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Vegan Spring Rolls
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4.66 from 41 votes

Crispy Vegan Spring Rolls

These Crispy Vegan Spring Rolls are filled with umami-packed stir-fried vegetables and glass noodles. These are deep-fried to get the outside of the rolls crispy while the inside stays moist.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: asian
Keyword: Vegan Spring Rolls
Servings: 20 Spring Rolls
Calories: 36kcal

Ingredients

  • 20 Spring Rolls Wrappers
  • 100 g glass noodles
  • 6-8 dried shiitake mushrooms
  • A handful dried wood ear fungus
  • 1 onion
  • 3-4 garlic cloves
  • 3 large carrots
  • 350 g Napa cabbage
  • ½ teaspoon white pepper
  • 2 tablespoon vegan oyster sauce
  • 1 tablespoon sesame oil
  • A pinch of salt
  • 1 tablespoon flour
  • 1 ½ tablespoon water

Instructions

Filling

  • If you are using frozen wrappers, they need to be completely thawed before using them. You can do so by leaving them at room temperature for a few hours.
  • Place the glass noodle in a medium size bowl and the dried mushrooms in another separate bowl. Fill both bowls with warm water to hydrate the ingredients,
  • The glass noodles won't take longer than 8-10 minutes, when they have softened, drain the water, cut using scissors into smaller pieces, and set aside.
  • The dried mushrooms will need to be soaked for at least 15 minutes. Then drain and set aside.
  • Cut the fresh vegetables. Thinly slice the onion, garlic, carrots, and cabbage.
  • When the mushrooms are ready, squeeze all the water out and slice them into thin strips as well.
  • Heat some oil in a wok or large frying pan over medium-high heat.
  • Add the onion and sautée for 1-2 minutes. Then add the garlic. Stir for 1-2 minutes making sure it doesn't burn.
  • Add mushrooms, sautée for 2-3 minutes, and then add the cabbage and carrot. Cook for about 4 minutes or until the carrot starts to soften.
  • Add white pepper, vegan oyster sauce, and a pinch of salt. Stir well. If you are using soy sauce instead of vegan oyster sauce, you may need to add some cornstarch slurry at this point.
  • Make some space in the center of the wok or pan and add the vermicelli or glass noodles. Mix well making sure the noodles absorb all the extra moisture.
  • Add the sesame oil, stir one last time, and turn off the heat.
  • Leave the filling to cool for about 15 minutes.

Wrap the Spring Rolls

  • Make the "glue mixture" that will help us seal the vegan spring rolls. Combine the flour and water and mix well using a fork or your finger. If the mixture is too thick, add some more water and if the mixture is too runny, add some more flour.
  • Separate one wrapper and place it on a wooden surface creating a diamond shape.
  • Add about two tablespoons of the filling mixture a the bottom part of the wrapper.
  • Using your hand, lift the bottom corner and start wrapping the filling making sure you are creating some pressure so the filling doesn't stay loose.
  • Fold both sides towards the center of the wrapper.
  • Add some "glue" to the top of the wrapper as seen in the picture. You can now fold the roll towards the top edges of the wrapper so you form a nice veggie spring roll.

Cooking

  • To deep-fry, the spring rolls, simply heat enough oil using a frying pan. To make sure the oil is hot enough, add a little corner of a spring roll wrapper and if it starts bubbling, the pan is ready.
  • Add the first batch of spring rolls. Depending on the size of your frying pan you will be able to add more or fewer rolls at a time, always making sure you don't overcrowd the pan.
  • Start cooking the rolls on medium heat. After a few minutes, when they start to get a golden color, bring the heat to high to get that extra crispiness.
  • When they have a nice brown color, place them on a paper towel to release any excess oil and they will be ready to enjoy.

Notes

  • If your spring rolls are frozen you can add them to the hot oil directly from the freezer.

Other Cooking options

Air-frying. You can air-fry your spring rolls whether they are fresh or frozen. Brush some oil on them using a cooking brush or spray oil and add them to the air-fryer basket. Cook for about 5-6 minutes on each side or until brown at 200C (400F).
Baking. Preheat the oven to 200C (400C) and add the spring rolls to a large baking pan. Brush them with oil and bake for about 25 minutes, turning them halfway through cooking so they cook evenly.

Nutrition

Calories: 36kcal | Carbohydrates: 7g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 58mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1584IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 0.2mg