Crispy Vegetable Spring Rolls with Sesame Soy Sauce

These homemade vegetable spring rolls are packed with colorful vegetables, fresh herbs, and Asian-inspired flavors. Crispy on the outside and loaded with a savory vegetable filling, they're perfect as an appetizer, light meal, or party snack. Served with a simple sesame soy dipping sauce, they're guaranteed to disappear fast.

Ingredients

For the Spring Roll Wrappers

• 2 cups all-purpose flour
• 1½ cups water
• 1 tbsp cornstarch
• 1 tbsp oil
• 1 tbsp vinegar
• 1 tsp salt

For the Filling

• 5 garlic cloves, thinly sliced
• 4 tbsp soy sauce
• 2 cups bean sprouts
• 2 carrots, cut into thin matchsticks
• 2 tbsp sesame oil
• 1 zucchini, cut into thin matchsticks
• 1 red bell pepper, cut into thin matchsticks
• 1 orange bell pepper, cut into thin matchsticks
• 1 red onion, thinly sliced
• 1 red chili pepper, finely chopped
• 1 bunch cilantro, chopped
• 1 tbsp teriyaki sauce
• 1 tsp salt
• ¼ head green cabbage, thinly sliced

For the Dipping Sauce

• 4 tbsp soy sauce
• 1 tbsp teriyaki sauce
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• 1 tsp chili powder
• 1 tbsp chopped cilantro

Directions

Prepare the Wrappers

1. In a large bowl, whisk together the flour, water, cornstarch, oil, vinegar, and salt until smooth and lump-free.
2. Cover and let the batter rest for 2 hours.
3. Lightly grease a nonstick skillet and heat over medium heat. You only need to grease the pan before making the first wrapper.
4. Using a pastry brush or silicone brush, spread a thin layer of batter across the hot skillet.
5. Cook until the edges begin to pull away from the pan. Do not flip.
6. Carefully transfer the wrapper to a clean kitchen towel and cover immediately to keep it soft.
7. Continue making the remaining wrappers, stacking them under a towel as you work.

Shortcut: You can use about 20 store-bought spring roll wrappers instead.

Prepare the Filling

1. Cut the carrots, zucchini, peppers, and cabbage into thin strips.
2. Heat the sesame oil in a large skillet or wok.
3. Sauté the garlic for about 1 minute until fragrant.
4. Add the onion, cabbage, carrots, zucchini, peppers, and bean sprouts.
5. Stir-fry for about 7 minutes, until the vegetables are slightly softened but still crisp.
6. Stir in the soy sauce, teriyaki sauce, salt, chili pepper, and chopped cilantro.
7. Remove from the heat and allow the filling to cool slightly.

Assemble the Spring Rolls

1. Place one wrapper on a work surface.
2. Fold the two sides inward toward the center.
3. Spoon a generous amount of filling near the bottom edge.
4. Roll tightly into a thick spring roll.
5. Lightly brush the edge with oil to help seal the roll closed.
6. Repeat with the remaining wrappers and filling.

Fry Until Golden

Heat oil in a deep skillet or pot.

Fry the spring rolls in batches until golden brown and crispy on all sides.

Transfer to paper towels to drain.

Make the Dipping Sauce

In a small bowl, whisk together the soy sauce, teriyaki sauce, sesame oil, sesame seeds, chili powder, and cilantro.

Serve alongside the hot spring rolls for dipping.

Serving Tip

These crispy vegetable spring rolls are best served fresh and hot, alongside the dipping sauce. They also pair beautifully with a simple Asian-style salad or a bowl of soup for a complete meal.