Pan-Toasted Crunchy Veggie Spring Roll Snacks

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 spring roll snacks)
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Quick Ingredients

• 2 cups (140 g) finely shredded green cabbage
• 1 medium carrot (about 80 g), shredded or julienned
• 3 green onions, thinly sliced (divided)
• 1 small garlic clove, minced
• 1 tsp grated fresh ginger (or 1/4 tsp ground)
• 3 tbsp low-sodium soy sauce (divided)
• 2 tsp toasted sesame oil (divided)
• 3 tbsp neutral oil (canola, sunflower, or avocado; divided)
• 8 spring roll wrappers (about 8 in / 20 cm)
• 1 tbsp rice vinegar
• 1 tsp honey or sugar
• Salt, black pepper, pinch red pepper flakes (optional)
• 2–3 tbsp water for sealing wrappers

Do This

• 1. Sauté garlic and ginger in 1 tbsp oil, then cook cabbage and carrot with salt and pepper for 3–4 minutes until just tender but still bright.
• 2. Stir in 1 tbsp soy sauce, 1 tsp sesame oil, and 2 sliced green onions; cook 30–60 seconds, then let the filling cool for 5–10 minutes.
• 3. Keep wrappers under a damp towel. Place 2–3 tbsp filling near one corner, fold in sides, and roll tightly, sealing edges with water.
• 4. Brush rolls lightly with 2 tbsp oil. Toast in a nonstick or cast-iron skillet over medium heat, seam-side down, 3–4 minutes per side until deep golden and crisp.
• 5. Whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp honey, remaining sliced green onion, and a pinch of chili flakes for dipping sauce.
• 6. Rest rolls 1–2 minutes, then slice in half diagonally. Serve hot with dipping sauce.

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Why You’ll Love This Recipe

• Big crunch, light feel: pan-toasting makes the wrappers shatteringly crisp without deep-frying.
• Veggie-packed: cabbage and carrots keep things fresh, colorful, and satisfying.
• Weeknight-easy: simple ingredients, one pan, and ready in about half an hour.
• Snack, appetizer, or light meal: great on their own or alongside soup or salad.

Grocery List

• Produce: Green cabbage, carrot, green onions, garlic, fresh ginger (optional but recommended).
• Dairy: None.
• Pantry: Spring roll wrappers, low-sodium soy sauce, toasted sesame oil, neutral cooking oil, rice vinegar, honey or sugar, red pepper flakes or chili oil (optional), salt, black pepper.

Full Ingredients

For the Veggie Filling

• 2 cups (140 g) finely shredded green cabbage (about 1/4 small head)
• 1 medium carrot (about 80 g), peeled and julienned or shredded (about 3/4 cup packed)
• 2 green onions, thinly sliced (white and green parts)
• 1 small clove garlic, minced (about 1/2 tsp)
• 1 tsp freshly grated ginger or 1/4 tsp ground ginger
• 1 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp neutral oil (canola, sunflower, or avocado) for sautéing
• 1/8 tsp fine sea salt, plus more to taste
• 1/8 tsp freshly ground black pepper
• Pinch red pepper flakes or a few drops chili sauce (optional, for heat)

For the Spring Rolls & Pan-Toasting

• 8 square spring roll wrappers (about 8 inches / 20 cm each), thawed if frozen
• 2 tbsp neutral oil, for brushing and pan-toasting
• 2–3 tbsp water, for sealing the edges

For the Simple Dipping Sauce (Optional but Recommended)

• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp honey or sugar
• 1 tsp toasted sesame oil
• 1 green onion, very finely sliced (about 1 tbsp)
• Pinch red pepper flakes or a few drops chili oil (optional, for heat)

Step-by-Step Instructions

Step 1: Prep the veggies

Finely shred the cabbage. You want thin, short strands so they soften quickly in the pan and fit neatly inside the wrappers. Peel and shred or julienne the carrot into thin matchsticks. Slice the green onions and set about 1 tablespoon aside if you want a little extra for garnish or dipping sauce.

Mince the garlic and grate the ginger (if using fresh). Having everything prepped before you start cooking makes the process smooth and quick.

Step 2: Sauté the veggie filling

Heat 1 tablespoon neutral oil in a medium skillet over medium-high heat. When the oil shimmers, add the minced garlic and grated ginger. Stir constantly for about 30 seconds, just until fragrant; do not let them brown.

Add the shredded cabbage and carrot to the pan. Sprinkle with 1/8 teaspoon salt, 1/8 teaspoon black pepper, and a pinch of red pepper flakes if you like a bit of heat. Cook, stirring often, for 3–4 minutes, until the cabbage is slightly wilted and the carrot is just tender but still bright in color.

Pour in 1 tablespoon soy sauce and 1 teaspoon toasted sesame oil. Add the sliced green onions (except the spoonful you set aside for garnish). Toss well and cook for another 30–60 seconds to let the flavors meld. The mixture should be slightly softened but not soggy.

Step 3: Cool the filling and set up your rolling station

Transfer the veggie mixture to a plate or shallow bowl and spread it out a bit so it cools quickly. Let it cool for at least 5–10 minutes; a cooler filling keeps the wrappers from tearing and helps them seal better.

While the filling cools, set up your rolling station: place the spring roll wrappers on a plate and cover them with a barely damp, clean kitchen towel or paper towel to prevent drying. Have a small bowl of water ready for sealing, a clean cutting board or work surface for rolling, and a separate plate or tray for the finished, uncooked rolls.

Step 4: Fill and fold the spring roll wrappers

Place one spring roll wrapper on your work surface in a diamond orientation (one corner pointing toward you). Keep the remaining wrappers covered so they do not dry out.

Spoon about 2–3 tablespoons of the cooled veggie filling in a horizontal line just above the corner closest to you, leaving about 1 inch (2.5 cm) of space at each side.

Fold the bottom corner up over the filling, snugly tucking it underneath. Fold the left and right corners inward like an envelope to enclose the ends. Dip your finger in water and lightly moisten the top corner and any exposed edges. Roll the wrapper away from you, tightening as you go, to form a neat log. Press gently to seal.

Place the filled roll seam-side down on a plate or tray. Repeat with the remaining wrappers and filling.

Step 5: Pan-toast until golden, crunchy, and blistered

Heat 2 tablespoons neutral oil in a large nonstick or well-seasoned cast-iron skillet over medium heat. You want a thin, even coating of oil on the bottom of the pan, not a deep fry.

When the oil is hot (a tiny corner of wrapper should sizzle on contact), place the rolls in the pan seam-side down, leaving a little space between each. Do not overcrowd; cook in batches if needed.

Cook for 3–4 minutes on the first side, until deep golden brown and crisp. Use tongs to gently turn each roll onto the next side, toasting all four “long” sides for 2–3 minutes per side, until the wrappers are evenly browned, blistered, and crunchy. Adjust the heat as needed so they brown without burning.

Transfer toasted rolls to a paper-towel-lined plate for 1–2 minutes to drain any excess oil and to let the wrappers firm up even more.

Step 6: Make the simple dipping sauce

While the rolls toast (or just afterwards), prepare the dipping sauce. In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey or sugar, and 1 teaspoon toasted sesame oil until the honey dissolves.

Stir in the reserved finely sliced green onion and a pinch of red pepper flakes or a few drops of chili oil, if you like a little kick. Taste and adjust: add a dash more vinegar for brightness, or a touch more honey if you prefer it slightly sweeter.

Step 7: Slice, serve, and enjoy

Let the rolls rest for about 1–2 minutes; this helps them stay crisp and makes them easier to slice. Using a sharp knife, cut each spring roll on the diagonal into two pieces so the colorful veggie filling is visible.

Arrange on a plate or board, drizzle or brush lightly with any remaining sauce if you like, and serve hot with the dipping sauce on the side for dipping.

These are best enjoyed right away, while the wrappers are at their crunchiest and the centers are warm and savory.

Pro Tips

• Shred finely for best texture. Thinly shredded cabbage and carrot cook quickly and pack neatly into the wrappers without poking holes.
• Do not overcook the filling. Stop when the veggies are just tender; they will cook a little more inside the wrapper as you pan-toast.
• Cool the filling before rolling. Warm or hot filling can steam the wrappers from the inside, making them soft and prone to tearing.
• Keep wrappers covered. Spring roll wrappers dry out quickly. A barely damp towel over the stack keeps them pliable and easy to roll.
• Control the heat. Medium heat is your friend; too low and the wrappers get tough and oily, too high and they will burn before turning evenly crisp.

Variations

• Add protein. Stir in 1/2 cup finely diced firm tofu, cooked shredded chicken, or cooked shrimp to the veggie filling for a more substantial snack or light meal. Keep pieces small so the rolls are easy to wrap.
• Extra-green version. Add a handful of finely chopped spinach, kale, or napa cabbage to the filling in Step 2. Just cook until wilted and well combined.
• Spicy garlic soy rolls. Increase garlic to 2 cloves, add more red pepper flakes or a teaspoon of chili crisp, and finish with an extra drizzle of soy sauce right after pan-toasting for a punchier flavor.

Storage & Make-Ahead

These spring rolls are at their absolute best straight out of the pan, when the wrappers are hot and crackling. If you need to prepare ahead, you have a few options:

Make-ahead filling: Prepare the veggie filling up to 2 days in advance. Let it cool completely, then store it in an airtight container in the refrigerator. When ready to cook, bring it closer to room temperature, then fill and roll just before pan-toasting.

Short-term storage of cooked rolls: Allow leftover toasted rolls to cool completely, then store in an airtight container in the refrigerator for up to 2 days. Re-crisp them on a dry skillet over medium heat or in a 350°F (175°C) oven for 5–7 minutes, turning once. Avoid microwaving, as it makes the wrappers chewy.

Freezing: For best results, freeze after toasting. Arrange cooled rolls in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat from frozen in a 375°F (190°C) oven or air fryer for 8–10 minutes, until hot and crisp again.

Nutrition (per serving)

Approximate values per serving (2 rolls plus a bit of dipping sauce): about 220 calories, 10 g fat, 28 g carbohydrates, 5 g protein, 2 g fiber, and 550–650 mg sodium (depending on the soy sauce used and how much dipping sauce you enjoy).