Crispy Mushroom Cabbage Spring Rolls

Crispy mushroom cabbage spring rolls packed with umami flavor. Vegan-friendly, freezer-friendly, and can be fried, baked, or air-fried.

If you’re looking for a spring roll recipe that’s simple yet seriously packed with flavor, this is it. These crispy mushroom cabbage spring rolls are loaded with savory umami from finely chopped cremini mushrooms, balanced with sweet cabbage and carrots, and seasoned just right. What I really love about this recipe is how uncomplicated it is. No glass noodles. No complicated prep. Just everyday ingredients that transform into something crave-worthy. And yes — they’re naturally vegetarian and easily vegan. Even better? They freeze beautifully and can be cooked straight from frozen. Future you will be very happy.

Why You’ll Like This Recipe

1. It uses simple, easy-to-find ingredients.
2. The mushrooms create a deep, savory umami flavor without meat.
3. The filling can be made several days ahead.
4. They freeze incredibly well and cook straight from frozen.
5. You can deep-fry, air-fry, or bake them.
6. They’re naturally vegetarian and easily vegan.

Ingredients and Substitutions

1. Cremini mushrooms – You can substitute with white button mushrooms or even finely chopped shiitake for a deeper flavor.
2. Shredded cabbage and carrot – A coleslaw mix makes life easier, but you can shred your own green cabbage and carrots.
3. Garlic – Fresh is best, but garlic powder can work in a pinch.
4. Cooking oil – Any neutral oil, like avocado, canola, or vegetable oil.
5. Mushroom sauce – Keeps it vegetarian. You can use oyster sauce if you’re don’t have to keep it vegetarian or vegan
6. Soy sauce – Tamari works for gluten-free.
7. Sugar – Just a small amount balances the savory flavors.
8. Black pepper – Freshly ground gives better flavor.
9. Spring roll wrappers – Make sure they’re the thin wheat wrappers, not rice paper.
10. All-purpose flour – Used for sealing. You can also use beaten egg if not vegan.
11. Oil for frying – Any neutral oil with a high smoke point.

What to Serve This With

1. Sweet chili sauce
2. Sriracha
3. Garlic chili oil
4. Light soy dipping sauce with rice vinegar
5. A simple Asian cucumber salad
6. Noodle soup or fried rice for a full meal

Storage & Reheating

1. Store cooked spring rolls in the fridge for up to 2 days.
2. Reheat in an air fryer at 320 F for 5 minutes.
3. Or bake at 350 F for about 5 minutes until crispy again.
4. Avoid microwaving because they turn soggy.

Frequently Asked Questions

1. Why are my spring rolls soggy?
   The filling likely had too much moisture or wasn’t cooled fully before wrapping.
2. Can I add glass noodles?
   Yes, but this recipe is designed to be simple and mushroom-forward.
3. Can I make them gluten-free?
   Use gluten-free spring roll wrappers and tamari.
4. Can I add other vegetables?
   Finely chopped bean sprouts, green onions, or bell peppers work well.
5. Can I shallow fry instead of deep fry?
   You can, but you’ll need to turn them frequently and the color may be splotchy because the spring rolls touch the pan instead of floating in the oil.

These crispy mushroom cabbage spring rolls are proof that simple ingredients can create bold flavor. The mushrooms do all the heavy lifting, giving you that deep savory umami without any meat. They’re freezer-friendly, versatile, and always a crowd-pleaser. Whether you deep-fry for maximum crunch or bake for a lighter option, this is one of those recipes you’ll come back to again and again.