20 Chinese Vegetable Spring Roll Recipe Elevate Your Taste Buds!

Published on: Mar 19, 2024

Chinese vegetable spring rolls are a delicious and popular dish that can be found in many Asian restaurants. These crispy and flavorful rolls are filled with a combination of fresh vegetables and served with a sweet and tangy dipping sauce. Making them at home may seem intimidating, but with the right ingredients and technique, you can easily recreate this beloved dish in your own kitchen. In this article, we will provide you with a professional and well-organized introduction to the Chinese vegetable spring roll recipe, along with some helpful tips and tricks to make the perfect batch every time. So, let's get rolling!

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Ingredients for Chinese Vegetable Spring Rolls

For the filling:

- Cabbage: 1 cup, thinly sliced - Carrots: 1 cup, thinly sliced - Mushrooms: 1 cup, thinly sliced - Bean sprouts: 1 cup - Green onions: ½ cup, thinly sliced - Garlic: 2 cloves, minced - Ginger: 1 tablespoon, minced - Soy sauce: 3 tablespoons - Sesame oil: 1 tablespoon - Salt and pepper: to taste - Oil: for frying

For the wrappers:

- Egg roll wrappers: 12-15 - Cornstarch: 1 tablespoon - Water: 2 tablespoons

For the dipping sauce:

- Rice vinegar: ¼ cup - Soy sauce: 2 tablespoons - Honey: 1 tablespoon - Sesame oil: 1 teaspoon - Red pepper flakes: ½ teaspoon (optional)

Instructions

Step 1: Prepare the filling

1. In a large bowl, mix together the cabbage, carrots, mushrooms, bean sprouts, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. 2. Let the mixture sit for 10-15 minutes to allow the flavors to meld together.

Step 2: Assemble the spring rolls

1. Lay out an egg roll wrapper on a flat surface. 2. In a small bowl, mix together cornstarch and water to create a paste. 3. Place 2-3 tablespoons of the filling mixture in the center of the wrapper. 4. Using your finger, brush the edges of the wrapper with the cornstarch paste. 5. Fold the bottom corner of the wrapper over the filling, then fold in the sides. 6. Roll the wrapper tightly, sealing the edges with the cornstarch paste. 7. Repeat with the remaining wrappers and filling.

Step 3: Fry the spring rolls

1. In a large pan or wok, heat oil over medium-high heat. 2. Carefully place the spring rolls in the hot oil, making sure not to overcrowd the pan. 3. Fry for 2-3 minutes on each side, until golden brown and crispy. 4. Remove from the oil and place on a paper towel-lined plate to drain excess oil.

Step 4: Make the dipping sauce

1. In a small bowl, mix together rice vinegar, soy sauce, honey, sesame oil, and red pepper flakes. 2. Adjust the ingredients to taste, adding more soy sauce for saltiness or honey for sweetness.

Step 5: Serve and enjoy!

1. Serve the Chinese vegetable spring rolls hot, with the dipping sauce on the side. 2. These can be enjoyed as an appetizer or as a main dish with rice or noodles. 3. Leftover spring rolls can be stored in an airtight container in the fridge for up to 3 days. Now that you have all the ingredients and instructions, it's time to roll up your sleeves and make some delicious Chinese vegetable spring rolls. With their crispy exterior and flavorful filling, these rolls are sure to be a hit with your family and friends. So, go ahead and give this recipe a try and impress everyone with your homemade spring rolls.
20 chinese vegetable spring roll recipe Elevate your taste buds!

Spring Vegetable Potstickers

yield: 4 total time: 50 minutes
4.3 Stars (27 reviews)
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Ingredients

  • 3 1/4 cups vegetables chopped spring, such as asparagus, favas, peas, lima beans or more, I used 2 1/4 cups chopped asparagus from 12…
  • 1 tablespoon neutral cooking oil such as safflower, canola or peanut
  • 3/4 cup scallions thinly sliced, from about 3/4 of a bundle, about 3 ounces
  • 1 tablespoon minced ginger
  • 1 clove garlic peeled minced, if using garlic chives, omit
  • 1 cup firm tofu chopped small, see Note up top for alternative
  • 1/2 cup garlic or regular chives
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon kosher salt or more to taste
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 50 dumpling wrappers round, most packages contain 50
  • 3 scallions or, remainder of bundle used for potstickers, thinly sliced, use some in sauce, some for garnish, optional
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon toasted sesame oil regular or spicy
  • 2 tablespoons neutral cooking oil
  • 1/2 cup water

Nutrition

  • Calories : 1530 calories
  • Carbohydrate : 263 grams
  • Cholesterol : 35 milligrams
  • Fat : 30 grams
  • Fiber : 16 grams
  • Protein : 57 grams
  • SaturatedFat : 2 grams
  • Sodium : 3420 milligrams
  • Sugar : 1 grams
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