Vegetable and Cheese Crispy Plant-Based Spring Rolls


  • 15 thin spring roll wrappers (8-inch square)
  • 1 7oz. bag #FieldRoast Chao Creamery Creamy Original Shreds
  • 4 cups chopped cabbage
  • 1 small carrot, shredded
  • 6oz King Oyster mushrooms, thinly sliced
  • 2 stalks of scallions, julienned
  • Salt and pepper to taste
  • Oil for frying
  • 1 tablespoon of cornstarch or flour
  • Water
  • Dipping sauce of choice


  1. Heat a large non-stick pan and add a teaspoon of oil. Sauté mushrooms until aromatic. Add the carrot and cabbage, stir-frying for another minute. Fold in the scallions and season with salt & pepper. Set aside to cool down.

  2. To make the spring roll, dilute cornstarch in a tablespoon of water to form a slurry in a separate bowl.

  3. Lay out a spring roll wrapper like a diamond. Place a tablespoon of Chao Shreds Creamy Original towards the bottom third of the wrapper. Top with the cooked vegetables. Roll it into a spring roll and seal the openings with cornstarch slurry. Ensure the fillings are wrapped tightly without air pockets.

  4. Fill a wok or pot with about 2 inches of oil and heat to 350°F (175°C). Carefully add in the spring rolls and fry until golden brown. Transfer to a fryer rack or paper towel to absorb excess oil. Alternatively, preheat the oven to 450°F (230°C) and bake the spring rolls until crispy, about 20-25 minutes.

  5. Serve with a simple sweet dipping sauce. Enjoy!

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