Mini Vegetable Spring Rolls

Mini Vegetable Spring Rolls are crispy, bite-sized appetizers filled with a flavorful mix of fresh vegetables wrapped in thin pastry sheets and fried until golden brown. These crunchy delights are popular across Asian cuisines — from Chinese dim sum to Thai street food — and are loved for their texture and taste.

Each bite delivers a perfect balance of crispy exterior and tender, savory vegetables inside. Whether served as a snack, starter, or party finger food, mini spring rolls are always a crowd favorite.

Why I Love This Recipe

I absolutely love this recipe because it’s light, crunchy, colorful, and endlessly customizable. The vibrant mix of cabbage, carrots, and bell peppers creates a delicious filling that’s both nutritious and satisfying.

Unlike store-bought frozen rolls, homemade ones have fresher flavor and perfect crispness. Plus, they can be baked or air-fried for a lighter version. The process of rolling them is relaxing and rewarding — and the result? A tray of golden, irresistible appetizers that disappear in minutes!

Why It’s a Must-Try Dish

This is a must-try dish because:

• It’s crisp, healthy, and packed with veggies.
• Perfect for parties, potlucks, or family snacks.
• Can be fried, baked, or air-fried to your liking.
• Customizable — use any vegetables you love.
• Dipping sauces take it to the next level!

Whether you’re a vegetarian or just love crunchy snacks, these mini spring rolls are a delightful bite-sized treat.

Preparation and Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 15 minutes
• Total Time: 40 minutes
• Servings: 20 mini spring rolls (about 4–6 servings)
• Calories: Approximately 90 kcal per spring roll

Cuisine and Course

• Cuisine: Asian (Chinese/Thai-inspired)
• Course: Appetizer, Snack, Finger Food

Ingredients

For the Filling:

• 1 tablespoon oil (vegetable or sesame oil)
• 1 cup finely shredded cabbage
• ½ cup grated carrots
• ½ cup finely sliced bell peppers (red/yellow)
• ½ cup bean sprouts (optional)
• 2 spring onions, finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon vinegar or rice wine
• ½ teaspoon garlic, minced
• ½ teaspoon ginger, minced
• Salt and pepper, to taste

For the Wrapping:

• 20 small spring roll wrappers (store-bought or homemade)
• 2 tablespoons all-purpose flour (mixed with 2 tablespoons water to form a sealing paste)

For Frying:

• Oil, for deep frying

Optional Dipping Sauce:

• 2 tablespoons sweet chili sauce
• 1 tablespoon soy sauce
• 1 teaspoon vinegar
• ½ teaspoon sesame seeds

Simple Cooking Directions

1. Stir-fry vegetables with seasonings.
2. Let the filling cool.
3. Fill and roll the spring rolls tightly.
4. Seal edges with flour paste.
5. Deep fry or air-fry until golden brown.
6. Serve hot with dipping sauce.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Filling

1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and ginger; sauté for 30 seconds until fragrant.
3. Add cabbage, carrots, bell peppers, and spring onions. Stir-fry for 2–3 minutes.
4. Add soy sauce, vinegar, salt, and pepper. Toss well.
5. Cook just until vegetables are slightly softened but still crunchy.
6. Remove from heat and let the filling cool completely.

Step 2: Prepare the Wrappers

1. Lay one spring roll wrapper on a clean surface, corner pointing toward you (diamond shape).
2. Spoon about 1 tablespoon of filling near the bottom corner.
3. Fold the bottom corner over the filling, then fold the sides inward.
4. Roll tightly toward the top corner.
5. Seal the edge with a bit of flour paste.
6. Repeat with the remaining wrappers and filling.

Step 3: Fry the Spring Rolls

1. Heat oil in a deep pan to 350°F (175°C).
2. Fry 4–5 rolls at a time until golden brown and crispy (about 2–3 minutes).
3. Remove and drain on paper towels.
4. Repeat with the remaining rolls.

Step 4: Optional (Air Fryer or Baked Version)

• Air Fryer: Brush rolls lightly with oil and air-fry at 375°F (190°C) for 10–12 minutes, turning halfway.
• Oven: Preheat oven to 400°F (200°C), brush rolls with oil, and bake for 15–20 minutes, until crisp.

Step 5: Prepare the Dipping Sauce

Whisk together sweet chili sauce, soy sauce, vinegar, and sesame seeds.
Serve alongside the rolls.

How to Serve

Serve Mini Vegetable Spring Rolls:

• Hot and crispy, fresh out of the fryer or oven.
• With dipping sauces like sweet chili, soy-ginger, or peanut sauce.
• As an appetizer at parties, picnics, or alongside Asian entrées.

Serving Suggestions:

• Pair with Fried Rice, Noodles, or Stir-Fry.
• Serve in mini appetizer platters with dumplings or wontons.
• Add a garnish of chopped scallions or sesame seeds for extra appeal.

Additional Recipe Tips

• Keep the wrappers covered with a damp cloth to prevent drying.
• Cool filling completely before wrapping to avoid soggy rolls.
• Roll tightly to prevent oil absorption while frying.
• Test one roll first to check oil temperature.
• For an extra crispy texture, double fry: fry lightly, let rest, then fry again for 30 seconds.

Variations

1. Paneer Spring Rolls: Add grated paneer or tofu for protein.
2. Glass Noodle Spring Rolls: Mix cooked glass noodles into the veggie filling.
3. Spicy Thai Rolls: Add chili flakes, basil, and lime juice for heat and zest.
4. Baked Cheesy Rolls: Sprinkle mozzarella or cream cheese before rolling.
5. Vegan Option: Use vegan wrappers and skip egg if your wrappers contain it.

Freezing and Storage

• Refrigerate (Cooked): Store in an airtight container for up to 3 days. Reheat in oven or air fryer before serving.
• Freeze (Uncooked): Place on a tray in a single layer, freeze, then transfer to a zip bag. Keeps up to 2 months.
• Cooking from Frozen: Fry or bake directly from frozen — no need to thaw (add 2 extra minutes to cooking time).

Special Equipment Needed

• Wok or large frying pan
• Mixing bowl
• Deep frying pan or air fryer
• Tongs or slotted spoon
• Parchment paper or tray for rolling

FAQ

Q1: Can I use frozen spring roll wrappers?
Yes! Just thaw them fully at room temperature and keep covered with a damp towel to avoid drying.

Q2: Why are my spring rolls soggy?
Either the filling was too moist or the oil temperature was too low. Ensure oil is hot and filling is cool before rolling.

Q3: Can I make these gluten-free?
Yes, use rice paper wrappers and gluten-free soy sauce.

Q4: Can I bake them instead of frying?
Absolutely! Bake or air-fry for a healthier version — they’ll still be crisp and golden.

Q5: Can I reuse the oil after frying?
Strain and store it for another use, but avoid reusing more than twice.

Conclusion

Mini Vegetable Spring Rolls are crispy, colorful, and utterly addictive. The contrast of crunchy exterior and tender, flavorful filling makes them a universal favorite. Whether deep-fried or air-fried, they’re light, delicious, and perfect for every occasion — from casual snacks to elegant parties.