Crispy vegan spring rolls

Cooking time

10 min

Preparation time

15 min



Skill Level


In Vietnam, fried spring rolls are traditionally served at celebratory events and family reunions, usually accompanied by a spicy sauce and fresh salad. Today fried spring rolls are a worldwide culinary phenomenon.

This version has a special vegetarian filling featuring Wood Ear mushrooms. They have a fine texture, and the small, black mushrooms absorb and compliment the aromas of the ingredients with which they are prepared. Wood Ear mushrooms grow on trees and are slightly purple in their fresh state, so they are sometimes called elderberry mushrooms – or cloud mushrooms, because of their shape.


Put Wood Ear mushrooms in cold water. In a separate pot, bring the water to a boil for the glass noodles. Trim green onion, removing root and top green, and cut it into fine rings. Wash lime, grate 1 tsp lime peel, and squeeze out the juice. Chop cilantro leaves with stalks, very finely.


Peel carrots, halve lengthwise and crosswise, and cut into thin strips. Cut the snow peas into fine strips.


For the dip, mix cilantro, 2 tbsp lime juice, 1 tsp lime peel, 1 tbsp oil and 3 tbsp water, and season with ½ tsp sugar and ¼ tsp salt.


Remove pot of boiling water from the heat, add glass noodles together with 1 teaspoon salt, and leave for 5 minutes. Halve the peppers, remove the stalk, remove seeds as desired to reduce the heat, and finely chop. Drain Wood Ear Mushrooms chop.


Heat 2 tablespoons of oil in a pan and fry carrots, snow peas, spring onion, Wood Ear mushrooms and hot peppers at medium temperature for 3 minutes. Season with ½ tsp salt. Drain the glass noodles, add to the pan and mix well. Then remove the pan from the heat.


Carefully unfold eggroll wrappers and coat each with 1 tablespoon of oil.


Spread the vegetables and noodle mixture over each eggroll wrapper. Then roll each up into an egg roll.


Heat 4 tablespoons of oil in a frying pan at medium temperature, and fry spring rolls, turning as needed, for about 4 minutes until golden brown. Then remove and drain on paper towels.


Served the cooked Veg Spring Rolls with the fresh Cilantro Lime Dip and enjoy.


  • Eggroll wrappers
  • 2 carrots
  • 12 snow peas
  • 1 green onion
  • 1 lime
  • 1 Thai chili (serrano or jalpeno pepper is a good substitute)
  • 1 bunch of cilantro
  • 3.5 ounces glass noodles
  • ½ ounce dried Wood Ear mushrooms


  • 7 tablespoons vegetable oil
  • salt
  • sugar