Go Back
Print Pin

Vegan Thai Spring Rolls

The best type of spring roll in the plant-based version. They're light and crunchy perfect for party food.
Course Starter
Cuisine Asian, Thai
Keyword vegan, vegetarian
Prep Time 4 hours
Cook Time 20 minutes
Servings 10 people

Ingredients

  • 20 g dried shiitake mushroom
  • 20 g dried wood ear mushroom
  • 200 g carrots, julienned
  • 200 g mooli, julienned
  • ½ tbsp salt
  • ½ tbsp sugar
  • 2 tbsp mushroom sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • ½ tsp white pepper powder
  • 2 tbsp vegetable oil
  • 50 g mung bean vermicelli
  • 20 sheets spring roll wrappers
  • 500 ml frying oil
  • 1 tbsp flour
  • 1 ½ tbsp water

Instructions

  • Soak the shiitake and wood ear mushroom in water for about 3 hours prior to cooking until soft.
    20 g dried shiitake mushroom, 20 g dried wood ear mushroom
  • Peel and roughly julienne the carrots and mooli, add salt and sugar then mix well then set aside for at least 1 hour. We're doing this to draw out the water from the vegetables so the filling doesn't get soggy. Squeeze our the water before use.
    200 g carrots, julienned, 200 g mooli, julienned, ½ tbsp salt, ½ tbsp sugar
  • When the mushrooms are ready, squeeze out the water then roughly chop both mushrooms.
    20 g dried shiitake mushroom, 20 g dried wood ear mushroom
  • In a hot pan, add vegetable oil then the carrots, mooli, and the mushrooms. Then season with soy sauce, mushroom sauce, white pepper and sugar. Fry for about 5 minutes on medium-high heat until the water have evaporated from the filling and the filling is booked and fairly dry. Set aside to cool down.
    2 tbsp mushroom sauce, 1 tbsp soy sauce, 1 tsp sugar, ½ tsp white pepper powder, 2 tbsp vegetable oil
  • Soak the mung bean vermicelli in water for at least 15 minutes. Drain well and roughly cut them up into about 1-inch length. Add the vermicelli into the cooled mixture we made earlier.
    50 g mung bean vermicelli
  • Fill and roll up the fillings in the sheet. Then to seal, use the paste made from flour and water to brush the tips. See video attached.
    20 sheets spring roll wrappers, 1 tbsp flour, 1 ½ tbsp water
  • Fry in hot oil at 190°C for 3 minutes or until beautiful golden brown.
    500 ml frying oil