Are these spring rolls vegan?

Yes! This recipe is 100% vegan-friendly — no meat, eggs, or alcohol.

Can I bake spring rolls instead of frying?

Absolutely. Brushing them with a little oil and baking gives a crispy, lighter result.

Why do my spring rolls fall apart?

Usually, it’s from overfilling or loose wrapping. Keep the filling small and roll tightly.

What’s the difference between Chinese and Vietnamese spring rolls?

Chinese spring rolls are fried with wheat wrappers, while Vietnamese versions are often fresh and use rice paper wrappers.

Chinese Spring Rolls – Authentic Recipe with Variations & Tips

Name: Chinese Spring Rolls – Authentic Recipe with Variations & Tips
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 2 tablespoons oil; 1 clove garlic, minced; 10 dried shiitake mushrooms, soaked until soft and sliced thinly; 2 medium carrots, julienned (about 1 cup); 1 cup bamboo shoots, julienned (fresh or canned); 1 small napa cabbage, julienned (about 6 cups); 1/2 cup firm tofu, crumbled or finely diced (optional); 1 tablespoon vegetable broth; 2 tablespoons light soy sauce; 1 teaspoon sesame oil; 1/2 teaspoon salt, or to taste; White pepper, to taste; 1/4 teaspoon sugar; 2 tablespoons cornstarch dissolved in 2 tablespoons cold water; 1 package spring roll wrappers (8-inch squares; about 20 pieces); 1 tablespoon cornstarch dissolved in 1 tablespoon boiling water (for sealing); Canola, peanut, or vegetable oil (for frying); 2 teaspoons sugar; 2 teaspoons hot water; 1 teaspoon rice vinegar (optional); 1 tablespoon soy sauce; A few drops of sesame oil

Chinese Spring Rolls – Authentic Recipe with Variations & Tips

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These Chinese Spring Rolls are crispy, golden, and completely vegetarian — filled with a flavorful mix of cabbage, carrots, mushrooms, bamboo shoots, and tofu. They’re alcohol-free, easy to prepare, and perfect for snacks, appetizers, or festive celebrations.

Author: Catherine
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 18-20 spring rolls
Category: Appetizer
Method: Frying
Cuisine: Chinese
Diet: Vegan

Ingredients

2 tablespoons oil
1 clove garlic, minced
10 dried shiitake mushrooms, soaked until soft and sliced thinly
2 medium carrots, julienned (about 1 cup)
1 cup bamboo shoots, julienned (fresh or canned)
1 small napa cabbage, julienned (about 6 cups)
1/2 cup firm tofu, crumbled or finely diced (optional)
1 tablespoon vegetable broth
2 tablespoons light soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt, or to taste
White pepper, to taste
1/4 teaspoon sugar
2 tablespoons cornstarch dissolved in 2 tablespoons cold water
1 package spring roll wrappers (8-inch squares; about 20 pieces)
1 tablespoon cornstarch dissolved in 1 tablespoon boiling water (for sealing)
Canola, peanut, or vegetable oil (for frying)

For the Dipping Sauce:

2 teaspoons sugar
2 teaspoons hot water
1 teaspoon rice vinegar (optional)
1 tablespoon soy sauce
A few drops of sesame oil

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Instructions

Heat 2 tablespoons of oil in a wok or large pan over medium-high heat. Add minced garlic, mushrooms, and carrots. Stir-fry for about 30 seconds.
Add bamboo shoots, napa cabbage, tofu (if using), and vegetable broth. Cook until the cabbage softens and releases moisture.
Season with soy sauce, sesame oil, salt, white pepper, and sugar. Stir and cook for 3 minutes until well combined.
Add the cornstarch slurry and cook until the mixture thickens slightly. The filling should be moist but not watery.
Transfer the filling to a bowl and refrigerate for at least 1 hour to cool completely.
Place one wrapper on a flat surface with a corner facing you. Add 2 tablespoons of filling about 2 inches from the corner. Roll over once, fold the sides in, and continue rolling tightly. Seal with cornstarch paste.
Repeat with remaining wrappers until all filling is used (makes about 18–20 rolls).
Heat oil in a deep pan or wok (about 2–3 inches deep) to 325°F (160°C). Fry the rolls in small batches for 3–4 minutes or until golden and crisp. Drain on paper towels.
To make the dipping sauce, mix sugar, hot water, vinegar, soy sauce, and sesame oil in a small saucepan. Heat until warm and serve with the rolls.

Notes

Cool the filling completely before wrapping to prevent sogginess.
Drain vegetables well to remove excess moisture.
Use fresh wrappers for best texture and easy rolling.
Fry in small batches to maintain consistent oil temperature.
To make ahead, freeze uncooked rolls on a tray and fry directly from frozen when ready.
For a lighter version, bake or air fry until golden and crispy.

Find it online: https://recipeshots.com/chinese-spring-rolls/