Chinese-American inspired · Vegetarian

Vegetable Spring Rolls

Name: Vegetable Spring Rolls
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 12 pieces thin spring roll wrappers, about 20 cm square; 250 g cabbage, finely shredded; 100 g carrot, julienned; 100 g fresh mushrooms, sliced thinly; 1 tbsp light soy sauce; 1 tbsp neutral oil for filling; 150 ml neutral oil for shallow frying; not all consumed; 1 tbsp wheat flour for sealing; 1 tbsp water for sealing paste

蔬菜春卷 · Shū cài chūn juǎn

Crisp thin wrappers around cabbage, carrot, and mushrooms. Cook and cool the filling before rolling so the wrappers stay intact.

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Prep25 min

Cook35 min

Serves3

DifficultyEasy

Vegetable Spring Rolls — AI-generated dish reference, not a photo — AI-generated dish reference · not a photograph · China Table · AI-generated · Original AI illustration

Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.

Let’s get cooking

01
Cook dry filling
Heat the filling oil and cook mushrooms 3 minutes. Add cabbage and carrot for 4–5 minutes, then soy sauce. Stir until excess liquid evaporates and spread on a tray to cool.
02
Roll tightly
Mix flour with sealing water. Place about 2 tablespoons cooled filling near one corner of each wrapper. Fold the sides in and roll; seal the last corner with paste.
03
Shallow-fry
Heat the frying oil in a small pan to 175°C, checked with a thermometer. Add a few rolls, seam down, and turn for 4–6 minutes until evenly golden. Keep wrappers and hands dry.
04
Drain and serve
Lift onto a rack and let stand 2 minutes; the filling is hot. Repeat in batches, monitoring oil temperature. Serve promptly.