Chinese Vegetable Spring Rolls (Print View)
Crispy golden wrappers filled with seasoned vegetables. Perfect appetizer for sharing.
# What You'll Need:
→ Vegetables
01 - 1 cup shredded green cabbage
02 - 1 cup shredded carrots
03 - 1/2 cup bean sprouts
04 - 1/2 cup thinly sliced shiitake mushrooms
05 - 1/2 cup thinly sliced bell pepper (red or yellow)
06 - 2 green onions, finely sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
→ Seasonings & Sauces
09 - 2 tbsp soy sauce
10 - 1 tbsp oyster sauce (or vegetarian oyster sauce)
11 - 1 tsp sesame oil
12 - 1/2 tsp ground white pepper
→ Wrappers & Frying
13 - 16 spring roll wrappers (about 8-inch square)
14 - 1 tbsp all-purpose flour mixed with 2 tbsp water (for sealing)
15 - Vegetable oil, for frying
# Method:
01 - Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
02 - Add cabbage, carrots, mushrooms, and bell pepper. Stir-fry for 2–3 minutes until slightly softened.
03 - Add bean sprouts and green onions. Stir-fry for another minute.
04 - Stir in soy sauce, oyster sauce, sesame oil, and white pepper. Cook for 1–2 minutes until vegetables are tender but still crisp. Transfer filling to a colander and let cool completely, pressing gently to remove excess moisture.
05 - Place spring roll wrapper on clean surface with corner facing you. Add about 2 tbsp filling near bottom corner. Fold corner over filling, fold in sides, and roll tightly. Seal edge with flour-water paste. Repeat with remaining wrappers and filling.
06 - Heat about 2 inches vegetable oil in deep skillet or pot to 350°F. Fry spring rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crisp.
07 - Drain on paper towels. Serve hot with sweet chili sauce or soy sauce.
# Insider Tips:
01 -
- The contrast between that shattering crust and the tender, seasoned vegetables inside is absolutely addictive
- These freeze beautifully before frying, so you can have restaurant-quality appetizers ready in minutes
- Youll feel like a kitchen wizard rolling these up, and they disappear faster than you can make them
02 -
- Draining the cooked filling thoroughly is crucial or your spring rolls will turn soggy inside despite the crispy exterior
- Let the filling cool completely before wrapping, or the steam will make your wrappers tear and bubble during frying
- Crowding the pan drops the oil temperature dramatically, leaving you with greasy, limp spring rolls instead of crispy ones
03 -
- Adding a splash of rice vinegar to the filling brightens all the flavors and cuts through the richness
- AIR fry at 375°F for 12 to 15 minutes, turning halfway, for a lighter version that still delivers satisfying crunch