These Chinese Vegetable Spring Rolls — also known as vegetable egg rolls — are golden, crispy delights filled with a savory mixture of shredded cabbage, carrots, mushrooms, bamboo shoots, and aromatic seasonings like ginger, garlic, soy sauce, and sesame oil. They’re deep-fried until crunchy on the outside and bursting with flavor inside.
Popular across China and in Chinese takeouts worldwide, these spring rolls are a staple appetizer at dim sum restaurants and festive celebrations like Lunar New Year. Whether served as a snack, party appetizer, or alongside a hearty soup or rice dish, they bring both texture and taste to the table.
Making them at home may seem complex, but once you get the hang of wrapping, it becomes a fun and rewarding process. The filling can be customized with any veggies you have on hand, making this dish versatile and healthy.
Serve them hot with a dipping sauce made from soy sauce, rice vinegar, chili oil, and a touch of sugar — and watch them disappear within minutes!
Whether you’re new to Asian cooking or looking for a go-to appetizer for your next dinner party, these Chinese Vegetable Spring Rolls will not disappoint.
Ingredients (Makes about 20–25 pieces):
For the Filling:
- 1 cup shredded Napa cabbage
- ½ cup shredded carrots
- ¼ cup finely chopped shiitake mushrooms
- ¼ cup bamboo shoots, sliced
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp sugar
- Salt and pepper to taste
- 1 tbsp vegetable oil
For Wrapping:
- 20–25 spring roll wrappers (not rice paper)
- Water (for sealing)
For Frying:
- Oil for deep frying
Optional Dipping Sauce:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp chili oil (optional)
- 1 clove garlic, minced
- 1 tsp sugar
Instructions:
Step 1: Prepare the Filling
Heat oil in a wok or skillet over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant.
Add all the vegetables and cook for 4–5 minutes until softened but still slightly crisp. Stir in soy sauce, sesame oil, sugar, salt, and pepper. Remove from heat and let cool completely.
Step 2: Wrap the Spring Rolls
Lay a spring roll wrapper flat on a clean surface — it should feel dry and stiff to the touch.
Place about 1 tablespoon of filling near the bottom third of the wrapper. Fold the bottom over the filling, then fold in the sides. Roll tightly upward to enclose everything, sealing the top edge with a bit of water.
Repeat with remaining wrappers and filling.
Step 3: Fry Until Golden
Heat oil in a deep pan or wok to 350°F (175°C). Fry spring rolls in batches for 3–4 minutes until golden brown and crispy. Flip halfway through for even browning.
Remove and drain on wire rack or paper towels.
Step 4: Serve Hot
Serve immediately while crispy, with your favorite dipping sauce.
Pro Tips:
- Make sure the filling is completely cooled before wrapping to avoid soggy wrappers.
- Use fresh spring roll wrappers (not frozen) for best results.
- Freeze uncooked spring rolls on a tray before transferring to ziplock bags — fry directly from frozen, adding 1–2 minutes per side.
- Try baking them at 400°F (200°C) for a lighter version.
