10 Best Vegetables for Spring Rolls

Carrots

Carrots bring a sweet crunch and vibrant orange color to spring rolls, making them an eye-catching addition.

I love their natural sweetness that balances perfectly with savory fillings. Their firm texture holds up well inside the delicate rice paper, creating a satisfying bite that stays crisp.

I prefer to julienne carrots into thin matchsticks about 2-3 inches long. While blanching can make them more tender, I prefer them fresh to maintain that signature crunch.

For extra flavor, try quick-pickling them in rice vinegar and a pinch of sugar for 30 minutes before adding them to your rolls. You can make Vietnamese bahn mi inspired spring rolls.

Cabbage

Cabbage brings a satisfying crunch and mild, sweet flavor to spring rolls.

I love using both green and purple varieties as their crisp texture holds up beautifully. This versatile vegetable adds volume while keeping calories low, making it perfect for health-conscious eaters who still want substantial rolls.

Raw cabbage works great in spring rolls, but I prefer to salt it lightly for 10 minutes first. This simple step softens the leaves just enough while drawing out excess moisture that could make rolls soggy.

Stir-fry them with julienned carrots to make classic Chinese spring rolls.

Bell peppers

Bell peppers bring vibrant colors and sweet crunch to spring rolls, making them a standout filling choice.

I prefer using whatever color I have: red, yellow, orange or green. These peppers add a satisfying snap making a unique textural contrasts to softer fillings like vermicelli noodles in Vietnamese summer rolls.

Fresh, thinly sliced bell peppers work best in spring rolls. I recommend cutting them into matchstick-sized pieces about 2-3 inches long.

Skip blanching as it makes the peppers too soft and reduces their signature crispness.

Bean Sprouts

Bean sprouts bring a delightful crunch and mild, nutty flavor to fresh Vietnamese spring rolls. They are commonly from mung beans, add volume and a satisfying texture.

I love how they create that perfect bite-through experience and blend seamlessly with other fillings.

Fresh, raw bean sprouts work best in Vietnamese spring rolls. But I love adding them to classic Chinese ones. They soften after stir-frying them with other ingredients, but you would expect a softer filling when it comes to Chinese spring rolls.

Cucumber

Cucumber brings a refreshing crunch and subtle sweetness to spring rolls.

I particularly value it for its neutral flavor profile, making it an excellent companion to stronger-tasting ingredients.

I love my sushi spring rolls, where cucumber is accompanied by avocado, chives and marinated tofu.

Fresh, raw cucumber works best in Vietnamese summer rolls. I recommend cutting them into thin matchsticks about 3 inches long for easy rolling. If you do not know how to use rice paper without tearing, I have a couple of tips.

Lettuce

Crisp lettuce adds a refreshing crunch and light, clean flavor to Vietnamese spring rolls.

I prefer using butter lettuce or romaine hearts because they look lovely and taste sweet. Their broad leaves also help create structure inside the roll, preventing other ingredients from falling out.

To be honest, I often use them as wraps for spring rolls instead of the classic choices like spring roll wrappers and rice paper sheets.

They do not work in Chinese spring rolls or in any recipes where you need to stir-fry the filling before rolling. Fresh lettuce is simple ‘yuck’ when wilted.

Spring onions

Spring onions bring a fresh, zingy bite to spring rolls with their crisp texture and mild onion flavor.

Any other types of onion would overwhelming the other ingredients, but not spring onions.

I recommend slicing spring onions thinly on a diagonal or julienne. Just trim off the roots, give them a quick wash, and they’re ready to add that perfect hint of sharpness to your spring rolls.

Mushrooms

Mushrooms are my go-to ingredient when I want to make the spring rolls more filling. With mushrooms as a vegan protein substitute, spring rolls can be a main course instead of just an appertizer.

I recommend oyster, shiitake or button mushrooms for their firm texture and rich flavor. If you want a unique Asian flavor, try wood ear mushrooms.

I never eat raw mushrooms, so they are a no-go for Vietnamese summer rolls. However, sautéing them with a bit of garlic and soy sauce is certainly my way to go.

Marinating isn’t necessary, but leaving them in a stir-fry sauce with Asian seasonings can certainly boost their taste.

Taro Root

Taro root adds a unique starchy richness to spring rolls with its creamy white flesh and subtle nutty flavor.

I’ve found this root vegetable brings a mild taste that pairs well with bold Asian sauces and seasonings.

The best way to prep taro for Chinese spring rolls is to peel and cut it into thin matchsticks, then quickly blanch them for 2-3 minutes until just tender. After blanching, I cool it immediately in ice water.

Raw taro can be slightly irritating, so do not use them in Vietnamese summer rolls.

Leafy Greens

Fresh lettuce, spinach, and watercress make perfect Vietnamese spring roll fillings. Any leafy greens that adds a crisp texture and light, refreshing taste is eligible.

These greens add volume, crunch, and nutrients while keeping the rolls light and balanced.

Serve these greens fresh rather than cooked. I rarely add them to Chinese spring rolls.

I always wash them thoroughly and pat them completely dry before using. Excess water can make the rice paper wrapper soggy.