This Tuesday, February 1, marks the start of the Chinese New Year. On the occasion of this festive day, we invite you to reinvent the traditional Vietnamese spring rolls (because yes, Vietnam also celebrates the end of the year). And to switch up pork or shrimp based versions, we share delicious vegetarian recipes with you. So to your stoves and your forks!
What is the origin of spring rolls?
Spring rolls are a monument of Asian cuisine. And although they have been cooked by the Chinese for over a century, they actually come from Vietnam. In France they are also called “fried spring rolls” or “pâtés imperiales” (which, let’s face it, is much less tasty). 
How do you roll spring rolls?
Before we get to the heart of the matter, let’s take stock of a crucial step: the essential rolling of the spring rolls. You will need rice paper and a pan filled with lukewarm water. Start by soaking the leaves (one at a time) in water for a few seconds until they soften, then wipe with a clean, dry cloth. Then spread the pancake and place the filling (uncooked) in a corner. Fold the sides over the filling to prevent the spring roll from draining during cooking. All you need to do is roll up the spring roll and squeeze it gently.
How to cook spring rolls?
Once properly folded, the spring rolls should be fried in a sauté pan with a little oil. Let them brown for about 4 minutes on each side. You can also fry them in a deep fryer, but be careful that they do not crack under the influence of the heat. In addition, there is a risk that the rendering will become thicker in the mouth.
4 100% vegetarian spring roll recipes
Nems with mint and carrot
- 50 g rice vermicelli
- 120 g carrots
- A few mint leaves
- 1 shallot
- 1 clove of garlic
Recipe : Immerse the vermicelli in lukewarm water for a few minutes. They should become completely soft and transparent. Then finely chop the garlic, shallot and mint and grate the carrots. When the filling is ready, all you need to do is garnish your rice paper. Freshness guaranteed!
Spring rolls with lentils
- 200 g raw lentils (green, blond or beluga)
- 240 g rice vermicelli
- 3 carrots
- 20 g dried black mushrooms
- ginger powder
- 1/2 vegetable stock
- Fresh coriander and mint leaves
Recipe : cook the lentils in 1/2 vegetable stock (let it cook for about 30 minutes). Meanwhile, submerge the black mushrooms in a bowl of lukewarm water to rehydrate them. Pour a dash of olive oil in a frying pan and brown the grated carrots, lentils and season with curry, coriander, ginger and mint leaves. Cook for 5 minutes and when ready, garnish your rice paper. 
Spring rolls with chard and shiitake
- 100 g coral lentils
- 30 g dehydrated shiitake
- 1 bunch chard
- 1 clove of garlic
- 1 small onion
- 1 small chili pepper
- Ginger and curry powder
Recipe : cook the lentils. Submerge the shiitakes in lukewarm water to rehydrate them. Meanwhile, finely chop the garlic, onion, chard and chili and fry everything in a pan with a little oil until brown. When the lentils are cooked, add them to the filling and season with ginger, curry, salt and pepper. That’s it, all you need to do is garnish your spring rolls. 
spring rolls with winter vegetables
- 2 carrots
- 1 onion
- 2 turnips
- 1/4 Chinese cabbage
- 200 g bean sprouts
Recipe : peel the vegetables and cut them into thin strips. Brown them in a pan with a little olive oil and season to taste. Add the bean sprouts and garnish with rice paper. That’s it, nothing could be easier, you just have to enjoy! 
That’s it, all you have to do is test and taste these delicious vegetarian spring roll recipes! And if you’re interested, we invite you to discover all our plant-based alternatives on VégéGood.