Fried Spring Rolls
Crispy fried spring rolls stuffed with veggies, noodles, and flavor! Golden, crunchy, and perfect with sweet chili dipping sauce.
Servings: 8 spring rolls
Ingredients
Filling:
- 1 tbsp oil
- 2 cups napa cabbage (tightly packed and shredded)
- 1 cup shredded carrots
- 3 scallions thinly sliced
- 2 large garlic cloves finely chopped
- 2-4 ounces vermicelli noodles (about 1 cup cooked)
- Salt and pepper to taste
- 1 tbsp soy sauce
- 1 tsp sesame oil
Other:
- oil (for frying)
- 8 spring roll wrappers
Instructions
- Prepare the noodles: Cook vermicelli noodles according to package directions, drain, and set aside.
- Sauté aromatics: Heat 1 tablespoon oil in a pan. Add garlic and scallions, cooking until fragrant.
- Cook vegetables: Add cabbage and carrots. Stir-fry for a few minutes until softened but still bright.
- Season the filling: Mix in soy sauce, sesame oil, salt, and pepper. Add the noodles and toss everything together. Remove from heat and let cool slightly.
- Wrap the rolls: Place about 2 tablespoons of filling near one corner of a wrapper. Roll tightly, folding in the sides as you go. Seal the edge with a dab of water.
- Fry until golden: Heat oil to 350°F. Fry rolls in batches until crispy and golden brown, about 3–4 minutes. Drain on paper towels.
- Serve hot: Pair with dipping sauces like sweet chili, soy sauce, or peanut sauce.
Notes
Make-ahead tip: You can prep the filling a day in advance and refrigerate.
Leftovers reheat best in the air fryer—just 3–4 minutes to crisp them up again.
These are already vegetarian, but you can swap in mushrooms, tofu, or other proteins.
Nutrition
Calories: 114kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 261mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2781IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 1mg
