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Tiffy Cooks

Easy Asian Recipes

21 Days of Dinner Idea, 21 Days of Street Food, Air Fryer, Air Fryer Recipes, Appetizers, Better Than Takeout, Freezer Friendly Recipes, Holiday Series, Nightmarket Series, Recipes, Search By Ingredients, Search By Series, Takeout Series, Vegetarian, Vegetarian Friendly · August 31, 2022

Vegetarian Spring Rolls (CRISPY!)

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 Rolls (CRISPY!)

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. 

Filling

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.

Vegetarian Spring Rolls (CRISPY!)

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. 

Vegetarian Spring Rolls (CRISPY!)

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! 

Orange Chicken

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! 

  • Orange Chicken (Better than Takeout!)
  • Egg Fried Rice
  • Vegetarian Chow Mein
  • Honey Walnut Shrimp
Vegetarian Spring Rolls (CRISPY!)

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 
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. TIP: take a tsp of filling, microwave for 30 seconds, and taste to see if you like the seasoning before proceeding. 
  6. Mix 2 tbsp of flour and 1 tbsp of water to create a thick roux. 
  7. 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. 
  1. Deep fry for 4-5 minutes or until crispy and golden brown. 
Vegetarian Spring Rolls
Print Pin Recipe

Vegetarian Spring Roll

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.
Prep Time20 minutes mins
Active Time30 minutes mins
Total Time50 minutes mins
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Asian, Chinese, Taiwanese
Keyword: Asian Food, Asian Recipes, Chicken Recipe, Chinese american food, Chinese Food, crispy, Easy, Easy Recipes, Taiwanese Food, Taiwanese Recipes, take out, VEGETARIAN, Vegetarian Recipes
Yield: 50 Spring Rolls

Materials

  • 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

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.

Notes

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!

Posted In: 21 Days of Dinner Idea, 21 Days of Street Food, Air Fryer, Air Fryer Recipes, Appetizers, Better Than Takeout, Freezer Friendly Recipes, Holiday Series, Nightmarket Series, Recipes, Search By Ingredients, Search By Series, Takeout Series, Vegetarian, Vegetarian Friendly

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About Me
Hi! I am Tiffy and I am a HUGE foodie. I love to cook, I love to eat, and I love sharing what I love with the world.
I was born in Taiwan, a country with some of the best street food in the world. When I think back to my childhood, I remember all the fantastic restaurants my dad brought me to when I was young. You see, my family is also huge foodies; we use to wander around night markets every weekend, skip the last period in class to try out new restaurants, and every summer, we would travel around Taiwan exploring all the new “must try” dishes around the country.

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hey there!

Hi! I am Tiffy and I am a HUGE foodie. I love to cook, I love to eat, and I love sharing what I love with the world.

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I post EASY #recipes LOOK AT THAT 😉
Printable FULL Recipes + vlogs 👇🏼
@kaidongfoods
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Tiffy Cooks 🥟 Easy Recipes
[GIVEAWAY] I was actually sobbing last night readi [GIVEAWAY] I was actually sobbing last night reading all the feedback and comments from the documentary… to say this is a dream come true is an understatement 🥹😭❤️

As a big thank you, everyone, who joined our exclusive survey and taste test group last year will start their EXCLUSIVE SALE on DEC 4TH, 2023. Afterward, the PRE-SALE will be on DEC 5TH, 2023, for those who joined our email waitlist, and the official sale will happen on DEC 6TH, 2023. 

You can still join our waitlist (link in bio), where we will email you your code for the pre-sale! Every order will come with a free e-book featuring 12 recipes that you can make from the product line, and the first few orders will have a special surprise … Since Kai Dong is a start-up, and this is our first official launch, there will be limited supply. Thank you so much for your understanding! 🙏🙏

To celebrate the launch, we are giving away ONE full set featuring all the products, plus a few special surprises, in the gift box. This giveaway is only available for those in the US and Canada. 

To enter the giveaway, all you have to do is … 
Like this video and follow both @tiffy.cooks and @kaidongfoods 
Tag a friend you want to try the product line with 
Bonus entry: comment on the YouTube documentary! 

✨Unlimited entries are available✨, and the deadline to enter the giveaway is DEC 2nd at 12pm PST! We will be announcing the winner on DEC 3RD on our stories at 12pm PST! 

LOVE YOU ALL SO MUCH!! Thank you for making my dream come true, and I hope you will also love this line as much as I do :) 

kai dong means let’s eat … and I hope you are ready to eat! 

Love, 

Tiffy 

Disclaimer: This promotion is in no way sponsored, administered, or associated with Youtube and Instagram, Inc. By entering, entrants confirm that they are 13+ years of age, release Youtube and Instagram of responsibility, and agree to Youtube and Instagram’s terms of use.
I am SO excited to FINALLY share with you, after a I am SO excited to FINALLY share with you, after almost two years of hard work … my brand: kai dong! Even typing this caption right now … it still feels so surreal, and I just want to start off by saying a huge thank you for supporting me and making my dream come true. Without you, there wouldn’t be this brand. Thank you so so much for trusting me and my recipes … and I am so excited to share with you what I’ve been working on for the past two years … 

A year ago today, I shared that I was starting my own brand from scratch. It is not a brand deal, not a collab, not something I just slapped my name on. This is a product line I can proudly say was developed from the ground up, and we spent months perfecting every little detail. I wanted to make sure that it was something that YOU would love. 

Rather than creating just an instant noodle brand, I wanted to create a line where, within 5 products, you can create MULTIPLE different recipes, from the perfect bowl of spicy garlic noodles to my grandma’s soul-warming wonton soup. These products can instantly transform any dish with easy-to-follow recipes! I even made a free e-book with 12 recipes so we can all cook together at home! 

The most special part about this brand … is the chance to share a piece of my culture with you. I decided to fly back to my home to find the perfect ingredients for every item in the kai dong line! Every product was sourced and developed from Taiwan to ensure we deliver the incredible flavors of Asia straight to your kitchen! From Yilan’s famous scallions to the best hand-cut sun-dried noodles I’ve ever had. It was so important to me to share a piece of my culture and give you the same feeling I felt every time I slurped a bowl of noodles in Asia. 

We edited 300 hours of footage into a 20-minute documentary, sharing everything from start to finish and also giving you a sneak peak of the product line. I am hosting a giveaway there, so please, please, please make sure to go check it out :) 

kai dong means let’s eat … and I hope you are ready to eat! 

Love, 

Tiffy
The biggest secret I’ve kept … Nov 28th 2023. The biggest secret I’ve kept … Nov 28th 2023.

I hope you are ready to eat
Welcome to episode one of BEING EXTRA, where we go Welcome to episode one of BEING EXTRA, where we go out of our way to satisfy our CRAVINGS ✨

First episode we got to make Tonkatsu Sando - Japanese Crispy Cutlet Sandwich 🥪 

Full recipe link in bio :) 

#katsu #japanesefood #sandwich #sandwiches #crispy #asmrfood #cookingvideo #homecooking #homecooked #asianfood
Let’s pack my husbands lunchbox together 🍱 wh Let’s pack my husbands lunchbox together 🍱 which lunchbox was your favorite this week?

Full recipes link in bio :) 

#lunch #lunchbox #lunchideas #bento #bentobox #husband #lunchboxideas #chickenrecipes #noodles #friedrice
You NEED to try my Golden Steak Fried Rice that on You NEED to try my Golden Steak Fried Rice that only takes 20 minutes to make at home! Seriously SOOOO good I made it three days in a row 

Full recipe link in bio :) 

#steak #steakdinner #friedrice #rice #dinnerideas #dinnerisserved #cookingvideo #homecooking #quickmeals #steaklover
*REALISTIC* what I eat in a day when it is that ti *REALISTIC* what I eat in a day when it is that time of the month. 

Breakfast: 10 minute noodle soup 🍜
Lunch: Tteokbokki 🔥
Dinner: Bibimbap 

Comment down below your cravings!!

Full recipe link in bio :) 

#whatieatinaday #noodles #noodle #soup #bibimbap #tteokbokki #breakfast #lunchtime #dinnerideas #homecooking
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