Go Back
Print Recipe

Vegetarian Spring Rolls

These vegetarian spring rolls are packed with flavor and really simple to make.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Chinese
Keyword: egg, rolls, spring, spring rolls, vegan, vegetarian

Ingredients

Spring rolls

  • 8 inch spring roll wrappers
  • 1 tbsp oil
  • ½ cup shitake mushrooms (sliced)
  • ½ cup wood ear mushrooms (sliced)
  • 1 handful carrots (julienned)
  • 1 cup cabbage (chopped)
  • 1 stalk green onions
  • 75 g rice noodles
  • 1½ tbsp soy sauce
  • 2 tbsp oyster sauce (vegetarian)
  • ½ tbsp sugar
  • 1 tsp white pepper
  • 1 tbsp corn starch
  • 2 tbsp water

Sweet chili sauce

  • 4 long red chilies
  • 1 birds eye chili
  • 3 cloves garlic (minced)
  • ¼ cup sugar
  • ¼ cup water
  • ¼ cup rice vinegar
  • ½ tbsp corn starch
  • 2 tbsp water

Instructions

Making filling

  • Soak dried shitake and wood ear mushrooms in hot water and cover for 30 minutes then slice into smaller strips. You can also just use already hydrated mushrooms.
    ½ cup shitake mushrooms, ½ cup wood ear mushrooms
  • Julienne carrots, chopped cabbage, chopped green onions.
    1 handful carrots, 1 cup cabbage, 1 stalk green onions
  • Soak rice noodles in boiling water until softened then cut them into 2 inch segments.
    75 g rice noodles
  • In a pan over high heat add some oil along with all the ingredients we just prepared. Stir for 1 minute.
    1 tbsp oil, ½ cup shitake mushrooms, ½ cup wood ear mushrooms, 1 handful carrots, 1 cup cabbage, 1 stalk green onions, 75 g rice noodles
  • Season with soy sauce, oyster sauce, sugar, and white pepper. Cook for another 5 minutes and set aside to cool for 10 minutes.
    1½ tbsp soy sauce, 2 tbsp oyster sauce, ½ tbsp sugar, 1 tsp white pepper

Wrapping & cook

  • Mix together corn starch and water. This will be the glue for our spring rolls
    1 tbsp corn starch, 2 tbsp water
  • Add 4-5 tbsp of filling onto 1 corner of the spring roll wrapper.
    8 inch spring roll wrappers
  • Fold the corner pointing at you over the filling until it touches the center of the wrapper.
  • Fold the left and right corners towards the middle.
  • Spread the corn starch slurry along the edges of the final corner pointing away from you then roll the spring roll towards that corner to seal.
  • Optionally repeat this again to double wrap which results in extra crispy final product.
  • Fry in 375F oil for 5 minutes or until golden brown.

Sweet chili sauce

  • Give chilies and garlic an extremely fine dice then place into a saucepan over medium heat.
    4 long red chilies, 1 birds eye chili, 3 cloves garlic
  • Add sugar, water, rice vinegar, and let this simmer over medium heat.
    ¼ cup sugar, ¼ cup water, ¼ cup rice vinegar
  • Mix together corn starch and water, then add it to the pan to thicken the sauce.
    ½ tbsp corn starch, 2 tbsp water
  • Set aside and allow to cool before serving.