Veggie and Tofu Spring Rolls
Try these delicious veggie and tofu spring rolls—crispy, flavorful, and packed with nutrients. They can be either deep-fried or air-fried.
Servings: 20 rolls
Calories: 126kcal
Ingredients
- 20 spring roll wrappers see note 1
For the filling
- 2 tablespoon neutral cooking oil
- 5 cloves garlic minced
- 4 stalk scallions finely chopped
- ½ cup shiitake mushrooms rehydrated and finely sliced (see note 2)
- 2 cup bok choy finely sliced
- 2 cup carrots grated
- 1 cup pressed tofu finely sliced (see note 3)
- ½ cup wood ear mushrooms rehydrated and finely sliced (see note 4)
- 1 bundle mung bean vermicelli rehydrated and cut into short strands (see note 5)
- 2 teaspoon sesame oil
- ¾ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon ground white pepper
You also need
- Neutral cooking oil for deep-frying
- Dipping sauce of your choice optional
Instructions
Prepare the wrappers
- Thaw frozen spring roll wrappers in their packaging ahead of time. Once defrosted, separate them gently one by one to avoid tearing, and keep them covered with a damp cloth to prevent drying out.
Make the filling
- Heat oil in a wok/skillet, then add garlic, scallions, shiitake mushrooms to sizzle until fragrant.
- Transfer them to a large mixing bowl, then add bok choy, carrots, tofu, wood ear mushrooms, vermicelli, sesame oil, salt, sugar, and white pepper. Mix well to evenly distribute the flavors (see note 6).
Wrap the spring rolls
- Place a wrapper on your work surface and add filling near the corner closest to you. Fold that corner over the filling into a cylinder shape. Roll once, then fold in the side corners, then keep rolling until the last corner remains. Moisten the tip with water and roll to seal.
Option 1: Deep-fry
- Heat oil in a wok or pot to 350°F/180°C, with a depth twice the thickness of a roll. Fry the spring rolls in a single layer, turning occasionally, until evenly golden. Remove and drain on kitchen paper to absorb excess oil.
Option 2: Air-fry
- Preheat the air fryer to 390°F/200°C for 3 minutes. Lightly brush the spring rolls with oil and place them in a single layer on the crisper tray. Cook for 8–10 minutes, flip, then cook for another 5 minutes until golden. Check occasionally, as cook times may vary by device.
Make ahead
- You can freeze uncooked spring rolls and cook them later. Deep-fry them without defrosting when the oil reaches 375°F/190°C. For air frying, increase the cooking time by about 5 minutes.
Video
Notes
1. Make sure to use wheat flour-based, square-shaped spring roll wrappers—not the Vietnamese version, which is round and made from rice flour. For reference, the ones I use measure 8×8 inches (215×215 mm). If you use larger wrappers, you'll make fewer rolls with the suggested amount of filling.
2. Soak dried shiitake mushrooms in cold water overnight, or in hot water for 30 minutes, until plump and soft. You may also use fresh shiitake directly.
3. Pressed tofu (known as Doufugan/豆腐干) is typically sold as smoked tofu or five-spice tofu in square or rectangular pieces. If unavailable, use extra firm tofu instead.
4. Soak wood ear mushrooms in cold water for about 2 hours, or use hot water to speed up the process until they expand.
5. Soak mung bean vermicelli in cold water for about 12 minutes until pliable.
6. Do not season the filling until you're ready to assemble the rolls, as the salt extracts moisture from the vegetables, making the filling overly wet.
Nutrition
Serving: 1roll | Calories: 126kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 219mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2478IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg
