How To Make Crispy Vegetable Spring Rolls

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

avocado

💰Cheaper: mashed banana

Mashed banana provides creaminess at a lower cost.

ginger

💰Cheaper: ground ginger

Ground ginger is a more affordable option with a longer shelf life.

Heat the wok until hot.

Add some oil to the wok.

Add the red pepper, carrots, bamboo shoots, cabbage, and bean sprouts to the wok.

Cook until the vegetables have slightly softened and their flavors have mingled.

Add the soaked rice noodles, oyster sauce, soy sauce, sugar, salt, and pepper to the vegetables and mix well.

Take off heat and transfer the filling to a bowl to let it cool.

Preheat the frying oil in a saucepan on medium to high heat.

Place a spring roll wrapper in front of you with one corner at the bottom, resembling a diamond.

Brush the four edges of the wrapper with the beaten egg.

Place the filling in the bottom part of the wrapper in a thin log shape, leaving the last few centimeters clear.

Lift the wrapper over the top and tuck it under the filling.

Fold over the left side and then the right side, and roll it up to form a tube.

Brush a little more egg along the top part and seal the roll.

Repeat the rolling process until all the rolls are finished.

Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two.

Put the fried spring rolls on a tray lined with paper towel to let them drain.

Serve the crispy spring rolls as you would any appetizer, with sweet and sour sauce or other dips.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens