These Vegetarian Spring Rolls are light, colorful, and packed with fresh flavor. Filled with sautéed vegetables, fragrant herbs, and wrapped in tender rice paper, they’re perfect for parties and gatherings where easy, hand-held snacks shine. Once you get the hang of rolling them, they’re fun to make and even more fun to eat.

Why You’ll Love This Recipe :

• Fresh, colorful, and veggie-packed

• Great vegetarian appetizer option

• Easy to customize with different vegetables

• Light but satisfying

Equipment :

• Large skillet or wok

• Cutting board

• Sharp knife

• Mixing spoon

• Colander

• Bowl

• Clean kitchen towel

• Shallow dish (for soaking wrappers)

Ingredients :

• 2 teaspoons sesame oil

• 1 tablespoon finely chopped fresh ginger

• 1 tablespoon finely chopped garlic

• 4 scallions, whites and greens separated and finely chopped

• 1 large carrot, peeled and julienned

• 1 red bell pepper, julienned

• 2 cups finely shredded napa cabbage

• 1/4 cup chopped fresh Thai basil or cilantro

• 2 teaspoons light brown sugar

• 2 teaspoons soy sauce

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 6 spring roll wrappers

Instructions :

1. Heat the sesame oil in a large skillet or wok over medium heat. Add the ginger and garlic and cook for about 30 seconds, until fragrant.

2. Add the scallion whites and cook for another 30 seconds.

3. Stir in the carrot, red bell pepper, cabbage, Thai basil, and brown sugar. Cook for 1 minute.

4. Add the soy sauce, salt, and black pepper and cook for 2 minutes more.

5. Stir in the scallion greens, then remove the pan from the heat. Transfer the mixture to a colander set over a bowl and drain excess liquid. Let cool completely.

6. Submerge one spring roll wrapper in water for about 15 seconds until pliable. Lay it on a clean kitchen towel, then place on a work surface.

7. Place about one-sixth of the filling near the bottom edge of the wrapper. Fold the bottom edge over the filling, tuck in the sides, and roll tightly to the top edge. Press gently to seal.

8. Repeat with remaining wrappers and filling. Serve immediately with your favorite dipping sauce.

Tips & Notes :

• Avoid overfilling to prevent tearing the wrappers.

• Drain the filling well to keep rolls from becoming soggy.

• Serve shortly after assembling for best texture.

Storage & Make-Ahead :

• Make-Ahead: Prepare the filling up to 1 day ahead and refrigerate.

• Fridge: Assembled rolls are best eaten the same day.

• Freezer: Not recommended.

• Serve: Keep covered with a damp towel until serving.

Serving Suggestions :

• Serve with peanut sauce, sweet chili sauce, or soy sauce

• Add to an Asian-inspired appetizer spread

• Pair with dumplings or potstickers

Frequently Asked Questions

Q1: Can I add tofu or noodles to the filling?
A1: Yes, both make great additions for extra texture.

Q2: Why are my wrappers tearing?
A2: They may be soaked too long or overfilled.

Q3: Can I make these gluten-free?
A3: Yes, use gluten-free soy sauce and rice paper wrappers.