Name: Vegetarian Spring Rolls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 rolls
Cuisine: Asian
Ingredients: 4 tablespoons coconut oil; 1 yellow onion; 1 clove garlic; 1 tsp ginger; 2 carrots; 6 shiitake mushrooms; 1 cup kale; 1 cup napa cabbage; 1 scallion; 0.5 tsp kosher salt; 0.25 cup low sodium soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 12 spring roll wrappers

Vegetarian Spring Rolls are stuffed with a variety of vegetables and then pan fried to get that unbelievably delicious crispiness on the outside. They're actually easier to make at home than you might think! Not only were the spring rolls delicious and packed with tons of diced vegetables, but they were super crispy too. Instead of frying them to get that crispy texture, I sautéed the spring rolls in a few tablespoons of coconut oil which not only made them crunchy, but imparted a really unique, tasty flavor.

Appetizers

25 m

Asian

Weelicious

March 20, 2026

Weelicious.com

From the Cook

1/8

Vegetarian Spring Rolls

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Ingredients

Warning0 allergens identified

Vegetarian Spring Rolls

4 tablespoons coconut oildivided

1 yellow onionfinely diced

1 clove garlicminced

1 tsp gingerfreshly grated

2 carrotsgrated

6 shiitake mushroomsstemmed and diced

1 cup kalethinly sliced

1 cup napa cabbagethinly sliced

1 scalliondiced

½ tsp kosher salt

¼ cup low sodium soy sauce

1 tbsp rice vinegar

1 tsp sesame oil

12 spring roll wrappers

Instructions

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Instructions

Heat 1 tablespoon of the oil in a large skillet or wok over medium heat.

Add the onions, saute for 2 minutes. Add in garlic, ginger, carrots and mushrooms and saute for 3 minutes.

Add the cabbage, kale, scallions and salt and saute an additional 3 minutes.

In a small bowl, whisk together the soy sauce, rice vinegar and sesame oil, and add it to the skillet. Stir to coat the veggies well. Remove from the heat and allow to cool slightly.

Place one spring roll wrapper on a flat surface in front of you, with a corner facing you, so it makes a diamond shape.

Place 2 tablespoons of the filling in a line in middle of the wrapper.

Fold the corners toward the center on top of the filling and the bottom corner over the top of the filing. Brush a little water on the top corner and roll it up like a burrito.

Heat the remaining 3 tablespoons oil in the skillet or wok over medium heat. *

Place a few spring rolls in the pan, making sure you have room to roll them. Cook them on each side for 2-5 minutes, until they are golden brown on each side. Each spring roll will take about 7-10 minutes to fully cook.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Pre-Cook Your Vegetables 🥘
Lightly sauté the harder vegetables (carrots, mushrooms, and cabbage) for 2-3 minutes before rolling to reduce moisture and ensure even cooking throughout the spring roll.
Keep Wrappers Moist 💧
Cover unused spring roll wrappers with a damp paper towel to prevent them from drying out and becoming brittle, which causes cracking during rolling.
Master the Oil Temperature ⏱️
Heat your coconut oil to medium-high (around 350°F) and test with one spring roll first—the oil should sizzle immediately upon contact for optimal crispiness without burning.
Infuse Your Filling with Aromatics 🧄
Bloom your ginger and garlic in the coconut oil for 30 seconds before adding other vegetables to build a deeply flavorful base that elevates the entire filling.
Create a Balanced Dipping Sauce 🥢
Mix equal parts soy sauce and rice vinegar with a touch of sesame oil and minced ginger—this bright, balanced sauce complements the rich coconut-fried exterior perfectly.