30-Min Vegetable Spring Roll Recipe
Vegetable Spring Rolls are crispy, golden, and filled with savory vegetables that stay light and crunchy in every bite.
Ingredients
For the filling
- 4 ounces dried glass noodles
- 1 tablespoon cooking oil, for stir-fry (high-smoking-point)
- 1 large carrot, shredded
- 2 cups cabbage, thinly sliced
- 1 cup snow peas, thinly sliced
- 5 large fresh shiitake mushrooms, thinly sliced
- 5 cloves garlic, minced
For the stir-fry sauce
- 2 tablespoons vegetarian oyster sauce
- 1 tablespoon hoisin sauce
- Pinch of white pepper
For the spring rolls
- 15 sheets spring roll wrappers
- 1 large egg, beaten
- 4 cups cooking oil, for frying (high-smoking-point)
Instructions
- To prepare the glass noodles, in a bowl, cover the dried glass noodles with hot water and soak for about 2 minutes until softened, then drain well and cut into shorter segments.
- To stir-fry the filling, in a pan over high heat, add the cooking oil. Add the carrot, cabbage, snow peas, and shiitake mushrooms, then stir-fry for about 2 minutes until slightly softened. Add the garlic and stir-fry for about 10 seconds until fragrant. Add the glass noodles along with vegetarian oyster sauce, hoisin sauce, and white pepper, then stir-fry until everything is evenly combined and excess moisture has cooked off. Turn off the heat and let the filling cool slightly.
- To wrap the spring rolls, on a flat surface, place a spring roll wrapper in a diamond shape with one corner pointing toward you. Add about 2 tablespoons of filling near the bottom corner, fold the bottom corner over the filling, fold in both sides, and roll tightly. Brush the top corner with the egg to seal, then repeat with the remaining wrappers.
- To fry the spring rolls, in a pot over high heat, add the cooking oil and heat to 350°F (177°C). Carefully add the spring rolls and fry for about 4 minutes, turning as needed, until golden brown and crispy. Remove and place on a rack to drain.
Video
Notes
- Soak and cut the glass noodles: The glass noodles help soak up any extra moisture from the vegetables, so the filling stays light and not watery.
- Stir-fry over high heat: Keep the heat high so the vegetables cook quickly and don’t release too much water.
- Cook until it looks dry: If you still see moisture in the pan, keep stir-frying a little longer—this makes a big difference in how crispy your spring rolls turn out.
- Let the filling cool a bit: If the filling is too hot, it creates steam inside the wrapper and softens it.
- Wrap snug, not too full: Keep the rolls tight, but don’t overfill them, so they cook evenly and hold their shape.
- Keep the oil hot: Around 350°F is perfect—hot enough to crisp quickly without getting greasy.
- Fry in batches: Give them a little space so they fry evenly instead of steaming.
- Let them rest on a rack: This helps them stay crispy longer—if you stack them, they soften pretty quickly.
- Air-fry option: Lightly brush with oil and air fry at 375°F for about 8–10 minutes, flipping halfway, until golden and crisp.
- Protein swap: You can easily add tofu, shrimp, chicken, or pork—just make sure the filling isn’t too wet.