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.
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.
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.
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.
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!
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!
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
For the dipping sauce:
- Place sugar and vinegar in sauce pan with 2 tbsp water.
- Heat until sugar dissolves and boil until it forms a light syrup.
- Take off the heat and add the chilies. Allow to cool.
For the spring rolls:
- Soak the noodles according to package instructions. Rinse and drain. Using scissors, snip them into 2-inch pieces.
- 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.
- 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.
- 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.
*There are usually instructions for the best way to fold the wonton wrapper on the package, but it's sort of like a burrito.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88
- OXO 1058020 Wooden Turner for Nonstick Cookware Beech
- EXTRA LARGE Bamboo Cutting Board for Kitchen - Wide Groove on one side reversible with 2 Compartments for different foods - (16" x 12" x 0.8") Professional Grade Cuttingboard, Butcher Block
- Helen Chen’s Asian Kitchen Stainless Steel Spider Strainer with Natural Bamboo Handle, 5-Inch Strainer Basket
- OXO Good Grips 12-Inch Tongs With Nylon Heads
- Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Pour and Strain Sauce Pan, 3 1/2-quart, Black
- 1Easylife 18/8 Stainless Steel Measuring Spoons, Set of 6 for Measuring Dry and Liquid Ingredients
This was a guest post.