This vegetarian Chinese-style spring roll recipe uses shiitake mushrooms and soy sauce for a very Asian flavor. You can also learn how to wrap spring rolls by following my illustrated step-by-step instructions here.
Ingredients:
- 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
Preparation:
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
