Vegetarian Golden Spring Rolls are my go-to recipe when I want to impress guests without spending hours in the kitchen. I learned this recipe from my neighbor who taught me the trick to getting that perfect golden-brown finish. The combination of crispy wrapper and flavorful vegetable filling creates such a wonderful contrast of textures. These spring rolls always disappear quickly at parties.
About the Recipe
This recipe puts a vegetarian spin on traditional spring rolls. The mushrooms add a meaty texture, while the mix of fresh vegetables creates layers of flavor. You’ll love how the vermicelli noodles help bind everything together. These spring rolls are lighter than takeout versions but just as tasty. They’re perfect for beginners who want to try their hand at Asian cooking.
Why You’ll Love This Recipe
These spring rolls are fun to make and even better to eat. The ingredients are easy to find at most grocery stores, and you can adjust the vegetables based on what you have. The rolling technique might take a few tries to master, but once you get it, you’ll feel like a pro. Plus, these spring rolls freeze well, so you can make extra for later. They’re great for parties because you can prepare them ahead of time.
Vegetarian Golden Spring Rolls
Cooking Tips
– Don’t overfill the wrappers – about 2 tablespoons of filling is perfect
– Keep the wrappers covered with a damp cloth while working
– Make sure the oil is hot enough (350°F) before frying
– Roll tightly to prevent oil from seeping in
– Work quickly once you start rolling to prevent the wrappers from drying out
Serving and Storing Suggestions
Makes 12 large or 24 small rolls. Total prep and cooking time: 45 minutes. Serve hot with sweet chili sauce or soy sauce. Store uncooked rolls in the fridge for up to 24 hours, separated by wax paper. Cooked rolls stay crispy for 2-3 hours at room temperature.
Similar Recipes
- Vegetable Gyoza
- Mushroom Samosas
- Vegetable Summer Rolls
- Crispy Tofu Rolls
Nutrient Benefits
These spring rolls are packed with nutrients. Mushrooms provide protein and vitamin D, while carrots offer vitamin A. Cabbage and bean sprouts add fiber and vitamin C. The vermicelli noodles are low in fat and provide quick energy. Using fresh vegetables ensures you get maximum nutritional value.
Vegetarian Golden Spring Rolls
Ingredients
- 30 gms Bean-thread Vermicelli - 30 gms soaked in hot water for 15 minutes
- 250 gms Oyster Mushrooms - 250 gms or shiitake, finely chopped
- 2 1/2 tbsp Peanut or Vegetable Oil - 2 1/2 tblsp
- 1 Celery Stalk (finely diced)
- 1 Carrot (finely diced)
- 2 Spring Onions (finelyy chopped)
- 1 1/2 cups Cabbage (finely chopped)
- 1 1/2 tsp Ginger (grated)
- 1 tsp Garlic (crushed)
- 1 cup Bean Sprouts (chopped)
- 1 1/2 tbsp Light Soy Sauce
- Spring Roll Wrappers (12 large or 24 small)
- Oil for deep frying
Instructions
- Drain the vermicelli and chop finely.
- Heat oil in a pan.
- Stir-fry the celery, carrot and spring onions for a minute.
- Add the cabbage, garlic and ginger. Fry for a minute.
- Add the mushrooms, bean sprouts and vermicelli.
- Continue to stir-fry over high heat until the vegetables are cooked.
- Add soy sauce, salt and pepper.
- Remove and transfer to a plate to cool.
- Place a spring roll wrapper diagonally on a board.
- Add a portion of the filling in one corner and roll over.
- Fold in the sides and shape filling into a roll.
- Roll up firmly.
- Moisten the tip with cold water and press firmly to close.
- Heat oil in a deep frying pan.
- Deep fry the rolls until golden brown.
- Remove and drain excess oil.
- Serve hot.
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Frequently Asked Questions
Can I bake these spring rolls instead of frying?
Yes. Brush them with oil and bake at 400°F for 20-25 minutes, turning halfway. They won’t be quite as crispy as fried ones, but they’ll still taste great and have fewer calories.
Can I make these ahead of time?
You can prepare the filling and store it in the fridge for up to 2 days. Roll them just before cooking for best results. Uncooked rolls can be frozen for up to 3 months.
How do I keep the rolls crispy?
Place them on a wire rack after frying, not on paper towels. Don’t cover them while hot, as steam will make them soggy. Reheat in a 350°F oven for 5 minutes to restore crispiness.
