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Traditional Vegetable Spring Rolls

This is yet another classic appetizer that you are going to want to make again and again.


1 cup of bean sprouts
8 shiitake mushrooms, chopped finely
3 green onions, trimmed and diced
3 cloves of garlic, minced
1 tsp. of ginger, fresh and grated
2 carrots, medium in size and shredded
2 cups of cabbage, green in colour and shredded
1 x 8 ounce can of bamboo shoots, drained and thinly sliced
2 tbsp. of soy sauce, low sodium preferable
1 tbsp. of sesame oil
1 tbsp. of cornstarch
2 tbsp. of peanut oil or any other kind of oil
50 spring roll wrappers, thawed
1 egg, large in size and beaten with 2 tbsp. of water
Some oil for frying


Preparation time: 75 minutes
Makes: 50


The first thing that you will want to do is wash and drain your bean sprouts. Set aside for later use.

Next wash and partially dry your chopped mushrooms. Then heat up at least 2 tablespoons of sesame oil in medium sized skillet or a wok over medium to high heat. Add in your green onions, garlic, and ginger and fry up for at least 1 minute. Then add in your remaining vegetables and sauté until they are nice and tender. This should take about 3 to 4 minutes at most.

Next add in your soy sauce and sesame oil, stirring well to combine. Continue cooking for an additional minute and remove from heat. Scoop your filling into a strainer to help remove most of the liquids used for cooking. Then place your filling into a bowl.

Open up your package of spring rolls and place all of your wrappers except for one underneath a clean and damp dish cloth. This will help to ensure that the wrappers will not dry out.

Set your one wrapper onto a flat surface with one of the corners pointed directly at you.

Place a heaping tablespoon of your filling onto the bottom of the wrapper, approximately above two inches from the corner point. Then fold the bottom part of your wrapper over the filling, and then fold the sides over the filling. You will want to make sure that you have what looks like an envelope with a very long flap.

Next roll the spring roll away from you until you get about two inches from the top. Then brush the edges of the wrap at the top with some egg wash before completing roll. Repeat with your remaining wrappers.

Once you have all of your rolls set, fry up your rolls in a wok or frying pan with a generous amount of oil for a couple of minutes or until they are a deep golden brown in colour. Drain on a plate with paper towels and serve while still warm. 

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