Name: Vegetable Spring Rolls with Crispy Wrapper Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
Ingredients: 600 grams sweet potato, peeled and coarsely grated; ¼ green cabbage (about 300 grams), finely sliced; 1 brown onion, finely chopped; ¼ cup vegetarian oyster sauce; 2 tablespoons light soy sauce; 4 teaspoons vegetarian fish sauce; 1 tablespoon garlic powder; 1 tablespoon onion powder; 20 spring roll wrappers; Canola or vegetable oil for frying; Sweet chilli sauce or your preferred dipping sauce

Jump to Recipe·5 from 23 reviews

If you’re anything like me, you love a snack that’s crunchy, flavorful, and a little bit addictive. Enter my Vegetable Spring Rolls with Crispy Wrapper Recipe — it’s got that perfect golden-brown crunch on the outside and a savory, tender veggie filling on the inside that’s just bursting with goodness. I promise, once you try this, you’ll be making spring rolls on repeat. Ready to dip into some seriously delicious crispy bites? Let’s dive in!

🧡

Why This Recipe Works

Perfectly Balanced Filling: The combo of sweet potato, cabbage, and onion creates a moist, flavorful center that’s never soggy.
Crispy Wrapper Every Time: Whether you deep fry or air fry, the wrappers turn out golden and satisfyingly crisp.
Easy to Customize: The filling is a great base, letting you swap sauces or veggies to suit your taste or dietary needs.
Make-Ahead Friendly: You can prep the filling or wrap the rolls in advance, perfect for busy days or entertaining.

Vegetable Spring Rolls with Crispy Wrapper, vegetarian spring rolls, healthy spring roll recipe, crispy veggie spring rolls, easy spring roll ideas - A white pot with black handles is filled with light brown hot oil, frying four golden spring rolls that are crispy and smooth on the outside. A stainless steel slotted spoon holds three spring rolls gently above the oil while a woman's hand holds the pot’s black handle. The white marbled surface beneath has a folded dark gray towel on the left side. The scene shows the texture of the cooked spring rolls with a small amount of bubbles around them in the oil photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This vegetable spring roll filling is all about texture and flavor harmony. The sweetness from the grated sweet potato balances out the savory, slightly tangy sauces, while cabbage brings crunch and freshness. The onion adds a little bite, making every roll a delight. When shopping, look for fresh, firm veggies and spring roll wrappers that are pliable — they’ll make wrapping easier and prevent splits.

Sweet Potato: Adds natural sweetness and moisture; coarsely grated for texture.
Green Cabbage: Provides crunch and bulk without sogginess.
Brown Onion: Adds savory depth and aroma.
Oyster Sauce: Brings a rich umami flavor; vegetarian versions keep it plant-based.
Light Soy Sauce: Boosts saltiness and rounds out the sauce mix.
Fish Sauce: Adds complexity; vegetarians can swap for vegetarian fish sauce.
Garlic Powder & Onion Powder: Enhance flavor without overpowering.
Spring Roll Wrappers: The star wrapper that crisps up beautifully when cooked right.
Canola or Vegetable Oil: For frying; neutral-tasting and heats evenly.
Sweet Chilli Sauce: Ideal dipping sauce for a sweet and spicy kick.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this recipe my own by swapping out veggies or adjusting the sauce. You can easily turn these into gluten-free rolls with rice wrappers or add some heat with chopped fresh chili in the filling. Making it yours keeps the recipe fresh and fun—in my kitchen, variety really is the spice of life!

Spicy Kick: I sometimes add a teaspoon of chili garlic sauce to the filling—the heat paired with sweet chili dipping sauce is unbeatable.
Protein Boost: Adding finely chopped mushrooms or tofu works well for a heartier spring roll.
Seasonal Veggies: Feel free to throw in grated carrots, bean sprouts, or shredded zucchini to keep it colorful.

Step-by-Step: How I Make Vegetable Spring Rolls with Crispy Wrapper Recipe

Step 1: Cook the Filling to Perfection

Heat a couple of tablespoons of oil in a large frying pan over medium-high heat. Throw in the grated sweet potato, finely sliced cabbage, and chopped onion. Let these cook, stirring occasionally, until they’re nice and soft—this usually takes about 8-10 minutes. I like to keep an eye to make sure the veggies don’t release too much water; the goal is a tender but not watery filling. Then, stir in your oyster sauce, soy sauce, fish sauce, garlic powder, and onion powder. Let everything cook together for another 2-3 minutes until the mixture reduces slightly and thickens up. Once done, set it aside to cool for at least 5 minutes—this little pause makes wrapping so much easier without any filling escaping.

Step 2: Wrapping Without Tears

Spring roll wrappers can be a bit tricky—they love to dry out fast and crack if you’re not careful. To keep them pliable, always cover the stack with a damp paper towel while you work. Take one wrapper at a time, lay it flat on your bench, and spoon roughly one heaped tablespoon of the filling onto one corner. Fold that corner over the filling, then roll halfway. Now fold in the middle flaps so the filling is tucked in snugly, and finish rolling to seal the edge. I wet the ends with a bit of water to make sure they stick together well. Rinse and repeat until all your wrappers and filling are used. I’ve found that doing this assembly line style helps maintain a quick rhythm and keeps the wrappers moist.

Step 3: Frying or Air Frying for Crispy Wrappers

For classic crispy rolls, heat your oil in a large frying pan or deep fryer to 180°C (356°F). Don’t rush the heating—too low and your rolls will soak up oil, too hot and they might burn before the inside cooks through. Fry the rolls in batches, turning occasionally until they’re a gorgeous golden brown and crispy—usually about 3-4 minutes per batch. Place them on paper towels to drain that extra oil. If you’re team air fryer, preheat your machine to 200°C (392°F), spritz the rolls lightly with oil spray, and cook them in a single layer for about 8-10 minutes until crisp and heated through. Both methods deliver a deliciously crispy wrapper but note that air-fried ones might be a bit lighter and less oily.

💡

Pro Tips for Making Vegetable Spring Rolls with Crispy Wrapper Recipe

Cool Your Filling: Always let the filling cool before wrapping—hot filling can make your wrappers soggy or tear.
Cover Those Wrappers: Keep unused wrappers covered with a damp towel to prevent drying out and cracking.
Oil Temperature Matters: Use a thermometer to maintain 180°C for frying to get that perfect golden crunch without excess oil.
Avoid Overcrowding the Pan: Fry or air fry in batches to allow space for even cooking and crispiness.

How to Serve Vegetable Spring Rolls with Crispy Wrapper Recipe

Garnishes

I like to keep things simple and classic—just a sprinkle of flaky sea salt on hot rolls elevates the flavor beautifully. Fresh cilantro or chopped green onions add a nice fresh pop on top if you’re feeling fancy. And don’t forget that sweet chili sauce! It’s my go-to dip every single time, but a tangy tamarind sauce or even peanut sauce works wonders, too.

Side Dishes

If you’re serving a bigger meal, these spring rolls pair perfectly with a crisp Asian slaw or a light cucumber salad. I’ve also enjoyed them with a bowl of hot and sour soup for a comforting combo. They’re great as an appetizer or a side to broader Asian-inspired feasts.

Creative Ways to Present

For parties, I like to slice the rolls diagonally and fan them out on a platter with little bowls of different dipping sauces—makes a fun DIY snack station. Another trick I’ve used is serving them with colorful veggie garnishes, like shredded purple cabbage or carrot ribbons, to brighten the plate and make them look even more inviting.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover spring rolls in an airtight container lined with paper towels in the fridge for up to 2-3 days. This helps absorb any excess moisture and keeps those wrappers from turning soggy. I pop them back into the air fryer or oven to crisp up again before eating—they come out nearly as good as fresh!

Freezing

Freezing is a game changer with this recipe. I wrap the rolls uncooked, lay them in a single layer on a baking tray to freeze, then transfer to a freezer bag. When I’m ready, I fry or air fry them straight from frozen—no thawing needed. They hold up well for up to 2 months, and they taste just as crispy and delicious. This is my lifesaver on busy nights!

Reheating

The best way I’ve found to reheat leftover spring rolls is back in the air fryer at 200°C for about 10-12 minutes—this refreshes the crunch without drying out the filling. If you don’t have an air fryer, a quick deep fry for a few minutes or a bake in a hot oven works too, just keep an eye to avoid burning.

FAQs

Can I make Vegetable Spring Rolls with Crispy Wrapper Recipe vegan?

Absolutely! Just swap out the oyster sauce and fish sauce for their vegetarian or vegan alternatives, which you can usually find at Asian grocery stores or specialty food aisles. The rest of the ingredients are naturally plant-based.
Can I bake the spring rolls instead of frying?

You can bake them, but the texture won’t be quite as crisp as frying or air frying. To bake, place the rolls on a parchment-lined tray, brush them lightly with oil, and cook at 200°C (392°F) for about 20 minutes, turning halfway through. Still tasty, just a bit less golden and crunchy.
How do I prevent spring rolls from bursting during frying?

Make sure to not overfill the wrappers and seal the edges well with a bit of water. Also, fry at the right oil temperature (around 180°C) so the wrapper crisps quickly and seals in the filling before it expands too much.
Can I prepare the filling ahead of time?

Yes! You can prepare the filling up to 3 days in advance and keep it chilled in the fridge, or freeze it for up to 2 months. Just make sure to cool it completely before storing and before adding to the wrappers.

Final Thoughts

This Vegetable Spring Rolls with Crispy Wrapper Recipe has been a favorite in my kitchen for years, partly because it hits that sweet spot between comfort and crunch. It’s such a joy to make from scratch and share with friends and family—it brings that little celebration of flavors and textures to any day. Plus, you’ve got options galore with how you cook and serve them. I can’t wait for you to give this recipe a go and see how quickly these golden delights disappear from your plate. Trust me, you’re going to want to make these again and again!