Chinese Vegan Spring Roll Recipe Easy and Delicious Guide

Spring rolls are an iconic Chinese appetizer loved worldwide for their crispy texture and fresh, vibrant fillings. Today, we’re diving into a delicious and healthy twist on this classic dish with a Chinese vegan spring roll recipe.

Perfect for vegans, vegetarians, or anyone looking to add more plant-based meals to their diet, these spring rolls are packed with colorful veggies, flavorful herbs, and a perfect balance of savory spices.

They’re crispy on the outside and tender on the inside, making them a perfect snack, appetizer, or even a light meal.

Whether you’re hosting a dinner party, preparing a family meal, or just craving something fresh and tasty, these vegan spring rolls will quickly become a favorite. Best of all, they’re easy to make at home with simple ingredients and straightforward instructions.

Let’s roll into the recipe!

Why You’ll Love This Recipe

This Chinese vegan spring roll recipe is a celebration of fresh ingredients combined with a satisfying crunch, making it an irresistible treat for everyone. Here’s why this recipe stands out:

• Fresh and vibrant: Loaded with colorful vegetables like cabbage, carrots, and mushrooms, these rolls are as nutritious as they are tasty.
• Easy to customize: You can swap or add your favorite veggies or tofu to make it your own.
• Perfectly crispy: The spring roll wrappers fry up golden and crunchy without being greasy.
• Healthy and vegan: Made without any animal products, these rolls are light yet filling.
• Great for any occasion: Ideal as snacks, appetizers, or party finger food.

Ingredients

• 12 spring roll wrappers (store-bought or homemade)
• 1 cup shredded napa cabbage
• 1 cup grated carrots
• 1 cup shiitake mushrooms, finely chopped
• 1/2 cup bean sprouts
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 green onions, thinly sliced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon toasted sesame oil
• 1 teaspoon sugar
• Salt and pepper, to taste
• Vegetable oil, for frying
• 2 tablespoons cornstarch mixed with 3 tablespoons water (for sealing)

Equipment

• Large non-stick skillet or wok
• Mixing bowl
• Chopping board and knife
• Spatula or wooden spoon
• Deep frying pan or pot
• Paper towels for draining
• Small bowl for cornstarch slurry
• Plate or tray for rolling

Instructions

1. Prepare the filling: Heat the skillet or wok over medium heat and add the toasted sesame oil. Once hot, add minced garlic and grated ginger; sauté for about 30 seconds until fragrant.
2. Add the vegetables: Toss in the chopped shiitake mushrooms and cook for 3-4 minutes until they start to soften. Add shredded cabbage, grated carrots, bean sprouts, and sliced green onions. Stir-fry for another 4-5 minutes until the veggies are tender but still crisp.
3. Season: Pour in the soy sauce and sprinkle the sugar. Stir well to combine all flavors. Taste and adjust salt and pepper as needed. Remove from heat and let the filling cool slightly.
4. Prepare wrappers: Lay one spring roll wrapper flat on a clean surface or plate. Keep the other wrappers covered with a damp towel to prevent drying out.
5. Fill and roll: Place about 2 tablespoons of the vegetable filling near one corner of the wrapper. Fold the corner over the filling, fold in the sides tightly, then roll up firmly but gently. Use the cornstarch slurry to seal the edge of the wrapper so it doesn’t open while frying.
6. Heat the oil: In a deep frying pan or pot, heat vegetable oil to 350°F (175°C). You’ll need enough oil to submerge at least half of the spring roll.
7. Fry the rolls: Carefully place 3-4 spring rolls into the hot oil, frying in batches. Cook for 3-4 minutes, turning occasionally, until golden brown and crispy all over.
8. Drain: Remove the rolls with a slotted spoon and place them on paper towels to drain excess oil.
9. Serve: Repeat frying with remaining rolls. Serve hot with your favorite dipping sauce.

Tips & Variations

“For a healthier alternative, try baking the spring rolls at 400°F (200°C) for 20-25 minutes until crispy, turning halfway through.”

• Vegetable variations: Feel free to add shredded cabbage, bell peppers, zucchini, or even tofu for extra protein.
• Gluten-free option: Use gluten-free spring roll wrappers and tamari instead of soy sauce.
• Herbs: Add fresh cilantro or mint for a burst of fresh flavor.
• Dipping sauces: Try sweet chili sauce, hoisin sauce, or a peanut dipping sauce for a delicious pairing.
• Make ahead: Prepare the filling and roll the spring rolls in advance. Freeze them uncooked and fry straight from frozen when ready.

Nutrition Facts

Serving Suggestions

Chinese vegan spring rolls are incredibly versatile. Serve them as an appetizer alongside a bowl of hot and sour soup or eggplant in garlic sauce.

They also pair wonderfully with steamed jasmine rice or fried rice for a fuller meal.

For a refreshing contrast, serve with a simple cucumber salad or a tangy dipping sauce like soy-ginger or peanut sauce. These rolls also make excellent finger food for parties or picnics—easy to eat and always a crowd-pleaser!

Be sure to check out some of our other delicious recipes like Thelma Sanders Squash Recipe for a comforting side, or if you want a rich dessert, try Peanut Butter Gelato Recipe. For a tangy twist on spicy condiments, don’t miss our Pickled Cherry Pepper Recipe.

Conclusion

Making Chinese vegan spring rolls at home is a rewarding experience that combines fresh ingredients with a satisfying crunch. This recipe offers a wonderful way to enjoy the flavors of traditional Chinese cuisine while keeping it healthy and plant-based.

With simple steps and easy-to-find ingredients, you can create a batch of crispy, flavorful spring rolls that everyone will love.

Whether you’re a seasoned cook or new to Asian cooking, these spring rolls are approachable, fun to make, and endlessly customizable. Next time you want a tasty snack or a party favorite, give this recipe a try and enjoy a burst of deliciousness with every bite.

Happy cooking!

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