Crispy spring rolls are a classic Asian appetizer loved worldwide for their delicate wrapper, crunchy texture, and flavorful filling. This recipe features vegetable-packed spring rolls that are baked or fried to golden perfection and served with a sweet chili dipping sauce.

These spring rolls are perfect for entertaining, family dinners, or a quick snack. The combination of fresh vegetables, aromatic herbs, and a crunchy exterior makes each bite irresistibly satisfying. With a balance of sweet, tangy, and savory flavors, they’re a must-try dish for anyone who loves light yet flavorful bites.

Why I Love This Recipe

I love this recipe because it’s crispy, light, and packed with vibrant veggies. Making spring rolls at home allows me to control the ingredients, ensuring freshness and flavor in every bite. The sweet chili sauce adds just the right amount of tangy sweetness, complementing the savory filling.

They are perfect for meal prep, entertaining, or a snack that feels indulgent without being heavy.

Why It’s a Must-Try Dish

• Fresh vegetable-packed filling
• Crispy exterior that’s golden and light
• Paired with sweet chili sauce for a flavor punch
• Quick and easy to prepare at home
• Versatile — appetizer, party snack, or main with rice

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 15–20 minutes
• Total Time: 35–40 minutes
• Servings: 4–6 (8–12 spring rolls depending on size)
• Calories: ~200 kcal per serving
• Course: Appetizer / Snack
• Cuisine: Asian

Ingredients

For the Spring Rolls:

• 8–12 spring roll wrappers
• 1 cup cabbage, shredded
• 1/2 cup carrot, julienned
• 1/2 cup bell pepper, thinly sliced
• 1/4 cup bean sprouts
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 2 tablespoons vegetable oil (for frying or brushing if baking)

For the Sweet Chili Sauce:

• 1/2 cup store-bought sweet chili sauce (or homemade)
• 1 teaspoon lime juice (optional)
• 1 teaspoon fresh cilantro, chopped (optional garnish)

Cooking Directions

Step 1: Prepare the Filling

• In a large skillet or wok, heat 1 teaspoon oil over medium heat.
• Sauté garlic and ginger until fragrant (~30 seconds).
• Add cabbage, carrot, bell pepper, bean sprouts, and green onions.
• Stir-fry for 3–5 minutes until vegetables are slightly softened.
• Add soy sauce, sesame oil, salt, and pepper. Mix well and remove from heat.
• Let the filling cool slightly before rolling.

Step 2: Assemble Spring Rolls

• Place a spring roll wrapper on a clean surface with one corner pointing toward you.
• Spoon 2 tablespoons of filling near the corner closest to you.
• Fold the corner over the filling, fold in the sides, and roll tightly to seal.
• Use a little water to seal the edge.

Step 3: Cook the Spring Rolls

Option 1: Baking (Healthier)

• Preheat oven to 400°F (200°C).
• Place rolls on a parchment-lined baking sheet and brush lightly with vegetable oil.
• Bake for 15–20 minutes, turning halfway through, until golden and crispy.

Option 2: Frying (Classic)

• Heat 1–2 inches of oil in a skillet over medium heat.
• Fry rolls in batches for 2–3 minutes per side until golden brown.
• Drain on paper towels.

Step 4: Prepare Sweet Chili Sauce

• In a small bowl, mix sweet chili sauce with lime juice if desired.
• Garnish with chopped cilantro for extra freshness.

Step-by-Step Summary

1. Stir-fry vegetables with garlic, ginger, soy sauce, and sesame oil.
2. Let the filling cool slightly.
3. Place filling in spring roll wrappers and roll tightly.
4. Bake or fry until crispy.
5. Serve with sweet chili sauce and optional garnish.

How to Serve

• Serve hot with sweet chili sauce on the side.
• Garnish with fresh cilantro or sesame seeds.
• Pair with steamed rice, noodles, or as part of an appetizer platter.

Recipe Tips

• Don’t overfill the wrappers to prevent tearing.
• Let the filling cool slightly to avoid soggy rolls.
• Brush lightly with oil for extra crispiness when baking.
• Use a non-stick skillet if pan-frying.
• Freeze uncooked rolls for make-ahead convenience.

Variations

1. Vegetarian/Fully Vegan: Keep it plant-based with tofu or mushrooms.
2. Chicken or Shrimp Spring Rolls: Add cooked shredded chicken or shrimp to the filling.
3. Spicy Kick: Mix in Sriracha or chili flakes with the vegetables.
4. Noodle Filling: Add cooked rice noodles for extra texture.
5. Gluten-Free Option: Use gluten-free wrappers and tamari instead of soy sauce.

Freezing and Storage

Refrigeration

• Store cooked spring rolls in an airtight container for 2–3 days.

Freezing

• Freeze uncooked rolls on a baking sheet for 1 hour, then transfer to a freezer bag for up to 3 months.
• Bake or fry directly from frozen, adding a few extra minutes to cooking time.

Special Equipment Needed

• Wok or skillet
• Baking sheet and parchment paper
• Spatula or tongs
• Small bowl for sauce
• Knife and cutting board

FAQ

Q: Can I make spring rolls ahead of time?
A: Yes, you can assemble and freeze them before cooking.

Q: Can I use pre-shredded vegetables?
A: Absolutely — just ensure they’re well-drained to avoid soggy rolls.

Q: Can I bake them instead of frying?
A: Yes, baking makes them healthier while keeping them crispy.

Q: How do I keep them crispy after baking?
A: Serve immediately, or reheat in an oven or air fryer rather than the microwave.

Q: Can I make the sweet chili sauce from scratch?
A: Yes, combine sugar, rice vinegar, water, garlic, and red chili flakes in a small saucepan until slightly thickened.

Conclusion

Crispy Spring Rolls with Sweet Chili Sauce are a delicious, versatile, and visually appealing appetizer. Fresh vegetables and herbs wrapped in a golden, crispy shell make them irresistible. Baked or fried, these spring rolls are perfect for entertaining, snacks, or meals. Paired with a sweet and tangy dipping sauce, they’re a must-try dish for anyone craving authentic Asian flavors at home.