Veggie and Tofu Spring Rolls
Try these delicious veggie and tofu spring rolls—crispy, flavorful, and packed with nutrients. Once defrosted, separate them gently one by one to avoid tearing, and keep them covered with a damp cloth to prevent drying out.
- 20 spring roll wrappers (see note 1)
- 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
- Neutral cooking oil (for deep-frying)
- Dipping sauce of your choice (optional)
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
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). 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.
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. 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. 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, uptick the preparation time by about 5 minutes.
