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Vegetable Spring Rolls

Prep Time30 mins
Cook Time5 mins
Course: Appetizer
Cuisine: Asian
Keyword: easy spring rolls, vegetable spring rolls, vegetarian
Servings: 12


  • 12 spring roll wrappers
  • 5 cups cabbage and carrots shredded
  • 1 tbsp oil
  • 2 large cloves garlic minced
  • 1/2 tsp grated ginger minced
  • 1 spring onion finely chopped
  • 1 spring onion thinly sliced
  • 1 small onion
  • 1 chilli finely chopped
  • 1 tbsp soy sauce
  • 2 tsp rice vinegar or white vinegar
  • salt
  • pepper
  • vegetable oil for frying

Flour Paste

  • 1 tbsp cake wheat flour or cornflour
  • 1&1/2 tbsp water


  • Heat oil in a wok or pan on high heat
  • Add the onion and 1 chopped spring onion and fry for a minute. Add the ginger and garlic and fry for a minute
  • Add the veggies and chilli and fry for another minute. Veggies should still be crunchy
  • Add the sliced spring onion
  • Mix in the vinegar and soy sauce. Add some pepper and salt but not too much as the soy sauce has salt
  • Allow the veggies to cool
  • Keep the spring roll wrappers covered between a damp clean kitchen towel
  • Place a wrapper, like a diamond shape, on a flat surface. One corner pointing towards you. Place a tablespoon of the filling on the one corner. Fold the corner over the filling. Fold the sides like an envelope and roll the wrapper firmly, like a cigar. Brush the edges with the flour paste to seal
  • Heat about 2 cups vegetable oil and deep fry them in hot oil until slightly brown on all sides. Or you can shallow fry them, on medium heat, in 2 tablespoons oil, ensuring you keep turning them so they brown evenly on all sides. Drain on paper towels
  • Serve hot with sweet chilli sauce