Name: Vegetable Sweet Potato Spring Rolls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Cuisine: Asian
Ingredients: 600 grams sweet potato, peeled and coarsely grated; 300 grams green cabbage (¼), finely sliced; 1 brown onion, finely chopped; ¼ cup oyster sauce (vegetarian if required); 2 tablespoons light soy sauce; 4 teaspoons fish sauce (vegetarian if required); 1 tablespoon garlic powder; 1 tablespoon onion powder; 20 spring roll wrappers; Canola or vegetable oil for frying or oil spray for air frying; Sweet chilli sauce or preferred dipping sauce

Jump to Recipe· 4.5 from 16 reviews

If you’re craving something crispy, vibrant, and packed with flavor, you’re going to love this Vegetable Sweet Potato Spring Rolls Recipe. These spring rolls bring together the natural sweetness of grated sweet potato with the satisfying crunch of cabbage and a savory blend of sauces that make each bite irresistible. I’ve been making this recipe for years now, whether for a family snack or a party appetizer, and trust me—you’re going to want to keep this one in your regular lineup.

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Why This Recipe Works

Balanced Sweetness and Savory: The natural sweetness of sweet potato pairs beautifully with the umami sauces for a flavorful, well-rounded filling.
Perfect Texture Combo: Soft cooked filling inside with a crispy, golden outside shell makes every bite delightful.
Vegetarian & Flexible: Easily adaptable to suit dietary preferences by swapping in vegetarian sauces or trying different fillings.
Versatile Cooking Methods: Whether you deep fry or air fry, these spring rolls come out delicious and satisfying every time.

Vegetable Sweet Potato Spring Rolls, healthy spring rolls, veggie spring roll recipe, crispy vegetable rolls, vegan spring rolls - A white pot with black handles is filled with light brown hot oil, frying four golden spring rolls that are crispy and smooth on the outside. A stainless steel slotted spoon holds three spring rolls gently above the oil while a woman's hand holds the pot’s black handle. The white marbled surface beneath has a folded dark gray towel on the left side. The scene shows the texture of the cooked spring rolls with a small amount of bubbles around them in the oil photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Vegetable Sweet Potato Spring Rolls Recipe features simple yet thoughtfully combined ingredients that complement each other. The sweet potato and cabbage create a tender, subtly sweet and crunchy base, while the sauces pump in layers of flavor without overpowering the veggies. Here are the main players and why I love using them:

Vegetable Sweet Potato Spring Rolls, healthy spring rolls, veggie spring roll recipe, crispy vegetable rolls, vegan spring rolls - Flat lay of a small mound of freshly peeled and coarsely grated sweet potato, finely sliced quarter green cabbage, a whole brown onion unpeeled, a few teaspoons of garlic powder and onion powder neatly placed side by side, a small white bowl filled with dark vegetarian oyster sauce, another small white bowl with light soy sauce, a third small white bowl containing vegetarian fish sauce, a neat stack of thin, translucent spring roll wrappers arranged in a perfect square, a small white bowl with golden canola oil, and a small white bowl holding vibrant red sweet chili sauce, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet Potato: Adds natural sweetness and moisture, so the filling isn’t dry, plus it cooks quickly when grated.
Green Cabbage: Provides a nice crunch and earthy balance that stops the rolls from feeling mushy.
Brown Onion: Gives a mild sweetness and depth once softened, rounding out the veggie profile.
Vegetarian Oyster Sauce: Offers a savory, slightly sweet umami boost—it’s a must for authentic flavor, and luckily veg versions are easy to find.
Light Soy Sauce: Adds saltiness and a subtle fermented complexity.
Vegetarian Fish Sauce Alternative: Gives the filling a unique depth that mimics the original without any fish, keeping it vegetarian-friendly.
Garlic Powder & Onion Powder: These pantry staples punch up the flavor effortlessly—fresh garlic can be a bit raw here, so the powders help mellow it.
Spring Roll Wrappers: The star wrapper needs to be at room temp and pliable to avoid tearing and leaking fillings.
Oil for Frying: Canola or vegetable oil works perfectly for crisping the rolls without burning or flavor interference.
Sweet Chilli Sauce: The classic dipping sauce that brings the whole dish alive with a balance of heat and sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the reasons I keep coming back to this Vegetable Sweet Potato Spring Rolls Recipe is because it’s so easy to make it your own. Sometimes I switch up the sauces or add a little fresh ginger for zing. You can tailor the rolls to fit your mood or dietary needs without losing that comforting, crispy magic.

Make It Vegan: Swap out the oyster and fish sauces for vegan versions or soy sauce plus a dash of mushroom seasoning—I’ve done this plenty of times and you barely notice the difference.
Extra Veg: Feel free to sneak in shredded carrots, bean sprouts, or finely chopped mushrooms for an even heartier filling. I especially love adding a handful of fresh herbs like coriander or mint just before wrapping.
Mild Spice: Add a teaspoon of chili flakes or fresh chopped chili to the filling if you like things with a little heat—I always keep it subtle so everyone enjoys them.
Air Fry or Deep Fry: If you prefer lighter rolls, go with the air fryer. For authentic crispiness, deep frying never lets me down—but I’m the first to admit it’s not the healthiest every day!

Step-by-Step: How I Make Vegetable Sweet Potato Spring Rolls Recipe

Step 1: Sauté the Veggies Until Soft and Aromatic

I start by heating a couple of tablespoons of oil in a large frying pan over medium-high heat. Toss in the grated sweet potato, finely sliced cabbage, and chopped onion, cooking them gently until they’ve softened—usually about 7-8 minutes. You want the veggies tender but not mushy; the sweet potato should lose its raw edge, and the cabbage should be pleasantly wilted but retaining some bite. This step layers in flavor and sets up a moist filling that won’t dry out your spring rolls.

Step 2: Add Sauces and Seasonings for Depth

Once the veggies are softened, I stir in the vegetarian oyster sauce, light soy sauce, and vegetarian fish sauce—or their traditional counterparts if you’re not vegetarian—along with the garlic powder and onion powder. Let this magic mix cook for another 2-3 minutes, allowing the flavors to marry and the mixture to thicken slightly. It should be moist but definitely not watery; if it looks too saucy, keep cooking for a bit longer to evaporate excess liquid. Then, I take it off the heat and let it cool for at least five minutes—this makes wrapping way easier and keeps the wrappers from tearing.

Step 3: Prepare Your Wrapping Station

Spring roll wrappers dry out super fast, which leads to annoying tears and leakages. I always set up my station with the wrappers stacked and covered with a damp paper towel or clean kitchen cloth. Working one at a time, I lay a wrapper flat and spoon about one heaped tablespoon of filling onto one corner. Then comes the fun part—folding and rolling carefully to tuck everything in snugly. A small dab of water seals the edge. If you’re new to rolling, don’t stress! It’s like a little burrito; fold the corner over the filling, fold in the sides, then roll it up tightly.

Step 4: Crisp Kick – Fry or Air Fry to Perfection

For that beautiful golden crunch, I heat oil to 180°C (356°F) for deep frying or preheat an air fryer to 200°C (392°F) if I’m keeping things lighter. When deep frying, I cook the rolls in small batches, turning occasionally, until they’re crispy and golden all over—usually about 3-4 minutes per batch. Drain on paper towels to catch any excess oil and sprinkle with a little salt right after. Air frying is a bit easier on the cleanup and you get a lovely crisp outside with less oil; just spray the rolls lightly with oil spray and cook in batches for 8-10 minutes, flipping halfway. Either way, you’re in for a treat!

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Pro Tips for Making Vegetable Sweet Potato Spring Rolls Recipe

Let Filling Cool: Always cool the filling before wrapping to avoid steam making the wrappers soggy or tearing them.
Keep Wrappers Covered: Wrap the unused spring roll wrappers with a damp towel to keep them moist and prevent cracking.
Optimal Oil Temperature: Use a thermometer—too hot and the rolls brown before cooking through; too cold and they soak up oil and get greasy.
Don’t Overfill: One heaped tablespoon of filling is perfect; overstuffing causes leaks and messy frying.

How to Serve Vegetable Sweet Potato Spring Rolls Recipe

Vegetable Sweet Potato Spring Rolls, healthy spring rolls, veggie spring roll recipe, crispy vegetable rolls, vegan spring rolls - A round white textured plate holds a pile of small golden spring rolls, some whole and some cut open to show a soft, orange vegetable filling inside. The spring rolls have a crispy, slightly shiny surface with a few light brown spots. They are garnished with thin slices of green onions scattered on top. On the side of the plate, a small white round cup holds red chili sauce with visible chili bits and seeds. The plate sits on a wooden surface with a white marbled texture in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of sprinkling a touch of flaky sea salt or sesame seeds right after frying for a subtle extra crunch. Fresh chopped coriander or mint adds brightness, especially if you’re dipping in something spicy. And of course, classic sweet chilli sauce is the tried-and-true sidekick—I keep a bowl of it front and center every time.

Side Dishes

These spring rolls make a fantastic appetizer or party finger food alongside light salads like a cucumber and mint salad or a simple carrot ribbon salad. Pairing with steamed jasmine rice or even stir-fried noodles turns them into a satisfying lunch or dinner. For a fun fusion, I love them with an Asian-style slaw or some quick pickled veggies to cut through the richness.

Creative Ways to Present

When I want to make these a showstopper, I line them up neatly on a long wooden board or bamboo tray, add a few small dipping bowls with sweet chilli, peanut sauce, and hoisin sauce, and garnish with fresh herbs and lime wedges. This instantly elevates the plate and makes guests feel special. For kid-friendly parties, arranging the rolls like little “spring roll sushi” with colorful sides always gets smiles.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover spring rolls in an airtight container in the fridge for up to 3 days. To keep them crispy, I reheat them in the air fryer or oven rather than the microwave—trust me, nobody wants soggy spring rolls!

Freezing

I’ve found freezing is a game changer for busy weeks. You can freeze them either wrapped but uncooked or cooked and cooled. I usually freeze them uncooked on a tray first so they don’t stick, then transfer to a freezer bag. When I want one, I fry or air fry straight from frozen—adding a minute or two to cooking time does the trick.

Reheating

My go-to method to reheat leftover spring rolls perfectly is popping them into the air fryer at 200°C (392°F) for 10-12 minutes. This crisps them back up without drying out the filling. Alternatively, a quick deep fry for 3-4 minutes works if you want to revive that deep-fried crunch instantly.

FAQs

Can I make Vegetable Sweet Potato Spring Rolls Recipe vegan?

Absolutely! Just make sure to use vegetarian oyster sauce and fish sauce substitutes, or simply double up on soy sauce with a splash of mushroom seasoning to maintain that umami depth. The rest of the recipe is already vegan-friendly with fresh veggies and spring roll wrappers.
Do I need to thaw frozen spring roll wrappers before using?

Yes, most store-bought wrappers come frozen and must be thawed at room temperature for about 30-60 minutes until soft and pliable. Handling them too soon will cause cracks and tearing during wrapping.
Can I bake these spring rolls instead of frying?

You can bake them, but they won’t get quite as crispy or golden as frying or air frying. If you bake, brush or spray lightly with oil and bake at 200°C (392°F) turning halfway to promote even crispness.
How long do these spring rolls keep once cooked?

Once cooked, store in an airtight container in the fridge for up to 3 days. Reheat using an air fryer or oven for the best texture.
What if my filling is too watery?

If your filling looks watery after cooking, just keep it on medium heat a bit longer to reduce the liquid. A thick, cohesive filling makes wrapping and frying much easier without soggy rolls.

Final Thoughts

Honestly, these Vegetable Sweet Potato Spring Rolls are one of those recipes I keep revisiting because they always impress and bring joy. They’re simple, comforting, and perfect for sharing with friends and family (or just sneaking a batch for yourself!). I hope you have as much fun making and eating them as I do—don’t be afraid to play around with the fillings or sauces until they feel just right for you. Happy rolling and even happier snacking!