These Chinese spring rolls make an excellent vegetarian snack. Serve them with a light and sweet sauce and your guests will want more. If you have guests with different dietary needs, you can easily adjust the recipe to include the right toppings. These spring rolls are a healthier alternative to thick, fried spring rolls, but they are just as delicious. We even have a fried version in the basement. They have all the crunch, and they have nothing in them!

What is an egg roll?

While spring rolls are common in Chinese cuisine, spring rolls are more popular in Vietnamese cuisine. Spring rolls are usually made with meat (for example, pork or chicken), while spring rolls usually contain raw vegetables. Super-thin wrappers absorb less oil than the ones you use for traditional spring rolls, which means they’re healthier too! You can serve these spring rolls cold, at room temperature or warm!

How to prepare Chinese spring rolls

Chinese Spring Rolls: the recipe for a vegetarian appetizer

Cover the rice noodles with cold water and set aside to soak. They should become soft and floppy.

Chinese Spring Rolls: the recipe for a vegetarian appetizer

Fry the white onion for 2 minutes. Add the carrots and cabbage and cook for 5 minutes. Season with salt, soy sauce, oyster sauce, sugar, garlic and chili pepper. Dissolve corn starch in water (stirring). Add to the vegetable topping.

Chinese Spring Rolls: the recipe for a vegetarian appetizer

Remove the rice noodles from the water and place them in a colander to drain off the excess water. Cut the pasta into small pieces.

Chinese Spring Rolls: the recipe for a vegetarian appetizer

Add the grated pasta to the vegetable garnish. Let the filling cool down.

Chinese Spring Rolls: the recipe for a vegetarian appetizer

Mix the cornmeal and the warm water.

Chinese Spring Rolls: the recipe for a vegetarian appetizer

Put on the diamond-shaped feather wrap.

Chinese Spring Rolls: the recipe for a vegetarian appetizer

Put 1 tablespoon of the vegetable filling in the bottom and roll it up well.

Chinese Spring Rolls: the recipe for a vegetarian appetizer

Apply a thin layer of cornmeal glue to secure the edge.

Chinese Spring Rolls: the recipe for a vegetarian appetizer

Fry in preheated oil for 7 to 10 minutes, place on paper towels to absorb excess oil and serve with chili sauce.

Chinese Spring Rolls: the recipe for a vegetarian appetizer

Have fun!

What about Chinese spring rolls?

Spring rolls need not be served with other dishes. You can accompany them with sweet and sour sauces for a very special result!

How to roll Chinese spring rolls

When rolling up the spring rolls, make sure they deflate as much as possible. If there is too much air in the spring roll, it can crack during baking, causing the filling to leak.

Tips

Cut the vegetables as thinly as possible. Because the spring rolls are tender, the vegetables should not be too lumpy. They should also be cut to the same size.

Make sure your filling is dry and completely cooled before filling the containers. If it’s too wet or too hot, the packaging will be too wet with it.

Chinese Spring Rolls: the recipe for a vegetarian appetizer

Instructions

Cover the rice noodles with cold water and set aside to soak. They should become soft and floppy.

Fry the white onion for 2 minutes. Add the carrots and cabbage and cook for 5 minutes. Season with salt, soy sauce, oyster sauce, sugar, garlic and chili pepper. Dissolve corn starch in water (stirring). Add to the vegetable topping.

Remove the rice noodles from the water and place them in a colander to drain off the excess water. Cut the pasta into small pieces.

Add the grated pasta to the vegetable garnish. Let the filling cool down.

Mix the cornmeal and the warm water.

Put on the diamond-shaped feather wrap.

Put 1 tablespoon of the vegetable filling in the bottom and roll it up well.

Apply a thin layer of cornmeal glue to secure the edge.

Fry in preheated oil for 7 to 10 minutes, place on paper towels to absorb excess oil and serve with chili sauce.

Notes

When made with rice paper, these spring rolls can be made fresh (also called summer rolls), so they don’t need to be baked. It makes them even healthier!

For non-vegetarian options, add cooked shrimp or chicken to the vegetable topping.

If you’re watching your weight and want to make it even healthier. Spray the frying basket with non-stick cooking spray. Place the spring rolls in the basket and spray them again with non-stick spray. Cook in the fryer for 5 minutes, turn over and cook for another 5 minutes until golden brown.

To reheat the cooked spring rolls, place them in the oven at 300°F/150°C and bake for about 5-10 minutes, until warm and crispy.

You can freeze raw spring rolls. Just put them in a ziploc bag (in a single layer) and put them in the freezer. If you want to cook them, you don’t have to defrost them, you can put them directly into the frying oil!

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