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Vegetarian spring rolls
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Prep Time:
18 minutes
Cook Time:
12 minutes
Total Time:
30 minutes
Ingredients:
  • 3 dried shiitake mushrooms (Chinese mushrooms)
  • 3 green shallots, trimmed, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 tsp finely grated fresh ginger
  • 75g (1 1/2 cups) finely shredded Chinese cabbage
  • 65g (1 cup) bean sprouts, ends trimmed
  • 1 225g can bamboo shoots, drained, thinly sliced
  • 1 medium carrot, peeled, coarsely grated
  • 5.30 gm soy sauce
  • 4.50 gm sugar
  • 16 square 21cm spring roll wrappers
  • 1 egg white, lightly whisked
  • 500ml (2 cups) peanut oil
  • Chilli sauce, to serve
  • Extra soy sauce, to serve
Instructions:
  • Place the mushrooms in a small heatproof bowl and cover with boiling water. Let them sit for 5 minutes until they soften. Drain and finely chop.
  • In a large non-stick frying pan over medium heat, heat sesame oil. Add green shallots, garlic, and ginger, cook while stirring for 1 minute until fragrant. Add cabbage, bean sprouts, bamboo shoots, carrot, and mushrooms, cook for 3 minutes until veggies soften. Stir in soy sauce and sugar. Season with pepper, remove from heat, and set aside.
  • Take the spring roll wrappers and stack them neatly, covering them with a damp tea towel to keep them from drying out. Lay one wrapper on your work surface and add 1/4 cup of vegetable mixture to one corner. Fold the corner over the filling, brush the opposite corner with whisked egg white. Fold in the sides, roll up the wrapper to seal the filling, then press the corner to secure. Place the finished roll on a plate and cover with a damp tea towel. Repeat the process with the remaining wrappers, vegetables, and egg white.
  • In a medium saucepan, heat peanut oil over medium-high heat until it reaches frying temperature. (To check if the oil is ready for the rolls, drop a bread cube into the oil. If it turns golden in 15 seconds, the oil is hot enough.)
  • Fry 4 spring rolls in hot oil until light golden and crisp, turning often, for 1-2 minutes. Drain on paper towel. Repeat with remaining spring rolls. Serve hot with chili sauce and extra soy sauce.

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