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Ultimate Crispy Veggie Spring Rolls

These spring rolls are a crunchy delight filled with umami-packed mushrooms and fresh veggies for a flavorful bite every time.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Southeast Asian, Vietnamese
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 0.5 oz dried shiitake mushrooms, rehydrated Opt for high-quality mushrooms for best flavor.
  • 0.25 oz dried black fungus mushrooms, rehydrated
  • 1.4 oz dry glass noodles Cut them into 2-inch pieces after soaking.
  • 2 tbsp neutral oil (like canola or vegetable oil)
  • 4 cloves garlic, minced
  • 0.5-1 tsp ground white or black pepper
  • 5.3 oz finely julienned taro root
  • 5.3 oz finely julienned cabbage
  • 4.3 oz packed julienned carrots
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 0.25 tsp table salt
  • 8-10 pieces cilantro stems, finely chopped
  • 2 pieces green onions, chopped
  • 12-14 pieces large (8-inch) spring roll wrappers or 24 (6-inch) ones
  • 1 tbsp all-purpose flour or 1 egg for sealing the wrapper Use a paste of flour and water or a beaten egg to seal.
  • Vegetable oil for frying Heat to 350°F before adding rolls.
  • Sweet Chili Sauce for dipping

Method
 

Preparation
  1. Soak the dried shiitake and black fungus mushrooms in hot water for 15 minutes, or in room temperature water for 2 hours. Drain and chop them into bite-sized pieces.
  2. Soak the glass noodles in the same soaking water used for the mushrooms for 7-10 minutes until they soften, then cut into 2-inch pieces.
  3. Heat the neutral oil in a pan over medium heat. Add the minced garlic and pepper, sautéing for about 2 minutes until fragrant.
  4. Add the rehydrated mushrooms, taro, cabbage, carrots, and 1 tablespoon of soy sauce. Cook for 3-4 minutes until the vegetables soften but maintain their crunch.
  5. Add the glass noodles, chopped cilantro, the remaining soy sauce, sugar, and 1/4 cup of the mushroom soaking water. Toss everything until well combined, about 2 minutes.
  6. Allow the mixture to cool slightly before preparing the wrappers.
Assembly and Cooking
  1. Lay a spring roll wrapper on a clean surface. Place a generous tablespoon of filling near the bottom, then fold the sides over and roll it up tightly.
  2. Use a paste of flour and water or a beaten egg to seal the edge.
  3. Heat vegetable oil in a deep pot to around 350°F. Fry the rolls in batches for 5-6 minutes until golden brown. Alternatively, bake at 425°F for 25 minutes or air fry at 350°F for 7-8 minutes, flipping halfway through.
  4. Serve hot with sweet chili sauce for dipping.

Notes

For extra crunch, ensure the oil is at the right temperature before adding the rolls. Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven to restore the crunch.