chinese spring rolls

Better than takeout, light and crispy fried vegetarian spring rolls are packed with a tender mushroom and cabbage vegetarian filling in a crunchy skin.

Vegetarian Spring Rolls

vegetable oil

teaspoon ginger, grated

teaspoon garlic, minced

cup shiitake mushrooms (fresh or dried*), finely chopped

cabbage, shredded

carrots, shredded

green onions, finely chopped

soy sauce

tablespoon sesame oil

vegetable stock powder (optional)

white pepper

sugar

cornstarch

spring roll wrappers, fresh or defrosted (25 pieces)

cooking oil (for deep frying)

black vinegar

sriracha (optional)

green onions, finely sliced

Heat oil in a large frying pan over medium-high heat for 2 minutes. Add ginger, garlic and mushrooms. Stir well for about 1 minute until fragrant. Add cabbage, carrots and green onions. Increase the heat to high and stir fry for about 2 minutes.

Add soy sauce, sesame oil, stock powder (optional), white pepper, and sugar. Stir well to combine, cover, and cook for 1 minute. (Note that cabbage contains lots of water and the vegetable mixture will start to get a bit soupy).

Remove the lid and turn the heat down to medium. Add cornstarch and stir well to combine. Cornstarch helps thicken the mixture. Add a little bit more if needed.

Allow filling to cool down completely before wrapping the spring rolls, about 10-15 minutes.

Make the Vegetable Filling:

Place one spring roll wrapper diagonally (diamond shape) on a dry, clean flat surface. Keep the rest of the wrappers inside the package to prevent them from drying out.

Place  up to 1 and 1/2 tablespoons of vegetable filling in a horizontal line, 1/2-inch thick, placed approximately 1/4 of the way up from the bottom. Leaving about 2-inches uncovered on the side corners.

Fold up the bottom so that it covered the filling. The bottom corner should approximately touch the centre of the wrapper. Fold in the two side corners into the centre, folding over top.

Tightly roll the wrapper with your fingers until 1-2 inches remains on top. Lightly brush the remaining corner on top with water (or dip your finger into a bowl of water an apply it on the top corner). Roll up tightly to seal like a burrito. Make sure all corners are tightly sealed.

Place the top edge side down, and cover with a tea towel to prevent them from drying out.

Repeat steps with remaining spring rolls.

Wrap the Spring Rolls:

Add cooking oil into a medium sized pot and heat over high heat for 3 minutes, or until the oil starts shimmering and sizzling. The oil should be about 1/2-inch deep to just submerge the spring rolls.

Add in a batch of 4 spring rolls and cook for 2-3 minutes. Turn them over a few times so that both sides turn golden brown and cook evenly. Make sure the spring rolls are deep fried with some space in between each other.

Transfer the spring rolls onto a wire rack with a strainer and let it cool for at least 5 minutes before serving.

Repeat steps with remaining spring rolls. 

Deep Fry the Spring Rolls:

In a small bowl, combine black vinegar, sriracha (if using), and green onions. Stir with a spoon. 

Serve alongside the spring rolls, for dipping.

Make the Vinegar Dipping Sauce:

These came out really great!!!  Made them in my new Air fryer Grill and they got so very nice and brown and crispy.  Thank you for posting this recipe.  I sent it to a vegetarian friend and she can't wait to try it too.

Learn the secrets to making the perfect Chinese spring rolls, Cantonese style. It tastes just like your favorite restaurant.

Chinese Spring Rolls (Cantonese style)

70 g glass noodles (冬粉)

g minced meat

shrimp

g of yam bean (沙葛 / jicama）

carrot

spring onions

cabbage

shiitake mushrooms

spring roll wrappers

Vegetable oil

salt

tbsp light soy sauce

tbsp oyster sauce

tsp white pepper

Soak the dried shiitake mushrooms in hot water...

Soak the dried shiitake mushrooms in hot water until soft, then cut them into dice.

Cut the vegetables (carrot, cabbage, yam bean) into...

Cut the vegetables (carrot, cabbage, yam bean) into strips.

Cut the spring onion into short sections.

Soak the glass noodles in warm water until...

Soak the glass noodles in warm water until soft. Drain and cut them into two-inch lengths with scissors.

Heat some oil in a wok. Stir-fry the...

Heat some oil in a wok. Stir-fry the meat and shrimp until fully cooked. Remove and set aside.

Next, stir-fry the mushroom and other vegetables (except...

Next, stir-fry the mushroom and other vegetables (except the spring onion) with the remaining oil until soft. 

Return the meat and shrimp to the wok.

Add seasoning B.

Stir-fry until the ingredients are thoroughly mixed, 

Finally, add the glass noodles and spring onions.

Remove from the wok.

Wrap the spring roll as indicated in the...

Wrap the spring roll as indicated in the recipe article, or follow the step in the YouTube video.

Heat the vegetable oil to about 180°C/355°F. 

Drop the spring rolls carefully into the oil...

Drop the spring rolls carefully into the oil near the surface one by one to prevent the oil from splashing. 

After the first minute, push the spring rolls...

After the first minute, push the spring rolls around with a pair of chopsticks and flip them over from time to time to ensure even cooking.

Deep-fried the spring rolls until golden brown.

Remove and place them on paper towels to...

Remove and place them on paper towels to remove the excess oil after deep frying.

https://mediavine-res.cloudinary.com/video/upload/ljjljnag0flsx1whyqlo.mp4

How to Make the Best Chinese Spring Rolls at Home

Chinese Spring Rolls - Great authentic taste and easy to follow instructions. Suggestions for chicken, vegetarian or pork fillings. You choose!

Chinese Spring Rolls

Spring roll pastry

mushrooms, chopped small

Spring Onion / Scallion

cilantro

ginger

garlic

Prawns,

oz g pork or chicken fillet

Teaspoon cornflour / cornstarch

Teaspoon sugar

Teaspoon Chinese rice Wine

Teaspoon Sesame Oil

Teaspoon Chicken stock powder

Soy Sauce

Oyster Sauce

water

Prepare the Vegetables

First we will prepare all the vegetable items...

First we will prepare all the vegetable items and place on a plate.

Chop mushrooms (1/2 cm sized pieces)

Chop cilantro/ coriander, and Spring Onion / scallion...

Chop cilantro/ coriander, and Spring Onion / scallion shred (see picture) Cut it across into 1 inch lengths and then shred.

Finely chop ginger and garlic.

Place beansprouts on plate (no need to chop)

Prepare the meat

Now to prepare the meat. You need to...

Now to prepare the meat. You need to cut it very fine like matchsticks. Watch the photos to get the idea.

Cut meat finely. Start by cutting your fillet...

Cut meat finely. Start by cutting your fillet in half horizontally then vertically slice down to make matchstick sizes (step 1 &amp; 2 photos)

Place in a bowl and add the wine,cornstarch,chicken...

Place in a bowl and add the wine,cornstarch,chicken stock,water,sesame oil.

Stir very well to get everything combined.

Slice prawns horizontally in half then cut into...

Slice prawns horizontally in half then cut into 1cm pieces. Place in a separate bowl

Cook the meat &amp; mushrooms

Add 1 teaspoon Vegetable oil to a pan....

Add 1 teaspoon Vegetable oil to a pan. Add mushrooms, ginger &amp; garlic. fry until all soft.

Add the pork. Stir fry until cooked. Transfer...

Add the pork. Stir fry until cooked. Transfer to your mixing bowl and allow to cool.

Once the meat has cooled, add all the...

Once the meat has cooled, add all the other ingredients together with the oyster sauce and combine very well.

Making the wraps.

These wraps are a standard size so we...

These wraps are a standard size so we need to cut them into quarters otherwise your spring rolls will be huge! Follow the pictures step by step and you will get the idea. You will need a little bowl of water to wet the sides so they stick.

Work with 2 or 3 squares at a...

Work with 2 or 3  squares at a time. cover the rest with a damp tea towel.

Put enough vegetable oil in a sauce pan,...

Put enough vegetable oil in a sauce pan, I prefer to fry 4-5 rolls at a time.

When hot enough, add the rolls and cook...

When hot enough, add the rolls and cook until golden.

(The first roll on the left of the...

(The first roll on the left of the photo I had the oil too hot. If yours go brown too fast, turn the heat down a little. The second roll from the left is the correct colour!)

Remove and drain on some kitchen paper, and...

Remove and drain on some kitchen paper, and serve with Worcestershire sauce or sweet chili sauce for dipping.

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Vegetarian Spring Rolls

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Top 3 chinese spring rolls recipes from across the web

The most viewed chinese spring rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetarian Spring Rolls

Chinese Spring Rolls (Cantonese sty...

Chinese Spring Rolls

The most viewed chinese spring rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine