Mini Veggie Spring Rolls are crispy, bite-sized appetizers packed with a medley of fresh vegetables and Asian-inspired flavors. These rolls are deep-fried to golden perfection and served with a tangy dipping sauce, making them a hit at parties or as a light snack. Easy to make and customizable with your favorite vegetables!
Prep Time:
20 minutes
Cook Time:
10 minutes
Additional Time:
30 minutes
Ingredients
For the Spring Rolls:
- 20 small spring roll wrappers
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup bean sprouts
- 1/2 cup thinly sliced bell peppers (any color)
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil (optional)
- 1/4 tsp ground black pepper
- 2 tbsp vegetable oil (for sautéing)
- Vegetable oil (for frying)
For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey or sugar
- 1/2 tsp red chili flakes (optional)
How to Make ?
Prepare the Filling:
- Heat 2 tbsp vegetable oil in a skillet over medium heat. Add the garlic and sauté until fragrant.
- Add the cabbage, carrots, bean sprouts, bell peppers, and green onions. Stir-fry for 2-3 minutes until slightly softened.
- Add soy sauce, sesame oil (if using), and black pepper. Stir to combine. Remove from heat and let the filling cool slightly.
Assemble the Spring Rolls:
- Place a spring roll wrapper on a clean surface with one corner facing you (diamond shape).
- Add a small amount of the vegetable filling near the bottom corner of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a dab of water. Repeat with the remaining wrappers and filling.
Fry the Spring Rolls:
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Fry the spring rolls in small batches for 2-3 minutes, or until golden brown and crispy. Remove and drain on paper towels.
Prepare the Dipping Sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and red chili flakes. Adjust sweetness or saltiness to taste.
Serve:
- Serve the mini veggie spring rolls hot with the dipping sauce on the side.
TIPS
- Baking Option: For a healthier version, brush the spring rolls with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- Customizable Filling: Add mushrooms, zucchini, or even tofu for extra flavor and texture.
- Storage: Uncooked spring rolls can be frozen and fried directly from frozen.
