Khmer Vegetarian Spring Roll

5.0 from 1 vote

These crispy Khmer vegetarian spring rolls are packed with taro root, fried tofu, cabbage, and onion. The filling is seasoned simply with soy sauce, sugar, and black pepper, then wrapped in thin spring roll shells and deep-fried until golden. The result is a crunchy appetizer that even meat-eaters reach for again.

Taro gives the filling a soft, slightly starchy texture that contrasts with the crisp wrapper. Fried tofu adds substance without overpowering the vegetables. Serve these rolls hot with sweet chili sauce or a simple soy-vinegar dip.

What You Need

The main ingredient here is taro root, a starchy root vegetable also used in Cambodian street snacks like lot. Fried tofu gives the filling body, while cabbage and onion add sweetness and crunch. The seasonings are simple: soy sauce, sugar, and black pepper. Spring roll shells and a cornstarch slurry complete the dish.

Equipment

Chef’s knife: To julienne the fried tofu and chop the onion and garlic.
Cutting board: To safely prepare the vegetables and tofu.
Large mixing bowl: To combine the taro, tofu, cabbage, onion, and garlic.
Measuring cups: To measure the shredded taro and cabbage.
Measuring spoons: To measure the sugar, soy sauce, and black pepper.
Small bowl: To mix the cornstarch and water into a sealing paste.
Large pot or wok: To heat the 6 cups of oil for deep-frying.
Slotted spoon or tongs: To lower the rolls into the oil and remove them when golden.
Paper towel-lined plate: To drain excess oil from the finished rolls.

How to Make Khmer Vegetarian Spring Roll

Step 1: Prepare the Filling Base

Place 2 cups shredded taro root and the shredded carrot (if using) in a large bowl. Use your palms to squeeze out as much liquid as you can, then return the squeezed vegetables to the bowl.

Step 2: Add Tofu and Vegetables

Add the julienned fried tofu, chopped yellow onion, minced garlic, and shredded cabbage to the bowl. Mix everything together until evenly combined.

Step 3: Season the Filling

Sprinkle in the sugar, soy sauce, and black pepper. Mix well so the seasonings are distributed evenly. Set the filling aside while you prepare the wrapping station.

Step 4: Make the Sealing Paste

In a small bowl, stir together the water and cornstarch until smooth. This paste will seal the edges of the spring rolls.

Step 5: Separate the Spring Roll Shells

Gently pull apart the spring roll shells one by one. Keep the unused shells covered with a clean, damp cloth so they do not dry out and crack.

Step 6: Fill and Roll

Lay one shell flat on a cutting board or plate. Spoon a portion of the vegetable filling onto the lower third of the shell. Fold the bottom edge over the filling, then fold in the sides. Roll tightly toward the top, and brush the top edge with the cornstarch paste to seal. Repeat until the filling is used up.

Step 7: Heat the Oil

Pour 6 cups of vegetable oil into a large pot or wok. Heat over medium-high heat until the oil is hot. If you have a kitchen thermometer, aim for 350°F to 375°F (175°C to 190°C). When deep-frying, always follow food safety guidance from the USDA to avoid burns and oil splatters.

Step 8: Deep-Fry the Rolls

Carefully lower a few rolls into the hot oil, being careful not to overcrowd the pot. Fry until the wrappers are crispy and golden brown, turning them as needed so they cook evenly.

Step 9: Drain and Serve

Use a slotted spoon or tongs to remove the rolls from the oil. Place them on a plate lined with paper towels to drain excess oil. Serve hot.

Cooking Tips

Squeeze the taro root thoroughly. Excess moisture can make the filling soggy and cause the wrappers to tear.
Keep the spring roll shells covered as you work. They dry out quickly and become brittle.
Do not overcrowd the oil. Fry in small batches so the oil temperature stays steady and the rolls turn crisp instead of greasy.
If you are new to rolling spring rolls, check the back of the spring roll wrapper package. Many brands include step-by-step illustrated instructions.

How to Serve

Serve these rolls as an appetizer with a dipping sauce. Sweet chili sauce is a popular choice, but a simple mix of soy sauce, lime juice, and a little sugar also works well. They pair nicely with a fresh herb salad or a bowl of steamed rice for a light meal. For more serving ideas, browse our collection of Cambodian appetizers and side dishes.

Recipe Notes

The supplied steps mention carrot, but the ingredient list does not include it. If you want to add carrot, use about 1 cup of shredded carrot and squeeze it dry with the taro.
These rolls are best eaten fresh and hot. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days and reheat in an oven or air fryer to restore crispness.

Frequently Asked Questions

Can I make these spring rolls ahead of time?

Yes. You can assemble the rolls and freeze them before frying. Place them in a single layer on a tray, freeze until solid, then transfer to a freezer bag. Fry from frozen, adding a minute or two to the cooking time.

Are these spring rolls vegan?

They can be vegan if your spring roll wrappers and soy sauce are vegan. Check the labels, as some wrappers contain egg and some soy sauces contain preservatives or other additives.

What can I use instead of taro root?

Taro gives the filling its traditional texture. If you cannot find taro, you can use an equal amount of shredded potato or sweet potato, but the flavor and texture will be different. For another fried roll idea, try our Cambodian deep-fried egg rolls, which also use taro.

Final Thoughts

These Khmer vegetarian spring rolls show how simple vegetables and tofu can become a satisfying, crunchy snack. The filling comes together in one bowl, and the rolling process gets faster with practice. Make a batch for your next gathering, and serve them hot while the wrappers are still crisp. If you prefer a no-fry option, our Cambodian fresh shrimp spring rolls offer a lighter way to enjoy spring roll flavors.