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Golden Veggie Spring Rolls

Golden Veggie Spring Rolls are delicate fried spring rolls with crispy wrappers, soft sauteed veggies and vermicelli, and a savory brown sauce.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Appetizer, Side Dish
Cuisine: Asian
Keyword: homemade spring rolls, spring rolls, vegetable spring rolls
Servings: 20 large spring rolls, or 40 small.
Calories: 100kcal


For the Filling:

  • 1 tablespoon vegetable oil
  • 2 ½ cups shredded green cabbage
  • 4.5 ounces dried vermicelli noodles
  • 1 ½ shredded carrots
  • 5 dried or fresh shiitake mushrooms, if dried, soak the mushrooms in boiling water for 10 minutes before using
  • 1 ½ sliced white or brown mushrooms
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon oyster sauce
  • Salt and pepper
  • Crushed red pepper, optional

For Making the Spring Rolls:


Make the Filling:

  • Place the vermicelli noodles in a bowl, and pour boiling water over them to cover. Let them soften for 5 minutes, or until tender.
    Rinse with cold water, and chop into 1-inch pieces. Transfer the chopped noodles to a large mixing bowl.
  • In a large pan or wok, heat vegetable oil. Saute the diced onions and carrots for a few minutes, to soften.
  • Add the cabbage, and saute until wilted. Add more oil, if needed.
  • Add the noodles, garlic, soy sauce, oyster sauce, and sesame oil. Cook for a couple of minutes, and season with salt and pepper to taste.

Assemble the Spring Rolls:

  • Place the spring roll wrapper in a diamond/triangle shape on the flat surface. Add up to ¼ cup of the filling to the bottom of the wrapper. (For smaller rolls, use about 2 tablespoons of the filling.)
  • Fold the bottom corner of the wrapper over the filling, and roll up towards the center. Fold in the sides, and continue to roll, but don't seal it, yet.
  • In a small bowl, whisk to combine the cornstarch and water.
    Brush a little of the cornstarch mixture along the remaining edge before you fold to seal.
  • Repeat this procedure with the remaining wrappers and filling.

Fry the Spring Rolls:

  • Pour an inch or two of cooking oil in a wok or deep pan. Heat on medium until the edge of a spring roll dipped in the oil sizzles.
  • Cook the spring rolls in the oil, in batches, turning now and then. After 3 to 5 minutes, the spring rolls should be golden brown.
  • Transfer to a paper towel lined plate to drain.
  • Repeat with the rest of the spring rolls.
  • Serve.


  • Use frozen wrappers. They are thinner, and super crispy when fried.
  • If you don’t want to deep fry the spring rolls, they can be cooked in an air fryer.
  • You can seal the edges with egg wash, if you prefer.
  • Freeze cooked spring rolls by placing them in a zip-top bag and freezing for 2-3 months.
  • Serve warm with sweet chili sauce.


Calories: 100kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 204mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 778IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg