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Vegan Spring Rolls

These Vegan spring rolls taste so delicious even without condiments. I got to say you need to spare some time to make these at home! Nothing can beat homemade veggie spring rolls with your preferred fillings. So Shatteringly crunchy on the outside with tender, juicy, spiced shredded vegetables

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Most well-known Asian party food worldwide

Vegetable spring rolls are great for pre-made ahead. What I do is I always make a big batch and freeze them, to make sure there is no spring roll shortage in the household!😉

Vegan Spring Roll recipe

What are spring rolls? They’re also known as lumpia in the Philippines. Spring rolls are savory, filled with cabbage and other vegetable fillings in thinly wrapped cylindrical pastries. Spring rolls were a seasonal festive food consumed in spring in mainland China, to welcome the change from the preserved foods of the long winter to fresh spring vegetables. Hence the name “Spring Rolls.”

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Taste so good without sauces already!
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Sweet Chili sauce or Soy sauce it’s up to you!

I am sharing a vegan veggie spring roll recipe that is more Chinese-style. (Thanks to the five-spice, it really gives spring rolls a unique touch! ) 

As always, I like to keep things simple. You can make a whole batch of spring rolls at home for less than $10 with only three vegetables (carrot, cabbage, and mung bean sprouts).

Ingredients for Vegan Spring Rolls

There are really no rules about what can be inside vegetable spring rolls. I found some vegetables are suitable for spring roll fillings as well…such as wood ear mushrooms, Enoki mushrooms, sliced snow peas, sliced shiitake mushrooms, bamboo shoots, scallions, bell peppers….etc.

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  • Green Cabbage– this is really the main ingredient in spring rolls. You can use Chinese cabbages, White cabbage, or Savoy cabbage.
  • Carrot– Cut into matchsticks( Julienne)
  • Mung Bean Sprouts– they are a juicy texture and a mild bean flavor, great in the vegetable spring roll filling.
  • Spring Roll Wrappers– Spring Roll wrappers are made with wheat flour. You will find both frozen and refrigerated ready to use products in most supermarkets (usually in the frozen food aisle). They come in different sizes, from small squares that make mini spring rolls to the size 8″ squares that I’m using in this recipe (to make medium to large-sized spring rolls). Spring roll wrappers are usually vegan, as the typical ingredients are flour, water, and salt. Always check the ingredients on the package before buying as some manufacturers added eggs to the spring roll wrappers. 

Seasonings

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  • Minced Ginger– fresh ginger preferred!

Thick Corn Slurry( cornstarch+ water) is used as glue to seal spring rolls.

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five-spice gives spring rolls a unique touch.

How to make vegetable spring rolls

You’ll become a Master of Spring Rolls in no time with this recipe’s step-by-step photos and video tutorial!

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  1. To make the filling, heat the oil in a skillet over high heat. Aad carrot matchsticks and sliced cabbage.
  2. Stir fry until the vegetables are softened.
  3. Add mung bean sprouts, followed by the seasonings( light soy sauce, sesame oil, five-spice, ground white pepper, and salt)
  4. Mix everything together until vegetables are well coated with seasonings. Turn off the heat, set them aside, or go into a fridge to let the fillings cool down before rolling.

How to wrap Spring Rolls

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  1. Combine cornstarch and water in a small bowl (as glue). Carefully peel off one spring roll wrapper, and keep the others covered under a damp tea towel.
  2. Place the wrapper in a diamond position. Place a small handful of filling on the bottom. P.S. Don’t overfill the filling as spring rolls will burst when deep-frying
  3. Roll up halfway.
  4. Fold sides in, then finish rolling up.
  5. Use cornflour slurry to seal.
  6. They should be about 12 cm / 5″ long, 2.5cm / 1″ wide once wrapped.
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P.S. Don’t overfill the filling as spring rolls will burst when deep-frying

How to cook Spring Rolls?

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  1. Wrapped up all the spring rolls by the steps shown above.
  2. Pour enough cooking oil( oil that has a high smoking point) in a wok or heavy-based saucepan at least double the height of the spring rolls. Heat on medium-high until it’s hot enough( around 180°C = 356°F) P.S. If you have a deep fryer at home, even better!)
  3. Carefully place spring rolls in the oil (don’t overcrowd as we need spring rolls floating around in the oil) and cook, turning occasionally, until deep golden – around 1 1/2 – 2 minutes. Transfer to paper towels to drain.
  4. Repeat the cooking process with the remaining spring rolls. Serve while hot with dipping sauces and cilantro!

Made Ahead Friendly

If you make a large batch, freeze it (on a board or plate without overlapping), and then portion it out into freezer bags or sealed containers once it’s frozen. They will last up to three months.

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Freezable pre-made party snacks

Dipping Sauces

Spring rolls are usually served with Sweet and Sour Sauce, sometimes Garlic Soy Sauce, or Hot Chili Sauce.

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Enjoy your Vegetable Spring Rolls!🤗 

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vegan-spring-rolls

Vegan Spring Rolls

These VEGAN SPRING ROLLS taste so good, so Shatteringly crunchy on the outside with tender, juicy, spiced shredded vegetables
5 from 10 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 12 pieces
Calories: 34kcal
Author: SHU-CHUN

Ingredients

Vegetables

  • 9 oz Green Cabbage( 250g) Thinly sliced ( Chiffonade)
  • 4 oz Carrot (100g) Peeled, Cut into matchsticks( Julienne)
  • 6 oz Mung Bean Sprouts( 150g)

Seasonings

Spring Roll Wrapper

  • 12 pieces Vegan Spring Roll Wrappers Note3

Corn Slurry( for sealing spring rolls)

Dippings Sauce

  • ¼ Cup Sweet Chili Sauce

Instructions

Spring Roll Filling

  • To make the filling, heat the oil in a skillet over high heat. Aad carrot matchsticks and sliced cabbage.
  • Stir fry until the vegetables are softened.
  • Add mung bean sprouts, followed by the seasonings( light soy sauce, sesame oil, five-spice, ground white pepper, and salt)
  • Mix everything together until vegetables are well coated with seasonings. Turn off the heat, set them aside, or go into a fridge to let the fillings cool down before rolling.

How To Wrap Spring Rolls(Note4)

  • Combine cornstarch and water in a small bowl (as glue). Carefully peel off one spring roll wrapper, and keep the others covered under a damp tea towel.
  • Place the wrapper in a diamond position. Place a small handful of filling on the bottom. P.S. Don’t overfill the filling as spring rolls will burst when deep-frying
  • Roll up halfway.
  • Fold sides in, then finish rolling up. 
  • Use cornflour slurry to seal. 
  • They should be about 12 cm / 5″ long, 2.5cm / 1″ wide once wrapped.

How To Cook

  • Wrapped up all the spring rolls by the steps shown above.
  • Pour enough cooking oil( oil that has a high smoking point) in a wok or heavy-based saucepan at least double the height of the spring rolls. Heat on medium-high until it’s hot enough( around 180°C = 356°F) P.S. If you have a deep fryer at home, even better!)
  • Carefully place spring rolls in the oil (don’t overcrowd as we need spring rolls floating around in the oil) and cook, turning occasionally, until deep golden – around 1 1/2 – 2 minutes. Transfer to paper towels to drain.
  • Repeat the cooking process with the remaining spring rolls. Serve while hot with dipping sauces and cilantro!

Video

Notes

Note1: fresh ginger preferred!
Note2: It has to be ground white pepper here, not black.
Note3: spring roll wrappers are made with wheat flour. You will find both frozen and refrigerated ready for use in most supermarkets( usually in the frozen food aisle). They come in different sizes, from small squares that make mini spring rolls to the size 8″ squares that I’m using in this recipe( to make medium to large-sized spring rolls). Spring roll wrappers are usually vegan, as the typical ingredients are flour, water, and salt. Always check the ingredients on the package before buying as some manufacturers added eggs to the spring roll wrappers.
Note4: You can always make a big batch and freeze them( place them on a board or plate without overlapping), once they are frozen, portion them in freezer bags or sealed containers. They will last up to three months.

Nutrition

Serving: 1piece | Calories: 34kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 161mg | Potassium: 92mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1603IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 1mg

Fur Diary

The joy of owning a big dog is I can dress him up with my clothes and accessories…his winter outfits usually come from my closet…

Soldier really likes his new hairstyle…good looking, looking good!

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