Description

These Crispy Mini Veggie Spring Rolls with Sweet Chili Dipping Sauce are a perfect appetizer or snack for any occasion. Golden, crunchy, and packed with fresh vegetables, they bring the flavors of traditional Asian street food right into your kitchen. The sweet chili dipping sauce adds a tangy, mildly spicy complement that makes every bite irresistible. Ideal for cozy evenings, weekend gatherings, or as a fun party appetizer, these mini spring rolls are easy to prepare, customizable, and a guaranteed crowd-pleaser.

Ingredients

Scale

For the Spring Rolls:

1 cup finely shredded cabbage
1/2 cup grated carrots
1/2 cup thinly sliced bell peppers (red, yellow, or green)
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon black pepper
20–25 mini spring roll wrappers
2 tablespoons vegetable oil (for brushing or shallow frying)

For the Sweet Chili Dipping Sauce:

1/2 cup sweet chili sauce
1 tablespoon lime juice
1 teaspoon soy sauce
1/2 teaspoon crushed red pepper flakes (optional)

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Instructions

In a large mixing bowl, combine cabbage, carrots, bell peppers, green onions, and cilantro. Add garlic and ginger. Toss with soy sauce, sesame oil, and black pepper. Let sit for 10–15 minutes.
Place a spring roll wrapper on a clean surface in a diamond shape. Spoon 1–2 teaspoons of filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the top corner with water to seal. Repeat with remaining wrappers and filling.
Cook the spring rolls:
- Shallow Frying: Heat 2 tablespoons vegetable oil in a skillet over medium heat. Cook rolls, turning occasionally, until golden brown, 3–4 minutes per batch. Drain on paper towels.
- Oven-Baking: Preheat oven to 400°F (200°C). Place rolls on a parchment-lined sheet, brush lightly with oil, bake 12–15 minutes, turning halfway.
- Air Fryer: Preheat to 375°F (190°C). Place rolls in a single layer, brush lightly with oil, cook 8–10 minutes, shaking halfway.
Prepare the dipping sauce: whisk together sweet chili sauce, lime juice, soy sauce, and red pepper flakes. Adjust taste if needed.
Serve spring rolls on a platter with dipping sauce on the side. Garnish with fresh cilantro or sesame seeds if desired.

Notes

Avoid overfilling wrappers to prevent bursting.
Squeeze excess water from vegetables to keep wrappers crisp.
Assemble rolls ahead of time and refrigerate until cooking.
Customize filling with mushrooms, bean sprouts, or tofu for extra flavor.
Dipping sauce can be made ahead and stored in the refrigerator for up to a week.

Prep Time: 20 minutes
Cook Time: 15 minutes