Dessert

Vegetable Spring Rolls Recipe

BySana Jeannette January 4, 2026January 4, 2026

Introduction

These vegetable spring rolls are a deliciously crisp and savory appetizer perfect for any occasion. Filled with a colorful mix of cabbage, carrot, mushrooms, and glass noodles, they offer a delightful combination of textures and flavors. Easy to make at home, they’re sure to impress your family and guests.

The image shows a close-up view of seven golden brown, crispy spring rolls placed on a metal cooling rack over a white marbled surface. Each spring roll has a smooth, slightly shiny texture with some darker toasted patches, indicating they are freshly fried or baked. They are tightly rolled in thin, even layers of light brown wrapper, sealed at the ends, and filled with a visible minced meat mixture inside. The spring rolls are arranged in a slightly scattered manner, with some overlapping and others spaced apart. The overall look is warm and appetizing, showing the crunchy outer layer clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14-15 sheets spring roll wrapper (8″ x 8″ / 200mm x 200mm)
200 grams cabbage (7oz), shredded

200 grams carrot (7oz), shredded
80 grams dried shiitake mushrooms (about 2.8oz) or wood ear mushrooms

50 grams glass noodles (1.8oz) or mung bean or vermicelli noodles
2 cloves garlic, minced

3-4 spring onions, chopped
1 tablespoon plain flour (mixed with 2 tablespoons water to make flour glue)
2 tablespoons cooking oil (for stir frying fillings)

Oil for frying (for deep frying)
1 tablespoon soy sauce (all-purpose or light soy sauce)
2 teaspoons sugar

2 teaspoons sesame oil
1 teaspoon salt
½ teaspoon black pepper

Instructions

Step 1: Soak the dried shiitake mushrooms in warm water for 15 minutes, then squeeze out the water and cut them into small pieces.
Step 2: Soak the glass noodles in hot water for 15 minutes, drain, and cut into small threads. Shred the cabbage and carrots, and thinly slice the spring onions.
Step 3: Heat a pan over medium-high heat and add 2 tablespoons of cooking oil. Sauté the minced garlic for a few seconds until fragrant, then add mushrooms, carrots, and cabbage. Stir-fry for 1-2 minutes until the vegetables are slightly wilted.

Step 4: Add the glass noodles, soy sauce, sugar, sesame oil, salt, and black pepper. Toss everything well to combine, then remove from heat and stir in the spring onions. Let the filling cool completely.
Step 5: Prepare the flour glue by mixing plain flour with water. Place one spring roll wrapper on a clean surface and spoon about 2 tablespoons of filling onto one edge of the wrapper.
Step 6: Roll the wrapper to the middle, fold in both sides, then continue rolling tightly. Seal the edge with the flour glue. Repeat with the remaining wrappers and filling.

Step 7: Fill a deep pot with oil at least 3 inches deep and heat to 350°F (200°C). Fry the spring rolls in batches for 6-8 minutes until they turn crispy and golden brown.
Step 8: Remove the spring rolls with a slotted spoon and drain on paper towels before serving.

Tips & Variations

For extra flavor, you can add finely chopped water chestnuts or bean sprouts to the filling.

If you prefer a vegetarian soy sauce, ensure the one you use does not contain fish or oyster extracts.
To avoid wrappers drying out, cover unused sheets with a damp cloth while working.
Try baking the spring rolls at 400°F (200°C) for 15-20 minutes as a healthier alternative to deep frying.

Storage

Store any leftover cooked spring rolls in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or toaster oven to maintain crispiness. Uncooked spring rolls can be frozen on a baking sheet, then transferred to a sealed bag for up to 1 month; fry from frozen without thawing for best texture.

How to Serve

A white round plate holds six golden brown spring rolls stacked in two layers, three on the bottom and three neatly on top. The rolls are crispy with slightly uneven browning on the surface, showing their crunchy texture. Next to the plate, there are two small white bowls filled with bright red dipping sauce, sitting on a wooden board. In the background, a beige and white striped cloth is softly folded, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mushrooms instead of dried shiitake?

Yes, fresh mushrooms can be used. Slice them thinly and sauté a bit longer to release their moisture before adding other vegetables.

What oil is best for frying spring rolls?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil for deep frying to get crispy results without burning.

Sana Jeannette