Savor every bite of these Chinese Vegetable Spring Rolls. They are made with vegetables, noodles and authentic Chinese seasoning. Serve as an appetizer or side.
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Who doesn’t love Chinese vegetable spring rolls? They are a favorite among my family and friends! This delicious appetizer is made with wheat flour sheets, vermicelli noodles, cabbage, peas, cauliflower, broccoli, and carrots. Spring rolls can be served as a snack, appetizer, side dish, or part of a buffet.
Spring rolls are a traditional Chinese appetizer eaten during the Chinese Spring Festival. They are shaped like gold bars and are believed to bring wealth and prosperity in the new year.
Serve with Easy Beef Samosas, Chinese Takeaway Salt and Pepper Chicken Wings and Sweet and Sour Chicken Recipe.
Why This Recipe Works
- The golden, crunchy wrapper, combined with the tender, savory filling, offers a mouthwatering taste in every bite.
- These spring rolls are versatile and can be served as an appetizer, side, or with Quick Chinese Beef Noodles, Singapore Rice Noodles Recipe or Shrimp Pineapple Fried Rice.
- Soy sauce and oyster sauce add delicious authentic Chinese flavors to the dish.
- Double or triple the recipe if you are feeding a large crowd.
- You can also prep the spring rolls ahead of time and fry them once you are ready to serve.
Ingredients
- Wheat flour sheets: For this recipe, I use ready-made frozen wheat flour sheets. The sheets are made of wheat flour, water, oil, and salt. They can be found in Chinese supermarkets and are inexpensive. Most packs include 40 sheets. Simply leave them to defrost and fill them with your ingredients once they are soft.
- Vermicelli noodles: Select your favorite brand of vermicelli noodles for the filling.
- Onion: For this recipe, use white onions. If you don't have any on hand, you can use onion powder instead.
- Garlic cloves: Fresh garlic works best in this recipe, but you can use garlic powder instead.
- Cabbage: Select white cabbage for this recipe.
- Mixed Vegetables: I use a pack of peas and carrots for the filling; however, you can swap this with any vegetable mixture of your choice.
- Salt to taste
- Pepper to taste
- Oyster sauce
- Soy sauce
- A pinch of sugar
- Cornflour
- Flour
- A splash of vegetable oil
Tips and Substitutions
- Vegetables: You can alter the vegetables in the filling to your taste. For example, you can include red peppers, cauliflower, and green beans.
- Variations: Some spring roll recipes include minced pork, beef or chicken.
- Serving: This delicious appetizer can be enjoyed with a dipping sauce. My go-to sauce is Easy Honey Sriracha Sauce and sweet chilli because it is sweet, savory, tangy, and spicy all at once. These work really well together and compliment the spring rolls. You can also go for peanut sauce for a creamy, sweet, and nutty flavor. This also contrasts well with the spring rolls.
Recipe FAQs
What are veggie spring rolls made of?
Carrots, cabbage, onions, and peas typically fill vegetable spring rolls, all seasoned with soy sauce.
What is the difference between spring rolls and vegetable spring rolls?
You can fill spring rolls with pork or beef, while vegetable spring rolls contain only vegetables.
How do you store vegetable spring rolls?
Place leftovers in an airtight container and refrigerate for up to 4 days. Reheat them in the microwave when you are ready to serve.
More Tasty East Asian Recipes
Chinese Vegetable Spring Rolls
Savor every bite of these Chinese Vegetable Spring Rolls. They are made with vegetables, noodles and authentic Chinese seasoning. Serve as an appetizer or side.
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Servings: 8 people
Calories: 433kcal
Equipment
- 1 Frying pan
Ingredients
- 10-20 wheat flour sheets
- 1 cup of vermicelli noodles
- ½ chopped onion
- 2 chopped garlic cloves
- ¾ cup of chopped cabbage
- 1 cup frozen mixed vegetables
- Salt to taste
- Pepper to taste
- 2 tablespoon oyster sauce
- 3 tablespoon soy sauce
- A pinch of sugar
- 3 tablespoon cornflour
- 3 tablespoon flour
- A splash of vegetable oil
Instructions
- Firstly, defrost wheat flour sheets. Then, soak 1 cup of vermicelli noodles in a bowl of hot water for 5-8 minutes.
- Then, heat a splash of vegetable oil in a pan. Add ½ of one chopped onion, 2 chopped garlic cloves and cook until soft.
- Add vermicelli noodles, ¾ cup of chopped cabbage, 1 cup of frozen mixed vegetables and stir.
- Season with salt to taste, pepper to taste, 2-3 tablespoon of oyster sauce, 2-3 tablespoon of soy sauce and a pinch of sugar (optional).
- Finally, mix 3-4 tablespoon of cornflour and 4-5 tablespoon of water together. Add the mixture to the pan to thicken the vegetable filling and stir. Then leave the filling to cook for 5-7 minutes. Set the mixture aside and leave to cool.
- Mix 3 tablespoon of flour and 4 tablespoon of water and set aside. This will be used to glue the spring roll. Lay the sheet down in the shape of a diamond and brush the edges of the wrapper with the flour mixture. Add 2-3 tablespoon of the filling to the horizontally across the bottom half of the sheet, lift the corner of the bottom half, start to roll, tuck in the corners and continue to roll. Then, seal flap with flour and water mixture.
- Heat a fair amount of vegetable oil in a pan. Then add the spring rolls and fry on each side for 3-4 minutes or until they are golden brown. Leave to drain on a paper towel and serve with any dipping sauce of your choice.
Video
Notes
Notes: Enjoy and serve with a sweet chilli sauce or chilli oil of your choice.
Nutrition
Serving: 117g | Calories: 433kcal | Carbohydrates: 42.67g | Protein: 3.86g | Fat: 28.45g | Saturated Fat: 22.41g | Polyunsaturated Fat: 0.851g | Monounsaturated Fat: 3.491g | Trans Fat: 0.002g | Sodium: 250mg | Potassium: 104mg | Fiber: 2.2g | Sugar: 5.28g | Vitamin A: 108IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1.89mg
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