Bookmark
The taste and crunchiness of these vegan spring rolls are worth every minute spent preparing them from scratch. While buying pre-made versions might be faster, making them at home means better flavor, better texture, and total control over the ingredients.
I started making these rolls because we struggled to find meat free options at our favorite restaurants. Now they are our go to appetizer for movie nights and gatherings.
Ingredients
- Spring roll wrappers: essential for getting that perfect flaky crunch look for thin square shaped sheets
- Glass noodles: add chewiness and help absorb excess moisture choose ones made from mung beans or sweet potato
- Dried shiitake mushrooms: provide umami and protein soak in warm water to rehydrate fully
- Wood ear fungus: gives earthy flavor and a satisfying bite easy to find in Asian grocery stores
- Onion: adds sweetness and depth use white or yellow varieties
- Garlic cloves: bring pungent aroma slice thin to avoid burning
- Carrots: bring sweetness and color cut into fine matchsticks for even cooking
- Napa cabbage: keeps filling moist and light shred thin for best texture
- White pepper: adds a mild heat distinct from black pepper
- Vegan oyster sauce: gives sweetness and depth usually mushroom based
- Sesame oil: infuses the filling with nutty richness use toasted for stronger flavor
- Salt: balances the seasoning go light if your sauce is salty
- Flour and water: make a simple edible glue to seal the rolls
Step-by-Step Instructions
- Soak the Noodles and Mushrooms:
- Soak glass noodles in hot water for 8 to 10 minutes until soft drain then snip into short lengths. Soak dried mushrooms for at least 15 minutes squeeze dry then slice thin.
- Prep the Vegetables:
- Slice the garlic onion cabbage and carrots into thin strips. Use a mandoline if you want perfectly even cuts.
- Sauté the Aromatics:
- Heat oil in a wok over medium high. Add onion cook 2 minutes then add garlic cook until fragrant about 1 minute without browning.
- Cook the Mushrooms and Veggies:
- Stir in mushrooms sauté 2 minutes then add cabbage and carrots. Stir fry 4 minutes until soft but not mushy.
- Season and Add Noodles:
- Sprinkle in white pepper vegan oyster sauce and salt. Make space in the pan add noodles stir until well combined. Drizzle sesame oil over and mix thoroughly. Let the filling cool 15 minutes before wrapping.
- Make the Glue:
- Combine flour with water to form a thick paste. Adjust with more flour or water until it is smooth but not runny.
- Wrap the Spring Rolls:
- Place wrapper like a diamond add 2 tablespoons filling near bottom. Roll tightly fold sides inward brush top edge with glue and seal. Repeat until all filling is used.
- Deep Fry the Rolls:
- Heat oil in a pan test heat by dipping a corner of a wrapper. Fry rolls in small batches starting on medium heat then finish on high for crispiness. Drain on paper towels.
- Alternative Cooking Methods:
- Air fry at 200C turning once for about 10 to 12 minutes total. For baking preheat oven to 200C brush rolls with oil bake 25 minutes turning halfway.
Bookmark
Storage Tips
Uncooked wrapped rolls can be frozen in a single layer then stored in freezer bags for months. Cook straight from frozen without thawing. Cooked leftovers store well in the fridge for up to three days and reheat best in an air fryer.
Ingredient Substitutions
If you cannot find vegan oyster sauce use soy sauce with a pinch of sugar or mushroom seasoning. For added protein try firm tofu crumbled into the mix. Regular cabbage can replace Napa cabbage in a pinch.
Serving Suggestions
Serve these rolls hot with sweet chili sauce or soy dipping sauce. A squeeze of lime or a sprinkle of fresh cilantro takes them up a notch. Great as an appetizer or alongside rice noodles or stir fried veggies for a complete meal.
Bookmark
Cultural Context
Spring rolls are found across many Asian cuisines. The version here draws on Chinese and Vietnamese techniques with a vegan twist. They are traditionally enjoyed during celebrations like Lunar New Year and are a symbol of prosperity.
My favorite part of these spring rolls is the chewy noodles tucked inside the crispy shell. They always remind me of cozy weekend prep sessions with music on and all the ingredients laid out like a rainbow.
Frequently Asked Questions About Recipes
- → How do I prepare the filling for spring rolls?
Soak glass noodles and dried mushrooms in hot water, then stir-fry with sliced garlic, onion, carrots, and cabbage seasoned with white pepper, vegan oyster sauce, and sesame oil.
- → Can I freeze the spring rolls before cooking?
Yes, wrap the rolls completely and place them in an airtight bag or container. They can be cooked directly from frozen using frying, air-frying, or baking methods.
- → What wrappers are best for vegan spring rolls?
Spring roll wrappers made with flour and water are ideal as they are vegan and create a crispy texture when fried.
- → How can I cook spring rolls without deep-frying?
You can air-fry them at 200°C for 5-6 minutes per side or bake at 200°C for about 25 minutes, brushing with oil for crispiness.
- → What dipping sauces pair well with these spring rolls?
Sweet chili sauce, gyoza dipping sauce, peanut dipping sauce, or a squeeze of fresh lime juice complement the rolls beautifully.
- → Are these spring rolls suitable for family meals?
Yes, they are easy to make, tasty, and perfect as finger food for parties, game days, or casual dinners with family.