Authentic vegetable spring rolls recipe from my Chinese mom. The spring rolls are crispy, not greasy and light. This recipe features lots of wrapping tips, including step by step video.

In the video for Vegetable Spring Roll, you’ll learn:

• The right type of spring roll wrappers that give you thin, crispy rolls (NOT thick, bubbly starchy rolls)
• Letting the filling cool on tilted baking sheet drains the liquid – preventing soggy spring rolls
• How to wrap the spring rolls tightly, to prevent oil from seeping into the rolls. This gives you light spring rolls, not greasy spring rolls
• How to freeze the spring rolls to cook later
• How to properly fry the Vegetable Spring Rolls so that they turn out ultra-crispy

Real Chinese spring rolls (sometimes they are called egg rolls) are incredibly light, with a wrapper that’s so thin and crispy that it’s like “shatteringly crisp!” The filling is also light, delicately flavored and addictive.

This is my Mom’s signature recipe.

Along with celebrating Chinese New Year, I’m also celebrating that Steamy Kitchen’s Healthy Asian Favorites debuting as the #1 Asian cookbook on Amazon! whoop! whoop! Did you get your copy yet?!

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