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.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
Prepare the wrappers
- 2
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.
- 3
Make the filling
- 4
Heat oil in a wok/skillet, then add garlic, scallions, shiitake mushrooms to sizzle until fragrant.
- 5
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).
- 6
Wrap the spring rolls
- 7
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.
- 8
Option 1: Deep-fry
- 9
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.
- 10
Option 2: Air-fry
- 11
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.
- 12
Make ahead
- 13
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.