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.
- 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.