Crispy Vegetable Spring Rolls with Sweet Chili Dipping Sauce

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Light and crunchy vegetable-filled spring rolls served with a zesty homemade sweet chili sauce perfect for appetizers or snacks. This Chinese-inspired recipe (vegetarian), ready in about 40 minutes, turns spring roll wrappers, cabbage, carrot into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 5, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 10 sheets spring roll wrappers
• 1 cup, finely shredded cabbage
• 1 medium, julienned carrot
• 1/2 cup, finely chopped shiitake mushrooms
• 2, thinly sliced green onions
• 2 cloves, minced garlic
• 2 tbsp soy sauce
• 1 tsp sesame oil
• for frying, about 3 cups vegetable oil
• 2 tbsp cornstarch mixed with 3 tbsp water cornstarch slurry
• 1/4 cup rice vinegar
• 2 tbsp honey
• 1/2 tsp red chili flakes
• 1/4 cup water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large skillet over medium heat, heat 1 tsp sesame oil. Add 2 minced garlic cloves, 1 cup finely shredded cabbage, 1 julienned carrot, 1/2 cup finely chopped shiitake mushrooms, and 2 thinly sliced green onions. Sauté for 5-6 minutes until vegetables are tender. Stir in 2 tbsp soy sauce and cook for another minute; remove from heat.
2. Step 2: Lay a spring roll wrapper on a clean surface. Place about 3 tbsp of the vegetable filling near one corner. Fold the corner over the filling, then fold the sides inward and roll tightly. Seal the edge with 2 tbsp cornstarch slurry. Repeat with remaining wrappers and filling.
3. Step 3: Heat about 3 cups vegetable oil in a deep skillet to 350°F. Fry the spring rolls in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
4. Step 4: For the dipping sauce, whisk together 1/4 cup rice vinegar, 2 tbsp honey, 1/4 cup water, and 1/2 tsp red chili flakes in a small bowl until honey dissolves.
5. Step 5: Serve the crispy spring rolls hot with the sweet chili dipping sauce on the side.