame oil
  • ½ tablespoon Shaoxing wine (can substitute dry sherry)


  • 12 spring roll wrappers, thawed


  • 1 tablespoon cornstarch
  • 1/4 cup water, room temperature

For Cooking

  • 1 cup plus 1 tablespoon vegetable oil*

For Dipping

  • 3 tablespoons water
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon Shaoxing wine
  • 1 teaspoon sugar
  • Garnish with green onions, optional


Green onion, ginger and garlic lightly sauté in vegetable oil over medium-high heat.

Mix the binder ingredients and set aside.

Heat one tablespoon vegetable oil in a wok over medium-high heat. Add the garlic, ginger and green onions, sauté about 15 seconds to release the aromatics. Add the vegetables and sauté until slightly tender but still crisp, about 30-45 seconds. Add binder ingredients to the sautéed vegetables and stir gently to distribute.

Combine all vegetables in wok until lightly cook. Cooked vegetables spread evenly on a baking sheet to cool.

Remove from heat and spread evenly across a baking sheet. Place in refrigerator to cool. Cooling is an important step for a couple of reasons. It helps prevent the vegetables from over-cooking (crisp veggies make the best spring rolls) and also prevents steam from the cooked veggies from making the wrappers soggy, which will make them less crispy and prone to tearing.

Lay the wrapper flat on a flat clean surface, so it appears as a diamond, not a square. 1/3 of the way up the wrapper, place a heaping spoonful of the cooled vegetable mixture. Fold the corner pointing towards you, up, over the filling. Roll the spring roll once more. Tuck the sides in and continue rolling. Seal the outer edges of your spring roll.

Whisk the cornstarch and water for the sealer. Set aside.

On a clean, hard surface, such as a bamboo cutting board, lay out a wrapper with a corner facing you. The wrapper should appear as a diamond rather than a square. Place 1 heaping tablespoon of filling on the wrapper about ⅓ of the way up from the corner nearest you. Don't overfill! Grab the bottom corner and roll away from your body, tucking in the sides as you go. (Please read article on how to roll spring rolls.) Brush the sealer solution on the inside of the outside corner flap. Press down gently to adhere.

Fry a few spring rolls at a time until they are a nice light, golden brown.

Heat the remaining vegetable oil in a clean wok to about 350 degrees. One at a time, add the rolls gently to the hot oil. Avoid overcrowding. Cook until deep golden brown. Carefully remove each roll with tongs and set on paper-towel-lined dish to absorb excess oil.

Golden Vegetable Spring Rolls cut, garnished with green onion and served with a delightful dipping sauce.

While allowing the rolls to cool, whisk together the dipping sauce ingredients. Serve rolls cut diagonally alongside sauce in a small, shallow dish.


Avocado oil is our choice for frying. Its high smoke point and mild flavor create perfect spring rolls. We use this brand.

You can prep the filling binder, sealer and dipping sauce ahead of time to ensure easy and quick access.

Swap out one of the vegetables for a favorite of your own, or try adding ground pork or chicken and 2 tablespoons of oyster sauce to the filling for a heartier dish. The options are endless with these delectable rolls.

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