Spring Roll Recipe

How to Make Spring Rolls?


Make: 24 rolls



10 dried fresh open-cap mushrooms
4 oz canned bamboo shoots
2 large carrots
4 oz Napa cabbage
4 trimmed scallions
4 tablespoons vegetable oil, plus extra for deep-frying
4 cups bean sprouts
2 tablespoons soy sauce
24 spring roll wrappers
1 beaten egg


  • Soak the mushrooms in a small bowl with warm water and cover for 30 minutes. Drain and squeeze out the water.

  • Remove the coarse centers. Use a sharp knife to slice the mushroom caps thinly.

  • Cut the bamboo shoots and carrots to make thin julienne strips. Shred the Napa cabbage and chop the scallions.

  • Heat the oil in a wok. Add in the mushrooms, bamboo shoots and carrots. Stir-fry for 3 minutes.

  • Add in the Napa cabbage, scallions, bean sprouts, and soy sauce.

  • Put in some salt. Stir-fry for another 3 minutes. Let cool for 20 minutes.

  • Divide the mixture into 24 portions. Put one portion on the edge of each spring roll wrapper.

  • Fold in the sides of the wrappers and roll them up. To seal, brush the join with some egg.

  • Put the oil in a heavy-bottomed pan and heat over high heat until it reaches 350F. Then shift to medium heat.

  • Insert the spring rolls into the oil, batch by batch, and fry until golden and crispy.

  • Drain the oil on paper towels. Let cool for 30 minutes.

  • Ready to serve.

Spring Rolls

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