Spring Egg Rolls: Crispy, Colorful, and Bursting with Fresh Flavor

The Light and Crunchy Appetizer That Always Steals the Show

Crispy on the outside, fresh and vibrant on the inside, Spring Egg Rolls are the kind of appetizer that never fails to impress. Unlike heavy meat-filled egg rolls, these are packed with finely shredded vegetables, fresh aromatics, and optional protein for a lighter bite that still brings major flavor. Inspired by seasonal produce and Asian flavors, these golden beauties are rolled in delicate wrappers and fried until perfectly crisp—then served with a sweet chili or tangy soy dipping sauce that makes every bite addictive. They’re ideal for spring and summer entertaining, brunch spreads, snack boards, or just an afternoon when you’re craving something crunchy, colorful, and homemade. Whether you go veggie-only, load them with shrimp or tofu, or add in fresh herbs, these egg rolls are easy to customize and fun to make with the whole family.

Ingredients

For the filling: 2 cups shredded green cabbage, 1 cup julienned carrots, ½ cup bean sprouts (optional), ½ cup shiitake or cremini mushrooms (finely chopped, optional), 3 green onions (thinly sliced), 2 garlic cloves (minced), 1 tsp fresh grated ginger, 1 tbsp soy sauce, 1 tsp sesame oil, ½ tsp sugar, salt and black pepper to taste

For assembly: 12–15 egg roll wrappers (thawed if frozen), 1 egg (beaten, for sealing edges), oil for frying (canola or vegetable)

Optional protein add-ins: ½ cup small cooked shrimp (chopped), ½ cup cooked ground chicken or pork, ½ cup diced or crumbled tofu, ¼ cup chopped cilantro or Thai basil

Instructions

In a large skillet or wok, heat the sesame oil over medium-high heat. Add garlic and ginger and stir for about 30 seconds until fragrant. Add the cabbage, carrots, mushrooms (if using), and bean sprouts. Sauté for 3–5 minutes until slightly wilted but still bright and crisp. Stir in the soy sauce, sugar, green onions, salt, and pepper. Toss everything together and remove from heat. Let the mixture cool slightly. If you’re adding protein like shrimp or tofu, fold it into the cooled vegetable mix at this point.

Place one egg roll wrapper on a clean surface in a diamond shape. Add 2 tablespoons of filling just below the center. Fold the bottom point over the filling, then fold in the left and right sides. Roll up tightly toward the top and seal the edge with a bit of beaten egg. Repeat with remaining wrappers, keeping uncooked rolls under a damp cloth to prevent drying.

Heat 2–3 inches of oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C). Fry 3–4 egg rolls at a time for 3–4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate. Let cool slightly before serving.

Optional Dipping Sauces

Sweet chili sauce: Sweet, tangy, and just a touch spicy—this is the classic choice.
Soy garlic sauce: Mix soy sauce, rice vinegar, garlic, honey, and sesame oil for a bold, umami dip.
Creamy sriracha mayo: Blend mayo, sriracha, and a splash of lime for something creamy with a kick.
Hoisin-peanut sauce: Whisk hoisin, peanut butter, rice vinegar, and water for a rich and savory flavor.

Baking or Air-Frying Option

To bake, preheat oven to 400°F (200°C). Brush the egg rolls lightly with oil and place on a parchment-lined baking sheet. Bake for 15–18 minutes, flipping halfway through, until golden and crisp.
To air-fry, preheat your air fryer to 375°F. Spray the egg rolls lightly with oil and cook for 10–12 minutes, turning once halfway through.

Tips for the Best Spring Egg Rolls

Don’t overfill the wrappers—too much filling makes them hard to seal and more likely to burst while cooking. Let the filling cool before rolling so it doesn’t steam or soften the wrappers too much. Keep the wrapped egg rolls under a slightly damp paper towel until ready to fry to prevent them from drying out. Use freshly shredded vegetables for the best texture and flavor.

Optional Add-Ins & Variations

Add chopped glass noodles or vermicelli for texture. Mix in finely chopped bell peppers or zucchini for seasonal variety. Try kimchi and scallions for a spicy Korean-style twist. Add a touch of lime juice and fresh mint for a Vietnamese-style flavor. You can even sweeten the filling slightly and serve with fruit salsa or yogurt dip for a playful brunch treat.

Final Thoughts

These Spring Egg Rolls are the perfect balance of light, crunchy, and flavorful. They’re easy to prep ahead, cook fast, and disappear just as quickly. Whether you’re making them for a party, a picnic, or just a cozy weekend snack, they’re guaranteed to impress with their crisp wrapper, fresh veggie-packed filling, and bold dipping sauce pairing. Once you make them at home, you’ll never settle for frozen egg rolls again.

Stick around—every visit tastes better than the last at The Buttered Bliss.