Vegetarian Crispy Spring Rolls (Homemade)

“When I have that chinese food craving, but don't want to indulge on very fatty convenience food. It's easy and open to a lot of alteration/add ons when it comes to vegetable. Veganize by omitting the egg and increasing the water amount. Turns out nicely as well. I like to use cabbage to my basic version. I do not deep fry, just fry them with a little oil, they turn out nicely and crisp.”
6-8 rolls

Ingredients Nutrition


  1. Dough/Rolls.
  2. Add flour and corn starch to a bowl.
  3. Add salt and then hot water.
  4. Stir until dough forms.
  5. Optional: add 1 egg and beat until batter is of creamy consistency.
  6. Heat oil in a pan and add batter with a spoon and let dough cover the pan thinly.
  7. Bake like pancakes on both sides until dough has set.
  8. I usally get 6-8 spring roll wrappers out of this batter.
  9. Stuffing.
  10. Heat oil in a pan, add onion, carrots and garlic and let fry until translucent.
  11. Add crumbled tofu (minced meat consistency/shape) and stir.
  12. Add soy sauce(s), sambal oelek (to taste, I like a lot) and sesame oil.
  13. Let fry until hot.
  14. Now add beansprouts and take off heat.
  15. Add filling to pancake/roll wrappers and fold edges in and roll up.
  16. Heat oil (just cover the pan with oil) and fry spring rolls until lightly browned and crisp.

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