Photograph of the finished Vegetable spring rolls

China · Chả cuốn chiên nhân rau củ

Vegetable spring rolls

50 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cabbage Cabbage 2.2 lb
  • Photograph of Carrot Carrot 2
  • Photograph of Glass noodles Glass noodles 8.5 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 5.6 oz
  • Photograph of Bean sprouts Bean sprouts 14.1 oz
  • Photograph of Rice paper for spring rolls Rice paper for spring rolls 40 leaves
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Cornstarch Cornstarch 3.5 oz
  • Photograph of Oil Oil 6 ¾ cups
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce 8.5 oz

Method

  1. 1 Toss the shredded cabbage with salt for 15 minutes, then squeeze out the excess water using a towel.
  2. 2 Vegetables, lacking fat and meat to retain water, need to be squeezed dry even more thoroughly than meat fillings.
  3. 3 Sauté shredded carrots, shiitake mushrooms, and bean sprouts for 3 minutes, then mix with soaked and chopped vermicelli noodles.
  4. 4 Season with soy sauce and let the filling cool completely.
  5. 5 Wrap the bundle tightly and seal the joints with cornstarch paste.
  6. 6 Fry the first batch at 150 degrees for 6 minutes and the second batch at 190 degrees for 2 minutes to keep the crust crispy for longer.

With an appliance

  • Air fryer 45 min

    Replace the frying pan twice: spray with oil, then heat in a hot air oven at 180 degrees for 12 minutes and at 200 degrees for 4 minutes.

Start cooking