Yoribang
AppetizerChineseFree to use

Vegetable Spring Rolls

春卷

Crisp golden rolls filled with cabbage, carrot, and mushrooms, served with a soy and vinegar dip.

Serves 6

Prep 30 min

Cook 15 min

Vegetable Spring Rolls
Photo: Haydn Blackey from Cardiff, Wales, CC BY-SA 2.0, via Wikimedia Commons
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Ingredients

  • 12 spring roll wrappers
  • 2 tablespoons vegetable oil, plus 3 cups for frying
  • 3 cups shredded cabbage
  • 1 carrot, shredded
  • 1 cup sliced shiitake mushrooms
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce for dipping

Steps

  1. Step 1. Heat the 2 tablespoons of oil in a wok. Stir-fry the cabbage, carrot, mushrooms, and garlic for 4 minutes. Add the soy sauce and sesame oil. Cool completely.

  2. Step 2. Put 3 tablespoons of filling near one corner of a wrapper. Fold the corner over, tuck in the sides, and roll up. Seal the end with the cornstarch mixture.

  3. Step 3. Heat the 3 cups of oil to 350°F. Fry the rolls in batches for 3 to 4 minutes, turning, until golden. Drain on a rack.

  4. Step 4. Stir the vinegar and dipping soy sauce together and serve alongside.

Where this recipe comes from

Yoribang Chinese recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)

More Yoribang write-ups of Chinese dishes. Soy sauce, rice vinegar, sesame oil, Shaoxing wine, and doubanjiang (spicy bean paste) are sold at Asian grocery stores. Cook in a wok or a large frying pan over high heat, and have everything chopped before you start.