Vegetable spring rolls are super light, crispy, and super easy to snack on.
They’re filled with simple veggies like cabbage, carrots, glass noodles, and
sometimes mushrooms. Then everything gets wrapped up and fried until the
outside is golden and crunchy.
When you bite into one, it’s crispy on the outside and soft on the inside, with a nice
savory flavor. Thai people usually dip them in sweet chili sauce, which adds a little
sweetness and a tiny kick.

Ingredients

• 2-3 spring roll wrappers
• 2 cups cabbage (shredded)
• 1 cup carrots (shredded)
• ½ cup mushrooms (sliced)
• 2 green onions (chopped)
• 2 cloves garlic (minced)

Seasoning:

• 1½ tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar

Preparation

Make the filling

1. Heat a little oil in a pan, add garlic, then toss in all the veggies. Add soy sauce, a bit of oyster sauce, sugar, and pepper. Cook until soft. Let it cool completely.

Wrap the spring rolls

1. Place filling on the wrapper, fold the sides in, then roll it up tight.
   Seal the edge with a little water.

Prep for air fryer

1. Lightly brush or spray the rolls with oil (this helps them get crispy)

Air fry

• 375°F (190°C)
• Cook for 8–12 minutes
• Flip halfway through
• Cook until golden and crispy

Thai Tips

- Taste the filling before wrapping. It should already taste good on its own
and should be slightly salty, a little sweet, and balanced. If the filling is
bland, the whole spring roll will be bland.
- Keep spring roll wrapper cold until you use them. If they dry out, they crack
when rolling.
- Don’t over stuff because it makes them burst or not cook evenly.