Vietnamese version (bản tiếng Việt): click here!
I grew up to have fried spring rolls in most of family’s gatherings and I “literally” was trained to make them from scratch (except the wrap), with both meat and vegan version. To a 14-year-old girl, it was a challenge. At first, all of my rolls looked really funny, they were broken (when frying or wrapping) or have different sizes. After countless practice, I finally made better rolls. And I realized that the filling could be flexible. My family prefers to have taro, arrow roots, mung bean for the vegan spring rolls, and I think it was overload with carbs. Therefore, when I made my own, I personally like a lot of mushrooms and vegetables for the fillings (side note: you can also use the filling from my Vegan dumplings soup for the spring rolls). And here they are.
Ingredients: (for 4 servings)
- (Vegan) Spring roll wrap: 1 pack (generally the size of 1 wrap is at least 6 x 6 in.)
- Red cabbage: 1/6 of whole cabbage
- Green cabbage: 1/6 of whole cabbage
- Carrots: 1/2 of whole carrot
- Dried black mushrooms: 1/4 cups
- Portobello mushrooms: 1 whole mushroom
- White mushrooms: 4 whole mushrooms
- Garlic: 5 cloves (can be replaced with 1 teaspoon of garlic powder)
- Shallot: 1 clove (can be replaced with 1 teaspoon of onion powder)
- Seasoning: 1 teaspoon of salt, 1/2 teaspoons of sugar, 1 teaspoon of ground black pepper
- Cooking oil for deep fry.
Preparation:
- Rehydrate the dried black mushroom by soaking in warm water for 15 minutes then squeeze and julienne it.
- Finely chop garlic cloves and shallot, thin slice the other mushrooms, julienne the cabbages and carrots.
- Combine all the vegetables and mushroom in a large bowl, add the chopped garlic and shallot then add the seasoning. Mix well and set aside for 15 minutes.
- After 15 minutes, squeeze the mixture to remove excess water and set aside (discard the water). If you don’t squeeze the filling, it would be too wet and the rolls would be exploded while frying.
- To make the roll, place the square wrap diagonally on a flat surface (a large plate, a tray or a cutting board). Use a regular dining spoon, place a spoonful of filling near the center of the wrap and roughly spread along the horizontal diagonal of the wrap. Leave a gap of ~1.5 inches to both corners. Fold two opposite corners of the wrap to the center and cover the filling. Fold the corner (that is closet to you) forward and start rolling till the end of the wrap. Repeat till you finish the filling.
- To fry the spring roll, heat up cooking oil in a high-side pot (to resemble a deep fryer), the oil should be at least 1.5 inches in depth. When the oil reach 320 F, gently drop the rolls to the pot and fry until the rolls turn golden. Take the golden rolls out and let them cool down a bit on a drying rack, then place on paper towel to remove excess oil. Continue frying till the end of the batch.
- The vegan Vietnamese fried spring rolls are ready to be served. There are many ways to enjoy the rolls. You can eat them as they are, or dip in the sauce and enjoy, or wrap in a lettuce then dip in the sauce is also awesome… Dipping sauce is recommended to be spicy mayo (with vegan mayonnaise), sweet chili sauce or sweet vegetarian fish sauce.
Total time: 1 hour and 30 minutes (may vary with different frying time)
That’s it for the Friday-fry-day: Vegan Vietnamese Fried Spring Rolls! The meat version is gonna be next so stay tune! Hope you will enjoy the recipe.
Notes:
- Aside from those mushrooms mentioned above, other types of mushrooms such as shiitake mushrooms, king oyster mushrooms are also great for the filling.
- Enoki mushroom or any high-water content mushrooms are not suitable to be in the filling.
- If the mushrooms are finely chopped and wonton wraps are used, you can have vegan fried dumplings as shown in the picture. The spicy mayo sauce is a great dipping sauce.
- If you run out of wraps, use rice papers as alternative.
- Depends on the wrap that it may take 4-10 minutes for the rolls to turn golden.
Friday-fry-day: Fried spring rolls (vegetarian)
People usually refer fried stuffs as unhealthy food. It was NOT with this vegan Vietnamese fried spring rolls, featuring a lot of mushrooms and vegetables.
Ingredients
- 1 pack (Vegan) Spring roll wrap about 20 wraps, 6 x 6 in. in size
- ⅙ whole Red cabbage
- 1/6 whole Green cabbage
- ½ whole Carrots
- ¼ cup Dried black mushrooms
- 1 whole Portobello mushrooms
- 4 whole White mushrooms
- 5 cloves Garlic (can be replaced with 1 teaspoon of garlic powder)
- 1 clove Shallot (can be replaced with 1 teaspoon of onion powder)
- Cooking oil for frying
Seasoning
- 1 tsp Salt
- ½ tsp Sugar
- 1 tsp Ground black pepper
Instructions
- Rehydrate the dried black mushroom by soaking in warm water for 15 minutes then squeeze and julienne it. To make the roll, place the square wrap diagonally on a flat surface (a large plate, a tray or a cutting board). Use a regular dining spoon, place a spoonful of filling near the center of the wrap and roughly spread along the horizontal diagonal of the wrap. Leave a gap of ~1.5 inches to both corners. Fold two opposite corners of the wrap to the center and cover the filling. Fold the corner (that is closet to you) forward and start rolling till the end of the wrap. Repeat till you finish the filling.
- Finely chop garlic cloves and shallot, thin slice the other mushrooms, julienne the cabbages and carrots.
- Combine all the vegetables and mushroom in a large bowl, add the chopped garlic and shallot then add the seasoning. Mix well and set aside for 15 minutes.
- After 15 minutes, squeeze the mixture to remove excess water and set aside (discard the water). If you don’t squeeze the filling, it would be too wet and the rolls would be exploded while frying.
- To make the roll, place the square wrap diagonally on a flat surface (a large plate, a tray or a cutting board). Use a regular dining spoon, place a spoonful of filling near the center of the wrap and roughly spread along the horizontal diagonal of the wrap. Leave a gap of ~1.5 inches to both corners. Fold two opposite corners of the wrap to the center and cover the filling. Fold the corner (that is closet to you) forward and start rolling till the end of the wrap. Repeat till you finish the filling.
- To fry the spring roll, heat up cooking oil in a high-side pot (to resemble a deep fryer), the oil should be at least 1.5 inches in depth. When the oil reach 320 F, gently drop the rolls to the pot and fry until the rolls turn golden. Take the golden rolls out and let them cool down a bit on a drying rack, then place on paper towel to remove excess oil. Continue frying till the end of the batch.
- The vegan Vietnamese fried spring rolls are ready to be served. There are many ways to enjoy the rolls. You can eat them as they are, or dip in the sauce and enjoy, or wrap in a lettuce then dip in the sauce is also awesome… Dipping sauce is recommended to be spicy mayo (with vegan mayonnaise), sweet chili sauce or sweet vegetarian fish sauce.
Notes
- The total time may vary with different frying time.
- Aside from those mushrooms mentioned above, other types of mushrooms such as shiitake mushrooms, king oyster mushrooms are also great for the filling.
- Enoki mushroom or any high-water content mushrooms are not suitable to be in the filling.
- If the mushrooms are finely chopped and wonton wraps are used, you can have vegan fried dumplings as shown in the picture. The spicy mayo sauce is a great dipping sauce.
- If you run out of wraps, use rice papers as alternative.
- Depends on the wrap that it may take 4-10 minutes for the rolls to turn golden.
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