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cantonese spring rolls

Cantonese spring rolls

The Cantonese spring rolls are amongst the most known and delicious rolls made in Southeast Asia. This version is fully vegan.
5 from 28 votes
Prep Time 1 hour
Cook Time 20 minutes
Resting time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Course Appetizer
Cuisine Chinese
Servings 40 rolls
Calories 87 kcal

Ingredients
 
 

Protein and marinade

  • 1 tsp vegetable oil
  • 55 g texturized soy protein
  • 200 ml vegetable broth
  • ¾ tsp sesame oil
  • tsp mirin use shaoxing wine if you have
  • ½ tsp cornstarch
  • ¼ tsp salt
  • ¼ tsp white pepper

Filling

  • 2 tbsp vegetable oil
  • 1 clove garlic
  • 3 medium carrots
  • 40 gr dried shiitake mushrooms
  • 500 gr napa cabbage
  • 150 gr bamboo shoots
  • 1 tbsp mirin use shaoxing wine if you have it
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • ½ tsp salt
  • white pepper to taste
  • ¼ tsp sugar
  • 2 tbsp cornstarch dilute in same amount of water
  • 50 ml water from shiitake mushrooms (optional)

Wrapping

  • 40 spring roll wrappers we used wrappers sized 15cm
  • 2 tbsp cornstarch dilute in same amount of water
  • vegetable oil for deep frying

Instructions
 

Protein and marinade

  • Heat oil in a pan and add the soy protein.
  • Let cook for a while and then add the vegetable broth in a few batches, letting the broth absorb completely every time before adding more.
  • Set aside, mix with the marinade ingredients when cooled. Set aside for half an hour.

Filling

  • In the meanwhile, soak the mushrooms in water until soft. Save the required amount of the mushroom water.
  • Cut all the vegetables and mushrooms into similar, thin, slices (julienned).
  • Over high heat, preferably on a large wok pan, heat the oil and add garlic, mushrooms and carrots. Stir fry for less than a minute.
  • Add bamboo shoots, napa cabbage, and shaoxing wine. Stir fry for a minute and let simmer while all the water from the cabbage evaporates.
  • Add the soy protein, soy sauce, sesame oil, salt, white pepper, sugar, and the mushroom water..
  • Let simmer until the cabbage is completely wilted and water evaporated. Then add the cornstarch, diluted in water. Mix and make sure that there is no liquid left in the filling mixture.
  • Let cool and then place in the fridge for an hour to cool completely.

Wrapping

  • To wrap, take a wrapper, one corner of the wrapper facing you.
  • Place a spoonful or two of the filling onto the wrapper, about 4-5cm/2 inches from the corner facing you.
  • Roll over the corner once and then fold the sides over the rolled corner.
  • Keep rolling until almost closed. Put some cornstarch with you finger on the sides of the remaining corner (the one farthest from you) and roll to close completely.
  • Keep rolling until you finish with the filling. Start with one spoonful and only then increase if you see that the wrapper can have more filling.

To deep fry

  • Heat the oil carefully in a pot (about 10cm/4inches of oil) until hot enough to fry (about 160°C/320°F).
  • Deep fry the rolls in small batches, fipping them around when half-way ready. The rolls are ready when golden brown. This will take only a few minutes
  • Move to a plate lined with paper towels to absorb the excess oil.
  • Serve hot with or without a dipping sauce.

Nutrition

Calories: 87kcalCarbohydrates: 14gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 2mgSodium: 232mgPotassium: 81mgFiber: 1gSugar: 1gVitamin A: 818IUVitamin C: 4mgCalcium: 25mgIron: 1mg

Caution

Nutritional information shall not be used for medical reasons.

Keyword chinese rolls, chinese spring rolls
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