Buddhist Tzu Chi Foundation

Aug 30th
  • Increase font size
  • Default font size
  • Decrease font size
Home Green Living Vegetarian Recipes Vegetable Spring Rolls

Vegetable Spring Rolls

E-mail Print PDF

Photo: Joanne YouIngredients:
1 package Pressed Tofu (or: Baked Soybean Cake)
1/2 head Cabbage
1 Carrot
1/2 stalk Celery
1 Egg
Spring Roll Skins (square)
Oil for frying

Seasoning A
1 tbsp Vegetable Oil
1 tbsp Sesame Oil
1 tsp Salt
1/2 tsp Mushroom Essence
1/8 tsp Black Pepper

Seasoning B
1 tbsp Vegetarian Oyster Sauce
1 tbsp Soy Sauce
1 tsp Sugar
1/2 tsp Mushroom Essence


1. Cut pressed tofu into thin strips. Add a tablespoon of vegetable oil to a heated pan, then sauté tofu with Seasoning B. Set aside.

2. Shred the cabbage, carrot, and celery, then add to a pot of boiling water. As soon as water returns to boil, remove from heat, drain, and pour vegetables into a large bowl. Add Seasoning A and mix well.

3. Beat egg in a small bowl and set aside.

4. Lay flat one sheet of spring roll skin. Place one teaspoon each of tofu filling and vegetable filling in the center. Tightly roll skin diagonally from near to far corner, folding side corners over the center. Seal edge tightly with a dab of egg. Repeat until all ingredients are used up. (Make sure each roll is tight and well-sealed, otherwise rolls may open while frying.)

5. Fill a wok or pot with vegetable oil deep enough to completely submerge the rolls. Preheat to 375 degrees Fahrenheit. One by one, gently slide egg rolls into the hot oil. (Sliding will help prevent oil splatters. Do not overcrowd the oil, as this will lower the temperature.)

6. Deep-fry each egg roll for 3 to 5 minutes until golden brown on all sides. Drain the egg rolls on a deep-frying rack, in a colander, or on a cooking sheet lined with paper towels. Serve hot.

Feel free to experiment with ingredients. Vegetables listed in the recipe can be replaced or supplemented by others, such as bean sprouts or black fungus.

Respect for life is protecting the well-being of life.
Jing Si Aphorism by Dharma Master Cheng Yen

Story taken from USA Journal No. 34, Winter 2012