Thai Vegetable Spring Rolls Recipe
Hands down, THE BEST Thai vegetable spring rolls recipe around! These homemade treats are an irresistible vegan snack that can easily be made gluten-free. Pair them with my peanut dipping sauce or a sweet chili sauce for an insanely delicious meal.
Looking for something healthier? Try these Thai shrimp rolls with peanut sauce and Thai fresh spring rolls!
Thai vegetable spring rolls
These are the best, crispiest fried spring rolls you’ll ever make, perfect for prepping in advance and freezing for later.
They’re actually CRISPY and not soft and sad or somewhere in between like those imitations you get from takeout or when dining at a Thai restaurant.
The vegan filling of Chinese cabbage, carrots, bean sprouts, and cloud ear mushrooms is seasoned to perfection and easy to customize. It’s a little bit sweet, a bit salty, and insanely delicious.
Not only will I share how to make the best fried vegetable spring rolls, I’m here to guide you through rolling them up to absolute perfection. Plus, I’ll spill all my secrets for storing them, so they stay as crispy as the day you made them.
Why try this vegan recipe
- Vegan and easily customizable: Whether you’re vegan or vegetarian, or just looking for a veggie-rich snack, this filling is full of vegetables that are easy to tweak.
- They’re just irresistibly good: You have to try them to understand why they’re better than the rest. Crispy, flavorful, and so easy to make, you’ll love them from the first crispy bite!
- Healthier than takeout: These are packed with the healthiest vegetables and no additives! Swap the deep-frying for your air-fryer, and you’ve got yourself a guilt-free treat that will leave you feeling full.
- Perfect for meal prep: Busy week or party ahead? Roll these in advance, freeze them, and you’ve got a quick appetizer ready anytime.
- They’re fun to make: The best vegetable spring rolls are those made with a bit of fun! Get the kids, put on some music, and make it a party. It’s the perfect family activity for any day of the week.
Ingredients
Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
- Spring roll wrappers – The wrappers come in different sizes, and might be labeled spring roll pasty, wrappers, skins, or shells. A good brand is “Spring Home” which can be found in the freezer section at Asian grocery stores. I usually go for 8-inch or larger, but you can use 6-inch wrappers for mini spring rolls. They’re a breeze to thaw and ready to roll straight from the package. It’s best to use them shortly after thawing! To prevent them from drying out, keep them under a damp towel while rolling.
- Vegetable filling – I used carrots, Chinese cabbage, bean sprouts, cloud ear mushrooms, and garlic. Feel free to customize.
- White pepper powder – Adds a subtle note of pepper and a delightful aroma to the filling.
- Light soy sauce – Brings a gentle, rich savory depth and a touch of umami.
- Oyster sauce – A key ingredient in Thai cuisine, oyster sauce adds another layer of flavor to the vegetable rolls.
- White sugar – A pinch of sugar is necessary to balance the saltiness and adding a subtle sweetness that’ll have everyone grabbing for more!
- Eggs or all-purpose flour with water at a 1:1 ratio – This is the “glue” for sealing the wrappers.
- Oil – Use a neutral oil with high smoke point, like vegetable oil or sunflower oil.
How to make Thai spring rolls with vegetables
Prepare the vegetables
1. Begin by placing dried mushrooms in a bowl of water. Let them soak until they’re fully rehydrated and supple, approx 20 minutes. If you’re using glass noodles, soak them as well.
2. Prep your veggies. Julienne the carrots, finely shred the cabbage, mince garlic, rinse your bean sprouts, and after soaking finely slice the mushrooms.
Cook the filling
1. Warm your pan and add oil, toss in chopped garlic and fry until golden. Add white pepper, soy sauce, oyster sauce, and sugar, stirring well to combine.
2. Add your mix of vegetables. Stir them into the sauce, coating each veggie. Cook until they reach that point of crunch-yet-tender texture.
3. Transfer to a colander and let excess juice drain. Allow the vegetable filling to cool down before rolling.
How to roll spring rolls
1. Prepare your ‘glue’. Either beat an egg in a mixing bowl or mix all-purpose flour with water at a 1:1 ratio.
2. Once the filling has cooled, lay out a spring roll wrapper on a clean surface. Scoop a generous amount of your cooked vegetables mix onto the wrapper, positioning it between the middle and the bottom.
3. Roll the wrapper over the filling, and push back the filling to make it tight.
4. Fold the sides of the wrapper towards the center.
5. Firmly roll upwards and as you complete the roll, dab the final edge of the wrapper with your egg ‘glue’.
6. Repeat and make sure all your vegetable rolls are firm.
Deep-fry spring rolls
1. Pour oil into a deep pan or wok and heat to 350°F (175°C). Fry the spring rolls for about 2–3 minutes on each side, or until they turn golden brown and crispy. Use tongs to turn them gently. The filling should be hot and the wrapper crispy, not overly browned.
2. Remove the rolls from the oil and let them rest on a wire rack or paper towels to drain excess oil. Serve with a dipping sauce of your choice.
Kitchen tools
- Damp kitchen towel for covering the rice paper rolls while rolling. This prevents them from drying.
- Pastry brush to apply the glue that will seal the wrappers.
- Slotted spoon for deep-frying your Thai spring rolls.
- Paper towels or cooling rack for draining excess oil.
- Cutting board and chef’s knife
- Measuring spoons and cups
- Large wok pan with spatula
How to customize
- Low-calorie vegetable spring rolls: Pop these in your air fryer or oven to cut down on the oil while keeping all that crunch and flavor.
- How to make these gluten-free: For gluten-free spring rolls, swap out the soy sauce for a gluten-free alternative like Tamari. Additionally, you’ll want to use gluten-free wrappers. If you’re not pressed for time, you can make gluten-free wrappers yourself.
- Customize the vegan filling: Add extra vegetables like thinly sliced cucumbers, taro root, sweet potatoes, bell peppers, oyster mushrooms, and even fresh herbs like cilantro.
- Glass noodles: For extra texture, you can add glass noodles. Soak some glass noodles in water until they’re soft, then drain and use scissors to cut them into 1-2inch pieces. Toss the glass noodles into the wok with the vegetables, stir-frying until they’re cooked.
How to serve
Serve these tasty Thai deep-fried appetizers at your next party or gathering. They’re great on their own but even better with a dipping sauce. For a complete meal, pair them with other Thai food.
What to have with vegetable spring rolls:
- Other appetizers: Serve them with tod mun pla (Thai fish cakes) or authentic Thai chicken satay with peanut sauce and watch everything disappear within minutes.
- Fresh salad: Pair them with a spicy salad like som tum Thai (green papaya salad) or a quick and easy long bean salad.
- Rice: A simple portion of jasmine rice or chicken pineapple fried rice is the perfect side.
Sauce for vegetable spring rolls
- Thai tamarind dipping sauce
- Spicy vinegar dipping sauce
- Thai sweet chili sauce
- Thai peanut sauce
- Thai hot sauce
How to store, freeze and reheat
Transfer cooled spring rolls to an airtight container, separating layers with parchment paper to prevent sticking. Consume within 3 days.
Make them ahead of time: Roll up your spring rolls and store them in the fridge. Fry them to crispy perfection before serving.
Reheating instructions: Simply reheat in an oven or air fryer to bring back the crispiness.
How to freeze vegetable spring rolls:
- Freezing uncooked: Lay them on a tray lined with parchment paper. Freeze, then transfer to a freezer safe bag or container. They can be fried straight from frozen, adding a couple of extra minutes to the cooking time.
- Freezing cooked: Let them cool to room temperature, then follow the same process as above.
To prevent spring rolls from bursting open while frying, I seal up any visible cracks with beaten egg. Vegans can opt for a cornstarch or flour with water mixture to create a paste.
Frequently asked questions
Are vegetable spring rolls gluten-free?
No, most spring roll wrappers are made from wheat flour. For a gluten-free spring roll, you’ll need rice flour wrappers or tapioca flour wrappers. Additionally, you should use gluten-free seasonings and sauces.
Are they vegan?
Yes, if made with vegetables and without egg or meat, they are vegan.
How many calories are in vegetable spring rolls?
On average, one medium-sized fried vegetable spring roll contains about 100–150 calories. Air-fried or baked will contain fewer calories.
Are they healthy?
They can be healthy if air-fried or baked instead of deep-fried.
Can I make them with meat?
Totally! You can add cooked meat like chicken or shrimp to the filling before sealing your wrapper.
How can I bake them?
Preheat your oven to 400°F (200°C), place the rolls on a baking sheet, brush with a little oil, and bake for 20–25 minutes or until done, flipping halfway through until golden.
What about the air-fryer method?
Preheat your air fryer to 390°F (200°C), place the rolls in the basket, lightly spray with oil, and cook for about 8–10 minutes or until done, flipping halfway through until crispy.
Authentic Thai appetizer recipes
- Deep-fried enoki mushrooms recipe
- Goong tod (deep-fried prawns)
- Kanom jeeb (Thai dumplings)
- Thai fried bananas recipe
- Thai corn fritters
- Thai money bags
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Thai Vegetable Spring Rolls Recipe
Ingredients
- 1 package of spring roll wrappers see notes
- 4 tablespoons oil
- 1 teaspoon white pepper
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon white sugar
- 3.5 ounces carrots
- 10.5 ounces Chinese cabbage
- 3.5 ounces bean sprouts
- 0.9 ounces clour ear mushrooms
- 3 cloves garlic
- egg see notes
Instructions
PREPARE THE VEGETABLES
- Begin by placing dried mushrooms in a bowl of water. Let them soak until they’re fully rehydrated and supple, approx 20 minutes. If you’re using glass noodles, soak them as well.
- Prep your veggies. Julienne the carrots, finely shred the cabbage, mince garlic, rinse your bean sprouts, and after soaking finely slice the mushrooms.
COOK THE FILLING
- Warm your pan and add oil, toss in chopped garlic and fry until golden. Add white pepper, soy sauce, oyster sauce, and sugar, stirring well to combine.
- Add your mix of vegetables. Stir them into the sauce, coating each veggie. Cook until they reach that point of crunch-yet-tender texture.
- Transfer to a colander and let excess juice drain. Allow the vegetable filling to cool down before rolling.
HOW TO ROLL SPRING ROLLS
- Prepare your ‘glue’. Either beat an egg in a mixing bowl or mix all-purpose flour with water at a 1:1 ratio.
- Once the filling has cooled, lay out a spring roll wrapper on a clean surface. Scoop a generous amount of your cooked vegetables mix onto the wrapper, positioning it between the middle and the bottom.
- Roll the wrapper over the filling, and push back the filling to make it tight.
- Fold the sides of the wrapper towards the center.
- Firmly roll upwards and as you complete the roll, dab the final edge of the wrapper with your egg ‘glue’.
- Repeat and make sure all your vegetable rolls are firm.
DEEP-FRY SPRING ROLLS
- Pour oil into a deep pan or wok and heat to 350°F (175°C). Fry the spring rolls for about 2–3 minutes on each side, or until they turn golden brown and crispy. Use tongs to turn them gently. The filling should be hot and the wrapper crispy, not overly browned.
- Remove the rolls from the oil and let them rest on a wire rack or paper towels to drain excess oil. Serve with a dipping sauce of your choice.
Notes
- Use the nutrition card in this recipe as a guideline.
- This recipe yields approx 10 large spring rolls. The nutrition is calculated on 1 large spring roll.
- Spring roll wrappers: The wrappers come in different sizes, and might be labeled spring roll pasty, wrappers, skins, or shells. A good brand is "Spring Home" which can be found in the freezer section at Asian grocery stores. I usually go for 8-inch or larger, but you can use 6-inch wrappers for mini spring rolls. They're a breeze to thaw and ready to roll straight from the package. It's best to use them shortly after thawing! To prevent them from drying out, keep them under a damp towel while rolling.
- Eggs: Use eggs or all-purpose flour with water at a 1:1 ratio - This is the "glue" for sealing the wrappers.
- How to make these gluten-free: For gluten-free spring rolls, swap out the soy sauce for a gluten-free alternative like Tamari. Additionally, you'll want to use gluten-free wrappers. If you're not pressed for time, you can make gluten-free wrappers yourself.
Delicious