Vietnamese Spring Rolls Without the Meat

"Hoisin Peanut Dipping Sauce (recipe follows). We have Vietnamese spring rolls on zaar, but what happens if you want a meatless version for some reason. eHow supplied the answer."
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Ready In:
14 rolls




  • Drain and rinse your bean sprouts. The wrappers should be 7 inches.
  • Rehydrate the oriental mushrooms in hot water for 30 minutes.
  • Toss the carrot with 1 tsp sugar until mixed then let sit tossing occasionally for 15 minutes.
  • Drain the mushrooms save 1/2 cup of the liquid. Squeeze excess water out of the mushrooms then cut off stems and cut caps into thin slices.
  • Heat the wok over med high. When hot drizzle 2 tbsp oil into it and heat for 30 seconds. Add the onion and stir fry for a minute. Then add the mushrooms, garlic and liquid reducing heat to medium. Cover and cook about 3 minutes. Mushrooms should be tender. Uncover add the soy sauce and sesame oil and sugar.
  • Cook and stir mushroom mixture 3 to 5 minutes more or until all liquid has evaporated. Transfer mushroom mixture to medium bowl; set aside to cool slightly. Cook stirring for about 4 minutes. Liquid should be gone. Then set aside in bowl to cool. Add the carrot strips and bean sprouts to mix and toss lightly.
  • Place a wrapper on surface and keep rest covered. Drain mushroom mix and place 3 tbsp on wrapper's bottom 3rd. Brush edges with beaten egg.
  • Now: Fold bottom corner up over filling.
  • Fold in and overlap the opposite right and left corners to form 3-1/2-inch-wide log. Roll up filling to remaining corner and place spring roll on tray covered with plastic wrap. Repeat with remaining wrappers and filling.
  • Now take the remaining 3 cups of oil, place in wok and heat. You want 375F on a deep fry thermometer. Fry 4 rolls 2 to 3 minutes or until golden brown.
  • Reheat oil and do next batch. Repeat until all are used. Drain on paper towels. Place on serving tray with dipping sauce. Serve.

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I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.
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