These easy vegetable spring rolls make the perfect appetizer. With a crispy exterior and flavorful vegetable filling, they are always a hit. Paired with a tasty dipping sauce, they’re perfect as part of any Asian-inspired meal.
Serve these spring rolls with my sesame beef, sesame-baked chicken, pomegranate chicken, or Korean chicken for the perfect Asain-style meal.
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⭐️ Why this recipe works
- Versatile and Customizable: You can use a variety of vegetables and proteins to suit different dietary preferences.
- Quick and Easy: Simple ingredients and straightforward steps make this recipe accessible for any skill level.
- Flavorful Dipping Sauce: The accompanying sauce enhances the rolls with a mix of sweet, spicy, and umami flavors.
🧾 Ingredients notes
- Ginger: Provides a fresh, spicy kick that complements the other ingredients.
- Garlic: Adds depth and aromatic flavor to the filling.
- Mixed Stir-Fry Vegetables: The main filling, offering a variety of textures and nutrients.
- Cilantro: Adds freshness and a hint of citrusy flavor.
- Chinese 5 Spice: Gives the filling a complex, warm flavor profile.
- Chili Flakes: Adds a touch of heat.
- Spring Roll Wrappers or Phyllo Dough: The outer layer that holds the filling together.
- Egg: Used for sealing the wrappers.
- Sweet Soy Sauce (Kecap Manis): Adds sweetness and depth to the dipping sauce.
- Soy Sauce: Contributes saltiness and umami to the dipping sauce.
- Sriracha: Provides heat and flavor to the dipping sauce.
- Chopped Peanuts: Adds a crunchy texture as a garnish.
- Chopped Cilantro: For garnish, adding freshness and color.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Vegetable Spring Rolls Bowls with Dipping Sauce recipe step-by-step
- Prepare the Filling: Heat sesame oil in a pan over medium heat. Add minced ginger and garlic, sauté until fragrant. Add mixed stir-fry vegetables, cilantro, Chinese 5 Spice, and chili flakes. Cook until vegetables are tender.
- Prepare the Wrappers: Lay out the spring roll wrappers or phyllo dough on a clean surface. Place a small amount of the vegetable filling on each wrapper.
- Roll the Spring Rolls: Fold the sides over the filling, then roll tightly from the bottom to the top. Brush the edges with beaten egg to seal.
- Cook the Spring Rolls: Heat a little sesame oil in a pan over medium heat. Add the spring rolls and cook until golden brown and crispy on all sides.
- Make the Dipping Sauce: In a small bowl, mix together sweet soy sauce, soy sauce, Sriracha, and water (if needed) to achieve desired consistency.
- Serve: Serve the spring rolls hot with dipping sauce on the side. Garnish with chopped peanuts and cilantro. Serve with brown rice or noodles if desired.
📖 Substitutions and variations
- Protein Options: Add tofu, tempeh, or shrimp for additional protein.
- Vegetable Swaps: Use any vegetables you have on hand, such as bell peppers, cucumbers, or avocado.
- Wrapper Alternatives: Use rice paper wrappers for a gluten-free option.
- Spice Level: Adjust the chili flakes and Sriracha to your preferred heat level.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Prevent Wrappers from Tearing: Keep the wrappers moist by covering them with a damp cloth while working.
- Keep Filling Moisture in Check: After cooking the vegetables, let the filling cool and drain any excess liquid to prevent soggy rolls.
- Double Wrapping: Use two wrappers per spring roll instead of one for extra sturdy and crispy rolls.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled spring rolls in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the spring rolls in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container for up to 2 months.
- Reheat: To reheat, bake the spring rolls in a preheated 350°F (175°C) oven for 10-15 minutes until heated through and crispy.
❓Recipe FAQ's
Place the spring rolls in a single layer on a baking sheet lined with parchment paper or a wire rack to keep them from sticking.
Yes, you can bake them in a preheated 375°F (190°C) oven for 15-20 minutes, turning halfway through, until they are golden and crispy.
For frying spring rolls, use oils with a high smoke point, such as vegetable oil, peanut oil, or canola oil.
Serve your spring rolls with these Asian style favorites:
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Easy Vegetable Spring Rolls Bowls with Dipping Sauce
Ingredients
For the Spring Rolls:
- 2 tablespoons sesame oil
- 1 thumb-sized piece of ginger, minced
- 2 cloves garlic, minced
- 2 small bags mixed stir-fry vegetables
- ½ cup 8 g chopped cilantro
- 1 tablespoon Chinese 5 Spice
- 1 teaspoon chili flakes
- 12 spring roll wrappers or phyllo dough
- 1 egg, beaten (for sealing the pastry)
For the Dip:
- 1 tablespoon sweet soy sauce, Kecap Manis
- 1 tablespoon soy sauce
- 1 tablespoon Sriracha
- 1 tablespoon water, optional
To Serve:
- Brown rice or noodles
- Chopped peanuts
- Chopped cilantro
Instructions
Prepare the Filling:
- Heat the sesame oil in a non-stick frying pan over medium heat.
- Add the minced ginger and garlic, sautéing for 2 minutes until fragrant.
- Add the stir-fry vegetables and Chinese 5 Spice. Cook until the vegetables are soft and cooked through.
- Remove from heat and let the mixture cool slightly.
Assemble the Spring Rolls:
- Work with one spring roll wrapper at a time, keeping the rest covered with damp paper towels to prevent drying out.
- Lay a wrapper in front of you in a diamond shape. Place 2-3 tablespoons of the filling about 3 inches from the corner.
- Brush the edges with beaten egg. Fold the bottom corner over the filling, then fold in the sides to form an envelope shape.
- Roll up tightly, sealing the top corner with more egg wash.
Cooking Methods:
- To Bake: Preheat the oven to 350°F (170°C). Brush the spring rolls with olive oil. Bake for about 20 minutes until golden and crispy.
- To Fry: Fill a deep saucepan halfway with oil and heat to 375°F (190°C). Fry the rolls until deep golden brown and the filling is hot.
Prepare the Dipping Sauce:
- In a bowl, whisk together sweet soy sauce, soy sauce, Sriracha, and water (if using).
Serve:
- Serve the spring rolls with brown rice or noodles, and garnish with chopped peanuts and cilantro.
Notes
- Handling Wrappers: Always keep spring roll wrappers or phyllo dough covered with damp paper towels to prevent them from drying out while you work.
- Frying Temperature: Frying at 375°F (190°C) may seem hot, but this ensures the spring rolls develop attractive, crispy blisters, adding extra texture.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Kathy says
These spring rolls are absolutely delicious. Great recipe, thank you! 🙂
Angela A. says
So full of great flavor, and I loved making the 5 Chinese Spice from scratch! I included tofu into ours for a veg protein. Question! This is the first time making these. I only cooked a few the first round. How do I store them if I haven't yet air fried them? I put the extras in an air tight container, but they were super sticky and fell apart before I could get them into the air fryer the next day.
Debs says
Hi Angela. So happy you loved the recipe. If you're going to store uncooked spring rolls, then I would freeze them even if you're only going to be storing them overnight. The moisture content in the vegetables will make the uncooked dough soggy, but freezing them will keep everything fresh. And you can bake these from frozen too.
Mary Ann | The Beach House Kitchen says
I'm definitely dumping the delivery boy! Love these and that dip!
Natasha @ Salt & Lavender says
These look sooo good. The step-by-step instructions are handy for people (like me!) who haven't made them before haha. Yum!!
All That I'm Eating says
These do look good and really easy to make too, good to know you can use filo if you can't get hold of spring roll wrappers.
Kankana says
I absolutely love spring rolls and it's also a fun way to use left over stir fried dishes 😀 I am loving the dip you used, so packed with flavor.
Debs says
Thanks so much Kankana! That sauce is to die for! And I always love a spring roll. Perfect for nights watching Netflix!