Vegetarian Spring Rolls (CRISPY!)
Crispy, addicting, and refreshing Vegetarian Spring Roll is a dish that EVERYONE will love.
Sharing my family’s FAMOUS Traditional Taiwanese Vegetarian Spring Rolls passed down from my great-grandmother.
Whenever I host a dinner party, I always make my famous super crispy Vegetarian Spring Rolls because it is the best crowd-pleaser and super easy to make at home.
You can customize your spring roll with your favorite vegetables, plus you can make them in bulk and freeze them for the perfect weeknight snack and appetizer.
Vegetarian Spring Roll is my favorite spring roll because it is savory AND refreshing.
The key to a good Vegetarian Spring Roll is when the cabbage is still crunchy when fried.
To make the cabbage crunchy, chop it into small pieces, draw out the moisture through sea salt, and squeeze out all the excess water.
This salt pull step is crucial to ensure the cabbage stays fresh and crunchy and prevents the filling from becoming soggy.
For my filling, I am using carrots, shiitake mushroom, cabbage, green onion, cilantro, and vermicelli noodles for my Vegetable Spring Rolls.
You can also add in black fungus, bean sprouts, or any other vegetable of your choice.
I like to saute my mushroom, carrots, and the white parts of the green onion to fragrant the mushroom and draw out the moisture.
You must draw out the water from the filling to prevent the filling from becoming too wet, causing the Vegetable Spring Roll to explode when frying.
It is super easy to roll Vegetable Spring Rolls at home; I included a step-by-step picture tutorial and a video explanation.
Practice makes perfect, but the secret tip, if you are a beginner, I recommend using TWO sheets.
The second sheet will help prevent the spring roll from spilling out when frying, but it becomes extra crispy because the double sheet allows it to be fried longer before burning.
These Vegetarian Spring rolls also freeze easily and can last in the freezer for up to 2 months.
There are two options: freeze-wrapped spring rolls and deep fry when you are ready to enjoy.
Or what I like to do is fry all of them for 3 minutes (70% cooked), let them cool down, and freeze.
When I am ready to enjoy, I pop them into the air fryer or oven at 370F for 7 minutes, and it becomes super crispy!
Do you want more CLASSIC TAKEOUT RECIPES? Here are some of my personal favorite that is easy to make at home and you will LOVE!
Ingredients
- ½ Carrot (shredded)
- ½ Taiwanese Cabbage (sliced)
- 8-10 Shiitake Mushrooms (sliced)
- 2 Green Onion (chopped)
- 2 tbsp of Cilantro (chopped)
- 1 tbsp of Soy Sauce
- 2 packs of Vermicelli Noodles
- 3 tbsp Vegetarian Oyster Sauce
- 1.5 tbsp of Mushroom Powder
- 2 tsp of White Pepper
- 50 Large Spring Roll Wrappers
- 2 tbsp of Flour
- 1 tbsp of Water
- Prepare the cabbage but chopping into small pieces, add in 2 tbsp of salt, massage the salt into the cabbage, and set it aside for 10 minutes. After 10 minutes, squeeze out all the excess water and set it aside.
- In a pan, drizzle in oil and turn the heat to medium. Add in shredded carrots, chopped green onion, and sliced shiitake mushroom. Drizzle in soy sauce and saute for 2-3 minutes.
- To prepare the vermicelli noodles, let them soak in cold water for 5 minutes. After 5 minutes, drain the water, and using a scissor cut into small bite-sized pieces.
- In a large bowl, mix cabbage, saute veggies, vermicelli noodles, chopped cilantro, 3 tbsp of Vegetarian Oyster Sauce, 1.5 tbsp of Mushroom Powder, and 2 tsp of white pepper.
- TIP: take a tsp of filling, microwave for 30 seconds, and taste to see if you like the seasoning before proceeding.
- Mix 2 tbsp of flour and 1 tbsp of water to create a thick roux.
- Take 1-2 sheets, add the filling in the middle, roll the bottom up. Fold in the two sides, tuck and roll, add in flour roux at the bottom before closing it off.
- Deep fry for 4-5 minutes or until crispy and golden brown.
Vegetarian Spring Roll
By Tiffy Cooks
Ingredients
- ½ Carrot shredded
- ½ Taiwanese Cabbage sliced
- 8-10 Shiitake Mushrooms sliced
- 2 Green Onion chopped
- 2 tbsp Cilantro chopped
- 1 tbsp Soy Sauce
- 2 packs of Vermicelli Noodles
- 3 tbsp Vegetarian Oyster Sauce
- 1.5 tbsp Mushroom Powder
- 2 tsp White Pepper
- 50 Large Spring Roll Wrappers
- 2 tbsp Flour
- 1 tbsp Water
Instructions
- Prepare the cabbage but chopping into small pieces, add in 2 tbsp of salt, massage the salt into the cabbage, and set it aside for 10 minutes. After 10 minutes, squeeze out all the excess water and set it aside.
- In a pan, drizzle in oil and turn the heat to medium. Add in shredded carrots, chopped green onion, and sliced shiitake mushroom. Drizzle in soy sauce and saute for 2-3 minutes.
- To prepare the vermicelli noodles, let them soak in cold water for 5 minutes. After 5 minutes, drain the water, and using a scissor cut into small bite-sized pieces.
- In a large bowl, mix cabbage, saute veggies, vermicelli noodles, chopped cilantro, 3 tbsp of Vegetarian Oyster Sauce, 1.5 tbsp of Mushroom Powder, and 2 tsp of white pepper.
- TIP: take a tsp of filling, microwave for 30 seconds, and taste to see if you like the seasoning before proceeding.
- Mix 2 tbsp of flour and 1 tbsp of water to create a thick roux.
- Take 1-2 sheets, add the filling in the middle, roll the bottom up. Fold in the two sides, tuck and roll, add in flour roux at the bottom before closing it off.
- Deep fry for 4-5 minutes or until crispy and golden brown.
These spring rolls were simply delicous; there are not the right words to describe them. Five stars.
I don’t make this often, but my family loves these veggie spring rolls I make. I add in some firm tofu to the filling and use eggs as a binding agent too. Your recipe is very versatile and so easy to follow.
Thank you!
Tiffyyyyy yes girl these are so GOOD!! I made these with my son and they came out SO DELICIOUS!!! The only thing I changed was instead of mushroom powder I added 1 tsp onion powder, and 1/2 tsp of garlic powder. Will def make these for the fam again! They were a hit 😋🙌🏻