Vegetarian Spring Rolls

Name: Vegetarian Spring Rolls
Prep time: 50 min
Cook time: 10 min
Yield: Makes 40
Cuisine: Asian

roubashahin.com.au

Crispy vegetarian spring rolls with a savoury sautéed vegetable filling. Perfect for snacks or appetisers, and easy to freeze for later!

PREP TIME

50 minutes

COOK TIME

10 minutes

SERVES

Makes 40

About this recipe

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.

Ingredients

For the filling

3 tablespoons macadamia oil
5 garlic cloves, thinly sliced
3 teaspoon garlic granules
2 thinly sliced onions
⅓ shredded cabbage (large)
2 large carrot, cut into matchsticks
2 cup fresh shiitake mushrooms, thinly sliced
3 cup bean sprouts
5 thinly sliced spring onions (green parts only)
2 teaspoon chicken powder (or a vegetarian alternative)
1 teaspoon coriander powder
¼ teaspoon white pepper
1 tablespoon sesame oil
3 tablespoon dark soy sauce
salt to season
1 tablespoon potato starch

To assemble and cook

Spring roll wrappers (about 40 sheets)
Small bowl of water and flour (for sealing the wrappers) approx 2 tablespoons flour mixed with 3 tablespoons water
Vegetable oil, for frying

Notes from Rouba

Potato starch keeps the filling cohesive without extra moisture.
When sealing, ensure the wrapper edges are dry to prevent unravelling during frying.
Folding the pastry from the corner closest to you about 1/4 of the way up before adding the filling creates a double layer of pastry. This not only helps secure the filling but also ensures the cooked filling, which may be darker, is not visible through the delicate pastry. It gives the spring rolls a cleaner, more polished appearance before frying.
For sealing the wrappers, you’ll need approximately 2 tablespoons of flour mixed with 3 tablespoons of water to form a smooth paste. Adjust the consistency if needed, ensuring it is thick enough to stick but still easy to apply.
Freeze uncooked rolls on a tray first, then transfer to a container or bag to keep them separate.

Method

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.