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Vegetable Spring Rolls

Vegetable Spring Rolls

The ultimate crispy and fresh appetizer, Vegetable Spring Rolls are perfect for any gathering. Packed with vibrant vegetables and flavors, they satisfy cravings while keeping it light. Enjoy them with your favorite dipping sauce for a delicious treat today!
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 50 rolls
Course: Appetizers
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon cooking oil for stir frying
  • 2 teaspoons grated fresh ginger grate with microplane zester
  • 2 cloves garlic finely minced
  • 1 stalk green onion minced
  • 8 fresh shiitake mushroom caps or Chinese dried mushroom caps very thinly julienned
  • 3 cups cabbage shredded (about 1/2 small cabbage)
  • 1/2 cup julienned carrots (about 2 med carrots)
  • 4 ounces canned bamboo shoots drained and julienned
  • 1 cup fresh bean sprouts
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon cornstarch
  • 50 spring roll wrappers defrosted
  • 3 cups cooking oil for deep frying

Equipment

  • Skillet
  • Frying pan
  • Grater
  • Wooden Spoon
  • Whisk
  • Mixing Bowl

Method
 

  1. In a large saute pan or wok, swirl in 1 tablespoon of cooking oil. Turn on the heat to medium-high and immediately add garlic, ginger, and green onion, stirring frequently.
  2. As soon as the oil is hot, add in the shiitake mushrooms, cabbage, carrots, and bamboo shoots. Turn the heat to high and stir-fry the vegetables for about 2 minutes.
  3. Now, toss in the bean sprouts, and add in the soy sauce and sesame oil. Cook for another minute, making sure to combine everything well.
  4. Spread the filling out onto a large baking sheet and prop the baking sheet up on one side to allow any juices to accumulate at the bottom. Discard the juices.
  5. In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry.
  6. Place a spring roll wrapper on a flat surface. Add 1 tablespoon of the vegetable mixture into a corner of the wrapper. Carefully roll the edge of the wrapper tightly around the mixture, folding the two side corners towards the middle while continuing to roll up.
  7. Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way. Ensure all edges are tightly sealed.
  8. In a large wok or medium saucepan over high heat, add about 1 to 2 inches of cooking oil. Once hot, slide several rolls into the oil.
  9. Allow them to cook for 2 to 3 minutes, turning them over occasionally, until the wrappers are golden brown and crispy.
  10. Remove the rolls to a cooling rack or a paper-towel-covered plate to drain excess oil. Serve hot and enjoy with your favorite dipping sauce!

Notes

Here are some valuable tips to enhance your experience with Vegetable Spring Rolls.