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!

comment on this post

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.

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
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. I create simple, healthy recipes the whole family will love.