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Vegetable Spring Rolls Recipe

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★★★★★

4.6 from 73 reviews

Crispy and flavorful Vegetable Spring Rolls with a savory vegetable and noodle filling, perfect as a snack or appetizer. These spring rolls are filled with a delicious mix of cabbage, carrots, shiitake mushrooms, and glass noodles, seasoned with soy sauce, sesame oil, and aromatic garlic, then deep-fried to golden perfection.

Ingredients

Scale

Spring Roll Wrappers

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

Vegetable 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
  • 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)

For Assembly

  • 1 tbsp Plain flour (mixed with 2 tbsp water to make flour glue)

For Frying

  • 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 for later use.
  3. Stir Fry the Filling: Heat a pan over medium-high heat and add cooking oil. Sauté the minced garlic 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. Let the mixture 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. This 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. Fold the sides over the filling, then roll tightly towards the other edge. Seal the edge with the flour glue. Repeat for 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 into the hot oil without overcrowding. Fry for 6-8 minutes or until the rolls turn crispy and golden brown. Remove and drain on paper towels before serving.

Notes

  • Ensure the vegetable filling is cooled completely before wrapping to prevent wrappers from tearing.
  • You can substitute shiitake mushrooms with wood ear mushrooms according to availability.
  • Adjust the seasoning according to taste; soy sauce and salt levels may vary.
  • Maintain oil temperature at 350°F (200°C) for perfect crispiness without absorbing excess oil.
  • To make the spring rolls ahead, assemble and freeze them uncooked, then deep fry directly from frozen, adding a minute or two to frying time.

Keywords: vegetable spring rolls, spring rolls recipe, crispy spring rolls, vegetarian appetizer, Asian snacks

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