Vegetarian Spring Rolls Recipe

Name: Vegetarian Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce fine cellophane noodle; 2 tablespoons peanut oil; 2 garlic cloves, crushed; 1/2 teaspoon fresh ginger, grated; 2 scallions, finely chopped; 1/2 cup bean sprouts; 1/2 cup green cabbage, shredded; 1 small carrot, peeled and finely shredded; 1/2 teaspoon sesame oil; 1 tablespoon light soy sauce; 1 tablespoon rice wine or 1 tablespoon dry sherry; 1/4 teaspoon ground black pepper; 1 tablespoon chopped fresh cilantro; 1 tablespoon chopped of fresh mint; 24 spring roll wrappers

Servings: persons

1 ounce fine cellophane noodle
2 tablespoons peanut oil
2 garlic cloves, crushed
1/2 teaspoon fresh ginger, grated
2 scallions, finely chopped
1/2 cup bean sprouts
1/2 cup green cabbage, shredded
1 small carrot, peeled and finely shredded
1/2 teaspoon sesame oil
1 tablespoon light soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh cilantro
1 tablespoon chopped of fresh mint
24 spring roll wrappers

1
Place the noodles in a bowl and pour over enough boiling water to cover. Let stand for 4 minutes.
2
Drain, rinse in cold water and drain again.
3
Cut into 2-inch lengths.
4
Heat the peanut oil in a wok over high heat.
5
Add the garlic, ginger, scallions, beansprouts, cabbage and carrot and fry for a minute.
6
Stir in the sesame oil, soy sauce, rice wine, pepper, cilantro and mint and take off the heat.
7
Stir in the rice noodles.
8
Arrange the wrappers on the counter, pointing diagonally.
9
Spoon a bit of the filling onto the bottom corner of the wrapper.
10
Roll the point of the wrapper over the filling, then fold the side points inward over the filling.
11
Continue to roll up the wrapper away from you, using a bit of water to seal the roll if needed.
12
Brush with oil and bake in a 400 F oven until crispy, about 15-20 minutes.
13
You may want to flip the spring rolls halfway through baking.
14
You can also freeze these unbaked and then bake from frozen. This will take about 25 minutes.

146

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: 1 ounce fine cellophane noodle, 2 tablespoons peanut oil, 2 garlic cloves, crushed, 1/2 teaspoon fresh ginger, grated, and more.

Yes, 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!

Vegetarian Spring Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions