Name: Vegetarian Spring Rolls (Crispy!)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Asian
Ingredients: 3 tbsp oil; 5 cloves garlic, minced; 1/2 onion, thinly sliced; 3-4 dried shiitake mushrooms, rehydrated and sliced; 1 cup shredded cabbage; 1/2 cup shredded carrots; 1/2 cup sliced celery; 1/2 cup sliced bamboo shoots; 1/2 cup sliced wood ear mushrooms (optional); 1/2 tsp white pepper; 1 tsp sugar; 2 tbsp vegetarian oyster sauce; 1 tbsp soy sauce; 1 tbsp sesame oil; Spring roll wrappers; Slurry (1 tbsp flour + 2 tbsp water); Oil for frying

Why You’ll Love Vegetarian Spring Rolls (Crispy!) Recipe

The filling is packed with vegetables and mushrooms, giving a delightful mix of textures and flavors.
The method draws moisture from the cabbage so the rolls stay crisp — no soggy fillings.
They’re great for occasions: you can make a batch, freeze extras, and reheat later for quick snacks or appetizers.
You can easily customize the filling with your favorite veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ carrot, shredded
½ Taiwanese cabbage, sliced
8–10 shiitake mushrooms, sliced
2 green onions, chopped
2 tbsp cilantro, chopped
1 tbsp soy sauce
2 packs vermicelli noodles
3 tbsp vegetarian oyster sauce
1.5 tbsp mushroom powder
2 tsp white pepper
50 large spring roll wrappers
2 tbsp flour
1 tbsp water

Directions

Chop the cabbage into small pieces, sprinkle with 2 tbsp salt, massage to draw out moisture, and set aside for 10 minutes. Then squeeze out all excess water.
In a pan with a little oil over medium heat, sauté the shredded carrot, chopped green onion, and sliced shiitake mushrooms. Add the soy sauce and cook 2–3 minutes.
Soak the vermicelli noodles in cold water for 5 minutes, then drain and cut into small, bite‑sized pieces using scissors.
In a large bowl, combine the drained cabbage, the sautéed vegetables, vermicelli noodles, chopped cilantro, vegetarian oyster sauce, mushroom powder, and white pepper. Mix well.
(Optional but recommended) Take a teaspoon of the filling, microwave for 30 seconds, taste — adjust seasoning if needed before wrapping.
Mix the flour and water to form a thick “roux.” Use this as glue to seal the rolls.
Take one or two spring‑roll wrapper sheets (using two makes the roll sturdier), place some filling in the center, roll up the bottom, fold in the sides, then tuck and roll snugly. Seal the final edge with the flour‑water roux.
Deep fry the rolls in hot oil for 4–5 minutes or until they turn golden brown and crispy.

Servings and timing

Makes about 50 spring rolls.
Prep time: ~20 minutes.
Cook time: ~30 minutes.
Total time: ~50 minutes.

Storage/Reheating

These spring rolls freeze well for up to 2 months.

For best results, you can freeze them uncooked (wrapped), then deep fry when ready.
Alternatively: partially fry (about 70% cooked), let cool, freeze — later reheat in an oven or air fryer at 370 °F (≈ 190 °C) for ~7 minutes to crisp them up.

FAQs

What kind of cabbage works best?

Use a cabbage that’s relatively firm and crunchy — the recipe calls for “Taiwanese cabbage,” but you can substitute with a similar Asian‑style or Napa cabbage. Salting and squeezing out excess water helps maintain crunch and prevents soggy filling.

Can I bake or air‑fry the rolls instead of deep frying?

Yes — while deep frying gives the crispiest result, you can bake or air‑fry them if you prefer less oil. Preheat your oven or air fryer, brush or spray the rolls lightly with oil, and bake/air-fry until golden and crisp.

Can I use different vegetables or add tofu?

Absolutely. The recipe is flexible — feel free to swap in vegetables you like (e.g., bell peppers, bean sprouts, cabbage varieties) or add tofu for extra protein. Just ensure overall moisture is controlled.

Do I need mushroom powder and vegetarian oyster sauce?

These add umami depth and savory flavor. If you don’t have them, you could use a combination of soy sauce + a bit of salt (or a vegan seasoning) — but the taste may be milder.

What if the filling seems too wet?

Make sure to thoroughly salt and squeeze the cabbage to remove moisture. Also, after mixing the filling, give it time to sit so excess liquid drains or evaporates before wrapping.

How thick should I wrap each spring roll?

Use one wrapper for a thinner roll or two wrappers if you prefer sturdier, extra‑crispy rolls that hold up well while frying or freezing.

Can these rolls be made ahead?

Yes. You can prepare and wrap them ahead of time, then freeze. When needed, deep fry or reheat. This makes them a great make‑ahead snack or party appetizer.

What dipping sauces go well with these spring rolls?

Classic dipping sauces include sweet chili sauce, soy‑based sauces, or any tangy/spicy dipping sauce you like. Even a simple soy-sauce + vinegar + chili oil mix works well.

How do I know when the oil is hot enough for frying?

Heat enough oil to deep fry several rolls at once (oil should fill about one‑third of the fryer or pan). Test by dropping a small piece of wrapper — if it sizzles and rises immediately, the oil is ready.

Can I make fewer than 50 rolls — adjust recipe?

Yes — you can scale down the ingredients proportionally depending on how many rolls you want. The technique remains the same.

Conclusion

These vegetarian spring rolls deliver on crispiness, flavor, and convenience — perfect as snacks, appetizers, or party food. With their versatile filling, make‑ahead potential, and easy‑to-follow method, they’re a home cook’s go‑to for a satisfying and shareable treat. If you try different veggies or sauces, you can make the recipe your own.