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Vegetable Spring Rolls

User Rating 5 Star Rating (1 Review)


This vegetarian and vegan Chinese-style spring roll recipe uses shiitake mushrooms and soy sauce for a very Asian flavor along with plenty of healthy vegetables - cabbage, snow peas and grated carrots. Although the recipe calls forfresh mint, you could use another kind of fresh herb, perhaps basil, or whatever you have on hand.

You can also learn how to wrap spring rolls by following my illustrated step-by-step instructions here.


  • 1/3 green cabbage, chopped into thin pieces
  • 2/3 cup fresh bean sprouts
  • 1/2 cup snow peas, sliced into thin strips
  • 3/4 cup shiitake or portabello mushrooms, sliced thin
  • 3 scallions, chopped
  • 2 carrots, grated
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • one bunch fresh mint
  • spring roll wrappers
  • water


Combine all ingredients (except for wrappers and water) in a large mixing bowl, stirring well to coat the veggies with soy sauce and sesame oil.

Submerge spring roll wrappers in water until pliable one at a time. Place 2 to 3 tablespoons in wrappers. Place two or three mint leaves on top and wrap your spring rolls. Serve with a dipping sauce.

More Spring Roll Recipes:
Thai-style Spring Rolls
Spring Rolls with Tofu
Light and Crispy Spring Rolls

User Reviews

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 5 out of 5
Vegetable Spring Rolls, Member srivignesh

Thanks for the recipe. It is a very good recipe.

23 out of 30 people found this helpful.

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