top of page

Vegetable spring (imperial) rolls

I love spring rolls so much. As far as food goes, lifting a perfectly golden spring roll off of a pan for a crisp bite- that's tough to top! I've created what I feel is an authentic and delicious appetizer, the vegetable spring (imperial) roll of 2016.


2 tbsp vegetable oil

1 cup thinly sliced shiitake mushrooms

2 green onions, sliced

1 clove garlic, minced

1 tsp grated fresh ginger

2 cupsshredded Savoy cabbage

1 carrot, shredded

1/2 sweet red pepper, thinly sliced

1 pinch salt

1 pinch pepper

1/2 cup water

1 tbsp cornstarch

1 tbsp hoisin sauce

12 spring roll wrappers

1/2 tsp sesame oil


1. In large skillet, heat half of the vegetable oil over medium-high heat; cook mushrooms, green onions, garlic and ginger, stirring, until mushrooms are slightly softened, about 2 minutes. 2. Stir in cabbage, carrot, red pepper, salt and pepper; cook, stirring, until tender-crisp, about 4 minutes. 3. Whisk together water, cornstarch and hoisin sauce; pour over cabbage mixture, stirring to combine. Transfer to bowl and let cool. 4. Lay 1 spring roll wrapper on work surface with point facing up; place 2 tbsp cabbage mixture on bottom third of wrapper. Fold bottom point of wrapper over filling. Fold in sides and roll up until 2-inch triangle of wrapper remains at top. 5. Lightly brush triangle with water and roll up to seal. Repeat with remaining filling and wrappers. Place on greased baking sheet. (Make-ahead: Cover and refrigerate for up to 8 hours.) 6. Combine sesame oil with remaining vegetable oil; brush all over spring rolls. Bake in 425°F oven, turning once, until crisp and golden, about 20 minutes.

Recipe originally adapted from Canadian Living.


  • Instagram
  • Pinterest
  • Twitter
  • Facebook
Screen Shot 2020-10-21 at 7.33.58 PM.png



bottom of page