Vegetarian Spring Rolls Recipe

Name: Vegetarian Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g vermicelli bean thread noodles; 20 g dried shiitake mushrooms, about 10; 230 g sliced bamboo shoots, drained, finely sliced; 2 garlic cloves, finely sliced; 1 tablespoon hoisin sauce; 200 g bean sprouts, trimmed (see Notes); salt, to taste; fresh ground black pepper, to taste; 1 (450 g) packetfrozen spring roll wrappers, thawed; 1 egg white, lightly beaten; vegetable oil, for deep frying; bottled sweet and sour sauce, to serve; fresh herb, to garnish

Servings: persons

100 g vermicelli bean thread noodles
20 g dried shiitake mushrooms, about 10
230 g sliced bamboo shoots, drained, finely sliced
2 garlic cloves, finely sliced
1 tablespoon hoisin sauce
200 g bean sprouts, trimmed (see Notes)
salt, to taste
fresh ground black pepper, to taste
1 (450 g) packetfrozen spring roll wrappers, thawed
1 egg white, lightly beaten
vegetable oil, for deep frying
bottled sweet and sour sauce, to serve
fresh herb, to garnish

1
Place the noodles in a large heatproof bowl and cover with boiling water; stand for 10 minutes or until the noodles are soft; drain well; using scissors, cut the noodles into large pieces.
2
Place the mushrooms in a small heatproof bowl and cover them with boiling water; allow them to stay covered with the water for 20 minutes or until they are soft; drain well and slice the mushrooms thinly.
3
Combine the noodles, mushrooms, bamboo shoots, garlic, hoisin sauce and bean shoots in a large bowl, season with salt and pepper, to taste and mix well.
4
Brush the edges of one pastry sheet with a little of the egg white; place 2 tablespoons of noodle mixture on one pastry sheet corner and fold the pastry corner over the filling; roll up the pastry, folding in the sides to enclose the filling; repeat with the remaining pastry sheets, egg white and noodle mixture.
5
Heat the oil in a large, deep pan and deep-fry the spring rolls in batches until they are golden brown; drain them on absorbent paper.
6
Serve the spring rolls with dipping sauce and garnish with fresh herbs.
7
Notes: I'm not sure why - or quite where - bean shoots need trimming.
8
Personally, I'll leave my bean shoots untrimmed!
9
I left this detail in because it was in the recipe.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 13 ingredients. The key ingredients include: 100 g vermicelli bean thread noodles, 20 g dried shiitake mushrooms, about 10, 230 g sliced bamboo shoots, drained, finely sliced, 2 garlic cloves, finely sliced, 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.

Vegetarian Spring Rolls

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