Crispy Vegetable & Mushroom Spring Rolls
These crispy vegetable and mushroom spring rolls are the perfect blend of savory umami flavors and satisfying crunch. By using a precise wilting technique to remove moisture from the filling and a high-heat frying method, you can achieve a light, airy, and golden-brown exterior. These spring rolls are packed with shiitake mushrooms, fresh carrots, cabbage, and bean sprouts, making them an excellent choice for party platters or a delicious savory appetizer.
- Prep Time: 30
- Cook Time: 15
- Total Time: 45
- Yield: 12 spring rolls 1x
- Category: Main Dishes
- Method: Deep-frying
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
12 spring roll wrappers
2 cups shiitake mushrooms, finely sliced
1 cup carrots, julienned
2 cups cabbage, thinly shredded
1 cup bean sprouts, rinsed and dried
2 tbsp soy sauce
1 tsp sesame oil
Vegetable oil for frying
Instructions
Sauté the shiitake mushrooms in a dry pan until they release their natural moisture.
Add the cabbage and carrots to the pan and cook until slightly softened.
Stir in the bean sprouts, soy sauce, and sesame oil, then immediately remove from heat.
Drain the mixture in a fine-mesh strainer to remove all excess liquid before cooling.
Place one wrapper on a surface with a corner pointing toward you and spoon two tablespoons of the cooled mixture near the bottom corner.
Fold the bottom corner over the filling, tuck in the sides, and roll tightly toward the top corner, sealing with a dab of water.
Heat vegetable oil in a deep pot and fry the rolls in batches until golden brown and crispy.
Notes
Ensure the filling is completely cooled before rolling to prevent the wrappers from tearing or becoming soggy. Thaw spring roll wrappers fully before use. Use tamari instead of soy sauce for a gluten-free version.
Nutrition
- Serving Size: 2 spring rolls
- Calories: 160
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg