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Fried Vegetable Spring Rolls

Fried vegetable spring rolls are crispy, golden bites filled with a vibrant mix of shredded cabbage, carrots, and herbs. They are made by wrapping seasoned vegetable fillings in rice paper and deep-frying until crunchy and bubbling. The final result is a satisfying, flaky exterior with a colorful, tender vegetable interior that bursts with fresh flavor.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cabbage preferably green or Napa cabbage
  • 1 cup grated carrots bright orange, fresh
  • 1/4 cup chopped fresh herbs cilantro or mint
  • 2 tablespoons soy sauce or coconut aminos for dairy-free option
  • 8 pieces rice paper sheets round, flexible
  • neutral oil for frying vegetable or canola oil

Equipment

  • Deep skillet or wok
  • Slotted spoon
  • Large shallow dish
  • Kitchen towel or paper towels
  • Sharp knife

Method
 

  1. Start by mixing the shredded cabbage, grated carrots, chopped herbs, and soy sauce in a bowl. Toss together until well combined—this creates a vibrant, moist filling with a nice crunch.
  2. Fill a large shallow dish with warm water, about 40°C (104°F). Dip one rice paper sheet into the water for about 10-15 seconds until it’s soft and pliable. Gently lay it flat on a damp cloth or plate.
  3. Place about 2 tablespoons of the vegetable filling near the bottom edge of the softened rice paper, spreading it out in a thin line.
  4. Fold the bottom of the rice paper over the filling, then fold in the sides, creating a tight roll from bottom to top. Use a tiny bit of water to seal the edge if needed.
  5. Repeat the dipping and filling process with the remaining rice paper sheets and vegetable mixture, keeping the finished rolls on a damp cloth to prevent sticking.
  6. Heat about 2 inches of neutral oil in a deep skillet or wok over medium-high heat until shimmering and crackling at around 180°C (356°F).
  7. Carefully lower a few spring rolls into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes, turning occasionally, until they’re golden brown and crispy.
  8. Use a slotted spoon to lift out the fried rolls, letting excess oil drain on paper towels. Rest for a minute to finish crisping.
  9. Serve the spring rolls hot with your favorite dipping sauce or a squeeze of lime for added zest. They should be crunchy on the outside and filled with tender, colorful vegetables inside.

Notes

For extra flavor, add a pinch of sugar or a dash of soy sauce to the filling. Keep oil temperature steady at around 180°C for crispy results. Rest fried rolls on paper towels to drain excess oil and maintain crunch.