Crispy Vegetable Spring Rolls with Sweet Chili Dipping Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light and crunchy vegetable-filled spring rolls served with a zesty homemade sweet chili sauce perfect for appetizers or snacks. This chinese-inspired snacks (vegetarian) ready in about 40 minutes blends sheets spring roll wrappers, finely shredded cabbage, medium, julienned carrot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 5, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 25 min Cook: 15 min Serves 5 Chinese cuisine 180 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Crispy Vegetable Spring Rolls with Sweet Chili Dipping Sauce take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Crispy Vegetable Spring Rolls with Sweet Chili Dipping Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Crispy Vegetable Spring Rolls with Sweet Chili Dipping Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Vegetable Spring Rolls with Sweet Chili Dipping Sauce for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crispy Vegetable Spring Rolls with Sweet Chili Dipping Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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