vegetarian spring rolls
Vegetarian Spring Rolls Recipe
by Liv

Vegetarian Spring Rolls Recipe

Apr 19, 2010 | Chinese Food, Recipes, Taiwanese Food | 6 comments

vegetarian spring rolls

I started my new job this week and finally got some time to update my blog after finishing three crazy days of 14 hour shifts.

I decided to make spring rolls this time and it’s a vegetarian style spring roll. It’s very difficult for my husband and I to eat vegetable everyday when both of us have to work full time so I think vegetarian spring roll can last us for a while and It’s very tasty, easy to cook, convenient and full of different kinds of vegetables.

I hope this vegetarian spring roll recipe will help people who work shifts and also need daily vegetable like me.

Credit: These photos were taken by Chris at Chris Radley Photography

 

Vegetarian Spring Rolls Recipe

Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 120 mini spring rolls

Ingredients

Ingredients

  • 1 spring onion
  • 2 bunches green bean noodles
  • 2 thin slices ginger
  • 1 small carrot
  • 3 slices dried bean curd
  • 6 dried shiitake mushrooms
  • 120 g Chinese white chive you can use bak choy or Chinese chive if you can't find white chive
  • 1 bag spring roll pastry cut into quarters

Seasonings

  • 3 tbsp soy sauce
  • 1 tsp sugar
  • 1 tbsp sesame oil
  • 1/4 tsp white pepper powder
  • 1/2 tsp salt

Instructions

  1. Soften green bean noodles and dried shitake mushrooms by soaking it into hot water for 10~15 minutes. Chop green bean noodles and shitake mushrooms after soften.
  2. Chop spring onion, ginger really finely and grate carrot.
  3. Chop Chinese white chive and dried tofu curds.
  4. Beaten 3 medium size eggs and use a little bit oil to fry the egg like crepes thin. After the egg is cook just julienne it.
  5. Heat up 1 tablespoon oil in a wok and stir-fry every thing together and mix them nice and evenly. After it has mixed evenly add all the seasonings and keep stir-fry for another 20 seconds. Put it into a bowl or onto a plate to wait for it cool down a bit.
  6. Use spring roll pastry to wrap the filling we made as seen in the procedures photos. Use egg wash to stick the edges.
  7. Heat up 2 cups of oil and deep fry the spring rolls until it turned golden colour. Then, It’s ready to serve!

 

By Liv

Illustrator by day, home chef at night. I worked as a professional chef for many years but now I draw for a living. I now cook just for the love of cooking. The recipes on this website are all influenced by things I have eaten in different locations around the world.

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6 Comments

  1. Tricia

    Way to go! Yummy! I always order these at Out the Door in San Francisco when I go….love love them! Beautiful job!

    Reply
    • admin

      Hi Tricia,
      Thanks for the comment.
      I love spring rolls as well. Great snack!!
      I made 120 of them yesterday….lol

      Reply
  2. Joy

    Great recipe. Did you make them bite size?

    Reply
    • admin

      Hi Joy,
      Yes, I made them bite size.
      I think this “bite size” spring rolls could be a gread party snacks!
      Don’t you think?

      Reply
    • admin

      Hello Nancy,
      Thank you for the comment.
      My husband and I are so happy that you like recipe and also photo (He took all the food photos for me!)

      Reply

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