Homemade Vegetarian Spring Rolls with Crispy Shells Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
