With this simple recipe for Golden Veggie Spring Rolls, you can make crispy, crunchy spring rolls at home. Delicately fried wrappers encase a savory filling of sautéed vegetables and vermicelli tossed in a brown sauce—perfect as an appetizer or snack.
Easy Homemade Fried Spring Rolls
Spring rolls are a satisfyingly crunchy treat that feel a bit more special than typical snacks. With a little prep and some simple steps—softening vermicelli, sautéing vegetables, then rolling and frying—you’ll have golden-brown spring rolls with a classic nutty sesame aroma and savory flavor from soy and oyster sauce.
What’s the difference between spring rolls and egg rolls?
Spring rolls and egg rolls are related but different. Egg roll wrappers typically contain egg and are thicker, while spring roll wrappers are usually thinner and often do not contain egg. Across Asia, spring rolls vary widely: some use thin rice wrappers and are served fresh, others are fried and filled with vegetables, noodles, or meat. The wrapper style and filling depend on the region and the recipe.
Recipe Ingredients
This recipe has a flavorful filling that’s easiest to assemble if everything is measured and prepped beforehand. The ingredient list below covers the filling and the items used to assemble and fry the spring rolls.
For the filling:
- Vegetable oil: for sautéing
- Shredded green cabbage: 2 ½ cups (cooks down significantly)
- Dried vermicelli noodles: soak, then chop
- Carrots: grated or cut into matchsticks
- Shiitake mushrooms: fresh or rehydrated dried mushrooms
- Button or cremini mushrooms: sliced
- Onion: diced
- Garlic: minced
- Soy sauce, sesame oil, and oyster sauce: for seasoning
- Salt, pepper, and optional crushed red pepper: to taste
For assembling and frying:
- Spring roll wrappers: this recipe yields about 20 medium or 40 small rolls
- Cornstarch mixed with water: to seal the wrappers
- Oil for frying
How to Make Fried Spring Rolls
Making spring rolls is rewarding and fun—especially if you have helpers. Follow these steps for the filling, assembly, and frying.
Make the filling
- Prep the noodles: Place vermicelli noodles in a bowl and cover with boiling water. Soften for about 5 minutes, then rinse under cold water and chop into 1-inch pieces. Transfer to a large bowl.
- Sauté the vegetables: Heat a couple teaspoons of oil in a wok or large pan. Sauté diced onion and carrots until softened, then add cabbage and cook until wilted.
- Finish the filling: Add the chopped noodles, minced garlic, soy sauce, oyster sauce, and sesame oil. Cook briefly to combine and season with salt, pepper, and optional crushed red pepper.
Assemble the spring rolls
- Place the wrapper: Put a spring roll wrapper in a diamond or triangle orientation on a flat surface. Add filling to the bottom—about 1/4 cup for large rolls or 2 tablespoons for small ones.
- Fold and roll: Fold the bottom corner over the filling and roll up toward the center, then fold in the sides and continue rolling. Don’t seal yet.
- Seal: Whisk cornstarch with water and brush a little along the final edge to seal the roll. Repeat with remaining wrappers and filling.
Cook the spring rolls
- Heat the oil: Pour an inch or two of oil into a wok or deep pan and heat over medium until a small bit of wrapper sizzles on contact.
- Fry in batches: Fry the rolls in batches, turning occasionally, until they are golden brown—about 3–5 minutes.
- Drain: Transfer cooked rolls to a paper towel–lined plate to drain excess oil.
- Repeat and serve: Fry the remaining rolls and serve warm with your preferred dipping sauce.
Tips for success
- Use frozen wrappers: They are thinner and become extra crispy when fried.
- Air fryer option: If you prefer not to deep fry, you can cook the rolls in an air fryer—brush lightly with oil first.
- Alternative seal: Egg wash is another effective way to seal the wrappers if you don’t want to use cornstarch slurry.
Serving suggestions
Spring rolls make a great appetizer or side. Serve them alongside stir-fries, soups, or fried rice for a takeout-style meal at home. They pair especially well with sweet chili sauce or soy-based dips.
How to store and reheat leftovers
- Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days.
- To reheat, place them on a baking sheet and bake at 350°F (175°C) until heated through and crisp.
Can I freeze spring rolls?
- Yes. Assemble the rolls but do not fry. Place them in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags.
- Keep frozen for up to one month. Do not thaw before frying—fry from frozen for best results.
Golden Veggie Spring Rolls
Delicate fried spring rolls with crispy wrappers, soft sautéed veggies and vermicelli, and a savory brown sauce.
Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes | Servings: 20 large (or 40 small)
Ingredients
For the filling:
- 1 tablespoon vegetable oil
- 2 ½ cups shredded green cabbage
- 4.5 ounces dried vermicelli noodles
- 1 ½ cups shredded carrots
- 5 dried or fresh shiitake mushrooms (if dried, soak 10 minutes)
- 1 ½ cups sliced white or brown mushrooms
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon oyster sauce
- Salt and pepper to taste
- Crushed red pepper (optional)
For assembling and frying:
- 20 spring roll wrappers
- 2 teaspoons cornstarch + 1 ½ teaspoons water (for sealing)
- Oil for frying
Instructions
Make the filling
- Place vermicelli in a bowl, cover with boiling water and let soften 5 minutes. Rinse with cold water and chop into 1-inch pieces. Transfer to a large bowl.
- In a large pan or wok, heat vegetable oil and sauté diced onion and carrots until softened.
- Add cabbage and sauté until wilted, adding more oil if needed.
- Add noodles, garlic, soy sauce, oyster sauce, and sesame oil. Cook 1–2 minutes and season with salt and pepper.
Assemble the spring rolls
- Place a wrapper in a diamond shape, add up to ¼ cup filling at the bottom (2 tablespoons for small rolls).
- Fold the bottom corner over the filling, roll toward the center, fold in the sides, and continue rolling but don’t seal yet.
- Whisk cornstarch with water and brush along the final edge to seal. Repeat for remaining wrappers.
Fry the spring rolls
- Pour 1–2 inches of oil into a wok or deep pan and heat on medium until a wrapper edge sizzles.
- Fry the rolls in batches, turning occasionally, until golden brown (3–5 minutes).
- Transfer to a paper towel–lined plate to drain. Repeat with remaining rolls and serve warm.
Notes
- Frozen wrappers fry up thinner and crispier.
- Air fry as an alternative to deep frying—brush rolls lightly with oil first.
- Seal with egg wash if preferred instead of cornstarch slurry.
- Freeze cooked rolls in a zip-top bag for 2–3 months.
- Serve warm with sweet chili sauce or your favorite dipping sauce.
Nutrition (per roll, approximate)
Calories: 100 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 2 g | Sodium: 204 mg
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and methods.
More Asian-Inspired Recipes
- Easy Chicken Stir Fry
- Pad See Ew
- Chicken Potstickers