Chinese veg spring rolls are a beloved appetizer that bring a delightful crunch and vibrant flavors to any meal. Perfectly crispy on the outside and packed with a medley of fresh vegetables inside, these spring rolls are a fantastic treat for both vegetarians and anyone looking to add more greens to their diet.
Whether you’re hosting a party or simply craving a tasty snack, making veg spring rolls at home is easier than you think. This recipe combines traditional Chinese flavors with wholesome ingredients, resulting in a light yet satisfying bite that’s perfect with your favorite dipping sauce.
In this detailed guide, you’ll learn how to prepare the filling, wrap the rolls, and fry them to golden perfection. Along the way, I’ll share tips to help you customize the recipe and ensure your spring rolls come out crispy and delicious every time.
Ready to impress your family and friends? Let’s dive into this classic Chinese veg spring roll recipe!
Why You’ll Love This Recipe
This veg spring roll recipe is not only bursting with fresh vegetable flavors but also wonderfully versatile. You’ll appreciate how easy it is to customize the filling with your favorite veggies or what you have on hand.
Plus, these spring rolls are a healthier alternative to many fried snacks, made from fresh, plant-based ingredients.
They’re perfect for entertaining, meal prepping, or as a quick appetizer for any occasion. The crispy exterior contrasts beautifully with the tender, savory filling, and when paired with a tangy dipping sauce, it’s a guaranteed crowd-pleaser.
If you love exploring Asian flavors, this recipe will also introduce you to some classic Chinese cooking techniques that you can adapt in other dishes.
Ingredients
- Spring roll wrappers: 12 sheets (store-bought or homemade)
- Cabbage: 2 cups finely shredded
- Carrot: 1 large, julienned
- Bean sprouts: 1 cup
- Green onions: 3, thinly sliced
- Garlic: 2 cloves, minced
- Ginger: 1 tablespoon, minced
- Shiitake mushrooms: ½ cup, finely chopped (optional)
- Soy sauce: 2 tablespoons
- Sesame oil: 1 teaspoon
- Vegetable oil: for frying
- Salt and pepper: to taste
- Water: for sealing wrappers
Equipment
- Large mixing bowl
- Sharp knife and chopping board
- Non-stick frying pan or wok
- Cooking spoon or spatula
- Deep frying pan or pot
- Slotted spoon or tongs
- Paper towels
- Small bowl for water
Instructions
- Prepare the vegetables: Rinse all the vegetables thoroughly. Finely shred the cabbage, julienne the carrot, thinly slice the green onions, chop the mushrooms if using, and mince the garlic and ginger.
- Sauté the filling: Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Add the garlic and ginger and sauté for about 30 seconds until fragrant.
- Add the mushrooms: If using, stir in the chopped shiitake mushrooms and cook for 2-3 minutes until softened.
- Cook the vegetables: Add the shredded cabbage, carrot, bean sprouts, and green onions. Stir-fry for 3-4 minutes until the vegetables are just tender but still crisp.
- Season the filling: Add the soy sauce, sesame oil, salt, and pepper. Mix well and cook for another minute. Remove from heat and let the filling cool slightly.
- Prepare the wrappers: Lay a spring roll wrapper flat on a clean surface in a diamond shape, with one corner pointing towards you. Keep the other wrappers covered with a damp kitchen towel to prevent drying.
- Fill and roll: Place about 2 tablespoons of the vegetable filling near the corner closest to you. Fold that corner over the filling, then fold in the two side corners, and roll tightly towards the far corner. Dip your finger in water and moisten the final edge to seal the roll.
- Heat oil for frying: In a deep frying pan or pot, heat vegetable oil to 350°F (175°C). Make sure there’s enough oil to submerge the spring rolls halfway.
- Fry the spring rolls: Carefully place a few spring rolls into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Drain and serve: Use a slotted spoon or tongs to remove the spring rolls and place them on paper towels to drain excess oil. Serve hot with your favorite dipping sauce.
Tips & Variations
For extra crispiness, double-fry your spring rolls by frying them once until lightly golden, letting them cool for 5 minutes, then frying again until deep golden brown.
You can customize your veg spring rolls by adding other vegetables like bell peppers, shredded zucchini, or water chestnuts for crunch. If you prefer a gluten-free option, look for rice paper wrappers and adjust the frying technique accordingly.
For a healthier version, bake the spring rolls at 400°F (200°C) for 15-20 minutes, turning halfway, until crisp. Alternatively, an air fryer works great to reduce oil usage while maintaining crunch.
Don’t forget to try different dipping sauces like sweet chili sauce, soy sauce with minced garlic, or a tangy plum sauce to complement the flavors.
Nutrition Facts
| Nutrient | Amount per Spring Roll (approx.) |
|---|---|
| Calories | 90 kcal |
| Carbohydrates | 12 g |
| Protein | 2 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sodium | 210 mg |
Serving Suggestions
Veg spring rolls are incredibly versatile when it comes to serving. They make an excellent appetizer or snack paired with classic Chinese dipping sauces like sweet and sour, hoisin, or soy sauce with a splash of rice vinegar.
For a light meal, serve them alongside a fresh Asian-style salad or a bowl of hot and sour soup. They also complement stir-fried rice or noodles beautifully, adding a crunchy contrast to softer textures.
If you love experimenting with global vegetarian recipes, you might enjoy exploring more creative dishes like Peruvian Vegetable Recipes for Flavorful Healthy Meals or satisfy your sweet tooth afterward with a delightful Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.
Conclusion
Making Chinese veg spring rolls at home is a rewarding experience that brings authentic flavors and satisfying crunch to your table. This recipe is straightforward, flexible, and perfect for including your favorite vegetables or trying new ones.
Whether fried to golden perfection or baked for a healthier twist, these spring rolls never fail to impress.
Besides being a delicious snack, they also introduce you to essential cooking techniques and flavor combinations used in Chinese cuisine. Don’t hesitate to pair them with complementary dishes or sauces to create a memorable meal.
For those who love homemade plant-based recipes, be sure to explore more options like the Vegan Bread Machine Recipe for Soft, Delicious Loaves or the creamy Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.
Enjoy your cooking adventure and happy eating!
📖 Recipe Card: Veg Spring Roll Recipe Chinese
Description: Crispy and flavorful Chinese veg spring rolls filled with fresh vegetables and aromatic spices. Perfect as an appetizer or snack.
Prep Time: PT20M
Cook Time: PT15M
Total Time: PT35M
Servings: 12 spring rolls
Ingredients
- 12 spring roll wrappers
- 1 cup shredded cabbage
- 1/2 cup grated carrot
- 1/2 cup finely chopped bell pepper
- 1/4 cup chopped green beans
- 2 cloves garlic, minced
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp grated ginger
- 1 tbsp vegetable oil (for stir-frying)
- Salt to taste
- Oil for deep frying
Instructions
- Heat vegetable oil in a pan and sauté garlic and ginger until fragrant.
- Add cabbage, carrot, bell pepper, and green beans. Stir-fry for 4-5 minutes.
- Add soy sauce, sesame oil, and salt. Mix well and cook for another 2 minutes. Remove and cool.
- Place a spring roll wrapper on a flat surface, add 2 tbsp of filling near one edge.
- Roll tightly, folding in the sides, and seal the edge with water.
- Heat oil in a deep pan and fry the rolls until golden and crisp.
- Drain on paper towels and serve hot with dipping sauce.
Nutrition: Calories: 150 kcal | Protein: 3 g | Fat: 7 g | Carbs: 18 g
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