Name: Vegetable Spring Rolls Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Asian
Ingredients: 14-15 sheets Spring roll wrapper (8″ x 8″ / 200mm x 200mm); 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; 1 tbsp Soy sauce (all-purpose or light soy sauce); 2 tsp Sugar; 2 tsp Sesame oil; 1 tsp Salt; ½ tsp Black pepper; 2 tbsp Cooking oil (for stir frying fillings); 1 tbsp Plain flour (mixed with 2 tbsp water to make flour glue); Oil for deep frying (enough to fill pot at least 3” deep)

Ingredients

14-15 sheets spring roll wrapper (8″ x 8″ / 200mm x 200mm)

200 grams cabbage (7oz, shredded)

200 grams carrot (7oz, shredded)

80 grams dried shiitake mushrooms (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

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

2 tbsp cooking oil (for stir frying fillings)

Oil for deep frying (enough to fill pot at least 3” deep)

Instructions

Step 1: Soak 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.

Step 2: Shred the cabbage and carrots finely. Slice the spring onions thinly.

Step 3: 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 mushrooms, carrots, and cabbage, stir-frying for 1-2 minutes until vegetables begin to wilt slightly.

Step 4: Add soaked glass noodles to the pan. Stir in soy sauce, sugar, sesame oil, salt, and black pepper. Toss well and cook for another minute. Remove from heat and stir in chopped spring onions. Let mixture cool completely.

Step 5: Prepare the flour glue by mixing 1 tablespoon plain flour with 2 tablespoons water until smooth.

Step 6: Place one spring roll wrapper on a flat surface. Spoon about 2 tablespoons of cooled filling onto one edge. Fold the sides over the filling, then roll tightly toward the opposite edge. Seal the edge with the flour glue. Repeat with remaining wrappers and filling.

Step 7: Fill a pot with oil at least 3 inches deep and heat to 350°F (200°C).

Step 8: Carefully place spring rolls in hot oil without overcrowding. Fry for 6-8 minutes until crispy and golden brown. Remove and drain on paper towels before serving.

Tips & Variations

For a vegetarian option, use all vegetables or add tofu for extra protein.

Try substituting shiitake mushrooms with wood ear mushrooms for a different texture.

Adjust seasoning to taste, adding more soy sauce or a splash of rice vinegar for tang.

If you prefer baking, brush rolls with oil and bake at 400°F (200°C) for 15-20 minutes until golden.

FAQs

Can I freeze spring rolls before frying?

Yes, you can freeze assembled spring rolls before frying. Place them on a tray to freeze until firm, then transfer to a freezer bag. Fry them straight from frozen, adding a couple of extra minutes to the cooking time.

What dipping sauce pairs well with vegetable spring rolls?

Popular choices include sweet chili sauce, soy sauce mixed with a bit of vinegar and garlic, or a peanut dipping sauce. These add a flavorful contrast to the crispy rolls.