There’s something magical about the crunch of a freshly fried spring roll, especially when you know it’s packed to the brim with vibrant vegetables and savory mushrooms. Recently, after a long day at work, I noticed my fridge overflowing with colorful produce, begging to be transformed into a delightful snack. That’s when I decided it was time to whip up these Crispy Vegetable and Mushroom Spring Rolls (Vegan Recipe).
These little gems are more than just a treat for your taste buds; they’re a celebration of fresh ingredients and a versatile dish that’s perfect for any occasion. Whether you’re craving a light appetizer for your next gathering or a satisfying snack for a cozy night in, these spring rolls deliver on flavor and satisfaction. Plus, they’re surprisingly easy to make! Let’s dive in and discover how to create this crowd-pleasing dish that will have everyone asking for seconds.
Why use Crispy Vegetable and Mushroom Spring Rolls?
Crispy, who doesn’t love a satisfying crunch? These spring rolls are the ideal appetizer or snack, delivering a delightful texture that makes them irresistible.
Flavor-packed, they boast a medley of fresh vegetables and savory mushrooms that offer a taste sensation unlike any other.
Vegan-friendly, this recipe is perfect for everyone, whether you’re plant-based or just looking to lighten up your meals.
Quick and easy, the straightforward steps mean you’ll have delicious rolls ready in no time.
Versatile, customize the filling with your favorite veggies or pair them with a variety of dipping sauces for endless enjoyment!
Crispy Vegetable and Mushroom Spring Rolls Ingredients
For the Filling
• Flour spring roll/lumpia wrappers – 12 pieces, thawed for optimum flexibility.
• Neutral oil – For frying, ensures a crispy exterior without overwhelming flavors.
• Red onion – 1/2, diced for a sweet, savory base in the filling.
• Garlic – 2 cloves, minced to add aromatic depth.
• Shredded cabbage – 5 cups (500g), the star of the veggie mix that provides crunch.
• Shredded carrots – 1 cup (120g) for a pop of color and sweetness.
• Medium bell pepper – 1 (100g), thinly sliced to bring freshness and vibrancy.
• Fresh oyster mushrooms – 100g, chopped for a rich, umami flavor.
• Salt – 1 tsp, or to taste, enhances all the flavors harmoniously.
• Soy sauce – 1 tbsp, or to taste, kicks up the savory profile.
• Sesame seeds – 1/2 tbsp, sprinkled for a nutty finish that complements the filling.
For Serving
• Thai sweet chili sauce – A delightful dipping sauce that complements the crispy vegetable and mushroom spring rolls beautifully.
How to Make Crispy Vegetable and Mushroom Spring Rolls
- Sauté the onion and garlic in a large pan over medium-high heat, adding neutral oil. Cook until the onion is translucent, about 2-3 minutes, filling your kitchen with a delightful aroma.
- Add the shredded cabbage, carrots, and bell pepper. Splash in a little water to steam the carrots, cooking the mixture until the vegetables are tender and vibrant, around 5-7 minutes.
- Incorporate the chopped mushrooms, mixing well. Continue cooking for another 3-4 minutes over medium heat until everything is tender and the water has mostly evaporated.
- Season the veggie mixture with soy sauce and salt, then add the sesame seeds. Taste and adjust the seasoning if needed, then set aside to cool completely.
- Prepare the spring roll wrappers by carefully separating them. Keep a small bowl of room temperature water nearby for sealing.
- Fill each wrapper with about 2 tablespoons of the cooled filling. Roll tightly from the bottom, folding in the sides as you go, then seal with a touch of water.
- Fry the spring rolls in a deep pan filled with hot oil, ensuring they are submerged. Sauté over medium heat, turning gently after a few minutes until both sides turn a gorgeous golden brown.
- Drain the fried spring rolls on a strainer or paper towels. Allow them to cool slightly for a few minutes, then slice in half if you prefer and serve with your dipping sauce for that extra zing!
Optional: Garnish with fresh herbs for an added burst of flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Crispy Vegetable and Mushroom Spring Rolls
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Wrapping Technique: Roll tightly from the bottom and fold the sides in to prevent any filling from escaping during frying.
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Cooling Filling: Ensure the vegetable and mushroom filling is completely cool before wrapping to prevent soggy spring rolls.
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Oil Temperature: Use a thermometer to keep the frying oil around 350°F (175°C); if it’s too cool, the rolls can become greasy.
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Batch Frying: Fry in small batches to avoid crowding the pan, allowing each spring roll to crisp up beautifully without steaming.
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Dipping Sauce: Pairing with a flavorful dipping sauce not only enhances the flavor but also provides a delightful contrast to the crispy vegetable and mushroom spring rolls.
Crispy Vegetable and Mushroom Spring Roll Variations
Feel free to play with this recipe and make it your own with these exciting substitutions and twists!
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Gluten-Free: Use rice paper wraps instead of flour wrappers for a gluten-free version that still delivers on texture.
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Protein Boost: Add cooked tofu or tempeh to the filling for a satisfying protein punch. It adds heartiness and pairs wonderfully with the veggies.
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Spicy Kick: Mix in some chopped jalapeños or a dash of chili sauce to the filling for an exciting heat that will make your taste buds dance!
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Herbaceous Twist: Incorporate fresh herbs like cilantro or basil into the filling for a vibrant flavor enhancement. The freshness adds a delightful layer to each bite.
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Root Veggie Variation: Substitute some shredded cabbage with shredded sweet potatoes for a hint of sweetness and a beautiful color contrast that will impress.
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Baked Option: For a healthier alternative, brush the filled rolls with a little oil and bake at 400°F (200°C) for 20-25 minutes until crispy!
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Creamy Filling: Blend up some avocado and mix it into the vegetable filling for a creamy texture that complements the crunch beautifully.
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Cheesy Delight: Add a sprinkle of vegan cheese or nutritional yeast into your filling for an extra savory kick that will make these rolls even more irresistible!
What to Serve with Crispy Vegetable and Mushroom Spring Rolls?
Looking to create the perfect meal experience with your delightful spring rolls? Here are some delicious pairings that will elevate your dining table.
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Thai Sweet Chili Sauce: This classic dipping sauce provides a sweet and spicy harmony, enhancing the flavor of the crispy rolls.
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Fresh Green Salad: A light and zesty salad with citrus vinaigrette adds a refreshing crunch and balances the richness of the fried rolls.
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Coconut Rice: Fluffy coconut rice brings a subtle sweetness, creating a lovely contrast that complements the savory spring rolls beautifully.
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Sesame Noodles: Serve with chilled sesame noodles for a delightful, nutty flavor that pairs perfectly with your crispy vegetable and mushroom spring rolls.
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Mango Salsa: A vibrant mango salsa bursting with flavor offers a sweet and tangy counterpart, bringing an extra burst of freshness to your plate.
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Drink Pairing: Refreshing iced green tea cleanses the palate effectively, setting off the deliciously crunchy rolls and their flavors flawlessly.
Each of these pairings adds a unique twist, making your meal not just satisfying but also a flavorful adventure! Enjoy!
Make Ahead Options
These Crispy Vegetable and Mushroom Spring Rolls (Vegan Recipe) are perfect for meal prep enthusiasts! You can prepare the filling up to 3 days in advance. Just sauté and cool the mixture, then store it in an airtight container in the refrigerator to maintain freshness and flavor. The wrappers can also be separated and kept wrapped in a damp paper towel to prevent drying. When you’re ready to enjoy, simply fill the wrappers with the chilled filling and fry them as directed until golden brown. With this prep, you’ll have delicious spring rolls ready in no time, making your busy weeknights much easier and satisfying!
How to Store and Freeze Crispy Vegetable and Mushroom Spring Rolls
Room Temperature: Enjoy your spring rolls fresh as they taste best when served immediately after frying. If left out, they should be consumed within 2 hours.
Fridge: Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore crispiness.
Freezer: For long-term storage, freeze uncooked spring rolls in a single layer before transferring to a freezer bag for up to 2 months. You can cook them straight from frozen—just add a couple of extra minutes to the frying time.
Reheating: To reheat cooked spring rolls, place them in a preheated oven at 375°F (190°C) for 10-15 minutes to regain their crunch. Enjoy your Crispy Vegetable and Mushroom Spring Rolls with your favorite dipping sauce!
Crispy Vegetable and Mushroom Spring Rolls Recipe FAQs
What vegetables should I use for the filling?
Absolutely! You can customize the filling based on your preferences. Popular options include broccoli, spinach, or even zucchini. Just ensure whatever you choose is finely chopped or shredded to maintain the ideal texture and cooking time.
How do I store leftover spring rolls?
After enjoying your crispy treats, store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. When you’re ready to indulge again, reheat them in an oven or air fryer to revive their delightful crunch!
Can I freeze the spring rolls?
Yes, freezing is a great option! Place uncooked spring rolls in a single layer on a baking sheet to freeze individually. Once frozen, transfer them to a freezer bag. They can be kept frozen for up to 2 months. When you’re ready to cook them, no need to thaw—just fry for a couple of extra minutes!
What if my spring rolls are soggy?
To prevent sogginess, ensure that your filling is completely cooled and not too wet before wrapping. Additionally, maintain the proper oil temperature while frying—about 350°F (175°C). If they’re soggy after frying, try draining them longer on a paper towel or strainer.
Are these spring rolls suitable for a gluten-free diet?
If gluten is a concern, you can find gluten-free spring roll wrappers in many grocery stores. Just double-check the labels to ensure they meet your dietary needs. This way, everyone can enjoy these Crispy Vegetable and Mushroom Spring Rolls!
Crispy Vegetable and Mushroom Spring Rolls: A Flavorful Vegan Delight
Ingredients
Equipment
Method
- Sauté the onion and garlic in a large pan over medium-high heat, adding neutral oil. Cook until the onion is translucent, about 2-3 minutes.
- Add the shredded cabbage, carrots, and bell pepper. Splash in a little water to steam the carrots, cooking until the vegetables are tender, around 5-7 minutes.
- Incorporate the chopped mushrooms, mixing well, and continue cooking for another 3-4 minutes over medium heat.
- Season the veggie mixture with soy sauce and salt, then add the sesame seeds. Set aside to cool completely.
- Prepare the spring roll wrappers by carefully separating them. Keep a bowl of room temperature water nearby.
- Fill each wrapper with about 2 tablespoons of the cooled filling. Roll tightly from the bottom.
- Fry the spring rolls in hot oil, turning gently until both sides are golden brown.
- Drain the fried spring rolls on a strainer or paper towels, allow to cool slightly, then serve with Thai sweet chili sauce.