I have a weakness for spring roll recipes: that delicate crispness that crunches, the fragrant filling, and that moment when everyone gathers around the dish to dip and chat. These ones, I make vegetarian without compromising the "classic" spirit: vermicelli noodles, mushrooms, finely sliced vegetables, and a simple but clean seasoning (garlic, ginger, a little soy sauce). The result remains very close to the traditional spring rolls we know, just without the meat.
To make it truly delicious, I rely on two things: a filling that isn't too wet (otherwise it gets soggy and bursts) and precise frying. So I stir-fry the vegetables until they're quite hot enough to evaporate the water, then let them cool slightly before rolling. And as for folding, you don't need to be a pro: with properly rehydrated rice paper wrappers and a slightly damp work surface, it's a breeze.
As for the "seasonal" aspect, I love adding carrots and cabbage (they add crunch and structure), and I often add a little leek for its mild and aromatic flavor. Nutritionally, it's a pretty balanced dish: fiber and vitamins from the vegetables, a bit of protein from the tofu, and the energy comes mainly from the vermicelli and the frying. If you serve it with a large herb or lettuce salad, it's perfect!
You can also customize the filling: add more mushrooms if you like the umami flavor, a little more ginger if you like a kick, or a pinch of pepper for extra spice. But the base remains quite traditional: golden, tightly packed, and crispy spring rolls.
Vegetarian spring rolls
4
people26
minutes28
minutes585
kcal54
minutesA recipe for crispy vegetarian spring rolls filled with stir-fried vegetables, vermicelli noodles, and mushrooms, with a hint of ginger. Quick frying, simple folding, and a veggie-style nuoc-cham sauce for dipping.
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Ingredients
12 rice cakes (22cm diameter)
80g of rice vermicelli (dried)
200g of mushrooms (shiitake or button mushrooms)
1 carrot (approx. 120g each)
200g of white cabbage
1 small leek (approx. 120g each)
150g , plain tofu
2 garlic cloves
15g of fresh ginger
2 tablespoons of soy sauce
1 tablespoon of vegetarian nuoc-mâm sauce (or soy sauce + a pinch of salt)
1 teaspoon of sugar
1 tablespoon of neutral oil (sunflower or grapeseed) for frying
1 egg
700 ml of neutral frying oil
Pepper
Equipment that may be useful to you
Preparation steps
- Soak the rice vermicelli for 6 minutes in hot (not boiling) water, then drain them very well and roughly cut them with scissors (this makes rolling easier).
- Prepare the vegetables: finely slice the cabbage, leek, and mushrooms. Grate the carrot. Crumble the tofu by hand (to a "chopped" texture).
- Heat 1 tablespoon of neutral oil in a large pan. Add finely chopped garlic and ginger, stir for 20 seconds just to activate them (without burning them).
- Add the mushrooms and sauté over fairly high heat for 4 to 5 minutes, until they release their water and begin to stick slightly. Then add the cabbage, carrot, and leek, and continue for 4 minutes: the idea is to cook quickly and evaporate as much moisture as possible.
- Season with soy sauce, vegetarian nuoc-mâm sauce and sugar. Add pepper. Mix for 30 seconds, then spread the filling on a large plate to cool for 6 minutes (the drier it is, the happier your spring rolls will be).
- Add the cooled stir-fry mixture, vermicelli noodles, crumbled tofu, and egg to a bowl. Mix well to combine everything thoroughly.
- Prepare a clean, slightly damp cloth on your work surface. Fill a large dish with lukewarm water. Dip a rice paper wrapper in the water for 8 to 10 seconds (it should remain slightly firm), place it on the cloth and wait 20 seconds: it will soften completely on its own.
- Place a small portion of the filling in a sausage shape 2-3 cm from the bottom edge. Fold the bottom over the filling, fold the sides inwards, then roll tightly without crushing. Repeat to make 12 spring rolls.
- Heat the frying oil to 170°C in a deep saucepan. Fry in small batches for 6 to 7 minutes, turning them over, until they are a beautiful, even golden color. Drain on a wire rack (or paper towels).
- Serve hot, ideally with crisp salad and herbs, and a dipping sauce (see tip).
📊 Nutritional Information
1 portion (3 spring rolls, approx. 260g)
| Nutrient | Value |
|---|---|
| Calories | 585 kcal |
| Proteins | 14g |
| Carbohydrates | 66g |
| including sugars | 10g |
| Lipids | 30g |
| including saturated fatty acids | 4g |
| Fibers | 7g |
| Sodium | 980mg |
| Vitamins | |
| Vitamin A | 75% of the recommended daily allowance (RDA) |
| Vitamin C | 55% AJR |
| Vitamin B9 | 18% AJR |
| Minerals | |
| Iron | 20% AJR |
| Potassium | 18% AJR |
| Magnesium | 16% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If preparing in advance: roll the vegetarian spring rolls, keep them chilled on a baking sheet (without them touching), covered with plastic wrap, then fry them at the last minute. The filling with vermicelli and tofu should be cold/lukewarm, never hot, otherwise the spring rolls will stick and tear.
💡 Chef's Tips
For a classic veggie dipping sauce: mix 6 tablespoons of water, 2 tablespoons of soy sauce, 1 tablespoon of lemon juice (or rice vinegar), 1 teaspoon of sugar, minced garlic, and grated carrot. And for extra crispiness: always drain on a wire rack, not in a pile on a plate.
🔄 Variations
- Extra crispy vegetarian spring rolls: Add 1 handful of bean sprouts (well drained) to the filling for extra crunch.
- Milder recipe: replace half the cabbage with finely chopped spring onions for a milder flavor.
