Description

Mini veggie spring rolls are a delicious and versatile appetizer perfect for any gathering or cozy evening at home. These golden, crispy rolls are filled with fresh, colorful vegetables and paired with a tangy, flavorful dipping sauce. Inspired by traditional Asian cuisine, this recipe is easy to make, customizable, and perfect for sharing with family and friends. Whether served as a starter, snack, or party finger food, these mini spring rolls are sure to impress and satisfy.

Ingredients

Scale

1 package of spring roll wrappers or rice paper sheets
1 cup shredded cabbage
1 cup grated carrots
½ cup thinly sliced bell peppers (any color)
½ cup finely sliced mushrooms
2 green onions, thinly sliced
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon rice vinegar
1 teaspoon cornstarch (optional, for binding)
Vegetable oil for frying

For the Dipping Sauce:

½ cup soy sauce
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon grated ginger
½ teaspoon chili flakes (optional, for spice)
1 tablespoon chopped fresh cilantro (optional)

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Instructions

Heat sesame oil in a medium skillet over medium heat.
Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Stir in cabbage, carrots, bell peppers, mushrooms, and green onions. Cook 3–5 minutes until vegetables are tender but still slightly crisp.
Add soy sauce, rice vinegar, and cornstarch if using. Mix well and cook 1–2 more minutes. Remove from heat and let the filling cool slightly.
Lay a spring roll wrapper on a flat surface in a diamond shape.
Place 1–2 tablespoons of filling near the corner closest to you.
Fold the bottom corner over the filling, fold the sides inward, and roll tightly. Brush the final edge with water to seal. Repeat with remaining wrappers and filling.
Heat vegetable oil to 350°F (175°C) in a skillet or deep fryer.
Fry 3–4 rolls at a time for 2–3 minutes per side until golden brown. Remove and drain on paper towels.
In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, chili flakes, and cilantro for the dipping sauce. Serve alongside the rolls.

Notes

Keep wrappers covered with a damp cloth to prevent drying.
Adjust seasoning to taste; a splash of lime juice can add extra brightness.
Store leftover dipping sauce in the refrigerator for up to 3 days.
For a gluten-free version, ensure soy sauce is labeled gluten-free.
Air-frying or baking is a lighter alternative; brush with oil and bake at 400°F (200°C) for 15–20 minutes, turning halfway through.

Prep Time: 20 minutes
Cook Time: 15 minutes