CHINESE VEGETARIAN SPRING ROLLS RECIPE RECIPES

Name: Vegetarian spring rolls
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: Makes 16-18
Cuisine: Asian, Chinese
Ingredients: 1 nest of vermicelli rice noodles; 1 Chinese leaf cabbage, finely shredded, around 400g; 2 carrots, peeled and julienned; 150g beansprouts; 3 spring onions, thinly sliced, white and green parts kept separate; 1 tbsp sesame oil; 2 tbsp soy sauce; 2 tbsp Shaoxing wine; 15g coriander, finely chopped; 1 pack of spring roll wrappers (not rice paper); 1.5l vegetable oil, for frying; 2 tbsp soy sauce; ½ - 1 tsp crispy chilli and garlic oil; 2 tbsp rice vinegar; 1 spring onion, finely sliced

VEGETARIAN SPRING ROLLS RECIPE | BBC GOOD FOOD

Vegetarian spring rolls recipe | BBC Good Food image

Make your own veggie spring rolls for a Chinese-inspired banquet. These are quick and easy to make, along with the spicy dipping sauce

Provided by Ailsa Brown

Categories Starter

Total Time 1 hours 5 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield Makes 16-18

Number Of Ingredients 15

Ingredients

1 nest of vermicelli rice noodles
1 Chinese leaf cabbage, finely shredded, around 400g
2 carrots, peeled and julienned
150g beansprouts
3 spring onions, thinly sliced, white and green parts kept separate
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp Shaoxing wine
15g coriander, finely chopped
1 pack of spring roll wrappers (not rice paper)
1.5l vegetable oil, for frying
2 tbsp soy sauce
½ - 1 tsp crispy chilli and garlic oil
2 tbsp rice vinegar
1 spring onion, finely sliced

Steps:

Soak the rice noodles in cold water for 15 mins until pliable, then drain. Meanwhile, combine the cabbage, carrots, bean sprouts and the whites of the spring onions in a large bowl. Heat the sesame oil in a large pan and tip in the cabbage mixture. Cook over a high heat for 1-2 mins until the cabbage has wilted slightly. Add the soy sauce and Shaoxing wine. Cook until reduced slightly and add the drained noodles, coriander, and green parts of the spring onion, tossing well to ensure everything is evenly covered. Transfer to a plate and spread out to cool slightly.
Once the mixture has cooled slightly, arrange a spring roll wrapper on your worktop in a diamond shape. Place a heaped tablespoon onto the middle of the pastry in a sausage shape. Bring up the bottom corner of the pastry and fold over the top corner. Bring over the pastry from the left side over the top of the filling and roll into shape, making sure the ends stay tucked in. Seal the final corner with a little water.
Heat the vegetable oil in a large, deep pan to 180C, ensuring the pan is no more than two-thirds full. Cook the spring rolls in batches for 4-5 mins until golden. If you don't have a thermometer, drop a pinch of spring roll wrapper into the oil – it will sizzle when ready. Transfer to a baking sheet and keep warm in a low oven while you continue to fry. Combine all the ingredients for the spicy dipping sauce in a small bowl, taste and add more chilli oil if you like. Serve the spring rolls with the spicy dipping sauce or some sweet chilli sauce.

Nutrition Facts : Calories 74 calories, FatContent 3 grams fat, SaturatedFatContent 0.3 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.67 milligram of sodium

CHINESE SPRING ROLLS: THE RECIPE FOR A VEGETARIAN APPETIZER

Chinese Spring Rolls: the recipe for a vegetarian appetizer image

These chinese spring rolls make a great vegetarian appetizer. Serve them with a light sweet sauce, and your guests will keep coming back for more. If you have guests with different diet requirements, you can easily adapt the recipe to include suitable fillings. These spring rolls are a healthier alternative to the thick, deep-fried egg rolls, but they are just as delicious.

Provided by Cookist

Total Time 40 minutes

Yield 10

Number Of Ingredients 16

Ingredients

Rice noodles, ½ cup
spring roll wrappers, 10
White onion, ½ cup, sliced
Carrot, ½ cup, shredded
Cabbage, 2 cups, shredded
Salt, as much as is needed
Soy sauce, 1 tbsp
Oyster sauce, 1 tbsp
Sugar, ½ tsp
Garlic, 1 tbsp, minced
chili flakes, ½ tsp
Cornstarch, 1 tsp
Water, 1 tbsp
corn flour, 2 tbsp
Warm water, 3 tbsp
Vegetable oil for frying,

Steps:

Cover the rice noodles with cold water and set aside to soak. They should become soft and limp.
Sauté white onion for 2 minutes. Add carrot and cabbage, sauté for 5 minutes. Season with salt, soy sauce, oyster sauce, sugar, garlic and chili. Dissolve the cornstarch in the water (stir to combine). Add to the vegetable filling.
Remove the rice noodles from water and place in a colander to allow excess water to drain off. Chop the noodles in small pieces.
Add the chopped noodles to the vegetable filling. Allow the filling to cool down.
Mix the corn flour and warm water.
Place spring roll wrapper in the form of a diamond.
Add 1 tbsp of the vegetable filling on the bottom and roll up tightly.
Apply a thin coat of corn flour “glue” to secure the edge.
Fry in preheated oil for 7-10 minutes, place onto paper towels to soak excess oil and serve with chili sauce.

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VEGETARIAN SPRING ROLLS RECIPE | BBC GOOD FOOD

Make your own veggie spring rolls for a Chinese-inspired banquet. These are quick and easy to make, along with the spicy dipping sauce
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Starter
Cuisine Asian, Chinese
Calories 74 calories per serving

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