Name: Crispy Vegan Spring Rolls
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Asian
Ingredients: 20 spring roll wrappers (thawed if frozen); 100 g glass noodles (vermicelli); 6–8 dried shiitake mushrooms; A handful of dried wood ear fungus; 1 onion, thinly sliced; 3–4 garlic cloves, minced; 3 large carrots, julienned; 350 g napa cabbage, thinly sliced; ½ teaspoon white pepper; 2 tablespoons vegan oyster sauce (or soy sauce); 1 tablespoon sesame oil; Pinch of salt; 1 tablespoon flour (for sealing); 1½ tablespoons water (for sealing)

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Golden, crunchy, and packed with flavor, these Crispy Vegan Spring Rolls are filled with stir-fried vegetables, mushrooms, and glass noodles, then fried (or air-fried/baked) to perfection. The outside turns irresistibly crispy, while the inside stays moist, savory, and umami-packed. They make a fantastic appetizer, snack, or party food.

Crispy Vegan Spring Rolls

Why You’ll Love This Recipe

These spring rolls are everything you love about takeout, but homemade and customizable. They’re surprisingly easy to prepare, freezer-friendly, and can be cooked in multiple ways depending on your preference.

Perfectly crispy outside with a tender, flavorful filling
100% vegan and dairy-free
Can be deep-fried, air-fried, or baked
Freezer-friendly for easy meal prep
Fun and versatile party appetizer
Packed with vegetables and textures
Light yet satisfying
Customizable with different fillings
Budget-friendly ingredients
Crowd-pleasing finger food

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

20 spring roll wrappers (thawed if frozen)
100 g glass noodles (vermicelli)
6–8 dried shiitake mushrooms
A handful of dried wood ear fungus
1 onion, thinly sliced
3–4 garlic cloves, minced
3 large carrots, julienned
350 g napa cabbage, thinly sliced
½ teaspoon white pepper
2 tablespoons vegan oyster sauce (or soy sauce)
1 tablespoon sesame oil
Pinch of salt
1 tablespoon flour (for sealing)
1½ tablespoons water (for sealing)

Directions

Prepare the filling

Soak the glass noodles in warm water for 8–10 minutes until softened. Drain, cut into smaller pieces with scissors, and set aside.
Soak shiitake mushrooms and wood ear fungus in warm water for at least 15 minutes. Drain, squeeze out excess water, and slice thinly.
Heat a wok or large skillet over medium-high heat with a splash of oil. Add onion and sauté for 1–2 minutes, then add garlic. Stir for another minute.
Add mushrooms and cook for 2–3 minutes. Stir in carrots and napa cabbage, cooking until slightly softened, about 4 minutes.
Season with white pepper, vegan oyster sauce, and a pinch of salt. Mix well.
Add noodles to the pan and stir until they absorb excess moisture. Drizzle with sesame oil, stir once more, and remove from heat. Let filling cool for 15 minutes.

Wrap the spring rolls

Mix flour and water to create a paste for sealing.
Place a wrapper on a flat surface in a diamond shape. Add 2 tablespoons of filling near the bottom corner.
Fold the bottom corner over the filling, fold in the sides, and roll tightly toward the top. Brush the edge with the flour paste to seal. Repeat with remaining wrappers and filling.

Cook the spring rolls

Deep-fry method: Heat oil in a frying pan over medium heat. Add rolls in batches without overcrowding. Fry until golden brown, turning occasionally. Increase heat at the end for extra crispiness. Drain on paper towels.
Air-fry method: Brush or spray rolls with oil. Cook in the air fryer at 200°C (400°F) for 5–6 minutes per side, until golden and crispy.
Baking method: Preheat oven to 200°C (400°F). Arrange rolls on a baking sheet, brush with oil, and bake for 25 minutes, flipping halfway.

Serve hot with dipping sauces like sweet chili, soy sauce, or peanut sauce.

Servings and timing

This recipe yields 20 spring rolls.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Variations

Spicy Spring Rolls: Add chopped fresh chili or chili flakes to the filling.
Tofu Filling: Add crumbled tofu for extra protein.
Different Veggies: Swap in bell peppers, bean sprouts, or zucchini.
Gluten-Free: Use rice paper wrappers instead of wheat wrappers.
Herbal Twist: Add fresh cilantro, Thai basil, or mint inside the rolls.
Peanut-Flavored: Stir peanut butter or peanut sauce into the filling for richness.
Sweet Potato Noodles: Use Korean glass noodles instead of standard vermicelli.
Baked Cheese Version: Add a sprinkle of vegan cheese inside for a fusion twist.
Mini Rolls: Use small wrappers for bite-sized spring rolls.
Fresh Version: Skip frying and wrap filling in rice paper for Vietnamese-style fresh rolls.

Storage/Reheating

Refrigerate: Store cooked rolls in an airtight container for up to 3 days. Reheat in the oven or air fryer until crisp.
Freeze (uncooked): Place rolled but uncooked spring rolls on a tray, freeze until solid, then transfer to a bag. Fry or air-fry directly from frozen.
Freeze (cooked): Store cooked spring rolls in the freezer. Reheat in oven or air fryer until hot and crispy.

FAQs

Can I use fresh mushrooms instead of dried?

Yes, but dried mushrooms provide a stronger umami flavor.

How do I prevent spring rolls from bursting?

Don’t overfill and make sure the wrappers are sealed tightly with flour paste.

What oil is best for frying?

Neutral oils like canola, sunflower, or peanut oil are best.

Can I prepare these ahead of time?

Yes, wrap them in advance and refrigerate for up to 24 hours before frying.

Are spring roll wrappers vegan?

Most are, but always check the package to ensure no egg is included.

Can I make these gluten-free?

Yes, use rice paper wrappers and gluten-free soy sauce.

Why are my spring rolls soggy?

The filling may be too wet. Be sure to drain vegetables and mushrooms well before wrapping.

Can I reheat in the microwave?

Not recommended, as the rolls will lose their crispiness. Use an oven or air fryer instead.

What sauces pair well with these?

Sweet chili sauce, soy sauce, hoisin sauce, or peanut sauce are all excellent options.

Can I bake without oil?

Yes, but brushing or spraying with a little oil ensures a golden, crispy texture.

Conclusion

These Crispy Vegan Spring Rolls are a versatile, crowd-pleasing appetizer that you’ll want to make again and again. With their crunchy exterior, flavorful veggie filling, and multiple cooking methods, they’re perfect for parties, family dinners, or meal prepping. Pair them with your favorite dipping sauce, and you’ve got a deliciously addictive snack that’s sure to impress.

Crispy Vegan Spring Rolls

Why You’ll Love This Recipe

Ingredients