Fried Vegetable Spring Rolls: A Crispy, Flavorful Delight

Imagine the Crunch and Flavor in Every Bite

There’s something irresistible about biting into a perfectly crisp spring roll. Fried Vegetable Spring Rolls are a fantastic way to bring restaurant-quality food into your home. These golden rolls are packed with a savory vegetable filling that’s bursting with flavors—thanks to a mix of fresh cabbage, mushrooms, carrots, and red bell peppers, all seasoned with soy sauce, sesame oil, and a hint of heat from sriracha.

Perfect as an appetizer, snack, or even a light meal, these spring rolls are easy to prepare and incredibly satisfying. Plus, they’re versatile enough to be tailored to your personal preferences. So, let’s roll up our sleeves (and some spring rolls) as we guide you through everything you need to know to make these crispy delights.

Why You’ll Love Fried Vegetable Spring Rolls

Here are just a few reasons why this recipe is a must-try:

• Crispy Perfection: The golden, crackly wrapper makes every bite irresistible.
• Packed with Flavor: The savory vegetable filling is perfectly seasoned for a rich, delicious taste.
• Customizable: You can easily swap ingredients to suit your preferences or dietary needs.
• Make-Ahead Friendly: Prep and freeze the rolls for a quick and easy snack anytime.
• Restaurant-Quality at Home: Impress your family and guests with these beautifully homemade rolls.

Ingredients for Fried Vegetable Spring Rolls

Let’s break down the ingredients you’ll need for the wrappers, filling, and frying process.

Main Ingredients

Ingredient	Quantity	Notes
Spring roll wrappers	18	Use fresh or thawed frozen wrappers; not egg roll wrappers
Portobello mushrooms	3 large	Adds an earthy, meaty flavor
Green cabbage	½ medium (11–12 oz)	Shredded for crunch and bulk
Red bell pepper	1 medium (8 oz)	Adds sweetness and color
Carrots	3 large (6 oz)	Cut into matchsticks for texture
Olive oil	3 Tbsp.	For sautéing the vegetables
Kosher salt	½ tsp.	Enhances the flavors of the filling
Soy sauce	2 Tbsp.	Adds savory umami flavor
Sriracha	1 Tbsp.	Adds a touch of heat; adjust to taste
Toasted sesame oil	2 tsp.	Provides a nutty, aromatic finish
Ground white pepper	½ tsp.	Adds mild spiciness
Scallions	3 medium	Finely chopped for freshness
Cornstarch	1 Tbsp.	Mixed with water to seal the rolls
Neutral oil (for frying)	5–6 cups	Use vegetable or canola oil

Optional

Ingredient	Notes
Sweet chili sauce	For dipping and serving
Additional veggies	Zucchini, bean sprouts, or broccoli can be added to the filling

How to Make Fried Vegetable Spring Rolls

1. Prepare the Ingredients

• Defrost the Wrappers: If using frozen spring roll wrappers, thaw them in the refrigerator for about 3 hours or until they separate easily.
• Chop the Vegetables:
  • Trim and slice the portobello mushrooms into ½-inch-thick slices.
  • Shred the cabbage into thin strips until you have about 8 cups.
  • Cut the red bell pepper and carrots into matchstick-sized pieces.

2. Cook the Filling

1. Heat 3 tablespoons of olive oil in a large frying pan over medium-high heat.
2. Add the mushrooms, cabbage, and ½ teaspoon kosher salt. Cook for 5–6 minutes, stirring occasionally, until the cabbage wilts down by half.
3. Add the bell peppers and carrots. Cook for another 3–4 minutes until the vegetables are crisp-tender.
4. Stir in the soy sauce, sriracha, sesame oil, and white pepper. Toss everything together and cook for an additional 10 minutes, or until no moisture remains in the pan.
5. Transfer the filling to a rimmed baking sheet and spread it out to cool completely (about 30–45 minutes).
6. Once cooled, toss the filling with finely chopped scallions. You should have about 4 packed cups of filling.

3. Assemble the Spring Rolls

1. Mix 2 tablespoons of water with 1 tablespoon of cornstarch in a small bowl. This will act as your “glue” for sealing the rolls.
2. Remove 18 spring roll wrappers from the package and place them on a plate. Cover with a damp paper towel to prevent them from drying out.
3. Place a single wrapper on your work surface in a diamond shape. Add about ⅓ cup of filling across the center of the wrapper, shaping it into a 4-inch-long log.
4. Fold the left and right sides of the wrapper over the filling, then roll tightly from the bottom up. Seal the top corner with a dab of the cornstarch mixture. Repeat with the remaining wrappers.

Pro Tip: If you’re not frying immediately, you can freeze the filled spring rolls at this stage.

4. Fry the Spring Rolls

1. Heat 5–6 cups of neutral oil in a large pot over medium-high heat until it reaches 370°F.
2. Line a baking sheet with a wire rack to drain the fried spring rolls.
3. Fry 3–4 rolls at a time, turning them with chopsticks or tongs to ensure even cooking. Fry for 2–3 minutes, or until golden-brown and crispy.
4. Transfer the fried rolls to the wire rack to cool slightly.

5. Serve and Enjoy

• Serve the crispy spring rolls warm with a side of sweet chili sauce for dipping.

Tips for the Best Fried Vegetable Spring Rolls

• Keep the Wrappers Moist: Always cover the wrappers with a damp towel while working to prevent them from drying out.
• Avoid Overfilling: Overstuffing the rolls can cause them to tear or burst during frying.
• Drain the Filling: Ensure no excess moisture remains in the filling to keep the rolls crispy.
• Monitor Oil Temperature: Use a thermometer to maintain the oil at 370°F for even frying.
• Freeze for Convenience: Prepped rolls freeze well for up to 3 months—fry them directly from frozen!

Nutritional Information

Here’s an approximate breakdown of the nutritional values per serving (2 spring rolls):

Nutrient	Amount Per Serving
Calories	240
Total Fat	14g
Saturated Fat	2g
Carbohydrates	22g
Fiber	4g
Protein	6g
Sodium	460mg

Creative Variations for Fried Vegetable Spring Rolls

1. Add Protein

• Toss in shredded chicken, cooked shrimp, or tofu for a heartier version.

2. Make It Spicier

• Add more sriracha or include minced chili peppers for a fiery kick.

3. Try Different Wrappers

• Experiment with rice paper wrappers for a lighter, gluten-free option.

4. Fresh Spring Rolls

• Skip frying altogether and serve these as fresh, uncooked rolls with peanut dipping sauce.

5. Add Crunchy Ingredients

• Include water chestnuts or chopped peanuts for extra texture.

What to Serve with Fried Vegetable Spring Rolls

Pair your crispy spring rolls with these delicious sides and sauces:

• Sweet Chili Sauce: A classic dipping sauce that complements the savory filling.
• Peanut Sauce: A creamy, nutty alternative for dipping.
• Cucumber Salad: A refreshing side to balance the richness of the rolls.
• Fried Rice: Turn the rolls into a complete meal by serving them with fried rice.

FAQs About Fried Vegetable Spring Rolls

1. Can I bake these instead of frying?

Yes, you can bake them at 400°F for 15–20 minutes, flipping halfway through. Brush them with oil for extra crispiness.

2. How do I store leftovers?

Store fried rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven to maintain crispiness.

3. Can I use egg roll wrappers instead?

While possible, egg roll wrappers are thicker and won’t result in the same delicate crunch.

4. Can I freeze the uncooked rolls?

Absolutely! Lay the rolls on a baking sheet and freeze until solid, then transfer to a freezer bag. Fry directly from frozen.

5. How do I prevent the rolls from falling apart?

Ensure the wrappers are tightly rolled and sealed with the cornstarch mixture.

6. Are spring rolls vegan?

Yes, this recipe is vegan-friendly as it uses plant-based ingredients. Just double-check your wrappers for any hidden animal products.

Conclusion: Make Fried Vegetable Spring Rolls Tonight!

Fried Vegetable Spring Rolls are the perfect blend of crispy, savory, and satisfying. They’re easy to prepare, incredibly versatile, and a guaranteed hit with anyone you serve them to. Whether you’re looking for an appetizer, snack, or main course, these rolls will quickly become a favorite in your kitchen.

So, grab your ingredients, heat up your oil, and start rolling! With a little practice, you’ll master this restaurant-quality dish in no time.

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