Vegetable Spring Rolls Recipe (Egg Rolls)

Vegetable Spring Rolls Recipe

This Sunday is Chinese New Year, the year of the s-s-s-snake! I haven’t fully researched what the forecast for the year will look like, but according to Chinese feng shui master, it’s best to wear a monkey around your neck to avoid getting bit by the snake. Here is a great infographic I created to show what to and not to eat:

Screen Shot 2013-02-08 at 12.28.35 PM

Vegetable Spring Rolls Recipe

Those crazy Chinese superstitions!

Vegetable Spring Rolls Recipe

Along with celebrating Chinese New Year, I’m also celebrating that Steamy Kitchen’s Healthy Asian Favorites debuting as the #1 Asian cookbook on Amazon! whoop! whoop! Did you get your copy yet?! 🙂

Vegetable Spring Rolls Recipe

We’ll be enjoying these Vegetable Spring Rolls (or what I call Egg Rolls) on Chinese New Year – they represent wealth and prosperity.  As you can see, I tend to only believe in the Chinese superstitions that are beneficial.

Vegetable Spring Rolls Recipe


Vegetable Spring Rolls Recipe Video (Egg Rolls)


Vegetable Egg Rolls Recipe

Servings: 50 egg rolls Prep Time: 25 minutes Cook Time: 30 minutes
Vegetable Egg Rolls Recipe


8 fresh shiitake mushroom caps or Chinese dried mushroom* caps, julienned
1/2 small cabbage (about 3 cups), shredded (napa or regular cabbage)
2 medium carrots, julienned
8-ounce can bamboo shoots, drained and julienned
cooking oil
2 cloves garlic, finely minced
2 teaspoons grated fresh ginger
1 stalk green onion, finely chopped
2 handfuls of fresh bean sprouts
1 tablespoon low sodium soy sauce
1 teaspoon dark sesame oil
1 tablespoon cornstarch
50 spring roll wrappers, defrosted
cooking oil, for frying


*If using Chinese dried mushrooms, soak them in very hot water for 20 minutes to rehydrate. Cut off and discard the stem.

In a large saute pan or wok, swirl in 1 tablespoon of the cooking oil. Turn on the heat to medium-high and immediately add garlic, ginger and green onion, stirring frequently. By the time the oil is hot, add the mushrooms, cabbage, carrots and bamboo shoots.

Turn heat to high and stir-fry the vegetables for about 2 minutes. and then toss in the bean sprouts. Add in the soy sauce and sesame oil. Cook for another minute. Then spread the filling out onto a large baking sheet. Prop the baking sheet up on one side to allow any sauce or oil to accumulate at the bottom (and discard)

In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry.

Place a wonton or spring roll wrapper on a flat surface, add 1 tablespoon of the vegetable mixture into a corner of the wrapper, and then roll the edge of the wrapper tightly around the mixture. Fold the two side corners towards the middle of the wrapper while continuing to roll up. Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way. Make sure all edges are tightly sealed. Place seam side down. Cover with plastic wrap to avoid drying out.

In a large wok or saucepan over high heat, add about 1-2 inches of cooking oil

Slide several egg rolls into the oil and allow them to cook for 2-3 minutes, turning them over a couple times, or until the wonton wrappers are golden brown. Remove the egg rolls to a cooling rack or paper-towel-covered plate to allow them to drain. Serve hot.


  Vegetable Spring Rolls Recipe


Steamy Kitchen's Healthy Asian Favorites cookbook cover

My new cookbook is available for purchase now wherever books are sold!

You can also pick up a copy on Amazon for $13.98!

More recipes to explore:

My Mother’s Famous Chinese Egg Rolls Recipe (Steamy Kitchen)

Chinese Spring Rolls with Chicken Recipe  (Steamy Kitchen)

Vietnamese Spring Rolls with Orange-Almond Sauce (Steamy Kitchen)

Vietnamese Spring Rolls with Slow Cooker Pork (Steamy Kitchen)

Thai Shrimp Spring Rolls (Food Network)

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Comments 40

  1. Philip Litrel

    Hi Jaden, I bot your book and now I rec your spring roll email but you didnt include the reciepe and I have to go and look it up(:……ok will do But I am used to getting you recies by email ALSO. goog shei fah choy (bad spelling, I kno) HAPPY NEW YEAR anyway

  2. Nolwenn

    I love your videos, sometimes it is better to have both the visual and written version of a recipe.
    I have question though: what do you do if you have leftovers wrappers ?

  3. Penny

    Yes, I received my copy in the mail today!!!! Yeah!! I was born in the year of the Snake. I am excited to try the recipes in your book. Happy New Year!

  4. Dee

    Can you please tell me where I can get the spring roll wraps ? I know they aren’t rice papers, but I never know exactly where to get them and what brand. I’ll love it if you can let me know. Thank you!

  5. Mari

    I usually go to Asian supermarkets and they have them in the refrigerated section…am not sure though if local groceries have them already.

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  7. Mar

    Love this recipe and so the Lantern ones. I really enjoy watching your videos, they’re great, very well explained. Thanks for the recipe and Happy New Year!!

  8. doris

    I think i will try that for my family.i have never tasted chinese food bf.but i think am about to become a fan wt this.

  9. Anh

    Actually, I would go to the freezer section for the spring rolls wraps. Usually the ones in the refrigerated section has eggs in it and they do not fry up pretty.

  10. Jenlynrose

    Looks yummy but if it really makes 50 spring rolls – can you freeze them? And do you freeze them before frying them or after frying them?

    1. SteamyKitchen

      Hi! Freeze them before frying. WHen you are ready to fry, no need to defrost (just be careful sliding them in the oil) and add a minute or two to the frying time.

  11. Betty Ann @Mango_Queen

    These vegetable egg rolls are an all time favorite at our home. I love that you put bamboo shoots in these. Your photos are gorgeous and made me crave these crisp egg rolls. Bookmarked this recipe and will make it soon. I also must get my hands on your book asap. Thanks for sharing, Jaden! All good wishes for the Chinese New Year! Kung hei fat choy!

  12. Rich Hoback

    Thanks Jaden for your dedication to sharing a good and necessary part of life…. aka Food !
    We all need it, but get a bit bored with the everyday things we cook from the old recipes we were raised with. You offer an alternate. I was raised a meat and tator farmer. It is a welcome adventure for me to see exciting alternates to our daily meal planning. Thanks and Hugs!

  13. Marlin

    Being a Chinese, we would ensure that our rice grains container will be filled to the brim and nobody should mention the words “run out/insufficient” or sweep the floor during the 1st day of Chinese New Year. My 10 year old child shouts the word “Huat” to people we visit as the word ‘Huat’ means Prosperity or To Prosper. Everybody wants a Prosperous Snake Year :). So Happy Chinese New Year and Huat Ahhh!

  14. Kendra

    These look utterly fantastic. Well played. I love bamboo shoots and they also remind me of lumpia which I could eat for breakfast, lunch and dinner. 🙂

  15. Shannon Marie

    Firstly, congratulations on the book ranking! How incredibly exciting (and deserved!). Time for a drink!

    These egg rolls looks amazing! I love bamboo shoots and sprouts with a passion. Well done on this one. Can’t wait to try it!

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  17. Jade Merrett

    How do you get these looking so perfect?! I LOVE spring rolls, but when I make them they certainly don’t look this good! I’m going to have to follow this carefully and have more patience next time 🙂

  18. Scotia

    Oh My Dear! Made these a few weeks ago with my Sweetie. We had a great deal of fun. Now have 50 eggrolls veg and pork frozen to pull out some, fry and eat…which we did tonight. They were delicious, especially with your Dad’s trick of pouring black vinegar into them. YUM!!!

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  22. Surya Tejaswini

    hei jaden what a wonder full presentation dear.I loved all your recipes. It is just an eye feast i can say. Will be visiting your blog from now on a regular basis. I loved this rolls a lot………:)

    1. SteamyKitchen

      Hi Sarah – You can serve them with Thai Sweet Chili Sauce – you can find this at most regular grocery stores in the Asian section. It’s sweet and not spicy at all. If you like a medium spice hit – try the homemade Sriracha sauce recipe that I’ve posted on the site. jaden

  23. Jacqueline

    These were perfect! I only managed to get 25 out of the recipe above (I was out of bamboo but the rest was to spec). I felt like they needed more filling even for 25 but they were easy and awesome. I’ll just make more filing next time. 🙂

    1. Post
  24. Amy

    Eager to try this for a potluck. If you make them ahead of time, how should you reheat them for the party?
    Also, if serving to someone with a peanut allergy, what should you fry them in?

    1. Post

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