Easy Crispy Veggie Spring Rolls - Delicious Fun Tasty Snack for Any Party
Party snacks have a funny habit of disappearing fast—but these crispy beauties barely make it to the table before someone grabs “just one.” Meet your new go-to Delicious Spring Roll Dish: golden, crunchy, and packed with colorful veggies that bring serious texture to every bite. The magic here isn’t complicated techniques or fancy ingredients—it’s all about simple prep, quick frying, and that satisfying crackle when you take a bite. Yes, that sound matters.
These Easy Veggie Spring Rolls keep things fresh and fun. Rice paper wraps hug a vibrant Spring Rolls Filling of crisp vegetables, then turn perfectly crunchy in the pan—no deep fryer drama required. FYI, rice paper gives you that light, delicate crispiness that wheat wrappers just can’t match. The result? A Delicious Spring Rolls Snack that feels indulgent without being heavy.
And let’s talk about versatility. This Veggie Spring Roll Recipe fits just about any occasion. Hosting a party? Done. Need a quick meatless dinner idea? Easy. Trying to impress friends who think vegetarian food equals boring salads? Challenge accepted. These Simple Vegetarian Spring Rolls deliver big flavor, especially when paired with a creamy peanut sauce that adds richness and makes every bite extra satisfying.
Another bonus: this Spring Rolls Recipe Vegetable style happens to be vegan and gluten-free (just pick the right soy sauce), so it works for a wide range of eaters. IMO, that’s the ultimate win—one dish that keeps everyone happy without extra effort.
Whether you call it a Fun Tasty Spring Roll Recipe or your new weekly staple, one thing’s certain: once you try this Vegetarian Spring Roll Recipe, you’ll wonder why you ever settled for soggy takeout versions. Crispy, colorful, and ridiculously snackable—what’s not to love?
Ingredients
For the Spring Rolls- 10 round rice paper wrappers (about 22 cm wide)
- 1 large shallot (or swap with a small onion)
- 2 cups coleslaw blend (shredded cabbage and carrots, or similar crunchy vegetables)
- 2 cups broccoli slaw (thin broccoli stems and carrots, or similar crisp veggies)
- ½ tablespoon fresh chopped garlic
- 1½ tablespoons soy sauce
- Neutral cooking oil such as canola or vegetable oil
- 2 tablespoons peanut butter
- 1½ tablespoons soy sauce
- ½ tablespoon toasted sesame oil
- 1 tablespoon light brown sugar (optional)
- ½ tablespoon Sriracha (adjust to taste)
- ½ tablespoon lime juice
- 1 teaspoon minced garlic
- ½ teaspoon freshly grated ginger (or ¼ teaspoon ground ginger)
- ½ tablespoon cornstarch
Instructions
- Prepare the Aromatics
Remove the outer skin from the shallot and slice it thinly into rings. Gently separate the layers with your fingers. - Cook the Filling
Heat 1 tablespoon oil in a large skillet over medium heat. Add the shallots and sauté for about 2 minutes, stirring often. Toss in the garlic, coleslaw mix, and broccoli slaw. Cook for another minute while stirring. Pour in the soy sauce and cook for 1 more minute. Transfer the mixture to a plate or bowl and let it cool completely. - Assemble the Rolls
Once the filling has cooled, set up a wide bowl of water. Dip one rice paper sheet briefly so it becomes pliable. Place it on a clean flat surface and add roughly ¼ cup filling near the center. Fold and roll tightly into a neat cylinder. Repeat with the remaining wrappers. - Make the Sauce
In a small bowl, stir cornstarch with ¼ cup warm water until smooth. Add this mixture and all sauce ingredients to a small saucepan. Cook over low heat, stirring occasionally, until slightly thickened. Add a little water if the sauce becomes too thick. - Pan Fry the Rolls
Heat 2 tablespoons oil in a skillet over medium-high heat. Arrange about 5 rolls in the pan without touching. Cook, turning occasionally, until crisp and golden, about 3 minutes. Transfer to a paper-towel-lined plate and repeat with the remaining rolls. - Serve
Enjoy immediately while hot and crispy, with the peanut sauce served on the side for dipping.
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