These vegan fried spring rolls are a fantastic recipe to entertain your friends and family. Each one is packed with minced tofu, shiitake mushrooms and sweet potato which give it an amazing texture and flavour. They can be made in large batches and frozen, so are perfect for making in advance for parties or a rainy day!

Steph has been powering through her list of vegan recipes she wants to try, which admittedly have sometimes turned out well and sometimes not so well. What I’ve learnt through Steph’s experiments is that I do sometimes enjoy vegan food, especially from really good vegan bloggers who have clearly put time, effort and thought into their recipes. I found these people really inspiring and now I am making a series of my own vegan recipes.

The philosophy I’ve tried to apply with my vegan spring rolls is one where people would eat it and not know it was vegan. This was my goal and I believe I have somewhat achieved it. I’ve modeled it off my pork and prawn spring rolls, using minced tofu as it has a similar texture to pork mince, then masked the tofu flavour with shiitake mushrooms, soy sauce and sweet potato.

My Tips for Success

• Get as much moisture out of the filling as possible, so the pastry stays crispier for longer. Squeeze the liquid from the tofu, shiitake mushroom and black fungus, and pat dry your ingredients after cleaning.
• Don’t soak the noodles! Rinse in cold water and allow the noodles to absorb the moisture in the filling instead.
• There should be at least 2 layers of pastry wrapped around each spring roll. The innermost layers will absorb moisture from the filling, allowing the outer layers to stay crispier for longer. Using smaller amounts of filling will allow more layers to form around each roll.
• Roll the spring rolls tight to avoid air pockets. If your spring rolls are flimsy then as soon as they hit the oil, they will likely start falling apart. To make them tight, squash the filling down into the wrapper before rolling!
• Don’t let the noodles hang out of the spring roll. This is because the noodles become really hard when deep fried and tend to get stuck in the gaps of your teeth.
• Double fry your spring rolls for maximum crunch and colour. Fry until slightly golden, then take them out to drain. Just before serving, fry again until golden brown.
• To freeze spring rolls place them side by side in a zip lock bag then freeze. Do not stack the bags of spring rolls on top of each other until they are frozen. Also, avoid letting them sit at room temperature for too long, since they will begin to sweat inside the bag and stick together.

Common Mistakes

• If your spring rolls look pale but are definitely cooked then it is usually then it is usually because the oil temperature is too low. Also, spring roll wrappers without egg tend to be more paler in colour then the ones that do contain egg.
• If the spring rolls have a bubbly finish to them, then the oil temperature is too high.
• If the oil is going black, then oil is burnt because you have used a type of oil with a low burning point. I generally use vegetable oil for deep frying.

Other Recipes You May Like

• Oven Baked Vegan Curry Puffs
• Vietnamese Vegan Rice Paper Rolls with Spicy Peanut Sauce
• Deep Fried Crispy Spring Rolls (Cha Gio)
• Vegan Tofu and Shiitake Mushroom Mince
• Vietnamese Pickled Carrots and Daikon – Do Chua
• The Best Vietnamese Dipping Sauce (Nuoc Mam Cham)

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–  Scruff