Looking for something fun, healthy, and delicious to make at home? Why not try making the delicious Thai Vegetarian Spring rolls? While it may be a bit challenging to roll the spring rolls for the first time, trust me, the end result is going to be worth your while.
These hot and crunchy rolls are filled with a flavorful mixture of glass noodles, cabbage, mushrooms, and carrots. To prepare the filling, simply stir-fry all the ingredients together with soy sauce and oyster sauce, and let it cool for about 30 minutes before wrapping it in a spring roll wrapper. These wrappers can easily be found in the frozen section of Asian supermarkets.
Spring rolls make for a great appetizer or main dish that is enjoyed by both kids and adults. They are often served with Thai sweet chili sauce, which adds a spicy and sweet element to the dish. Homemade spring rolls are always better than store-bought frozen ones, so give these Thai Vegetarian Spring Rolls a try and see for yourself.
Tips: To prevent the wrappers from drying out while preparing the vegetarian spring rolls, cover them with a wet kitchen towel.
To finish the spring rolls, fill the wrappers with the prepared filling ingredients and fry them until they are crispy and golden. These spring rolls can be served as a tasty snack, appetizer, or even as a side dish with rice. Let's get cooking!
To make this recipe, you are going to need:
- 1 egg to make egg wash for wrapping
- 12 wrapper sheets
- 200 g. glass noodle dry ( Soak in the water about 15 minutes until soft)
- 400 g. shredded cabbage
- 1 large grated carrot
- 3-4 dry finely chopped shiitake mushroom ( soak them until soft)
- 4 garlic cloves, minced
- 4 tablespoon oyster mushroom
- 3 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon black/white pepper
- Pinch of cilantro stems , finely chopped. (optional)
Here is a step-by-step guide on how to make Thai Vegetarian Spring Rolls Recipe
1 Gather all the ingredients, including grated carrots, finely-chopped shiitake mushrooms, shredded cabbage, softened glass noodles, and the required sauces.
2 For the filling, heat a pan over medium-high heat. Add some cooking oil and minced garlic. Stir the garlic until it is fragrant.
3 Add the cabbage, carrots, and mushrooms and stir them for a few minutes until all the vegetables are soft.
4 Add and stir in the glass noodles, cilantro stems, and mixed sauce until the glass noodles are evenly coated with the sauce.
5 Reduce the heat and allow the filling ingredients to cool to room temperature for about 30 minutes or until they are no longer hot.
6 When the filling is ready and no longer hot, place a spring roll wrapper on a flat surface with one of the corners facing towards you. Place the filling in the middle of that corner.
7 Tuck the wrapper from the bottom over the filling once.
8 Then, fold the left and right sides of the wrapper towards the middle. Using a teaspoon can help ensure consistent length for the spring rolls.
9 Continue rolling the spring roll up to the top and seal it with a brush of egg wash.
10 Heat a pot or pan with cooking oil to a depth of about 4 inches over high heat. When the oil is hot, carefully place the spring rolls into the pot.
11 Cook the spring rolls for 3-4 minutes until they are golden brown. Remove the spring rolls from the pot and drain them well.
12 Serve the Thai Vegetarian Spring Rolls with Thai sweet chili sauce as a dipping sauce.
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Thai Vegetarian Spring Rolls Recipe
Learn how to make delicious Thai Vegetarian Spring Rolls at home with this easy recipe. Filled with flavorful ingredients like glass noodles, cabbage, mushrooms, and carrots, these spring rolls are a tasty snack, appetizer, or main dish. Serve them with Thai sweet chili sauce for added flavor and you are all set!
Ingredients
- 1 egg to make egg wash for wrapping
- 12 wrapper sheets
- 200 g. glass noodle dry ( Soak in the water about 15 minutes until soft)
- 400 g. shredded cabbage
- 1 large grated carrot
- 3-4 dry finely chopped shiitake mushroom ( soak them until soft)
- 4 garlic cloves, minced
- 4 tablespoon oyster mushroom
- 3 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon black/white pepper
- Pinch of cilantro stems , finely chopped. (optional)
Directions
- Gather all the ingredients, including grated carrots, finely-chopped shiitake mushrooms, shredded cabbage, softened glass noodles, and the required sauces.
- For the filling, heat a pan over medium-high heat. Add some cooking oil and minced garlic. Stir the garlic until it is fragrant.
- Add the cabbage, carrots, and mushrooms and stir them for a few minutes until all the vegetables are soft.
- Add and stir in the glass noodles, cilantro stems, and mixed sauce until the glass noodles are evenly coated with the sauce.
- Reduce the heat and allow the filling ingredients to cool to room temperature for about 30 minutes or until they are no longer hot.
- When the filling is ready and no longer hot, place a spring roll wrapper on a flat surface with one of the corners facing towards you. Place the filling in the middle of that corner.
- Tuck the wrapper from the bottom over the filling once.
- Then, fold the left and right sides of the wrapper towards the middle. Using a teaspoon can help ensure consistent length for the spring rolls.
- Continue rolling the spring roll up to the top and seal it with a brush of egg wash.
- Heat a pot or pan with cooking oil to a depth of about 4 inches over high heat. When the oil is hot, carefully place the spring rolls into the pot.
- Cook the spring rolls for 3-4 minutes until they are golden brown. Remove the spring rolls from the pot and drain them well.
- Serve the Thai Vegetarian Spring Rolls with Thai sweet chili sauce as a dipping sauce.
