In a skillet, heat 1 tbsp vegetable oil over medium heat.
Add garlic and sauté for 30 seconds.
Add the chopped vegetables, soy sauce, sesame oil, salt, and pepper.
Cook for 4–5 minutes until vegetables are tender but still slightly crisp. Remove from heat and let cool slightly.
2. Assemble the Rolls
Place a spring roll wrapper on a clean surface, with one corner pointing toward you (diamond shape).
Spoon 2–3 tbsp of the vegetable filling near the corner closest to you.
Fold the corner over the filling, then fold in the sides and roll tightly. Seal the edge with a dab of water or flour paste.
3. Cook the Rolls
Option 1: Baking
Preheat oven to 400°F (200°C).
Place rolls on a baking sheet lined with parchment. Brush lightly with vegetable oil.
Bake for 15–20 minutes, turning halfway, until golden and crispy.
Option 2: Air Fryer
Preheat air fryer to 375°F (190°C).
Place rolls in the basket in a single layer. Spray lightly with oil.
Cook for 10–12 minutes, turning halfway, until golden and crispy.
4. Serve
Serve hot with your favorite dipping sauce.
Tips:
Don’t overfill the rolls, or they may burst while cooking.
You can add cooked noodles, tofu, or shrimp for extra protein.
For extra crispiness, brush lightly with oil instead of using too much.
If you want, I can also give a 5-minute microwave version for a quick single-serving vegetable roll that’s soft and flavorful—perfect for a snack in a hurry.
