Discovering Thai Veggie Spring Rolls
My Favorite is Thai Veggie Spring Rolls and I still remember the first time I tried Thai Veggie Spring Rolls. I was on a trip to Thailand, eager to explore the local cuisine. As I wandered through a bustling street market, the aroma of fresh herbs and sizzling vegetables drew me in. A friendly vendor offered me a taste of these golden-brown rolls, and with the first bite, I was hooked. The crunch of the wrapper, the freshness of the vegetables, and the tangy dipping sauce made it an unforgettable experience. I knew I had to learn how to make them when I returned home.
Perfecting the Recipe
Back in my kitchen, I started experimenting with the recipe. I wanted to capture that same delicious flavor and crunch I experienced in Thailand. After a few attempts, I finally nailed it. The key was in the filling – a perfect balance of fresh cabbage, bean sprouts, shiitake mushrooms, and a hint of scrambled egg or tofu for my vegan friends. I also discovered that keeping the filling dry was crucial to achieving that crisp outer layer. Every time I made them, the rolls took me back to that vibrant Thai market.
Sharing with Friends
These Thai Veggie Spring Rolls quickly became a favorite at my dinner parties. I loved watching my friends’ faces light up as they took their first bite. It wasn’t just about the taste; it was the whole experience. Rolling the egg rolls together, dipping them in sweet chili sauce, and sharing stories over a delicious meal made our gatherings special. I’d often hear them ask for the recipe, eager to try making it themselves. It felt great to share a piece of my Thai adventure with them.
A Healthy and Fun Meal
Making these spring rolls has also become a go-to option for a quick and healthy meal. The fresh vegetables, light stir-fry sauce, and optional tofu make it a nutritious choice, whether I’m in the mood for a light appetizer or a main course. Plus, the process of rolling them up is surprisingly fun and relaxing. It’s a simple yet satisfying dish that brings a bit of Thai culture into my kitchen, reminding me of the beauty and simplicity of good food.
Table of Contents
Chef’s Notes-Thai Veggie Spring Rolls
- Ensure that the vegetable filling is well-drained and free of excess moisture before rolling to avoid soggy egg rolls.
- Make sure the canola oil is hot enough before frying. You can test this by dropping a small piece of wrapper into the oil; if it bubbles and rises, the oil is ready.
- Avoid overcrowding the pan while frying. Cook the spring rolls in batches to maintain the oil temperature and achieve a crispier texture.
- Use beaten egg or a little water to seal the edges of the wrappers to prevent them from unraveling during frying.
- Feel free to experiment with other vegetables like shredded carrots, bell peppers, or snap peas to add different textures and flavors.
Thai Veggie Spring Rolls
Dive into the world of Thai cuisine with these crunchy and delicious Thai Veggie Spring Rolls! Perfect for vegetarians and vegans, these rolls are packed with fresh vegetables and a hint of egg or tofu. They’re quick to make and fun to roll, making them an excellent appetizer or part of a complete meal. Pair them with a Thai salad or noodle dish for an unforgettable dining experience.
4
servings15
minutes15
minutes129
kcal30
minutesKeep the screen of your device on
Ingredients
- Stir-Fry Sauce
2 tablespoons vegetarian fish sauce (or soy sauce)
1 tablespoon soy sauce
1 tablespoon freshly squeezed lime juice
1 teaspoon granulated sugar
- Egg Rolls
1 package of egg roll wrappers (found in the refrigerated or freezer section)
1 tablespoon vegetable oil (for stir-frying)
Approximately 1 cup canola oil (for frying)
3 cloves garlic (finely minced)
Optional: 1 red or green chili (finely chopped)
5 to 6 fresh shiitake mushrooms (thinly sliced)
1/4 cup white wine or sherry (or cooking wine)
1 cup shredded Chinese cabbage or regular cabbage
3 green onions (cut into matchsticks)
3 cups fresh bean sprouts
Directions
- Prepare Stir-Fry Sauce – In a small bowl, combine the vegetarian fish sauce, soy sauce, lime juice, and sugar. Mix well and set aside.
- Thaw Wrappers – If using frozen egg roll wrappers, remove them from the freezer to thaw while you prepare the filling.
- Stir-Fry Aromatics – Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan. Add minced garlic and optional chili; stir-fry for about 30 seconds until fragrant.
- Cook Mushrooms – Add sliced shiitake mushrooms and 1 tablespoon of white wine to the pan. Stir-fry for 1-2 minutes until mushrooms soften. Add more wine if the pan becomes dry.
- Add Vegetables – Incorporate shredded cabbage and green onions into the pan. Continue stir-frying for another 1-2 minutes until the cabbage softens slightly.
- Fry Rolls – Test oil readiness by dipping a corner of an egg roll into it; it should sizzle. Fry egg rolls in batches for about 1 minute per side until golden brown.
- Drain and Serve – Place cooked egg rolls on paper towels to drain excess oil. Serve hot with Thai sweet chili sauce.
Equipment
- chef’s knife
- cutting board
- wok
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 129kcal
- Carbohydrates: 24g
- Protein: 8g
- Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 150mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 4mg
- Iron: 6mg
FAQ-Thai Veggie Spring Rolls
Can I use a different type of wrapper?
Yes, you can use rice paper wrappers or other types of spring roll wrappers, but the cooking time and method may vary. Adjust as needed based on the type of wrapper used.
Can I make these spring rolls ahead of time?
You can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours. However, it’s best to roll and fry the spring rolls just before serving for optimal crispiness.
How can I make these spring rolls gluten-free?
Use gluten-free soy sauce and ensure that the egg roll wrappers are gluten-free or use rice paper wrappers.
What can I use instead of tofu for a vegan option?
If you don’t want to use tofu, you can simply omit it or use additional vegetables. The filling will still be delicious and satisfying.
How can I store leftover spring rolls?
Store leftover cooked spring rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or toaster oven to regain their crispiness, rather than microwaving.
