Print

Veggie Spring Rolls

Veggie Spring Rolls
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 12 spring roll wrappers (thawed if frozen)
  • 2 cups shredded cabbage (green or Napa)
  • 1 cup shredded carrots
  • 1/2 cup sliced shiitake mushrooms or wood ear mushrooms
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 green onions, thinly sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • Vegetable oil for frying
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing)

Instructions

  1. Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger. Stir-fry for about 30 seconds until they become fragrant, being careful not to let them burn.
  2. Add the shredded cabbage, carrots, and mushrooms to the skillet. Stir-fry the vegetables for 3 to 4 minutes until they have softened slightly but still retain a bit of crunch. You want the moisture to evaporate so the rolls don’t get soggy.
  3. Stir in the soy sauce, sesame oil, sugar, and sliced green onions. Toss everything together for another minute to ensure the flavors are well combined. Remove the skillet from the heat and let the mixture cool completely. This is a crucial step to prevent the wrappers from tearing.
  4. In a small bowl, whisk together the cornstarch and water. This “glue” will keep your spring rolls tightly sealed during the frying process so the filling stays inside.
  5. Place one spring roll wrapper on a clean surface in a diamond shape. Spoon about two tablespoons of the cooled filling onto the bottom corner. Fold the bottom corner over the filling, then fold in the two side corners. Roll upward tightly, and just before reaching the top, brush a little cornstarch paste on the top edge to seal it shut.
  6. Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C). Carefully slide the rolls into the hot oil in batches. Fry for 2 to 3 minutes, turning occasionally, until they are golden brown and crispy on all sides. Drain them on a wire rack or paper towels.

Find it online: https://www.diannemeals.com/snacks/veggie-spring-rolls/