Vegetable Spring Rolls Recipe

Name: Vegetable Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 1 ounce cellophane noodles soaked in warm water for 20 minutes, drained and chopped fine; 2 each bean curd squares, chopped fine; 3 small russet potatoes peeled, cut paper thin, shredded; 1 tablespoon tree ears soaked in warm water for 20 minutes, drained, chopped; 1 cup mung bean sprouts; 1 medium carrots cut paper thin, cut into 1 inch sections, shredded; 1 each leeks white part, chopped; 1 dash black pepper; 10 each rice papers, dried, (banh trang); 2 cups peanut oil

Servings: persons

1 ounce cellophane noodles soaked in warm water for 20 minutes, drained and chopped fine
2 each bean curd squares, chopped fine
3 small russet potatoes peeled, cut paper thin, shredded
1 tablespoon tree ears soaked in warm water for 20 minutes, drained, chopped
1 cup mung bean sprouts
1 medium carrots cut paper thin, cut into 1 inch sections, shredded
1 each leeks white part, chopped
1 dash black pepper
10 each rice papers, dried, (banh trang)
2 cups peanut oil

1
Combine all ingredients except rice papers and oil.
2
Cut the rice papers into quarters.
3
Wet the surface of each paper with water (use your fingers or a brush) and within about 1 min the paper will become flexible enough to be filled.
4
Place about 1 tablespoon of the filling on each paper and roll.
5
Heat the oil in a wok to about 350F (180C).
6
Place rolls, flaps-down, into oil and cook 20 min (10 min each side), until completely done.
7
There is another form of spring roll skin which is inherently sticky and stretchy (white and barely opaque), and doesn't require deep frying.
8
(One could lighly saute the carrots and potatoes beforehand.)

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 ounce cellophane noodles soaked in warm water for 20 minutes, drained and chopped fine, 2 each bean curd squares, chopped fine, 3 small russet potatoes peeled, cut paper thin, shredded, 1 tablespoon tree ears soaked in warm water for 20 minutes, drained, chopped, and more.

Yes, Vegetable 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.

Vegetable Spring Rolls

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