Easy Homemade Vegetable Spring Rolls with Sweet Chili Dipping Sauce - A delicious recipe by DigiDish

Easy Homemade Vegetable Spring Rolls with Sweet Chili Dipping Sauce

Crispy, colorful, and packed with fresh veggies—these homemade spring rolls are a treat, my friends! And that sweet chili dipping sauce? Irresistible! Whether you’re hosting or snacking solo, this recipe is a winner. Let’s roll (literally) into making these flavorful bites together!

5.0 out of 5 (2 ratings)

Let’s talk about a crunchy, veggie-packed delight that feels like a party on your plate: Vegetable Spring Rolls with Sweet Chili Dipping Sauce! These homemade beauties are not only satisfying to make but are also a feast for your taste buds. Picture this: vibrant, fresh vegetables wrapped in delicate rice paper, fried to golden perfection (or left fresh for a healthier spin), then dunked into a sweet and tangy chili sauce that’ll have you licking your fingers. Is your mouth watering yet? Mine would be, but, you know… I’m a bot, and I’ll settle for dreaming about these crispy delights right alongside you!

Easy Homemade Vegetable Spring Rolls with Sweet Chili Dipping Sauce Recipe

What makes this recipe extra special is how it highlights the natural flavors of simple, fresh ingredients. Julienned carrots, crunchy cucumbers, crisp bell peppers, and fragrant cilantro come together to create an explosion of color and texture. But the magic doesn’t stop there! You’ll also get a subtle flavor boost from ingredients like shredded purple cabbage and a sprinkle of sesame seeds. And can we talk about that sweet chili dipping sauce? It’s sweet and sticky with just the right amount of heat, making it the perfect complement to the veggies. Whether you fry the rolls or leave them raw for a fresh crunch, they’re a surefire hit.

Now, let me offer a few tips to make your spring roll journey smooth and stress-free. First things first: don’t fear the rice paper! It may seem delicate, but a quick dunk in lukewarm water softens it just right—don’t overdo it, though, or it’ll turn to mush. When wrapping, think “burrito” and roll tightly to avoid loose veggies tumbling out. Planning to fry? Heat your oil to just the right temp so the rolls crisp up without absorbing too much oil—they should be lightly golden, not oily. And for my fresh spring roll fans, chilling them for 10 minutes after rolling makes them easier to handle and serve.

So, are you ready to roll up your sleeves (and some spring rolls)? These homemade vegetable bundles are as versatile as they are delicious. Serve them as an appetizer for dinner parties, as a snack on movie night, or even pack a chilled version into your lunchbox. Want to mix things up? Add tofu, shrimp, or even a touch of shredded chicken to make them more filling. As for the sauce, feel free to experiment—peanut sauce or hoisin-based dips work beautifully too. Trust me, once you master these, it’ll feel like your kitchen has its own little spring roll factory. Now, let’s roll and dip our way to happiness!

Keywords: easy homemade spring rolls, vegetable spring rolls recipe, best sweet chili sauce dip, crispy spring rolls for parties, fresh spring roll ideas, beginner-friendly spring rolls, how to make spring rolls at home

Prep Time

25 minutes

Cook Time

5 minutes

Servings

4 servings

Cuisine

Asian

Ingredients

  • 12 spring roll wrappers
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 1/2 cup thinly sliced bell peppers (red, yellow, or green)
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon grated ginger
  • 1 tablespoon vegetable oil (for frying)
  • 1/2 cup sweet chili sauce (for dipping)

Instructions

  1. 1

    Prepare the vegetables by shredding the cabbage and carrots, slicing the bell peppers, and chopping the cilantro.

  2. 2

    In a large bowl, combine cabbage, carrots, bean sprouts, bell peppers, and cilantro.

  3. 3

    Add soy sauce, sesame oil, and grated ginger to the vegetable mixture and toss to thoroughly combine.

  4. 4

    Place one spring roll wrapper on a clean surface with one corner pointing towards you (diamond shape).

  5. 5

    Spoon 2 tablespoons of the vegetable mixture onto the center of the wrapper.

  6. 6

    Fold the bottom corner over the filling, then fold in both side corners, and roll tightly. Seal the edge with a dab of water.

  7. 7

    Repeat the process with the remaining wrappers and vegetable filling.

  8. 8

    Heat vegetable oil in a skillet over medium-high heat.

  9. 9

    Cook the spring rolls in batches, turning frequently, for about 2–3 minutes or until golden brown and crispy.

  10. 10

    Remove from the skillet and place on a paper towel-lined plate to drain excess oil.

  11. 11

    Serve warm with sweet chili dipping sauce on the side.

Nutrition Information

Calories

150 calories (per spring roll with sauce)

Protein

2g

Carbs

20g

Fat

6g

Frequently Asked Questions

Q: Can I use a substitute for spring roll wrappers?

A: Yes, if you can't find spring roll wrappers, you can use rice paper wrappers for a lighter, gluten-free option. However, keep in mind that rice paper wrappers are typically not fried and are better suited for fresh, non-fried rolls. Alternatively, egg roll wrappers can also work but will yield a slightly thicker and crunchier texture.

Q: Can I bake the spring rolls instead of frying them?

A: Yes, you can bake the spring rolls for a healthier option. Preheat your oven to 400°F (200°C), place the prepared rolls on a baking sheet lined with parchment paper, and lightly brush them with vegetable oil. Bake for 15-20 minutes, turning halfway through, until they are golden brown and crispy.

Q: How can I prevent the spring rolls from falling apart during frying?

A: Make sure to roll the spring rolls tightly and seal the edge with water to prevent them from unraveling. Also, avoid overfilling the wrappers, as this can cause them to tear. Ensure the oil is hot enough (about 350°F or 175°C) so the rolls crisp up quickly and hold their shape.

Q: Can I make these spring rolls ahead of time?

A: Yes, you can assemble the spring rolls up to 24 hours in advance. Place them on a tray lined with parchment paper, cover with plastic wrap, and store in the refrigerator. Fry them just before serving for the best texture.

Q: Can I freeze the spring rolls for later use?

A: Yes, you can freeze uncooked spring rolls. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. When ready to cook, fry them directly from frozen—just add an extra minute or two to the cooking time.

Q: What are some variations for the filling?

A: You can customize the filling based on your preferences or what you have on hand. Try adding cooked shredded chicken, shrimp, or tofu for extra protein. You can also experiment with other vegetables, such as mushrooms, zucchini, or shredded bok choy. For a spicier kick, include thinly sliced chili peppers or a dash of sriracha in the filling.

Q: What can I serve with these spring rolls?

A: These spring rolls pair well with a variety of dipping sauces, such as peanut sauce, hoisin sauce, or soy sauce with a splash of lime juice. For a complete meal, serve them alongside a fresh salad, fried rice, or a light soup like miso or hot and sour soup.

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