Crispy Vegetable Spring Rolls

Crispy Vegetable Spring Rolls
(Courtesy: Yuhong Sun)


4 tbsp vegetable oil, plus more for frying

3 eggs

Pinch salt

4 green onions, julienned into 1” lengths

1 carrot, julienned into 1” lengths

8 water chestnuts, thinly sliced

2” knob of ginger root, thinly sliced

4 mushrooms, thinly sliced and julienned

¾ cup bean sprouts

2 tbsp soy sauce

1 tbsp sesame oil

20 spring roll wrappers


Crack eggs in a bowl and add a pinch of salt. Beat well.

Heat 4 tbsp of vegetable oil in a heavy pan over medium-high heat. Add eggs and cook until puffy. Remove from the pan and set aside.

Add ginger to the pan and saute until fragrant. Add water chestnuts and carrots. Saute for 3 minutes.

Add mushroom, green onion and bean sprouts and a pinch of salt. Cook for 3-5 minutes until bean sprouts are translucent and golden. Add soy sauce and sesame oil. Remove from the pan.

Thinly slice the egg into 1” lengths. Add to vegetables and mix thoroughly.

Lay spring roll wrapper on a flat surface. Place 2 tbsp filling on one corner, keeping away from edges. Roll the edge over the top of the filling and then flip the and right sides of the wrapper over the filling. Continue to roll, moistening the edge of the remaining corner to seal.

Heat 2” vegetable oil in a heavy pan cast iron skillet to 365℉. Turn heat to medium and lower spring roll, one at a time, into oil and fry until golden brown, turning once. Fry in batches, taking care not to crowd the pan.

Yield: 20 spring rolls, 95 calories per roll

Hack: Spring rolls can be cooked in an air fryer at 375℉, Coat with cooking spray and air fry for 6 minutes. Allow a longer time for frozen vegetable rolls.

Hack: Spring rolls can be frozen before cooking. Lay them in a single layer on a pan to freeze, then transfer them to a freezer-safe container for up to 3 months. Spring rolls can be fried in their frozen state.

Hack:  Check the produce department for loose carrots and mushrooms.  If you don’t see them, ask a clerk if they’re available.  These may also be available on the salad bar to buy in small quantities.

Hack: Matchstick carrots can be found in the packaged section of the produce department.  Freeze any leftover carrots for use in cooking.

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!


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8 Replies to “Crispy Vegetable Spring Rolls”

  1. I’ve always wanted to know how to make my own spring rolls!  I had a few at a vietnamese place in the middle of nowhere that were to die for.  Perfect consistency, flavorful, and the sauce accompanying them was amazing.  Hopefully I can use this recipe to start with my spring roll practices and transition to a recipe that’s more personal.  Thanks for posting

    1. Spring rolls are one of my favorites so I was so glad when Yuhong agreed to let me post her recipe.  I’d love to know what adjustments you decide to make to this recipe so please check back and let me know!

  2. Crispy vegetable rolls delija so delicious and interesting at the very beginning I have to try to prepare and if I am a man I love working in the kitchen to prepare venison goulash, pasta and pizza. This recipe does not contain many ingredients that I like. I like your site. I wish you more success than before, what you offer everyone needs at least one recipe a week, just keep it up.

    1. Thank you for your kind comments, Dragan!  I can see that you love to cook so I hope you find more recipes here that you want to try.  Please check back and let me know which ones you like best,

  3. Oh this looks so good! I want to make my own spring rolls now, espeically since eating in restaurants isn’t too much of an option right now. I love that you provided a video for easy instructions! This will really helps me be successful in attempting these. I have put it on my list to make on Saturday!

    1. Please let me know how they hold up to your favorite restaurant version!  I look forward to hearing from you,

  4. I would like to share with you how I keep spring rolls crispy. The first time it should always be with low heat so that it’s partially cooked, take them out and let them cool completely (or store them in the freezer for later). The second time, fry them on medium heat until they’re cooked and crunchy. From there on, be generous with the oil when frying spring rolls. We all know that frying will make them crunchy.

    1. Thank you for your comments and great advice! For the first (partial) cook, do you bake them at a low temp?

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