Vegetable Spring Rolls

You know that feeling when you want something fresh, crunchy, and satisfying, but also need it to be gentle on your stomach? These spring rolls check every box. They’re light, colorful, and packed with crisp veggies and herbs that make every bite feel refreshing, not heavy.

Even better, they’re fully low-FODMAP, gluten-free, and dairy-free, so you can actually relax and enjoy them. It’s the kind of recipe that feels a little indulgent, a little nourishing, and completely safe all at once.

Ingredients:

• 10–12 gluten-free spring roll wrappers (certified GF wrappers)

Filling:

• 1½ cups green cabbage, finely shredded (keep portion moderate for gut comfort)
• 1 cup carrots, julienned
• ¾ cup bean sprouts (fresh, rinsed well; use moderate portion for tolerance)
• 1 tbsp tamari (gluten-free soy sauce)
• 1 tsp sesame oil
• 1 tbsp garlic-infused olive oil (garlic flavor, low-FODMAP)

For sealing:

• 1 tbsp cornstarch + 2 tbsp water (simple slurry to seal edges)

For cooking:

• 2–3 cups neutral oil for frying (like canola or avocado oil, stable for high heat)

Dipping Sauce (gut-friendly):

• 3 tbsp sweet chili sauce (check label: no garlic/onion powders)
• 1 tsp lime juice (optional, for brightness)
  
  

Materials needed:

• Large pan or wok (for frying)
• Medium mixing bowl
• Small bowl (for slurry)
• Tongs or slotted spoon
• Paper towels (for draining)
• Plate or clean surface (for rolling)
  
  

How to Make It:

1. Prep the filling
   In a medium bowl, combine the cabbage, carrots, and bean sprouts. Add tamari, sesame oil, and garlic-infused olive oil, then toss until everything is lightly coated and smells savory and fresh.

2. Set up your rolling station
   Lay your wrappers on a clean surface and keep the cornstarch slurry nearby. Having everything within reach makes this part feel much easier and smoother.

3. Fill and shape
   Place 2–3 tablespoons of filling near one edge of the wrapper. Fold the sides inward, then roll tightly into a small log. It might feel a little loose at first, but you’ll get the hang of it quickly.

4. Seal the rolls
   Lightly brush the edge with the cornstarch slurry to seal. It should feel slightly sticky and hold everything together without slipping open.

5. Heat the oil
   Pour oil into a pan and heat over medium. You’ll know it’s ready when a small piece of wrapper sizzles gently. We’re going for steady heat, not a dramatic splash.

6. Fry until golden
   Carefully place the rolls into the oil and fry for 3–4 minutes, turning occasionally. They should turn evenly golden with a crisp outer layer and a soft, steamy center.

7. Drain and rest
   Transfer to paper towels to drain excess oil. They should feel crisp when you tap them lightly. If your pan is small, work in batches. Crowding means less crunch.

8. Make the dipping sauce
   In a small bowl, mix sweet chili sauce with lime juice. It should taste bright, slightly sweet, and balanced enough to complement the rolls.

9. Serve and enjoy
   Serve warm while the rolls are crisp and fresh. Taste and adjust your sauce if needed. That’s where everything comes together.
   
   

Your Turn to Roll

These crispy spring rolls are one of those recipes that disappear fast, so you might want to make extra. Try them out, plate them up, and share your golden creations on Instagram with @getregulargirl. Extra credit if you get that perfect crunch on the first bite.