Vegetarian Spring Rolls

Vegetarian Spring Rolls from Weelicious

We have a friend who recently opened an delivery-only Chinese restaurant called -- of course -- Secret Chinese Delivery. The menu is based on the beloved New York City Chinese food he grew up on as a kid.

Vegetarian Spring Rolls from Weelicious

We visited our friend at another one of his restaurants a few months ago and he let us sample a few of the dishes he was working on for the menu. One of them were Vegetarian Spring Rolls stuffed, among other things, with a secret ingredient generally not seen on most Chinese restaurant menus_ kale. Not only were the spring rolls delicious and packed with tons of diced vegetables, but they were super crispy too. After watching the kids gobble up one after another, I decided that I wanted to make my own homemade version.

Vegetarian Spring Rolls from Weelicious

Instead of frying them to get that crispy texture, I sautéed the spring rolls in a few tablespoons of coconut oil which not only made them crunchy, but imparted a really unique, tasty flavor.

Vegetarian Spring Rolls from WeeliciousThey're easier to make then you may think. Start with a wonton wrapper on a work surface in front of you with the diamond shape facing you as you can see above.

Vegetarian Spring Rolls from WeeliciousSpread the filling across the wonton wrapper.

Vegetarian Spring Rolls from WeeliciousFold the sides in using a drop of water to adhere the two edges together.

Vegetarian Spring Rolls from WeeliciousFold the bottom up covering the filling.

Vegetarian Spring Rolls from WeeliciousRoll up from bottom to the top using a drop of water to adhere the wonton wrapper and make sure it's all sealed up.

Vegetarian Spring Rolls from WeeliciousPan-fry the Vegetarian Spring Rolls and dip into a yummy sauce! That's the real fun part.

Vegetarian Spring Rolls from Weelicious

I hope you have time to make a batch of these dreamy veggie-filled rolls for your Meatless Monday. And they don't have to be a secret!

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Vegetarian Spring Rolls (makes 12 rolls)

Prep Time: 0 mins Cook Time: 0 mins

nut free

dairy free

Ingredients

  • 4 tablespoons coconut oil, divided
  • 1 small yellow onion, finely diced
  • 1 garlic clove, minced
  • 1 teaspoon freshly grated ginger
  • 1 large carrot, grated, about 1 1/2 cups
  • 6-8 shiitake mushrooms, diced
  • 1 cup thinly sliced Kale
  • 1 cup thinly sliced napa cabbage
  • 1 scallion, diced
  • 1/2 teaspoon kosher salt
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon sesame oil
  • 12 spring roll wrappers

Preparation

1. Heat 1 tablespoon of the oil in a large skillet or wok over medium heat.

2. Add the onions, saute for 2 minutes. Add in garlic, ginger, carrots and mushrooms and saute for 3 minutes.

3. Add the cabbage, kale, scallions and salt and saute an additional 3 minutes. 

4. In a small bowl, whisk together the soy sauce, rice vinegar and sesame oil, and add it to the skillet. Stir to coat the veggies well. Remove from the heat and allow to cool slightly.

5. Place one spring roll wrapper on a flat surface in front of you, with a corner facing you, so it makes a diamond shape.

6. Place 2 tablespoons of the filling in a line in middle of the wrapper.

7. Fold the corners toward the center on top of the filling and the bottom corner over the top of the filing. Brush a little water on the top corner and roll it up like a burrito.

8. Heat the remaining 3 tablespoons oil in the skillet or wok over medium heat. *

9. Place a few spring rolls in the pan, making sure you have room to roll them. Cook them on each side for 2-5 minutes, until they are golden brown on each side. Each spring roll will take about 7-10 minutes to fully cook.



* To bake the spring rolls, preheat oven to 425 degrees, place egg rolls on a rack over a foiled lined baking sheet and spray with cooking spray. Bake for 25 minutes or until golden and crispy.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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18 comments

  • Melissa

    Any suggestions for a healthy dipping sauce? So many are full of Msg...etc...

    leave a comment

  • WendyM

    These look yummy! Can you clarify if you are using spring roll wrappers or won ton wrappers? You mention won ton wrappers in the story description, which are small squares. I believe spring rolls wrappers are translucent and egg roll wrappers are much larger looking squares that have similar coloring as the won ton wrappers. Thank you!

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  • Liz

    Yummy! Thank you.

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  • Brittany

    These look Delish!!! Can you suggest a substitute for the mushrooms or do you think they would be fine without them? My husband does not like them but I do lol! But if he knew they were in there he would not eat them!!
    Thanks!

    leave a comment

  • Jenni Woodley

    These look delish! Can't wait to try them. Is coconut oil a liquid? Or a paste? The only ones I've seen come in a jar and are similar to PB consistency.

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  • Laurel

    OMG. I'm too excited!

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  • Kate P.

    These sound delicious. What kind of sauce are you dipping in? Thanks!

    leave a comment

  • Maria

    Did you use wonton wrappers or spring roll wrappers? Or are they the same thing? The ingredient list says spring roll but the step by step photos wonton. Thanks.

    leave a comment

    • McCord

      The package says \"egg roll/spring roll wrappers\". They're square like wonton wrappers, but are larger.

      leave a comment

  • Kim

    Made these tonight...yummy! Tried both frying and baking....frying turned out better. I'm not a mushroom fan so I substituted with edamame and it worked great. I just dipped in a bit of tamari but I think they're even good alone! Question, has anyone tried freezing these?

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  • S

    Coconut oil is solid at room temperature, but liquid when heated. It shouldn't be used above medium heat as it has a low melting point. It's one of my favorite ingredients!

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  • Jack

    It is a very good recipe. Is anyone try coconut oil in Sushi?

    leave a comment

  • Michele ºÜº

    These look good. What dipping sauce do you use?

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  • Connie

    excellent, will make again! I added shrimp to mine

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  • Soleah

    These were really good. I fried them. Gonna try them in a convection/induction cooker too :). Thanks for recipe.

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    • McCord

      Glad to hear you liked them!

      leave a comment

  • Susie Gute

    These were amazing that my picky teenage boys even loved. I used regular mushrooms because that's what I had. I wasn't going to use the Kale but I decided to try it. I chopped it up very small in my electric chopper and I loved it as well as the nutrients. I used a purple cabbage which made it look pretty. And I used 2 green onions for the scallion. I also used regular salt. For the boys I lightly cooked up some pork tenderloin that I had and added that to the mixture just before forming the egg rolls. I added a lot more than 2 Tablespoons because this was our main meal. The coconut oil added a great flavor and worked great. I served it with 2 sauces. A bottled sweet chili sauce you can get at any grocery store as well as an easy dumpling dipping sauce I found on allrecipes.com . I can't wait to make this again.

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  • Kathleen Williams

    The print on this recipe is doing the whole page-- 20 pieces of paper, not just the recipe.

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