Vegetarian Spring Rolls

Vegetarian Spring Rolls

Whether you need a New Year's Eve treat or a Christmas appetizer, this easy vegetable spring rolls recipe is sure to be a hit. Our spring rolls are fresh and crunchy, made right in your home! Skip the deep-friend or store-bought options and give vegetarian guests an option to enjoy a guilt-free snack.

From the Chef: The first time I made my own spring rolls, I put way too much filling in the center, and the wrapper was bursting at the seams. Now I know to start out conservatively and add more filling, a bit at a time. I make these for New Year's since they're easy to load onto a plate and take with me as I chat with friends. Serve these rolls with your favorite dipping sauce.
- Addie Gundry


This recipe is from RecipeLion's 103 Cookbook series, Festive Holiday Recipes: 103 Must-Make Dishes for Thanksgiving, Christmas, and New Year’s Eve Everyone Will Love.

Makes6 rolls

Preparation Time45 min

Cooking Time15 min

Ingredients

  • 2 teaspoons sesame oil
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 4 scallions, white and green parts separated and finely chopped
  • 1 large carrot, peeled and julienned
  • 1 red bell pepper, julienned
  • 2 cups finely shredded napa cabbage
  • 1/4 cup chopped fresh Thai basil or cilantro
  • 2 teaspoons light brown sugar
  • 2 teaspoons soy sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 spring roll wrappers

Instructions:

  1. In a large skillet or wok, heat the oil over medium heat. Add the ginger and garlic and cook for 30 seconds. Add the scallion whites and cook for 30 seconds. Add the carrot, red bell pepper, cabbage, Thai basil, and sugar. Cook for 1 minute. Add the soy sauce, salt, and pepper and cook for 2 minutes. Mix in the scallion greens and remove the skillet from the heat. Transfer to a colander over a bowl, drain the liquid, and let the mixture cool.

  2. Submerge a spring roll wrapper in water for 15 seconds. Place on a tea towel, then set on a work surface. Place about one-sixth of the filling near the bottom edge of the wrapper, and then fold the bottom of the wrapper up over the filling. Tuck in the right and left sides and continue to roll the wrapper to the top edge. Press gently to seal. Repeat with the remaining rolls and filling. Serve.

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Oh my goodness I love spring rolls and that they aren't heavy and filled with meat, but I had no idea they weren't cooked in the wraps themselves. I always wondered why they weren't dripping with oil...but of course they're so deliciously light it never really made me want to look further into it. Do you think these would freeze up well if I decided to make a lot to have on hand?

My adult son went Vegetarian during high school and that posed a few problems when preparing dinners. Now that he is out and enrolled in Grad School he claims Vegan status now. Can you say difficult holiday dinner menus? I think I can place this one in the rotation and everyone will get enjoyment out of it. Certainly not traditional, but now we can make some new ones.

So even prior to placing the ingredients in a spring roll wrapper, the mix sounds good enough to eat over a bed of rice or noodles or just as a side. Either way, this sounds like a nutrious side dish.

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