Dinner,  Food,  Vegetarian

Vegetarian Spring Rolls

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Crispy wonton wrappers and savory, melt-in-your-mouth filling make these vegetarian spring rolls highly addictive! Pair them with a simple chili dipping sauce—just vinegar, sugar and minced chilies.

This is a guest post.

Homemade vegetarian spring rolls with crispy wonton wrappers and a savory vegetable filling with dipping sauce.

My husband Shawn and I love to cook. We’re always looking for fun new recipes to try out and tweak to our liking.

We often receive cookbooks for Christmas and they’re one of our favorite things to open! Thumbing through all the beautiful pictures and imagining what we will try next, it never gets old.

A few years ago, Liza got us a vegetarian cookbook simply titled Vegetarian.

The cook book "Vegetarian" by Nicola Graimes
Photo via amazon.com

It has remained our favorite cook book for all this time.

It has a huge variety of recipes: Italian, Greek, Asian, Indian, Moroccan, appetizers, main courses, desserts, breads, and even special occasions.

Each one has been fun to make and has turned out really delicious. One of our recent favorites is the recipe for vegetarian spring rolls and sweet chili sauce.

They are addictive.

Make these homemade vegetarian spring rolls with crispy wonton wrappers and a savory vegetable filling and simple dipping sauce.

We have been making these spring rolls with wonton wrappers, so they’re mini-sized, and they’re filled with a variety of veggies—bean sprouts, snow peas, carrots, spinach, etc. —so we’re able to mostly use things we have in the freezer from last season.

The wonton wrappers get crispy and golden when fried (mmmm…) and the filling is flavored with soy sauce and ginger.

Make these homemade vegetarian spring rolls with crispy wonton wrappers and a savory vegetable filling and dipping sauce.

The chili sauce is so easy to make—just rice vinegar, sugar and a minced chili.

We were skeptical the first time we made it, but it’s delicious!

The chili sauce to pair with the vegetarian spring rolls is so easy to make – just rice vinegar, sugar and a minced chili.

It takes a little while to prep all the veggies and assemble the rolls, but it is TOTALLY worth it.

Cooking is not always a two-person job, but this is a fun one to do with someone else!

Vegetarian spring rolls with crispy wonton wrappers and savory vegetable filling.

Vegetarian Spring Rolls

Yield: 4 Servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

These homemade vegetarian spring rolls will melt in your mouth.

Ingredients

For the spring rolls:

  • 1 ounce rice noodles
  • 1 tablespoon + 1/2 cup peanut oil (or any other high temp oil)
  • 1 teaspoon fresh ginger, grated
  • 2 scallions, finely shredded
  • 2 ounces carrot, finely shredded
  • 2 ounces snow peas, finely shredded
  • 1 ounce young spinach leaves
  • 2 ounces bean sprouts
  • 1 tablespoon cilantro
  • 2 tablespoons soy sauce
  • 20–24 spring roll or wonton wrappers
  • 1 egg white, lightly beaten

For the dipping sauce:

  • 1/4 cup sugar
  • 1/4 cup rice vinegar
  • 2 fresh chilies, seeded and finely chopped

Instructions

For the dipping sauce:

  1. Place sugar and vinegar in sauce pan with 2 tbsp water.
  2. Heat until sugar dissolves and boil until it forms a light syrup.
  3. Take off the heat and add the chilies. Allow to cool.

For the spring rolls:

  1. Soak the noodles according to package instructions. Rinse and drain. Using scissors, snip them into 2-inch pieces.
  2. Heat a wok (or large, deep pan) until hot. Add 1 tbsp oil. Add the ginger and scallions and stir-fry for 15 seconds. Add the carrots and snow peas and stir-fry for 2 to 3 minutes. Add the spinach, bean sprouts, cilantro, soy sauce and noodles and stir-fry the whole mixture for 1 minute. Set aside to cool.
  3. Place a wrapper on a work surface, like your counter or a large cutting board. Fill and fold* to encase filling—the size wonton wrapper you're using will determine how much filling to use, but try 1 or 2 tablespoon(s) at a time to start. Brush the edges with egg white to seal and place it seam-side down. Repeat until all the filling has been used.
  4. Add about 1/2 cup of oil to the wok or pan so it's about half-full, and then heat to 350°F. Fry the spring rolls in batches for 3 to 4 minutes until golden and crisp. (Mmmm) Drain them on paper towels. Serve hot with the dipping sauce.

Notes

*There are usually instructions for the best way to fold the wonton wrapper on the package, but it's sort of like a burrito.

Did you make this recipe?

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Check out more vegetarian recipes here.

This was a guest post.

Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) I'm always on the hunt for the perfect mojito, inspiration for a third tattoo and time to finish my novel.

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