These Vegetable Spring Rolls are a delightful appetizer that combines the crunch of fresh vegetables with the chewy texture of cellophane noodles. The filling features shredded carrots, potatoes, bean curd, and leeks, all wrapped in crisp rice paper and deep-fried to golden perfection. This dish is perfect for parties, potlucks, or as a flavorful starter before a main course. It offers a satisfying balance of textures and flavors, appealing to both vegetarians and meat-eaters alike. Simple to prepare with common ingredients, this recipe delivers restaurant-quality results at home. Serve with a dipping sauce for an enhanced experience that highlights the natural sweetness of the vegetables.
Vegetable Spring Rolls
Description
These Vegetable Spring Rolls are a delightful appetizer that combines the crunch of fresh vegetables with the chewy texture of cellophane noodles. The filling features shredded carrots, potatoes, bean curd, and leeks, all wrapped in crisp rice paper and deep-fried to golden perfection. This dish is perfect for parties, potlucks, or as a flavorful starter before a main course. It offers a satisfying balance of textures and flavors, appealing to both vegetarians and meat-eaters alike. Simple to prepare with common ingredients, this recipe delivers restaurant-quality results at home. Serve with a dipping sauce for an enhanced experience that highlights the natural sweetness of the vegetables.Ingredients
Directions
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Soak cellophane noodles in warm water for 20 minutes until softened, then drain and chop into small pieces.
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Peel and shred carrots and potatoes into thin strips.
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Finely chop the bean curd squares and the white part of the leek.
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Soak dried tree ears in warm water for 20 minutes, then drain and finely chop.
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Combine the chopped cellophane noodles, shredded carrots, potatoes, bean curd, leek, tree ears, bean sprouts, and black pepper in a large bowl to create the filling.
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Cut the dried rice papers into quarters.
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Wet the surface of each rice paper quarter with water using your fingers or a brush until flexible.
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Place about 1 tablespoon of the vegetable filling onto each softened rice paper square.
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Roll the rice paper tightly around the filling to form a small roll, sealing the edges with water.
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Heat peanut oil in a wok to 350 degrees Fahrenheit (177ðC).
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Fry the rolls for 10 minutes, turning them over halfway through, until golden brown and crispy.
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Remove rolls from oil and drain on paper towels.
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Serve hot with Buddhist Nuoc Leo or your favorite dipping sauce.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 33.8kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.3g2%
- Cholesterol 5.2mg2%
- Sodium 141.0mg6%
- Total Carbohydrate 4.1g2%
- Dietary Fiber 0.3g2%
- Sugars 0.1g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Alternative Wrappers: There is another type of spring roll skin that is inherently sticky and stretchy (white and barely opaque) which does not require deep frying. These can be lightly sautéed instead.
Fresh Herbs: When using fresh spring roll wrappers, cilantro or fresh Chinese parsley is often included in the filling for added freshness.
Cooking Tip: You can lightly sauté the carrots and potatoes beforehand to enhance their flavor and texture before mixing into the filling.
Storage: These rolls are best served immediately while crisp. If storing, keep in an airtight container in the refrigerator for up to 2 days and re-crisp in an oven or air fryer.
Rolling Technique: To roll properly, place filling in the center, fold the sides in, and roll tightly from the bottom up to seal.
