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I’m excited to share this vegetarian spring rolls recipe, which is perfect for those who love crispy, flavourful bites! This recipe is a little different from my more traditional pastry dishes, like my lamb spring rolls or sambousek. My younger boy, however, insisted on having spring rolls made the traditional way. I wasn’t allowed to change a thing—except to go lighter on the white pepper!
What makes these rolls stand out is the sautéed vegetable filling. Unlike fresh veggies, the lightly cooked filling adds depth of flavour and makes the rolls easier to seal. The combination of cabbage, carrot, and shiitake mushrooms, seasoned with a pinch of coriander powder and chicken stock, creates a savoury filling that’s light yet satisfying.
Whether you’re freezing them for later or serving them fresh, these vegetarian spring rolls are ideal for quick snacks, party appetisers, or any occasion. If you love experimenting with finger food, you’ll definitely want to try these alongside my cheese and herb spring rolls for a modern twist or lamb sambousek for a more traditional experience.
Step 1. Prepare the filling
Add the sliced garlic, garlic granules, and sliced onion directly to a fry-pan or wok (no need to preheat the oil). Stir-fry until the onion softens and turns translucent, about 3-4 minutes. Add the shredded cabbage and carrot matchsticks, stirring for 2-3 minutes until slightly softened.
Toss in the fresh shiitake mushrooms and bean sprouts, and spring onion continuing to stir-fry for another 2 minutes. Season with chicken powder, coriander powder, white pepper, and a sprinkle of salt, stirring to coat the vegetables evenly. Drizzle sesame oil and dark soy sauce over the mixture, ensuring everything is well combined.
Sprinkle the potato starch directly into the pan, stirring thoroughly to thicken the filling. Let it cook for 1-2 minutes until the mixture holds together nicely. Remove from the heat and allow the filling to cool completely before wrapping.
Step 2. Assemble the spring rolls
Lay the square sheet flat on a clean surface, with one corner (any corner) pointing directly toward you, giving it a "diamond" look. Fold the corner closest to you about ¼ of the way up toward the center. Place approximately 2 tablespoons of filling on the folded part, leaving about 2-3 cm of space from the edges.
Step 3: Rolling the spring rolls
Fold the left and right corners snugly toward the center, enclosing the filling and creating a neat envelope. Then, tightly roll the spring roll away from you until it is fully sealed. Dab a bit of flour-water paste on the final corner and press firmly to secure the spring roll.
Step 4. Fry the spring rolls
Heat vegetable oil in a deep frying pan or wok over medium heat. Fry the spring rolls in batches until golden brown and crisp, about 2-3 minutes per side. Drain on a paper towel- lined plate.
A simple, flaky version of Laham B Ajeen using puff pastry. No-fuss, delicious, and perfect for busy days when you need a shortcut!
Craving Peri Peri Chicken? Try my easy, delicious recipe. It’s a family favourite that brings the restaurant taste home!