vegetarian spring rolls

These homemade Cha Gio Chay are wrapped using ingredients like taro and cabbage for a nutty and sweet filling that you won&#039;t find in stores!

Cha Gio Chay (Vegetarian Spring Rolls)

g / 0.04 lb shiitake mushrooms ((rehydrated and thinly sliced))

g / 0.04 lb woodear mushroom ((rehydrated and thinly sliced))

g / 0.02 lb green bean thread ((soaked))

g / 0.2 lb carrot

jicama

cabbage

spring roll wrapper ((we get it from the Asian supermarket))

salt ((or

tsp sugar ((or

vegetable stock powder

tbsp pepper (2)

tbsp oil

tbsp potato starch

water

Julienne the carrots, taro, cabbage and jicama, then put into a large mixing bowl.

Squeeze the water out of the green bean threads, woodear mushrooms and sliced shiitake mushrooms before adding it into the bowl along with the pepper, salt, sugar and vegetable stock powder.

Mix all the ingredients together before adding 2 tbsp oil and 2 tbsp potato starch and stirring it in.

Making The Filling

On a plate, lay the spring roll wrapper in a diamond shape and place roughly 1 tbsp filling in the middle, closer to the bottom.Note: If you&#039;re using larger wraps, add more filling to preference.

Bring the bottom corner up and wrap it tightly over the filling. To tighten it even more, pull the wrapped filling toward you.

Fold both the left and right sides in until it reaches the filling on either side.

Tightly roll upward.

Mix the potato starch and water for the starch slurry until well combined and wet your finger with it, then wet the top wrapper corner with some.

Roll the Cha Gio Chay all the way until completely sealed.

How To Roll A Spring Roll

Bring a wok or pan of oil to a medium heat (just enough for wooden chopsticks to start bubbling when placed in the oil) and gently lower each spring roll in, cooking a few at a time.

Let them cook for roughly 3-4 minutes each or until golden all around, placing each cooked one on a plate lined with paper towels or in a metal colander.

Serve fresh as is!

Frying The 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.

These tropical-inspired spring rolls are stuffed with rice noodles, juicy mango slivers and crunchy red bell peppers, and served up with a rich almond butter dipping sauce.

Mango Spring Rolls with Almond Butter Dipping Sauce

vermicelli rice noodles

lime juice

rice paper wraps

mangoes

red bell pepper

onion

almond butter

maple syrup

Bring a medium pot of water to a boil. Remove from heat, add the rice noodles and soak according to package directions, until tender. Drain the noodles into a colander and rinse them with cold water. Return the noodles to the pot and toss with lime juice.

Assemble your ingredients around a clean work surface and fill a large, shallow dish or bowl with warm water. Place one rice paper wrap into the water and submerge. Allow it to soak until pliable, about 30 seconds. Carefully remove the wrap from the water and lay it flat on your work surface. Arrange about 2 tablespoons of the noodles in a two-inch strip at the center of the wrap. Arrange a few strips of mango, red pepper and green onion over the noodles and top with a few cilantro, basil and/or mint leaves. Carefully fold the side of the wrap closest to you over the fillings. Tuck the sides in, over the fold, then roll the filled portion of the wrap away from you to close up the wrap. Repeat until all wraps and fillings are used.

Make the mango spring rolls:

Whisk all ingredients together in a small bowl, thinning with hot water as needed.

Make the almond butter sauce:

These spring rolls make a great snack, appetizer, or light meal. They&#x27;re vegan and gluten free, and to make it peanut free you can substitute almond butter or sun butter.

Peanut Tofu Spring Rolls

block extra firm or super firm tofu

peanut butter

garlic, crushed

tbsp hoisin

tbsp rice vinegar

sriracha chili sauce

salt,

tsp oil

shallot

rice paper wraps (have extra to spare)

basil leaves

cilantro leaves

mint leaves

dry rice vermicelli,

cucumber, peeled and julienned

carrot, peeled and julienned

red cabbage, thinly sliced

If using extra firm tofu, slice the tofu...

If using extra firm tofu, slice the tofu into 6 slices widthwise and wrap in a lint free tea towel. Place something heavy on top and let drain for 10-20 minutes. Cut the sliced tofu into cubes. If using super firm tofu skip the pressing step.

Mix together 1/2 cup peanut butter with hot...

Mix together 1/2 cup peanut butter with hot water until it's smooth. Add the garlic, soy sauce, hoisin, lime juice, rice vinegar, and sriracha. Taste and add salt or adjus seasonings as needed. If the sauce is too thin add more peanut butter, if it's too thick add more water.

Heat a large skillet over medium and add...

Heat a large skillet over medium and add the oil, the cubed tofu, and a pinch of salt. Pan fry until the tofu is a light golden color on 3-4 sides, about 5 minutes. Wait to flip each side until it has browned for easy release from the pan.

Add the minced shallot and let cook another...

Add the minced shallot and let cook another 2-3 minutes alongside the tofu, until softened. Then add about half the prepared peanut sauce. Feel free o add more for a saucier tofu. Stir in the peanut sauce then turn off the heat.

Run both sides of the rice paper wrap...

Run both sides of the rice paper wrap under hot water then place on a dampened cutting board. Arrange the basil, cilantro, and mint in the center of the wrap then top with the carrot, cucumber, and cabbage. Add some rice vermicelli and peanut tofu.

Fold opposite ends of the softened rice paper...

Fold opposite ends of the softened rice paper in to partially cover the filling. Then fold the bottom into the center so that it meets the edges and seals and roll to wrap the spring roll. Repeat with the remaining wraps and filling.

Leave the wraps whole or cut in half...

Leave the wraps whole or cut in half and enjoy fresh with extra peanut sauce for dipping!

Top 4 vegetarian spring rolls recipes from across the web

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

Top Tags

Cha Gio Chay (Vegetarian Spring Rol...

Vegetarian Spring Rolls

Mango Spring Rolls with Almond Butt...

Peanut Tofu Spring Rolls

Top 4 vegetarian spring rolls recipes from across the web

The most viewed vegetarian 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

Cha Gio Chay (Vegetarian Spring Rol...

Vegetarian Spring Rolls

Mango Spring Rolls with Almond Butt...

Peanut Tofu Spring Rolls

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