Go Back
Thai cuisine has gained immense popularity worldwide due to its vibrant flavors, aromatic spices, and diverse ingredients. Known for balancing sweet, salty, sour, and spicy elements, Thai dishes provide a culinary experience that tantalizes the taste buds. Among the myriad of offerings, crispy Thai veggie spring rolls stand out as a delightful and healthy option, especially for those who lean towards vegetarian fare. These delectable rolls serve not only as a tasty appetizer but also as a satisfying snack or light meal, perfect for any occasion.

Crunchy Thai Veggie Spring Rolls

Discover the vibrant flavors of Thai cuisine with these crispy veggie spring rolls, a healthy and delicious treat that’s perfect for any occasion. Packed with nutritious ingredients like cabbage, carrots, and bell peppers, these rolls are both satisfying and customizable. Learn how to perfectly prepare rice paper wrappers, assemble your rolls, and fry or bake them to crispy perfection. Don't forget to pair them with tasty dipping sauces for an unforgettable flavor experience!
Print Recipe Pin Recipe

Ingredients
  

1 cup shredded cabbage (green or Napa)

1 cup shredded carrots

1 cup bean sprouts

1/2 cup sliced bell peppers (red, yellow, or green)

1/2 cup thinly sliced green onions

1/4 cup cilantro leaves, chopped

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon grated ginger

1 teaspoon minced garlic

12 rice paper wrappers

Vegetable oil (for frying)

Sweet chili sauce (for serving)

Instructions
 

Prepare the Filling: In a large bowl, combine the shredded cabbage, carrots, bean sprouts, bell peppers, green onions, and cilantro.

    Flavor the Filling: In a small bowl, mix together the soy sauce, sesame oil, grated ginger, and minced garlic. Pour this mixture over the veggies and toss well to ensure everything is evenly coated.

      Soften the Rice Paper: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, or until it becomes pliable. Carefully remove it from the water and lay it flat on a clean surface.

        Assemble the Rolls: Place about 2 tablespoons of the veggie mixture near the bottom of the rice wrapper. Fold the bottom up over the filling, then fold in the sides and roll up tightly to form a spring roll. Repeat with the remaining wrappers and filling.

          Fry the Spring Rolls: Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium-high heat. Once the oil is hot (about 350°F/175°C), carefully add the spring rolls to the oil in batches. Fry until they are golden brown and crispy (about 3-4 minutes), turning occasionally to ensure even cooking.

            Drain and Serve: Remove the spring rolls from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve warm with sweet chili sauce for dipping.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4