Vegetable Spring Rolls With Dipping Sauce Recipe
If you are craving a crunchy, flavorful snack that is both satisfying and fresh, you have to try these Vegetable Spring Rolls With Dipping Sauce. Packed with vibrant vegetables and wrapped in crispy golden layers, these spring rolls bring a perfect balance of textures and tastes. Paired with a luscious dipping sauce, this recipe is a celebration of freshness and bold flavors that can brighten up any meal or party. The delightful combination of crunchy veggies and aromatic seasonings makes these spring rolls a personal favorite that I love sharing with friends and family.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in crafting the perfect Vegetable Spring Rolls With Dipping Sauce. From crisp, colorful vegetables that offer vibrant texture and flavor to the simple pantry staples that enhance every bite, these ingredients come together to create a fresh, crispy delight.
- Spring roll wrappers: These thin, delicate sheets become irresistibly crispy when fried and hold the filling perfectly.
- Julienned carrots: Add a slight sweetness and bright orange color that livens up each bite.
- Thinly sliced red bell pepper: Provides a juicy crunch and beautiful hue that enhances visual appeal.
- Chopped green onions: Infuse a mild onion aroma and freshness.
- Shredded cabbage: Delivers a mild crunch and helps bind the filling together.
- Minced garlic: Brings depth and savory fragrance to the vegetable mix.
- Freshly grated ginger: Offers a zesty zing that elevates the filling’s flavor.
- Soy sauce: Adds salty umami that perfectly seasons the vegetables.
- Sesame oil: Adds a nutty aroma and a silky touch to the sautéed veggies.
- Cornstarch: Mixed with water to create a slurry that seals the spring rolls tightly.
- Water: Used to mix with cornstarch to create the sealing paste.
- Oil for frying: Needed to achieve that perfect golden crisp on the outside.
How to Make Vegetable Spring Rolls With Dipping Sauce
Step 1: Sauté the Aromatics and Vegetables
Begin by heating sesame oil in a skillet over medium heat to release its nutty flavor. Toss in the minced garlic and freshly grated ginger, sautéing just until fragrant—this quick step only takes around 30 seconds but it’s crucial for building a fantastic aroma base. Then, add the julienned carrots, sliced red bell peppers, chopped green onions, and shredded cabbage. Stir-fry these vibrant veggies for about 3 to 4 minutes until they’re tender yet maintain a slight crunch, infusing every bite with fresh textures and sweetness.
Step 2: Season and Cool the Filling
Pour in the soy sauce and continue cooking the vegetables for another minute, allowing the savory, salty notes to thoroughly coat the filling. Remove your skillet from the heat and let the vegetable mixture cool completely—this step is important to prevent the spring roll wrappers from becoming soggy during assembly.
Step 3: Prepare the Cornstarch Slurry
In a small bowl, mix the cornstarch with water to form a smooth slurry. This simple paste works as your glue to seal the spring rolls firmly, ensuring that the filling stays inside while frying.
Step 4: Assemble the Spring Rolls
Place one spring roll wrapper on a clean, flat surface facing you like a diamond shape. Spoon approximately 2 tablespoons of the cooled vegetable filling near the bottom corner. Carefully fold the bottom corner up over the filling, then fold in the sides, and roll it upward and tightly until you reach the top. Use a brush or your finger to spread a little cornstarch slurry along the remaining edge to seal the roll so it won’t burst during frying.
Step 5: Fry to Golden Perfection
Pour about 2 cups of oil into a deep skillet and heat it to medium. Fry the rolls in batches so you don’t overcrowd the pan—this keeps them crispier. Each batch should take about 3 to 4 minutes or until the spring rolls are a stunning golden brown and irresistibly crispy. Once cooked, transfer them onto paper towels to drain any excess oil.
How to Serve Vegetable Spring Rolls With Dipping Sauce
Garnishes
Adding garnishes can elevate your Vegetable Spring Rolls With Dipping Sauce experience tenfold. Fresh cilantro leaves, thinly sliced chili peppers for a bit of heat, or a sprinkle of toasted sesame seeds not only add a pop of flavor but also make the presentation inviting and fresh.
Side Dishes
These spring rolls pair wonderfully with a light cucumber salad or a bowl of steaming hot pho for an Asian-inspired feast. For a more casual meal, serve them alongside a refreshing mango salsa or cold noodles tossed with a tangy dressing to balance the richness of the fried rolls.
Creative Ways to Present
Instead of serving the spring rolls whole, try slicing them diagonally for a beautiful display of colorful filling, perfect for appetizers or party platters. You could also arrange them alongside small bowls of various dipping sauces—from sweet chili to peanut sauce—to encourage your guests to mix and match flavors.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Vegetable Spring Rolls With Dipping Sauce, store them in an airtight container lined with paper towels in the refrigerator. This helps keep them from getting soggy. They are best eaten within 2 days when they still retain much of their original crispness and flavor.
Freezing
These spring rolls freeze beautifully if you want to prepare ahead. Arrange uncooked rolls on a parchment-lined tray and freeze until solid, then transfer to a freezer bag. When frozen this way, they keep for up to 2 months, offering you easy access to a quick snack anytime.
Reheating
To revive the crispiness of frozen or refrigerated spring rolls, reheat them in a hot oven or toaster oven at 375°F (190°C) for 10–12 minutes. Avoid microwaving as this can make the wrappers soft and chewy. The oven method keeps the rolls crispy on the outside while warming the filling perfectly.
FAQs
Can I bake Vegetable Spring Rolls With Dipping Sauce instead of frying?
Absolutely! Baking is a great alternative for a lighter version. Brush the rolls lightly with oil, place them on a baking sheet lined with parchment, and bake at 400°F (200°C) for about 15-20 minutes, turning halfway through until golden and crispy.
What dipping sauce goes best with these spring rolls?
A classic sweet chili sauce is always a winner, but you can also try peanut sauce, hoisin sauce mixed with a bit of garlic, or a simple soy sauce with a splash of rice vinegar and fresh lime juice for tanginess.
Are Vegetable Spring Rolls suitable for vegan diets?
Yes, this recipe is entirely plant-based, making it perfect for vegans and vegetarians alike. Just be sure to check that your spring roll wrappers are free from egg or dairy if buying pre-packaged.
Can I add protein to the Vegetable Spring Rolls With Dipping Sauce?
Definitely! Tofu strips or shredded cooked chicken can be mixed into the vegetable filling for added protein. Just make sure to cook any meat or tofu properly before using it in the filling.
How do I prevent the wrappers from tearing during rolling?
Make sure the filling is cool and not too wet. Also, handle the wrappers gently, and work on a clean, dry surface. Using just the right amount of filling—about 2 tablespoons—helps avoid overfilling and tearing.
Final Thoughts
Making Vegetable Spring Rolls With Dipping Sauce at home is such a rewarding experience, bringing vibrant colors, fresh veggies, and crispy textures that never fail to impress. Whether you’re serving them as a snack, appetizer, or part of a larger meal, these spring rolls are delightful and comforting. Give this recipe a try—you might just find yourself making them again and again, sharing the joy of homemade crispy spring rolls with everyone you love.
Print
Vegetable Spring Rolls With Dipping Sauce Recipe
- Total Time: 35 minutes
- Yield: 12 spring rolls 1x
- Diet: Vegetarian
Description
Crispy and flavorful vegetable spring rolls filled with a savory stir-fry of fresh carrots, bell peppers, cabbage, and green onions, seasoned with garlic, ginger, and soy sauce. Perfectly fried to golden perfection and served with a dipping sauce, these spring rolls make a delightful appetizer or snack for any occasion.
Ingredients
Spring Roll Wrappers
- 1 pack spring roll wrappers
Vegetable Filling
- 1 cup julienned carrots
- 1 cup thinly sliced red bell pepper
- 1 cup chopped green onions
- 2 cups shredded cabbage
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Other Ingredients
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups oil for frying (vegetable or canola oil recommended)
Instructions
- Prepare the Aromatics: Heat sesame oil in a skillet over medium heat. Add minced garlic and freshly grated ginger, sauté for about 30 seconds until fragrant to release their aromas.
- Cook the Vegetables: Add the julienned carrots, thinly sliced red bell pepper, chopped green onions, and shredded cabbage to the skillet. Stir-fry for 3 to 4 minutes until the vegetables are just tender, maintaining a slight crunch for texture.
- Season the Filling: Stir in soy sauce and cook for an additional minute to blend the flavors. Remove the skillet from heat and allow the vegetable mixture to cool completely before filling the wrappers.
- Prepare the Sealing Slurry: In a small bowl, mix cornstarch with water to form a smooth slurry that will be used to seal the spring rolls.
- Assemble the Spring Rolls: Place one spring roll wrapper on a clean surface with a corner facing you. Spoon about 2 tablespoons of the cooled vegetable filling near the bottom corner of the wrapper.
- Roll and Seal: Fold the bottom corner over the filling, then fold in the sides tightly. Roll up the wrapper firmly to encase the filling and seal the edge with the cornstarch slurry to prevent it from opening during frying.
- Heat the Oil: In a deep skillet or wok, heat 2 cups of oil over medium heat until hot but not smoking, ideally around 350°F (175°C) for optimal frying.
- Fry the Spring Rolls: Fry the spring rolls in batches, turning occasionally, for 3 to 4 minutes or until they turn golden brown and crispy.
- Drain and Serve: Remove the fried spring rolls with a slotted spoon and drain on paper towels to absorb excess oil. Serve hot with your favorite dipping sauce such as sweet chili or soy sauce.
Notes
- Ensure the vegetable filling is completely cooled before wrapping to prevent the wrappers from becoming soggy.
- Use fresh spring roll wrappers and keep unused wrappers covered with a damp cloth to prevent drying out.
- Adjust frying oil temperature as needed to avoid burning or undercooking the spring rolls.
- Vegetable spring rolls can be baked at 400°F (200°C) for 15-20 minutes as a healthier alternative to frying.
- These spring rolls are vegetarian and can be made vegan by ensuring the wrappers contain no egg.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 spring rolls (approx. 100g)
- Calories: 220
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegetable spring rolls, spring roll wrappers, fried spring rolls, vegetarian appetizer, Asian spring rolls, crispy spring rolls, easy spring rolls recipe
