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Vegetable Spring Rolls Recipe

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★★★★★

5 from 76 reviews

These crispy homemade vegetable spring rolls are packed with a flavorful mixture of cabbage, carrots, shiitake mushrooms, and glass noodles, seasoned with soy sauce, sesame oil, and spices. Perfect as an appetizer or snack, they are deep-fried to golden perfection, offering a deliciously crunchy texture and a savory filling inside.

Ingredients

Scale

Spring Roll Wrappers

  • 14–15 sheets Spring roll wrapper (8″ x 8″ / 200mm x 200mm)

Filling

  • 200 grams Cabbage (7oz, shredded)
  • 200 grams Carrot (7oz, shredded)
  • 80 grams Dried shiitake mushroom (about 2.8oz) or wood ear mushrooms
  • 50 grams Glass noodles (1.8oz) or mung bean/vermicelli noodles
  • 2 cloves Garlic, minced
  • 3–4 Spring onions, chopped

Seasoning & Binding

  • 1 tbsp Plain flour (mixed with 2 tbsp water to make flour glue)
  • 1 tbsp Soy sauce (all-purpose or light soy sauce)
  • 2 tsp Sugar
  • 2 tsp Sesame oil
  • 1 tsp Salt
  • ½ tsp Black pepper

Cooking Oils

  • 2 tbsp Cooking oil (for stir frying fillings)
  • Oil for deep frying (enough to fill pot at least 3” deep)

Instructions

  1. Prepare Mushrooms and Noodles: Soak the dried shiitake mushrooms in warm water for 15 minutes until softened. Drain, squeeze out excess water, and cut into small pieces. Soak glass noodles in hot water for 15 minutes, then drain and cut into short threads.
  2. Prepare Vegetables: Shred the cabbage and carrots finely. Slice the spring onions thinly.
  3. Stir Fry the Filling: Heat a pan over medium-high heat and drizzle in the cooking oil. Add minced garlic and sauté for a few seconds until fragrant. Add the mushrooms, carrots, and cabbage and stir-fry for 1-2 minutes until the vegetables begin to wilt slightly.
  4. Add Noodles and Seasonings: Add the soaked glass noodles to the pan. Stir in soy sauce, sugar, sesame oil, salt, and black pepper. Toss everything well to combine and cook for another minute. Remove from heat and stir in the chopped spring onions. Allow the mixture to cool completely before filling the wrappers.
  5. Prepare the Flour Glue: Mix 1 tablespoon of plain flour with 2 tablespoons of water to make a paste that will be used to seal the spring rolls.
  6. Assemble the Spring Rolls: Place one spring roll wrapper on a flat surface. Scoop about 2 tablespoons of the cooled vegetable filling onto one edge of the wrapper. Fold the sides over the filling, then roll tightly towards the other edge. Seal the edge with the flour glue. Repeat with remaining wrappers and filling.
  7. Heat Oil for Frying: Fill a frying pot with oil at least 3 inches deep and heat it to 350°F (200°C).
  8. Deep Fry the Spring Rolls: Carefully place the spring rolls in the hot oil without overcrowding. Fry for 6-8 minutes until the rolls turn crispy and golden brown. Remove and drain on paper towels before serving.

Notes

  • Ensure the filling is completely cooled before wrapping to prevent the wrappers from tearing.
  • You can substitute shiitake mushrooms with wood ear mushrooms for a slightly different texture.
  • Adjust seasoning to your taste; add chili flakes for a spicy kick.
  • Use fresh wrappers and keep unused wrappers covered with a damp cloth to prevent drying out.
  • Serve with your favorite dipping sauce such as sweet chili or soy sauce.

Keywords: vegetable spring rolls, crispy spring rolls, homemade spring rolls, vegetarian appetizer, Asian snack

Find it online: https://www.sanacooks.com/vegetable-spring-rolls-recipe/