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Crispy Vegetable Dumplings: A Family-Friendly Delight

Crispy Vegetable Dumplings
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Golden, crispy spring rolls packed with fresh vegetables and glass noodles, served with a sweet chili dipping sauce. A vegetarian appetizer that’s irresistibly crunchy!

Ingredients

Scale
  • Filling:
  • 2 cups shredded cabbage
  • 1 cup julienned carrots
  • 1 cup bean sprouts
  • 1/2 cup shredded shiitake mushrooms
  • 1/2 cup cooked glass noodles (vermicelli)
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce (or vegetarian alternative)
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • Wrapping:
  • 12 spring roll wrappers (rice paper for fresh rolls or wheat for fried)
  • 1 tbsp cornstarch + 2 tbsp water (for sealing)
  • Oil for frying
  • Dipping Sauce:
  • 1/4 cup sweet chili sauce
  • 1 tbsp lime juice
  • 1 tsp fish sauce (or soy sauce for vegetarian)
  • 1 tsp chopped cilantro

Instructions

  1. Sauté filling: Stir-fry garlic and ginger in 1 tbsp oil until fragrant. Add cabbage, carrots, mushrooms, and bean sprouts. Cook 3 mins until slightly soft.
  2. Season: Add soy sauce, oyster sauce, sesame oil, and sugar. Toss in cooked noodles. Cool completely.
  3. Wrap: Place 2 tbsp filling on each wrapper. Fold sides inward, then roll tightly. Seal edges with cornstarch slurry.
  4. Fry: Heat 1 inch of oil to 350°F (175°C). Fry rolls 2-3 mins per side until golden. Drain on paper towels.
  5. Serve: Mix dipping sauce ingredients. Cut rolls diagonally and serve immediately.

Notes

  • For fresh rolls: Use rice paper and serve uncooked with peanut sauce
  • Baking option: Brush with oil and bake at 400°F for 20 mins, flipping halfway
  • Freeze before frying: Layer uncooked rolls between parchment paper
  • Add protein: Toss in tofu, shrimp, or shredded chicken
  • Extra crunch: Add crushed peanuts to filling

Nutrition

Find it online: https://us.recipesfood.org/crispy-vegetable-dumplings-recipe/

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