Crispy Vegetable Spring Rolls with Sweet Chili Dipping Sauce

By · 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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.

Related recipes