Crispy Vegetarian Vegetable Spring Rolls

This recipe is a perfect snack or appetizer that vegetarians will enjoy. 🥰

It is crispy and crunchy filled with vegetables like mung bean sprouts, carrots, chayote, cabbage, green beans and is deep-fried to golden perfection! 

Ingredients: 
14 pieces large spring roll wrappers

1 slightly beaten egg (for sealing the wrappers)

3 cups mung bean sprouts (togue), trimmed and cleaned

1 large carrot, julienned

1 small chayote, julienned

2 cups cabbage, thinly sliced

1 cup green beans, sliced diagonally

2 tablespoons parsley, chopped

1 medium size red onion, sliced

4 cloves of garlic, minced

1 tablespoon oyster sauce

2 tablespoons of cooking oil for sautéing

1 cup of cooking oil for frying the vegetable spring rolls

1 teaspoon black ground pepper

1 tablespoon fish sauce

1 cube chicken bouillon

Cooking Instructions:

1. In a large sauté pan, swirl in and preheat two tablespoons of cooking oil.  Sauté the garlic until it starts to turn slightly brown.

2. Add the sliced onion and sauté until it starts to turn a bit soft.

3. Add the carrots, green beans and chayote.  Mix them together.

4. Add the chicken cube or bouillon, oyster sauce and black ground pepper.  Cover and let it cook for a minute.

5. Add the cabbage.  Mix with the other vegetables.

6. Add the mung bean sprouts and parsley.  Carefully, mix them lightly.  Then turn off the heat to avoid over cooking the vegetables.  Also, this will make the mung bean sprouts stay crunchy.

7. Transfer it into a strainer and let it drip to remove excess liquid.  Set it aside and let it cool.

Wrapping:

1. Once the vegetable mixture cooled off, start to wrap using the spring roll wrappers.  Lay the wrapper flat on a clean flat surface.

2. Place around three tablespoons of vegetable mixture on one end of the wrapper.

3. Fold the opposite edges of the wrapper and then roll until the vegetable mixture is secured.

4. Seal the end of the wrapper by dipping the brush in a slightly beaten egg and brush it over the end of the wrapper; continue rolling the wrapper towards the wet loose end to completely seal it. 

Either you can fry them all or subdivide and freeze some.  Best to consume within a week or two if you will freeze some of the vegetable spring rolls.

Frying:

1. In a frying pan over a medium heat, preheat one cup of cooking oil.  Fry one side of the vegetable spring roll until the wrapper turns golden brown.

2. Turn and fry the other side.

3. Once both sides turn golden brown, remove them from the frying pan and arrange them in a strainer lined with paper towels to drain the excess oil.
Serve immediately with your favorite dipping sauce (mine is a spiced vinegar dip).  Enjoy!

For visual step-by-step instructions, click and watch the video on YouTube:

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