Wednesday, June 13, 2012

Vegetarian Spring Roll 齋春卷 - "Malaysian Monday 76"

Though not the most devout buddhist of her time; my late grandmother followed a mainly vegetarian diet and on the 1st and 15th of every lunar month the whole family would join her for some ethical and guiltless eating.

Vegetarian spring roll is one of the non meat dishes served during the twice a month cleansing exercise for the mind and body. Serve this golden crispy snack with some chili sauce of your choice, preferably washing down with a cold beer or two.

For something equally delicious but slightly more sinful check out my fried popiah.

recipe from the tummies' kitchen
makes 10 to 12
you'll need;
3 cloves of garlic, chopped
1/4 of a cabbage, finely shredded
200 g of green or long beans, topped and tailed and finely chopped
2 carrots, cut into thin batons
1/4 block of fried firm tofu, cut into thin batons
1/3 of dried Chinese mushrooms, soaked in hot water for 20 minutes, drained and roughly chopped
1.5 cups of bean sprouts
1 cup of vegetable stock or the mushroom soaking water
3 tbs of light soy
3 tbs of mushroom oyster sauce
1 tsp of sesame oil
1 tsp of white pepper
corn flour solution
10 to 20 large readymade spring roll wrapper
peanut oil for deep frying
chili sauce to serve

Prepare the vegetables.

Prepare the mushroom and tofu.

Heat up a wok and saute garlic with 2 tbs of cooking oil until lightly brown, add mushroom and tofu and stir fry on high heat for 2 minutes.

Add cabbage, green bean and carrot and continue to cook until wilted.

Add stock and seasonings and cook for a further minute, add bean sprouts and thicken the mixture with a little corn flour solution.

To wrap the spring roll - loosen a piece of spring roll wrapper from the stack and place 2 heaped tbs of the fried vegetables in the middle of the wrapper.

While pressing down the filling, lift the corner closer to you over the filling.

then fold in the two sides. Roll into cylinder about 1.5" wide and 5" long. Brush a little egg white on the upper corner to secure the roll.

Fry spring rolls (in batches) in hot oil until golden and crispy. Drain well before serving.

Serve with chili sauce of your choice.

Our friend Shannon from Just As Delish will be our host for the month of June, so please send all your entries to 
For more information about the event and on how to enter, please click HERE


  1. Love Spring rolls, and these are delightful.

    Thanks for sharing with us.


  2. I want some spring rolls for lunch!

  3. Mmmm...the filling is worth copying, I'll be making them soon. I had to smile though, at eating these during the cleansing of the mind and soul and wash it down with a beer! Love it! :D

  4. Successfully made hambaga over the weekend and it was a hit with everyone! I think I will get down to the shop to look for spring roll wrappers :)

  5. Des rouleaux bien gourmands.
    J'aime beaucoup.
    A bientôt

  6. Veg spring rolls are my favourite. Love the idea of adding cornflour solution. Will do that next time cos the sauces added can sometimes make them a bit soggy, this of course would not happen with the cornflour added

  7. THanks for sharing this recipe. I love spring rolls.

  8. I love spring roll i will surely try this recipe for my families and friends. You also might want to try this link, I find it very useful when I was filling up my pdf forms

  9. Hi,

    I'm planning to make this for a gathering at a friend's place. I would like to make this the day before due to time constraints. Is there a way to store them properly and keep them crispy?



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