Print

Thai Vegetable Spring Rolls Recipe

Thai Vegetable Spring Rolls Recipe
Print Recipe

★★★★★

4.8 from 19 reviews

These Thai Vegetable Spring Rolls feature a crispy golden wrapper filled with a flavorful mix of fresh vegetables, seasoned with soy sauce, oyster sauce, and aromatic garlic. Perfect as a snack or appetizer, these rolls are deep-fried to perfection, boasting a crunchy exterior with a tender, savory vegetable filling.

Ingredients

Scale

Spring Roll Wrappers

  • 1 pack spring roll wrappers

Vegetable Filling

  • 1 1/3 cups carrots, julienned
  • 3 cups Chinese cabbage, finely chopped
  • 1 1/2 cups bean sprouts, rinsed
  • 1/4 cup cloud ear mushrooms, soaked and chopped
  • 3 cloves garlic, minced

Seasonings and Sauces

  • 1 tsp white pepper
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp white sugar

Other

  • 4 tbsp oil (for stir-frying)
  • 2 eggs (for egg wash to seal rolls)
  • Oil for deep frying (enough for frying in a deep pan or wok)

Instructions

  1. Prepare the Vegetables: Soak the dried cloud ear mushrooms in a bowl of water for about 20 minutes until they are fully rehydrated and supple. If using glass noodles, soak them similarly. Julienne the carrots, finely chop the Chinese cabbage, mince the garlic, rinse the bean sprouts, and slice the mushrooms after soaking.
  2. Cook the Filling: Heat 4 tablespoons of oil in a pan over medium heat. Add the minced garlic and fry until golden and fragrant. Stir in white pepper, light soy sauce, oyster sauce, and sugar, combining well. Add the carrots, Chinese cabbage, bean sprouts, and mushrooms. Toss the vegetables in the sauce, cooking until they are tender but still maintain some crunch. Transfer the filling to a colander and allow excess liquid to drain. Let the mixture cool completely before assembling.
  3. Prepare the Glue: Beat the eggs in a small bowl to create an egg wash. This will be used to seal the spring rolls. Alternatively, you can mix all-purpose flour and water in equal parts to create a flour paste if preferred.
  4. Roll the Spring Rolls: Lay a spring roll wrapper flat on a clean surface. Place a generous amount of the cooled vegetable filling in the middle-bottom section of the wrapper. Fold the bottom edge over the filling and roll tightly towards the top. Fold both sides of the wrapper towards the center to enclose the filling securely. Continue rolling firmly to the end, then brush the final edge with the egg wash to seal the roll. Repeat this process with the remaining wrappers and filling, ensuring all rolls are tightly wrapped.
  5. Deep-Fry the Spring Rolls: Heat oil in a deep pan or wok to 350°F (175°C). Carefully place the spring rolls in the hot oil and fry for 2 to 3 minutes on each side, or until the wrappers are golden brown and crispy. Use tongs to gently turn the rolls to ensure even frying. The filling should be heated through and the exterior crispy without being overly darkened.
  6. Drain and Serve: Remove the fried spring rolls from the oil and place them on a wire rack or paper towels to drain any excess oil. Serve immediately with your favorite dipping sauce, such as sweet chili sauce or hoisin sauce.

Notes

  • You can substitute oyster sauce with vegetarian mushroom sauce to make this recipe vegetarian-friendly.
  • Ensure the vegetable filling is completely cooled before rolling to prevent soggy wrappers.
  • For a gluten-free version, use rice paper wrappers and tamari sauce instead of soy sauce.
  • The egg wash helps seal the rolls; for a vegan alternative, use a mixture of flour and water as glue.
  • If cloud ear mushrooms are unavailable, substitute with shiitake mushrooms.
  • Serve with sweet chili or peanut dipping sauce for authentic Thai flavor.

Nutrition

Keywords: Thai spring rolls, vegetable spring rolls, crispy appetizer, deep fried spring rolls, vegetarian Thai recipe

Find it online: https://flavorsbymaya.com/thai-vegetable-spring-rolls-recipe/