Homemade Vegetarian Spring Rolls with Crispy Shells Recipe

Introduction

Homemade Spring Rolls offer a light and crispy alternative to traditional egg rolls, packed with a flavorful vegetarian filling. Perfect as an appetizer, these rolls can be made ahead and even frozen for later enjoyment.

Ingredients

• 1/4 cup canola oil, divided
• 8 cups napa cabbage, sliced thinly
• 2 cloves garlic, minced
• 2 carrots, sliced thinly
• 8 ounces bamboo shoots, sliced thinly
• 2 tablespoons mirin
• 1/4 cup low sodium soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons cornstarch
• 24 spring roll wrappers, 8-inch square
• Canola oil, for frying

Instructions

1. Step 1: Heat half the canola oil in a large heavy skillet over medium-high heat. Add the napa cabbage and cook, stirring occasionally, for 8-10 minutes until most of the liquid has evaporated.
2. Step 2: Add the garlic, carrots, and bamboo shoots to the skillet. Cook for 1 minute while stirring, then stir in the mirin, soy sauce, and sesame oil. Remove from heat and let the filling cool completely.
3. Step 3: Mix the cornstarch with 2 tablespoons of water to make a slurry.
4. Step 4: Lay out one spring roll wrapper and brush the edges with the cornstarch slurry to moisten. Place about 2 tablespoons of the cooled filling in a long rectangle shape near one edge. Fold in the sides and roll tightly to seal.
5. Step 5: Heat 3 inches of canola oil in a dutch oven or deep pot to 325°F (163°C). Fry the spring rolls in batches for 2-3 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels before serving.

Tips & Variations

• For a gluten-free option, use rice paper wrappers and adjust frying time accordingly.
• Add shredded mushrooms or tofu to the filling for extra texture and protein.
• Make the rolls ahead of time and freeze them on a baking sheet before transferring to a freezer bag to prevent sticking.
• Serve with a dipping sauce such as sweet chili, soy sauce, or hoisin for added flavor.

Storage

Store any leftover cooked spring rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to retain crispiness. Uncooked rolls freeze well; freeze them on a baking sheet first, then transfer to a freezer bag for up to 1 month. Fry directly from frozen, adding a minute or two to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the spring rolls instead of frying?

Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, turning halfway through, but frying yields the crispiest texture.

What can I use if I don’t have mirin?

You can substitute mirin with a mixture of white wine and a pinch of sugar or use a little mild rice vinegar with a touch of sugar for a similar sweetness.

Homemade Vegetarian Spring Rolls with Crispy Shells Recipe

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These Homemade Spring Rolls are a delightful vegetarian take on classic egg rolls, featuring a lighter and crispier shell filled with a flavorful mix of napa cabbage, carrots, bamboo shoots, and aromatic seasonings. Perfect as an appetizer or snack, they can be made ahead and frozen, then fried to golden perfection for a satisfying crunch.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 24 spring rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 1/4 cup canola oil, divided
• 8 cups napa cabbage, sliced thinly
• 2 cloves garlic, minced
• 2 carrots, sliced thinly
• 8 ounces bamboo shoots, sliced thinly
• 2 tablespoons mirin
• 1/4 cup low sodium soy sauce
• 2 teaspoons sesame oil

Batter and Wrappers

• 2 tablespoons cornstarch
• Water (for cornstarch slurry, 2 tablespoons)
• 24 spring roll wrappers, 8-inch square

For Frying

• Canola oil, for frying (about 3 inches depth)

Instructions

1. Cook the Cabbage: Add half the canola oil (2 tablespoons) to a large heavy skillet over medium-high heat. Stir in the sliced napa cabbage and cook for 8-10 minutes, stirring frequently, until most of the liquid the cabbage releases has evaporated.
2. Add Vegetables and Seasonings: Mix in the minced garlic, sliced carrots, and bamboo shoots. Cook for 1 minute while stirring to combine flavors. Then add the mirin, low sodium soy sauce, and sesame oil. Stir well and remove from heat to let the filling cool completely.
3. Prepare Cornstarch Slurry: In a small bowl, combine 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry that will be used to seal the spring rolls.
4. Assemble the Spring Rolls: Lay one spring roll wrapper flat on a clean surface. Brush the edges with the cornstarch slurry to moisten. Spoon about 2 tablespoons of the cooled filling in a long rectangle shape near one edge of the wrapper. Fold in the sides tightly and roll the wrapper closed firmly to enclose the filling.
5. Heat Oil for Frying: In a dutch oven or deep heavy pot, heat about 3 inches of canola oil to 325°F (163°C). Use a thermometer to monitor the oil temperature for even frying.
6. Fry the Spring Rolls: Carefully place a few spring rolls into the hot oil, being cautious not to overcrowd the pot. Fry each batch for approximately 2-3 minutes or until the spring rolls turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Notes

• You can prepare the filling in advance and refrigerate it to save time before assembly.
• If desired, freeze assembled but uncooked spring rolls on a tray before frying for convenient storage and frying later.
• Maintain the oil temperature to avoid soggy or burnt rolls—adjust the heat as needed.
• Use a kitchen thermometer for precise oil temperature monitoring.
• Serve the spring rolls with your favorite dipping sauce such as sweet chili or soy sauce for added flavor.

Keywords: spring rolls, vegetarian spring rolls, homemade spring rolls, Chinese appetizer, fried spring rolls, veggie rolls