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.
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.
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.
Check Out These Other Delicious Asian Recipes:
- My Mother’s Famous Chinese Egg Rolls Recipe
- Chinese Spring Rolls with Chicken Recipe
- Vietnamese Spring Rolls with Orange-Almond Sauce
- Vietnamese Spring Rolls with Slow Cooker Pork
Vegetable Spring Rolls Recipe
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
- 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.
Nutrition
My cookbook is available for purchase now wherever books are sold! You can also pick up a copy on Amazon!
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our 
I made this with leftover carrots and cabbage. You can add rice if you like.) I don’t have a wok so I fried in a cast iron skillet. I really appreciated the cornstarch slurry tip, as eggs are quite expensive now and not always on hand
Jaden, what kind of wok do you recommend. My Chinese friend uses a cast iron one. I don’t want a heavy pan. I’m going to make this recipe with my grandson. He just learned to make sushi…CA rolls.
Thanks
Good recipe, easy and yummy!!
Easy to make. Could not find bamboo shoots so used water chestnuts. Tasted delicious! Only drawback was the amount of ingredients only made 23 spring rolls. Will double the mixture next time.
Hi Jaden, Could I freeze these before I cook them or do they need to be cooked, then frozen and reheated??
Hi – freeze before you cook. When ready to cook, just deep fry them in oil (do not defrost – but please be careful)
Jaden:
Just wanted to say thank you for sharing this recipe. I’m doing even more cooking now and had been looking for some time for these rolls. While I could not find the exact rolls for this recipe in my area, they turned out amazing and I will definitely be making them again.
Helen
Thank you so much Helen!!!- jaden
This recipe only makes 32 Spring Rolls not 50. I made them twice this weekend. They were great! But the yield is much less than posted on the recipe. Also, each Roll does not measure 1 1/4″ in diameter. It is closer to 1/2″. To me these are important notes to make. I am very visual when I follow a recipe.
Such a shame, our local HUGE asian market didn’t have that egg roll/spring roll wrapper brand in the freezer section. I bought the two options they had and they turned out horrible, exactly what you talked about in the video. They bubbled up and were so thick. Didn’t taste good at all so I threw everything away. But the filling was amazing, so I know if I had the other wrappers it would’ve turned out great.
Looks delicious. Going to make it for party of 35 people.
Can you tell me how many spring rolls will get ready by stuffing you cooked?? Please reply ASAP. I appreciated it.
When I made this recipe, I filled 25 wrappers and then stopped. I had enough left over filling that I could probably have made another 25.
These are soooooo delicious! Super light and crispy… I loved the cool and drain on cookie sheet tip… made all the difference to keep them from a mushy filling! Thanks so much for posting! I altered it a little, to my taste (left out mushrooms & bamboo/added oyster & fish sauces).
Thank you so much!!! jaden
Have always wanted to make these. Thanks for the recipe!
How come my egg rolls don’t look smooth like your … they have little bubbles!!!
It could be the type of wrapper. email me a photo! mail@steamykitchen.com
Made these with my son today! Absolutely amazing. First Asian dish that I have made that ended up delicious!
These were very, very good. Thanks for the recipe! I’m trying to cut down on oils so I tried cooking them up in the air fryer. Worked pretty well. The wrapper turns out very crispy but not as light and flaky as if they’d been oil fried. Definitely a success though in case anybody else is interested to try them in an air fryer.
Thanks so much! I love my air fryer too 🙂
They look delicious and I will try them in an air fryer too.
Oh this would be a great option to cook in the Air Fryer!
Made these tonight and the were absolutely A-MA-ZING! Thank you SO much!!!
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?
You can make them ahead and re-heat/re-crisp them in oven (375F for 10 min).
Can you cook these in the oven instead of frying them in oil?
Hi there! I haven’t baked egg rolls before, I’ve always fried them.
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. 🙂
What kind of sauce do you serve with them. Can not wait to try this recipe thank you
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
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………:)
Thank you!
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!!!
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 🙂
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!
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. 🙂
wow, those are the prettiest egg rolls ever!
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!
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!
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!
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?
Thanks!
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.
you can freeze them proper way .orther way you can so frying them fresh
Thanks
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.
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.
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!!
These actually look pretty easy to make. And I’ve been on this Korean BBQ kick lately so they would work well.
Forgot to pre-order mine so I just ordered it on Amazon. You’ll have to sign it for us at some time.
I usually go to Asian supermarkets and they have them in the refrigerated section…am not sure though if local groceries have them already.
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!
Tesco 😉
This reminds me of making lumpia (Filipino pork egg rolls)with my mom as a kid!
Those look d~lish:-) going to watch the video later today.
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!
Penny
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 ?
Hi Nolwenn (love your name) I refreeze leftover wrappers 🙂
OR you could cut them up into smaller squares/triangles and fry them. Yummy chips!
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