Stuffed with fresh vegetables and lightly fried, crispy spring rolls deliver a yielding filling and a satisfying crunch. These wrapped delights pair perfectly with our sweet and savory hoisin dip. If you’re looking to cut fat and calories, these spring rolls are also delicious steamed with a soft exterior. Either way, they are both vegan and gluten free.
How To Make This Recipe
We start by assembling our ingredients. For the filling, we’ve used garlic, onion, carrots, and red cabbage. That said, feel free to get creative here. Mushrooms, tofu, and vermicelli all make for great additions to these spring rolls.
Assemble your ingredients.
Saute Veggies
Next, we heat up a wok over medium-high heat. If you don’t have a wok, a saute pan will work here as well. We add our oil along with the onion. Once our onion softens, we add our remaining vegetables. Stirring regularly, we continue cooking until the crisp tender.
Saute those veggies.
Wrap Spring Rolls
Next, we wrap the spring rolls. While we opted to use rice paper, you can also use spring roll pastry here. These will still be delicious, but be aware that they will no longer be gluten free. To soften the rice paper, we place our round in a rimmed baking sheet with hot water for a few seconds until just soft. We remove our wrapper and blot it with a damp tea towel. When using rice paper, be careful not to let them soak too long. If they absorb too much moisture, they will break down while wrapping and frying.
As we fill our wrappers, we first add our vegetable filling near the edge. Then, we tightly roll our wrapper and fold over each side. Finally, we brush a little water along the edge and close it up.
Wrap the spring rolls.
Crisp Them Up
Now, we’re ready to lightly fry our spring rolls. We add our vegetable oil to a clean, dry wok. Once hot, we add the spring rolls and fry for just about a minute until golden brown. We flip our crispy spring rolls occasionally so they brown evenly.
While we could use any high heat oil here, we like vegetable oil or avocado oil best due to their neutral flavor profile. When done, drain them on a plate with paper towels. Of note, these spring rolls can also be baked or cooked in the air fryer at 350°F. You’ll want to watch them closely to prevent burning.
Fry them up!
Prep Hoisin Dip
Now, we make our optional hoisin dip. We first mix all of our hoisin dip ingredients, aside from water, in a medium bowl. Then, we add more or less water to reach our desired dipping consistency.
Make the hoisin sauce.
Now, let’s grab those chopsticks. We’re ready to eat our crunchy, crispy spring rolls!
Enjoy those crispy spring rolls!
If you’re looking for more appetizer recipes, check out these tasty options:
Recipe Card for Crispy Spring Rolls
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Crispy Spring Rolls
Equipment
- Wok or saute pan
- Baking sheet
- Tea towel
Ingredients
For the spring rolls
- 1 medium onion julienned, or thinly sliced
- 4 cloves garlic minced
- 2 medium carrots julienned
- 4 leaves red cabbage roughly chopped
- 2 tablespoons tamari or low sodium soy sauce or liquid aminos
- 8 sheets rice wrappers or spring roll pastry (not gluten free)
- 1 tablespoon vegetable oil plus 1/4 cup to fry
For the hoisin dip (optional)
- 1/2 cup hoisin sauce gluten free or regular (not gluten free)
- 4 teaspoon coconut sugar
- 4 teaspoon water
- 4 teaspoon lime juice fresh
Instructions
Make the spring rolls
- Heat up a wok or saute pan at medium-high heat, add 1 tbsp vegetable oil and add the onion. Cook for 2 minutes, then add the remaining ingredients except for spring roll wrappers and the hoisin dip. Cook for 5 minutes stirring occasionally. Turn off the heat once vegetables are tender, but a little crunchy. If you prefer softer vegetables, cook for a few minutes more.
- To wrap your spring rolls, place the wrapper in a baking sheet with hot water until soft for 10-15 sec.
- Remove wrapper and pat blot on a damp tea towel.
- Place filling in the middle of the wrapper.
- Fold over the bottom and sides and roll wrapper upwards to form a neat roll shape.
- Add plenty of vegetable oil to the wok (cleaned and dried) and once hot, add the spring rolls and fry for about 1 minute or until golden brown, flip occasionally so it browns evenly.
- Place it on a plate with paper towels to remove excess oil.
Make the hoisin dip
- Mix all ingredients apart from water in a medium sized bowl. If the dip becomes too thick, add more or less water to reach the consistency you prefer by adding a spoonful at a time. Adjust seasoning if needed.
