These vegetable spring rolls are a delicious vegan appetizer and not as difficult to make as they appear! Ultra crispy on the outside and packed with veggies, these Chinese-style spring rolls are sure to hit the spot!
- What vegetables go in spring rolls?
- How to make vegetable spring rolls
- How to wrap spring rolls
- How to fry spring rolls
- How to cook them in the oven
- How to cook them in an air fryer
- How to freeze and cook them from frozen
- Spring roll dipping sauces
- Recommended Products
- Did you make this recipe?
What vegetables go in spring rolls?
The filling for these spring rolls is similar to my vegan potstickers recipe and calls for the following veggies:
- Shiitake mushrooms
- Green onion
- Bean sprouts
If you want to save time on chopping, use a bag of coleslaw mix.
To the veggies I added extra-firm tofu for a bit more “meatiness”, and because it’s tasty!
You can also add in bamboo shoots, bell pepper, snow peas or anything else you like!
How to make vegetable spring rolls
Making the filling is fairly straightforward.
If you’re using dried shiitake mushrooms, you’ll first need to re-hydrate them in warm water until soft.
Then you can chop them as well as the other veggies.
You’ll need a wok or a large pan to cook everything.
First fry off the ginger, garlic and green onions. This only takes a few seconds.
Then add the cabbage and carrot and stir fry until they are all very tender.
Now add in the bean sprouts. We add them at the end so that they are still a bit crispy and juicy.
Also add in the chopped mushrooms and tofu and season the mixture with soy sauce and sesame oil.
Finally, you need to allow this mixture to cool completely before assembling your spring rolls.
You also want as much moisture to drain out as possible so I recommend spreading it out on a tray and propping up one end of it to allow the liquid to run to the bottom.
This step is very important so be patient while it cools. Not doing this will create steam inside your spring rolls which will cause them to burst open when frying.
How to wrap spring rolls
Wrapping spring rolls seems like it might be tricky but it’s not too complicated as long as you are gentle.
Spring roll wrappers can tear easily so be careful and go slow when peeling one wrapper off of the pile.
Keep the remaining wrappers under a slightly damp towel to prevent them from drying out.
Place the wrapper in a diamond shape in front of you.
Place about two heaping tablespoons of the filling on the bottom quarter of the wrapper.
Fold the bottom point up over the filling and roll it up to the halfway point of the wrapper.
Be gentle but firm to ensure that the filling is wrapped tight and that the air is being pushed out.
Fold over the left and right corners to make an envelope shape.
Wet the top of the diamond with a cornstarch-water mix and finish rolling it up. Make sure the edges are sealed.
Now, if you were unlucky enough to accidentally tear the wrapper, you can double wrap it with a second wrapper.
Some people like to double wrap all their spring rolls because it makes them extra crispy!
Keep your finished spring rolls under a slightly damp towel to prevent them from drying out while you finish rolling the rest.
How to fry spring rolls
Frying is my preferred way to cook them.
Heat 1 - 2 inches of high-heat oil in a wok or saucepan over medium-high heat.
To test when your oil is hot enough, stick a wooden chopstick in it. If the oil bubble up around it, it’s hot enough.
Cook the rolls in batches so that the oil doesn’t cool down too much.
They only take a few minutes to fry and you’ll need to roll them over a few times to ensure that they are evenly golden brown.
Remove them to a paper-towel lined plate to drain.
How to cook them in the oven
Personally, I haven’t had much luck with baking them as they tend to split open.
However, some people say it works so attempt this at your own risk!
Place the rolls on a lightly oiled pan and brush or spray a thin layer of oil over them.
Bake at 440 f / 200 c for 20 minutes, flipping them halfway through, until golden brown and crispy on both sides.
How to cook them in an air fryer
Brush or spray the spring rolls with a thin layer of oil.
Place them in the basket of your air fryer, not touching, and turn the air fryer on to 400 f / 200 c.
Cook for 5 - 8 minutes, or until golden brown, then flip them and cook for an additional 4 - 6 minutes or until golden brown and crispy.
How to freeze and cook them from frozen
Since rolling spring rolls can be a bit tedious, you may want to make a bunch and freeze the rest for another day.
This is easy to do! Freeze the uncooked spring rolls on a tray. Make sure they’re not touching.
Once frozen, transfer them to a freezer bag.
To cook, drop the frozen spring rolls directly into your hot oil. No need to thaw them first.
Spring roll dipping sauces
There are lots of different sauces you can use for vegetable spring rolls!
I like to whip up a quick soy sauce, rice vinegar and garlic sauce.
You can add a bit of hot chili oil or sriracha to it if you want a bit of spice.
Another option is a simple store-bought sweet chili sauce or this homemade duck sauce.
If you’re looking for something a little more unique, check out Van’s Kitchen’s trio of dipping sauces featuring mango chutney, avocado spinach and sweet and spicy mustard dip (use vegan mayo and agave).
For the spring rolls
- 15 (8.5 inch / 21.5 cm) spring roll wrappers
- Vegetable oil for frying
- 4 fresh or dried shiitake mushrooms, sliced
- 1 clove of garlic, minced
- 2 teaspoons ginger, minced
- 1 green onion, chopped
- ¼ of a cabbage, shredded
- 1 carrot, julienned
- A handful of bean sprouts
- 100 grams (3.5 oz) extra-firm tofu
- 2 tablespoons soy sauce, or to taste
- 1 teaspoon sesame oil, or to taste
- Small handful of cilantro
- ½ tablespoon cornstarch
- 2 tablespoons water
For the dipping sauce
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- ½ teaspoon sesame oil
- ½ teaspoon garlic, minced
- Pinch of sugar
- If using dried shiitake mushrooms, soak them in hot water for 30 minutes to re-hydrate. Wrap tofu in paper towels and place between absorbent bathroom towels. Place something heavy on top to 30 minutes to press out all the water. Cut into short strips.
- Heat a wok or large pan over high heat. Add 1 tablespoon of oil, then the garlic, ginger, and green onion and fry, stirring constantly, for 5 seconds. Add the mushrooms, cabbage, and carrot and stir-fry until soft, about 2 minutes. Add in the bean sprouts, tofu, soy sauce, and sesame oil and stir-fry for another minute. Taste and adjust the soy sauce and sesame oil to your liking.
- Place the filling on a baking sheet and prop one corner up to allow the liquid to drain. Allow the filling to cool completely.
- In a small bowl, mix cornstarch with 2 tablespoons of water.
- Take one spring roll wrapper and lay it out in a diamond on your work surface. Keep the remaining wrappers under a slightly damp towel.
- Place about 2 tablespoons of filling in the bottom of the diamond and sprinkle a few cilantro leaves on top. Roll the corner of the wrapper up over the filling tightly. Continue rolling until reaching the middle, then fold in the two sides to make an envelope shape. Dab a little of the cornstarch slurry on the upper edges of the wrapper and continue rolling up. Press the edges down tightly to seal.
- Heat about 1 - 2 inches (5 cm) of oil in a frying pan over high heat. To test the temperature of the oil, dip a wooden chop stick in it, if the oil bubbles around the chop stick it’s hot enough. Gently slide a few the spring rolls into the oil. Fry them in batches so that the oil doesn't cool to much. Allow to fry for about 2 - 4 minutes, turning occasionally until they are golden brown on all sides. Remove to drain on a paper towel.
- Combine all the ingredients for the dipping sauce in a small bowl. Serve.
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Nutrition Information:Yield: 15 Serving Size: 1 roll
Amount Per Serving: Calories: 68Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 235mgCarbohydrates: 12gFiber: 1gSugar: 0gProtein: 1g