Description
These Ultimate Crispy Veggie Spring Rolls are packed with fresh, wholesome ingredients and a satisfying crunch, perfect for any occasion.
Ingredients
Scale
- 0.5 oz (about 4 medium pcs) dried shiitake mushrooms, rehydrated
- 0.25 oz dried black fungus mushrooms, rehydrated
- 1.4 oz dry glass noodles
- 2 tablespoons neutral oil (like canola or grapeseed)
- 4 cloves garlic, minced
- 1/2–1 teaspoon ground white or black pepper
- 5.3 oz (2 cups) finely julienned taro root
- 5.3 oz (1 3/4 cups) finely julienned cabbage
- 4.3 oz (1 cup) packed julienned carrots
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1/4 teaspoon table salt
- 8–10 cilantro stems, finely chopped
- 2 green onions, chopped
- 12–14 pieces large 8-inch spring roll wrappers or 24 pieces of 6-inch ones
- 1 tablespoon all-purpose flour or 1 egg for sealing the wrapper
- Vegetable oil for frying
- Sweet Chili Sauce for dipping
Instructions
- Prep the mushrooms and noodles: Remove the rehydrated mushrooms from the soaking water, squeezing out any excess moisture. In the same water, soak the glass noodles for 7-10 minutes until softened and pliable.
- Mix the filling: Once the mushrooms are soft, chop them along with the black fungus. Combine in a large bowl with the julienned taro, cabbage, and carrots.
- Prepare the noodles: Drain the glass noodles and cut them into 2-inch pieces. Add to your bowl of veggies.
- Sauté flavors: In a large frying pan, heat the neutral oil over medium heat. Add the minced garlic and ground pepper, sautéing for about 2 minutes until fragrant.
- Combine ingredients: Toss in the mushrooms, taro, cabbage, and carrots, then stir in the soy sauce. Cook this mixture for 3-4 minutes until the veggies are cooked through.
- Finish the filling: Add the drained noodles, cilantro stems, sugar, and a splash of the mushroom soaking water to help meld the flavors. Stir until well combined and season with salt.
- Cool it down: Transfer the filling to a bowl and allow it to cool before wrapping.
- Prep the wrappers: Lay out your spring roll wrappers on a clean surface. If using flour or egg to seal, prepare a small bowl with water or egg wash.
- Seal the rolls: Place about 2 tablespoons of filling in each wrapper, fold in the sides, and roll it up tightly, sealing with flour paste or egg wash.
- Fry or bake them: For frying, heat vegetable oil to 350°F and fry each roll for about 5-6 minutes, or until golden brown. Alternatively, bake them in a preheated 425°F oven for 25 minutes or air fry at 350°F for 7-8 minutes.
Notes
Mushrooms can be replaced with fresh ones for a different flavor. Storage: These spring rolls can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 rolls
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg