Veggie Spring rolls

To make the cabbage crunchy, chop it into small pieces, draw out the moisture through sea salt, and squeeze out all the excess water.

This salt pull step is crucial to ensure the cabbage stays fresh and crunchy and prevents the filling from becoming soggy.

Prepare the cabbage but chopping into small pieces, add in 2 tbsp of salt, massage the salt into the cabbage, and set it aside for 10 minutes. After 10 minutes, squeeze out all the excess water and set it aside.
In a pan, drizzle in oil and turn the heat to medium. Add in shredded carrots, chopped green onion, and sliced shiitake mushroom. Drizzle in soy sauce and saute for 2-3 minutes.
To prepare the vermicelli noodles, let them soak in cold water for 5 minutes. After 5 minutes, drain the water, and using a scissor cut into small bite-sized pieces.
In a large bowl, mix cabbage, saute veggies, vermicelli noodles, chopped cilantro, 3 tbsp of Vegetarian Oyster Sauce, 1.5 tbsp of Mushroom Powder, and 2 tsp of white pepper.
TIP: take a tsp of filling, microwave for 30 seconds, and taste to see if you like the seasoning before proceeding.
Mix 2 tbsp of flour and 1 tbsp of water to create a thick roux.
Take 1-2 sheets, add the filling in the middle, roll the bottom up. Fold in the two sides, tuck and roll, add in flour roux at the bottom before closing it off.

Vegetarian Spring Roll
Crispy, addicting, and refreshing Vegetarian Spring Roll is a dish that EVERYONE will love. Sharing my family’s FAMOUS Traditional Taiwanese Vegetarian, Spring Rolls passed down from my great-grandmother. Whenever I host a dinner party, I always make my famous super crispy Vegetarian Spring Rolls because it is the best crowd-pleaser and super easy to make at home. You can customize your spring roll with your favorite vegetables, plus you can make them in bulk and freeze them for the perfect weeknight snack and appetizer.
Prep Time
20 mins
Active Time
30 mins
Total Time
50 mins
Course: Appetizer, Main Course, Side Dish, SnackCuisine: Asian, Chinese, TaiwaneseKeyword: Asian Food, Asian Recipes, Chicken Recipe, Chinese american food, Chinese Food, crispy, Easy, Easy Recipes, Taiwanese Food, Taiwanese Recipes, take out, VEGETARIAN, Vegetarian Recipes Yield: 50 Spring Rolls

INSTRUCTIONS
Prepare the cabbage but chopping into small pieces, add in 2 tbsp of salt, massage the salt into the cabbage, and set it aside for 10 minutes. After 10 minutes, squeeze out all the excess water and set it aside.
In a pan, drizzle in oil and turn the heat to medium. Add in shredded carrots, chopped green onion, and sliced shiitake mushroom. Drizzle in soy sauce and saute for 2-3 minutes.
To prepare the vermicelli noodles, let them soak in cold water for 5 minutes. After 5 minutes, drain the water, and using a scissor cut into small bite-sized pieces.
In a large bowl, mix cabbage, saute veggies, vermicelli noodles, chopped cilantro, 3 tbsp of Vegetarian Oyster Sauce, 1.5 tbsp of Mushroom Powder, and 2 tsp of white pepper.
TIP: take a tsp of filling, microwave for 30 seconds, and taste to see if you like the seasoning before proceeding.
Mix 2 tbsp of flour and 1 tbsp of water to create a thick roux.
Take 1-2 sheets, add the filling in the middle, roll the bottom up. Fold in the two sides, tuck and roll, add in flour roux at the bottom before closing it off.
Deep fry for 4-5 minutes or until crispy and golden brown.

NOTES
These Vegetarian Spring rolls also freeze easily and can last in the freezer for up to 2 months. There are two options: freeze-wrapped spring rolls and deep fry when you are ready to enjoy. Or what I like to do is fry all of them for 3 minutes (70% cooked), let them cool down, and freeze. When I am ready to enjoy, I pop them into the air fryer or oven at 370F for 7 minutes, and it becomes super crispy!