Vegetable Spring Rolls Recipe (Egg Rolls Recipe)

Authentic vegetable spring rolls recipe from my Chinese mom. The spring rolls are crispy, not greasy and light. This recipe features lots of wrapping tips, including step by step video.

 

Vegetable Spring Rolls Recipe

Why This Spring Rolls Recipe Is So Good

  • This recipe will give you spring roll wrappers that give you thin, crispy rolls (NOT thick, bubbly starchy rolls)
  •  Crunchy not soggy spring rolls
  • These are light spring rolls, not greasy spring rolls
  • Great for freezing

Ingredients

  • Cooking oil
  • Ginger, garlic, green onion, shitake mushrooms, cabbage, carrots, bamboo shoots and bean sprouts
  • Soy sauce
  • Sesame oil
  • Cornstarch
  • Spring roll wrappers

How To Make This Spring Rolls Recipe – Step By Step

  • 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 juices to accumulate at the bottom (and discard to juices)

  • 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 medium 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

Authentic Spring Rolls

This is my Mom’s signature recipe. Real Chinese spring rolls (sometimes they are called egg rolls) are incredibly light, with a wrapper that’s so thin and crispy that it’s like “shatteringly crisp!” The filling is also light, delicately flavored and addictive.

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?! 🙂

We’ll be enjoying these Vegetable Spring Rolls on Chinese New Year – they represent wealth and prosperity because they are shaped like gold bars. Learn more about other Chinese foods that bring you wealth!

Vegetable Spring Rolls Recipe Video (Egg Rolls)

The Chinese Sauce for Spring Rolls

At Chinese American restaurants, you may be accustomed to being served a sweet, sticky “duck sauce” or “sweet chili sauce” with your Vegetable Spring Rolls. That’s fine if you enjoy the sweetness.

But the authentic way to eat Spring Rolls is to take a bite of the roll, then dribble a few drops of Chinese black vinegar down the middle. Just a few drops is all you need! Chinese black vinegar is very similar to tart balsamic vinegar. In fact, I’ve used cheap, tart balsamic when I’ve run out of Chinese black vinegar. Look for “Chinkiang Black Vinegar” or “Chinese Black Vinegar” – it should cost just a few bucks per bottle.

 

Can You Freeze These Vegetable Spring Rolls?

Yes! These spring rolls are great to freeze. Make sure to spread them out in a single layer on a baking sheet and freeze them first, them place them in a freezer bag. If you don’t freeze them on a baking tray first they’ll all stick together in a lump.

Then you can pop them in the frying frozen, no need to thaw.

Top Tips For This Vegetable Spring Rolls Recipe

  • Lay cooked veggies out on a baking sheet, so they cool quickly. Prop one end of the baking sheet up so the juices and oils drain off, you want veggies dry!
  • Ideally use frozen wrappers, they are perfectly thin!
  • Don’t overfill the the egg rolls or they will burst.
  • You can put the frozen spring rolls straight into the fryer.

Vegetable Spring Rolls Recipe

 

 

Check Out These Other Delicious Asian Recipes:

 

4.33 from 28 votes
Vegetable Egg Rolls Recipe
Vegetable Spring Rolls Recipe
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 

It's best to watch the video first, you'll get step by step in the video how to properly wrap the spring rolls so that they are tight (and prevent the oil from seeping in). 

In this recipe, we use shiitake mushrooms (also called Chinese black mushrooms), which come either fresh or dried. If you are using DRIED shiitake mushrooms, you'll have to soak them in water to rehydrate first. Soak the dried mushrooms for 30 minutes in a bowl of very hot water. When soft, cut and discard the thick stem. 

Course: Appetizer
Cuisine: Chinese
Keyword: chinese, egg rolls, spring rolls
Servings: 50 rolls
Calories: 72 kcal
Author: Jaden
Ingredients
  • 1 tablespoon cooking oil for stir frying
  • 2 teaspoons grated fresh ginger grate with microplane zester
  • 2 cloves garlic finely minced
  • 1 stalk green onion minced
  • 8 fresh shiitake mushroom caps or Chinese dried mushroom caps very thinly julienned
  • 3 cups cabbage shredded (about 1/2 small cabbage)
  • 1/2 cup julienned carrots (about 2 med carrots)
  • 4 ounces canned bamboo shoots drained and julienned
  • 1 cup fresh bean sprouts
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon cornstarch
  • 50 spring roll wrappers defrosted
  • cooking oil for deep frying (about 3 cups)
Instructions
  1. 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.
  2. 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 juices to accumulate at the bottom (and discard to juices)

  3. In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry.
  4. 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.
  5. In a large wok or medium saucepan over high heat, add about 1-2 inches of cooking oil.

  6. 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.
Nutrition Facts
Vegetable Spring Rolls Recipe
Amount Per Serving
Calories 72 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 1mg0%
Sodium 130mg6%
Potassium 39mg1%
Carbohydrates 11g4%
Protein 2g4%
Vitamin A 225IU5%
Vitamin C 2mg2%
Calcium 12mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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