These have to be the best vegetable spring rolls on the planet!
If you’re anything like me, you’ll love vegetable spring rolls. Spring rolls are very popular in China and all over the world and are loved for their crispy exterior and delicious vegetable filling.
Having tried many different recipes, I think I have now come up with what might just be the best vegetable spring rolls out there. It did take some experimentation but these vegetables spring rolls are incredible and you’ve simply got to give them a try.
How long have people been enjoying vegetable spring rolls?
You will not doubt have enjoyed vegetable spring rolls for as long as you can remember.
They are believed to have originated in eastern China, particularly in the region of Shanghai, during the Jin Dynasty (265-420 AD).
Originally, spring rolls were a seasonal food consumed during the springtime, hence the name “spring rolls.”
About this recipe.
Traditionally, spring rolls were made with vegetables, typically cabbage, carrots, mushrooms, and bamboo shoots, along with seasonings and sometimes small amounts of meat, all wrapped in thin dough wrappers made from flour and water.
These rolls were then deep-fried until crispy.
Over time, spring rolls spread beyond China and became popular throughout East Asia, including countries such as Vietnam, Thailand, and Indonesia. Each region uses their own local ingredients.
In some countries, spring rolls are made with rice paper wrappers and served fresh or fried, while in others, they are exclusively fried.
How is this recipe for vegetable spring rolls different?
As with many of my recipes, I didn’t want to just give you another vegetable spring roll recipe like the rest of them. The recipes for vegetable spring rolls are usually quite similar.
So I went to work and made a sauce like no other to cook the vegetables in. This sauce is now the only one I use for vegetable spring rolls.
When you try it, you’ll see why. Most notably the use of thick coconut milk and Chinese sesame paste really brings it all together!
How long can you store leftovers in the fridge?
You should be able to keep leftover vegetable spring rolls in the fridge for 4 to 5 days. Be sure to wrap them tightly with plastic wrap or in an air-tight container.
Can you freeze these spring rolls?
Yes you can but the vegetables will lose their crispy texture when you freeze them. They will still be delicious though.
How do you reheat spring rolls?
These vegetable spring rolls can be enjoyed hot or cold but they are of course better hot.
For best results, defrost completely and fry in a little oil until heated through. You could also reheat these in your microwave for a few minutes or on a baking tray in an oven set to 200C/400F which will take about 15 to 20 minutes.
Step by step photographs.
Get all your ingredients together before you start cooking. It’s much easier that way.
If using dried mushrooms, be sure to soak them for at least 30 minutes before finely chopping.
Heat a wok over a high heat and add two tbsp rapeseed (canola) or peanut oil. When smoking hot, add the garlic, ginger, spring onions (scallions) and chillies.
Fry for a couple of minutes and then stir in the grated carrot and chopped onion. Stir well to combine and cook for about 3 more minutes.
Add the shredded cabbage and bean sprouts to the wok and continue stirring and frying for a couple of minutes.
Add the rice wine vinegar, sugar, 2 tbsp thick coconut milk, 5 tbsp (1/4 cup) soy sauce.
Stir the sauce ingredients well to combine and add the chopped, dried mushrooms, if using.
If the sauce is too runny, stir in the slurry a little at a time to thicken. You might not need it all.
Continue simmering to thick the sauce. The sauce should literally just coat the cooked but still crunchy vegetables. Transfer to a plate and allow to cool completely.
When ready to start rolling, Place a spring roll wrapper in front of you with one corner facing you. Add a generous 2 to 3 tbsp of the filling as shown.
Roll the bottom corner of the wrapper, tightly over the filling into a cigar shape.
Then fold the left and right corners of the spring roll wrapper inward.
Line the top corner of the wrapper with the flour and water mixture which will help the spring rolls stay shut.
Continue rolling it all up until you have a nice and neat spring roll.
Keep all your spring rolls together and be sure to cover them if not frying immediately.
Bring oil for deep frying up to 190C/375F. If you don’t have a thermometer, you can test the oil with a chopstick. This information is in the recipe card below.
Fry for a few minutes or until the exterior of the spring rolls is crispy and the filling is heated through.
Transfer to a paper towel or wire rack to drip any excess oil.
These vegetable spring rolls are so good with my homemade sweet and sour sauce!
If you like this vegetable spring rolls recipe, you might like to try some of these Chinese takeaway favourites too:
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- Bang Bang Chicken
- Peking Duck
- General Tso’s Chicken
- Crispy Chicken and Broccoli
- Salt and Pepper Chicken
- Sesame Chicken
- Sweet and Sour Chicken
- Kung Pao Chicken
- Dan Dan Noodles
- Orange Chicken
- Hainan Chicken
- Spicy Chicken Chow Mein
- Mongolian Beef
- Chinese Crispy Beef
- Egg Drop Soup
- Spicy Won Ton Soup
- Egg Fried Rice
- Potstickers
- Bam Bam Chicken
- Shrimp Rangoon
- Black Bean Noodles
- Chinese Chicken Curry
- Deep Fried Green Beans
- Beef in Oyster Sauce
- Shrimp Toasts
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Have you tried this recipe for vegetable spring rolls?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
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Vegetable Spring Rolls
Ingredients
- 10 large spring roll wrappers
- FOR THE FILLING
- 1 tbsp cornflour (cornstarch)
- 2 tbsp water
- 2 tbsp rapeseed (canola) or peanut oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 3 spring onions (scallions), finely chopped
- 2 green finger chillies, sliced into thin rings
- 1 red spur chilli, finely chopped
- 1 tbsp sugar
- 150ml (2/3 cup) rice wine vinegar
- 2 tbsp thick coconut milk
- 5 tbsp (1/4 cup) soy sauce
- 1 large onion, finely diced
- 1 large carrot, grated
- 300g (3 cups) shredded Napa cabbage or another green cabbage
- 150g (1 1/2 cups) bean sprouts
- 5 Chinese dried mushrooms, Soaked for 20 minutes in water, stemmed and finely chopped
- 1 tbsp Chinese sesame paste or peanut butter
- 2 tbsp lime juice
Instructions
- Whisk the water and cornflour (corn starch) together to make a slurry. Set aside for later.
- Heat a wok over a high heat and add two tbsp rapeseed (canola) or peanut oil. When smoking hot, add the garlic, ginger, spring onions (scallions) and chillies.
- Fry for a couple of minutes and then stir in the grated carrot and chopped onion. Stir well to combine and cook for about 3 more minutes.
- Add the shredded cabbage and bean sprouts to the wok and continue stirring and frying for a couple of minutes.
Add the rice wine vinegar, sugar, 2 tbsp thick coconut milk, 5 tbsp (1/4 cup) soy sauce and bring it all to a simmer.
Stir the sauce ingredients well to combine and add the chopped, dried mushrooms, if using. - If the sauce is too runny, stir in the slurry a little at a time to thicken. You might not need it all.
- Continue simmering to thick the sauce and then stir in the lime juice. The sauce should literally just coat the cooked but still crunchy vegetables. Transfer to a plate and allow to cool completely.
- TO FINISH
When ready to start rolling, place a spring roll wrapper in front of you with one corner facing you. Add a generous 2 to 3 tbsp of the filling as shown in the photographs above. - Roll the bottom corner of the wrapper (the corner facing you), tightly over the filling into a cigar shape.
- Then fold the left and right corners of the spring roll wrapper inward. This will stop the filling from escaping out either end.
Smear the top corner of the wrapper with the flour and water mixture (slurry) which will help the spring rolls stay shut. - Continue rolling it all up until you have a nice and neat spring roll and place on a plate while you wrap the remaining spring rolls.
- Keep all your spring rolls together and be sure to cover them if not frying immediately.
- Bring oil for deep frying up to 190C/375F. If you don't have a thermometer, you can test the oil with a chopstick. To do this, stick a wooden chopstick or spatula into the oil. When thousands of little bubbles form immediately on contact, your oil is hot enough to start frying.
- Fry in small batches for a few minutes or until the exterior of the spring rolls is crispy and the filling is heated through.
Transfer to a paper towel or wire rack to drip any excess oil. Serve hot with soy sauce or sweet and sour sauce.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 306Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 14mgSodium: 660mgCarbohydrates: 36gFiber: 4gSugar: 9gProtein: 9g