Go Back
–+ servings
A cross section of a vegetarian spring roll.
Print Recipe
No ratings yet

Vegetarian Spring Rolls

Vegetarian Spring Rolls filled with fresh vegetables and pan fried until golden and crispy. A simple, better-than-takeout recipe that’s easier to make at home than you think!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Asian
Servings: 14 rolls
Calories: 313kcal
Author: Catherine McCord

Ingredients

  • 4 tablespoons coconut oil, divided
  • 1 small yellow onion, finely diced
  • 1 garlic clove, minced
  • 1 teaspoon freshly grated ginger
  • 2 large carrots, grated (about 1 1/2 cups)
  • 6 shiitake mushrooms, stemmed and diced
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced Napa cabbage
  • 1 scallion, diced
  • 1/2 teaspoon kosher salt
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 14-15 spring roll wrappers

Instructions

  • Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the onions and sauté for 2 minutes until softened.
  • Add the garlic, ginger, carrots, and mushrooms and sauté for 3 minutes, until fragrant.
  • Add the cabbage, kale, scallions, and salt and cook for another 3 minutes, until the vegetables are wilted and tender.
  • In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Pour the sauce into the skillet and toss to coat the vegetables evenly. Remove from heat and let the filling cool slightly.
  • Place a spring roll wrapper on a flat surface with a corner facing you, forming a diamond shape. Add about 2 tablespoons of the filling in a line across the center.
  • Fold the left and right corners over the filling, then fold the bottom corner up and roll tightly like a burrito. Brush a little water on the top corner to seal.
  • Heat the remaining 3 tablespoons of oil in the skillet over medium heat.
  • Working in batches, add the spring rolls seam side down, leaving space between each one. Cook for 2 to 5 minutes per side, turning occasionally, until golden brown and crispy all over. Each spring roll will take about 7 to 10 minutes total.

Video

Notes

  • Don’t overfill. About 2 tablespoons of filling per wrapper is ideal. Overfilling can cause the spring rolls to burst while cooking.
  • Keep the filling dry. Let the filling cool slightly before rolling and avoid excess moisture. This is key for crispy spring rolls.
  • Seal well. Use a little water to seal the edges and press firmly so they stay closed while frying.
  • Cook in batches. Don’t overcrowd the pan or the spring rolls will steam instead of crisp.
  • For the best texture, place cooked spring rolls on a wire rack instead of a plate to keep them crispy.
  • Coconut oil adds great flavor, but any neutral high-heat oil will work.
  • Air fryer option. Cook at 400°F for 8 to 10 minutes, flipping halfway, until golden and crispy.
  • Freezer tip. Freeze uncooked spring rolls, then cook from frozen in the air fryer at 400°F for 12 to 14 minutes or pan fry with a few extra minutes added.

Nutrition

Calories: 313kcal | Carbohydrates: 53g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 796mg | Potassium: 277mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4.059IU | Vitamin C: 25mg | Calcium: 114mg | Iron: 3mg