Thai Vegetarian Spring Rolls Recipe

Name: Thai Vegetarian Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 rice paper (spring roll paper); 1/2 cup minced chicken (for vegetarian omit and increase vegetables); 1 cup soaked bean thread noodles; 1 1/2 cups cabbage, sliced; 1/2 cup cups carrot, sliced; 1/2 cup mushroom (black fungus, soaked in hot water 15 minutes); 1 whole garlic clove; 1/2 teaspoon white pepper; 1 teaspoon coriander root, sliced (optional); 1 teaspoon thai light soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sugar; 1 egg; 2 tablespoons vegetable oil

Servings: persons

10 rice paper (spring roll paper)
1/2 cup minced chicken (for vegetarian omit and increase vegetables)
1 cup soaked bean thread noodles
1 1/2 cups cabbage, sliced
1/2 cup cups carrot, sliced
1/2 cup mushroom (black fungus, soaked in hot water 15 minutes)
1 whole garlic clove
1/2 teaspoon white pepper
1 teaspoon coriander root, sliced (optional)
1 teaspoon thai light soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 egg
2 tablespoons vegetable oil

1
Pound coriander root (if using), garlic and pepper together.
2
Heat up wok, add a few drops of vegetable oil and add the prepared garlic paste. Stir until fragrant.
3
Add minced chicken,bean thread noodle, cabbage, carrot, black fungus and mix. Season with light soy sauce, oyster sauce and sugar.
4
Cook until cooked through. Remove from heat and set aside.
5
One at a time, spray water over rice paper until it softens. Put the meat and vegetable filling in the middle and wrap the rice paper closed. Use egg white to seal the rice paper.
6
Heat up oil in pan medium heat, when oil is hot, deep fry the spring roll till golden brown.

1336

kcal

Calories

Fat

256

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 rice paper (spring roll paper), 1/2 cup minced chicken (for vegetarian omit and increase vegetables), 1 cup soaked bean thread noodles, 1 1/2 cups cabbage, sliced, and more.

Yes, Thai Vegetarian Spring Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Vegetarian Spring Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions