There are appetizers you order at restaurants and never think to make at home. And then there are appetizers like these Vegan Spring Rolls — the kind that come out of the oil shatteringly crisp and deeply golden, filled with a savory, garlicky vegetable and glass noodle filling that is simultaneously light and deeply satisfying, served with a dipping sauce so good you will want to use it on everything. This is that spring roll. The one that rivals any restaurant version. The one that makes the effort entirely worth it the moment you bite through that crackling exterior.
This recipe fills rice paper or wheat wrappers with a quick-cooked filling of glass noodles, shredded cabbage, carrot, mushrooms, garlic, and ginger, seasoned with soy sauce and sesame oil, then fried until deeply golden and served with a classic sweet chili or soy-based dipping sauce. Every element is designed to produce the most satisfying spring roll possible — a crispy exterior, a flavorful filling that holds together without being too wet, and a sauce that complements rather than overwhelms.
What makes these spring rolls so outstanding is the filling technique — cooking out as much moisture as possible before rolling ensures the wrappers stay crispy rather than steaming from the inside out, the single most common problem with homemade spring rolls.
This recipe is 100% vegan, ready in about 40 minutes, and absolutely wonderful served immediately while the shells are at their crispiest.
Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 20 mins | 20 mins | 40 mins | 4 | ~280 kcal |
Ingredients
For the Filling
- 100g glass noodles (vermicelli), soaked in warm water for 10 minutes then drained
- 2 cups (160g) green cabbage, very finely shredded
- 1 medium carrot, julienned
- 100g shiitake or cremini mushrooms, finely chopped
- 3 spring onions, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce or tamari
- 1 tsp sesame oil
- 1 tbsp neutral oil
- Black pepper to taste
For the Rolls
- 20 spring roll wrappers (rice paper or wheat wrappers)
- 2 tbsp cornstarch mixed with 3 tbsp water (for sealing)
For Frying
- 3 cups (720ml) neutral vegetable oil
For the Dipping Sauce
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 clove garlic, grated
- ½ tsp chili flakes
Instructions
- Make the filling. Heat the oil in a large skillet over medium-high heat. Add the garlic and ginger and cook for 30 seconds. Add the mushrooms and cook for 3–4 minutes until golden and most moisture has evaporated. Add the cabbage and carrot and cook for 3–4 minutes until softened. Add the drained glass noodles, soy sauce, sesame oil, and spring onions. Toss well and cook for 2 minutes. Season with pepper. Transfer to a bowl and let cool completely — this step is essential.
- Roll the spring rolls. Lay a spring roll wrapper on a clean surface. Place 2–3 tablespoons of filling near the bottom edge. Fold the bottom up over the filling, then fold in both sides, then roll tightly upward. Seal the final edge with a dab of the cornstarch and water mixture. Repeat with remaining wrappers and filling.
- Fry the spring rolls. Heat the oil in a deep pot to 350°F (175°C). Fry the spring rolls in batches of 3–4 for 3–4 minutes, turning occasionally, until deeply golden and crispy all over. Drain on a wire rack.
- Make the dipping sauce. Whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and chili flakes until combined.
- Serve immediately. Serve the hot spring rolls with the dipping sauce while at their crispiest.
Pro Tips
- Cool the filling completely before rolling — warm filling creates steam inside the wrapper during frying, which softens the exterior instead of crisping it.
- Roll tightly and seal well — loose rolls fall apart in the oil and filling leaks into the oil.
- Fry at the correct temperature and in small batches to maintain oil temperature throughout.
- Drain on a wire rack rather than paper towel to prevent the bottoms from steaming soft.
Why Cooling the Filling Matters So Much
The crispiness of a spring roll depends almost entirely on the moisture content of the filling and the temperature at which it is fried. A warm filling releases steam as it heats in the oil, which softens the wrapper from the inside out and produces a soft rather than crispy result. A completely cooled, properly dried filling does not produce this steam, allowing the wrapper to fry to a shatteringly crispy shell unimpeded.
Flavor Variations
- Tofu Spring Rolls: Add finely crumbled, pressed tofu to the filling for extra protein.
- Glass Noodle Only Rolls: Reduce the vegetables and increase the noodles for a lighter, more noodle-forward filling.
- Fresh Spring Rolls: Skip frying entirely and serve the filling in fresh rice paper rounds with dipping sauce for a lighter, no-cook version.
Nutritional Highlights (Per Serving — 5 rolls)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~280 kcal | 6g | 38g | 3g | 12g |
Storage
- Best fresh: Spring rolls are at their best immediately after frying while the shells are still shatteringly crispy.
- Refrigerator: Store cooked rolls for up to 2 days. Reheat in an air fryer at 375°F (190°C) for 5 minutes to restore crispiness.
- Freezer: Freeze unfried, assembled spring rolls on a tray until solid then transfer to a freezer bag for up to 1 month. Fry directly from frozen, adding 1–2 extra minutes.
Frequently Asked Questions
Can I air fry these instead of deep frying?
Yes — spray the assembled rolls generously with oil and air fry at 390°F (200°C) for 12–14 minutes, turning halfway, for a lighter result with most of the crispiness of frying.
What wrappers work best?
Wheat spring roll wrappers produce the crispiest, most traditional result. Rice paper wrappers also work but produce a slightly different, more delicate texture.
Why are my spring rolls soggy?
Soggy spring rolls are almost always caused by filling that was not cooled completely before rolling, filling that was too wet, or oil that was not hot enough. Ensure the filling is completely cool and dry and maintain oil temperature at 350°F throughout frying.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more crispy vegan appetizer and snack recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!