Description
These classic vegetarian spring rolls deliver a satisfying crunch and a flavorful, vegetable-packed filling. Crisp wrappers encase a savory mix of napa cabbage, shiitake mushrooms, carrots, green onions and vermicelli noodles seasoned with soy, sesame, vinegar and a touch of sriracha. They fry up golden-brown and make an excellent appetizer, snack or party finger food. Light enough to serve with a simple dipping sauce, they also work well for festive occasions like Lunar New Year or casual gatherings. This recipe focuses on straightforward techniques to keep the filling moist but not soggy and the wrappers crisp, yielding consistent results whether you’re making a few rolls for family or a larger batch for guests.
Ingredients
- 3 cups Napa Cabbage
- 1 tbsp Salt
- 1 tbsp Vegetable Oil
- 2 cups Shiitake Mushrooms, Fresh
- 1 cup Carrot
- 1/2 cup Green Onions
- 1 tsp Dark Soy Sauce
- 1 tsp Sesame Oil
- 2 tsp Sriracha
- 2 tsp Rice Wine Vinegar
- 1 cup Vermicelli Noodles
- 1 tsp White Pepper
- 12 8-inch Spring Roll Wrappers
- 1 tbsp Water
- 2 tbsp Flour
- Oil for Deep Frying
Notes: Prepare the vermicelli noodles according to package instructions—typically soaking in hot water until soft, then draining and roughly chopping if needed. The flour-and-water mixture acts as a simple glue to seal the wrappers.
Method
- Start by preparing the cabbage: place the diced napa cabbage in a bowl and sprinkle with the tablespoon of salt. Toss well and let it sit for about 10 minutes to draw out excess moisture.
- While the cabbage rests, heat the tablespoon of vegetable oil in a skillet over medium-high heat. Add the sliced shiitake mushrooms, grated or julienned carrot, and sliced green onions. Stir-fry for 2–3 minutes until the vegetables begin to soften.
- Add the dark soy sauce, sesame oil, sriracha and rice wine vinegar to the skillet. Continue stir-frying for another 2–3 minutes so the flavors meld and the liquid reduces slightly. Remove from heat and let the vegetable mixture cool briefly.
- After the cabbage has rested, gently squeeze handfuls to remove excess water—press until most of the liquid is expelled, then transfer the cabbage to a large mixing bowl.
- Add the cooled mushroom and carrot mixture to the bowl with the cabbage. Toss in the soaked and drained vermicelli noodles and season the filling with white pepper. Taste and add a pinch of salt if needed. Mix thoroughly so the filling is evenly combined but not soggy.
- Prepare the sealing paste by mixing the tablespoon of water with the two tablespoons of flour to form a smooth paste.
- Lay a spring roll wrapper on a clean surface in a diamond orientation. Place about 2 tablespoons of filling near the bottom corner. Fold that corner over the filling, fold in both side corners, then roll tightly toward the top corner to form the roll. Brush the final edge with the flour paste to seal. Repeat until all filling is used.
- Heat enough oil in a deep pan for frying to reach about 350°F (175°C). Working in batches, fry the spring rolls for 6–8 minutes or until they are evenly golden brown and crisp. Avoid overcrowding the pan so the oil temperature stays steady.
- Use a slotted spoon to transfer the fried spring rolls to a wire rack or paper towel-lined tray to drain excess oil. Let them rest for a minute before serving.
- Serve the spring rolls warm with your choice of dipping sauce, such as sweet chili sauce or a soy-based dip. They taste best fresh and hot but can be made in advance and reheated in a hot oven for a few minutes to restore crunch.
Tips for success: make sure the cabbage is well-drained so the filling remains firm; allow the cooked vegetables to cool slightly before assembling to prevent steaming the wrappers; and keep an eye on oil temperature while frying to achieve an even, golden crisp. For a lighter option, you can bake the rolls on a greased tray at a high temperature, turning once, until golden, but deep-frying delivers the classic texture and color.