Crispy Mushroom Cabbage Spring Rolls
Servings: 10 spring rolls
Calories: 138kcal
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Ingredients
For the filling: (can be prepared a few days in advanced)
- 224 g cremini mushrooms finely chopped
- 450 g shredded cabbage and carrot I use coleslaw mix for convenience
- 2 cloves garlic finely minced
- 2 Tbsp cooking oil divided
Seasonings:
- 2 Tbsp mushroom sauce or oyster sauce if you don't need it to be vegetarian
- 1 tsp soy sauce
- ½ tsp sugar
- ¼ tsp freshly ground black pepper
For wrapping:
- 10 large spring roll wrappers
Flour paste:
- 1 Tbsp all-purpose flour
- 2 Tbsp water
For frying:
- 2 cups oil
Instructions
Prepare the filling:
- Preheat a large pan/wok over medium heat with 1 Tbsp of oil. Add the mushroom and saute for about 3-4 minutes or until they are no longer wet
- You can see how much they have shrunk
- Push to the side. Add another 1 Tbsp of oil. Add the minced garlic and saute for about 10 seconds.
- Add the shredded cabbage and carrots and seasonings. It may seem like your pan is really full, but they will cook down. Stir everything to combine and cook for about 3-4 minutes
- Have a taste and adjust to your preference if needed
- Remove from the heat and let the filling cool down completely before wrapping. You can transfer it to a shallow plate to let it cool down faster
- This can also be transfer to a container to cool down completely and then keep in the fridge for 2-3 days until you are ready to make the spring rolls
Assembling:
- If the spring roll wrappers you have are frozen, let them thaw overnight in the fridge or at room temperature until they are soft and pliable
- Combine the all-purpose flour with water to make the flour paste to seal the spring roll during wrapping. You can also use beaten egg to seal the edges if it doesn't have to be vegan
- Take one piece of spring roll wrapper and position it like a diamond shape. Spoon about 2-3 tablespoonfuls of the filling in the center
- Fold the bottom over.
- Then fold the two sides over
- Then roll halfway up. Apply the flour paste to the edges of the spring roll wrappers and continue to wrap up
- Continue with the rest of the wrappers and filling
To make ahead:
- Place the uncooked spring rolls on a baking sheet lined with parchment paper, not touching each other, and put them in the freezer to freeze for about 1 hour. After that, you can move them to a freezer bag to save some space and they won't stick to each other. They can be kept frozen for up to 1 month
- Do not thaw when you are ready to cook them. You can cook from frozen and add a minute or two during cooking
To deep-fry:
- Preheat oil in a medium-size saucepan or pan over medium heat. When you dip a skewer or a chopstick into the oil, you see bubbles around it. The oil is ready
- Depending on the size of your pan, carefully fry a few spring rolls at a time until they are golden brown, about 2-3 minutes.
- You get an even browning when you have enough oil to fry the spring rolls. If the oil only comes up halfway (like in my case here), then you need to flip the spring rolls from one side to the other during frying and the result usually won't be as good. They still taste good, but not they won't brown evenly
- Remove the spring rolls and place on an absorbent paper towel and then transfer to a cooling rack and keep them warm in the oven (using warm food function or about 200 F /93 C) to keep them crispy while you cook the rest
To bake:
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper. Use a wire rack over a baking sheet for better air circulation if you have one. I highly recommend this.
- Brush or spray spring rolls thoroughly with oil. This is important. Place seam side down, leaving space between each roll. Bake for 18–22 minutes, flipping halfway through, until golden and crispy. If you bake from frozen, you may want to add 3-5 extra minutes. Just know that the color may not be as even as when you deep fry the spring rolls
To air-fry:
- Preheat air fryer to 375 F (190 C). Spray rolls with oil and place on the basket of an air fryer. Try not to overcrowd. You may need to air fry in batches, depending on the size of your air fryer. Air fry for 8–10 minutes, turning halfway. From frozen, add 2–3 minutes. Just know that the color may not be as even as when you deep fry the spring rolls
To serve:
- They are best served warmed with your favorite chili sauce. I like it with Sriracha. The sweet chili sauce is great too
To store:
- If somehow you have leftover cooked spring rolls, keep them in the fridge for a day or two and then you can recrisp in the air fryer at 320 F for 5 minutes or in the oven at 350 F for 5 minutes or until they are crisp again
Nutrition
Serving: 1spring roll (deep-fry method) | Calories: 138kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 252mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 47IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 1mg
