Vegetable Spring Roll

Ingredients

• 175 g (2 1/2 cups)shredded cabbage
• 90 g (3/4 cup)julienned carrots
• 270 g (3 cups)cleaned bean sprouts
• 2 tablespoonschopped spring onions
• 2 teaspoonsminced garlic
• 1 teaspoonminced ginger
• 1 teaspoonsesame oil
• 1 1/2 tablespoonssoy sauce
• 1/3 teaspoonground black pepper
• as neededspring roll wrappers
• 1egg, beaten
• 710 ml (3 cups)cooking oil

Instructions

1. 1

   Heat the pan

   Warm a pan and add about 15–22 ml (1 to 1 1/2 tablespoons) of the cooking oil.

2. 2

   Cook aromatics

   Once the oil is hot, sauté the garlic and ginger.

3. 3

   Add vegetables

   Stir in the spring onions, cabbage and carrots, and cook for 3 to 4 minutes.

4. 4

   Finish the filling

   Add the bean sprouts, soy sauce and sesame oil. Mix well and cook for 1 to 2 minutes.

5. 5

   Drain and cool

   Take the pan off the heat, transfer the vegetables to a colander to drain, and leave them to cool.

6. 6

   Wrap the filling

   Set a wrapper on a clean, flat surface and place about 2 tablespoons of filling on it. Fold the opposite ends in, then roll the wrapper into a cylinder. Brush the edge with beaten egg to seal it, and repeat with the remaining filling.

7. 7

   Heat frying oil

   Meanwhile, heat the remaining cooking oil in a deep cooking pot.

8. 8

   Add the rolls

   When the oil is hot, lower the spring rolls in carefully, one at a time. For better results, fry about 5 to 6 at once, or fewer if needed to avoid overfilling the pot.

9. 9

   Fry until golden

   Deep-fry for 3 to 5 minutes, until the wrappers are light to medium brown.

10. 10

    Drain the rolls

    Lift the spring rolls out of the pot and set them on a plate lined with kitchen paper.

11. 11

    Serve with sauce

    Serve with your favourite spring roll dipping sauce.

12. 12

    Enjoy

    Share and enjoy the spring rolls.

What are vegetable spring rolls?

Spring rolls are rolled wrappers filled with savoury ingredients, with many versions found across East and Southeast Asian cuisines. This recipe uses a simple vegetable filling and deep-fries the rolls until crisp.

The combination of cabbage, carrots and bean sprouts gives the filling a mix of soft and lightly crunchy textures. Garlic, ginger, soy sauce and sesame oil bring savoury, aromatic flavour without making the filling complicated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 7g protein, 43g carbs, 21g fat.

The vegetables provide most of the carbohydrates and fibre, while the wrappers add more carbohydrate and the egg contributes some protein. Most of the fat comes from frying oil, with a smaller amount from the sesame oil; serve with a salad or other fresh vegetables to balance the plate.

Build a balanced filling

Vegetables: Cut the carrots into fine julienne and keep the cabbage shredded so both cook quickly and fit neatly into the wrappers.

Aromatics: Briefly sauté the garlic and ginger before adding the vegetables to bring out their fragrance without letting them brown too much.

Seasoning: Soy sauce provides savouriness, while sesame oil adds a distinct toasted aroma. Add both with the bean sprouts, as directed, near the end of cooking.

Drain and cool before wrapping

Moisture: Transfer the cooked vegetables to a colander and let excess liquid drain away. A wet filling can make wrappers harder to seal and may cause them to split during frying.

Temperature: Let the filling cool before assembling the rolls. Hot filling can soften the wrappers before they reach the oil.

Seal each roll neatly

Filling: Use about 2 tablespoons per wrapper and keep the mixture in a compact line, leaving room at the sides for folding.

Seal: Fold the opposite ends in, roll to form a cylinder, then brush the final edge with beaten egg. Keep the rolls covered while finishing the batch so the wrappers do not dry out.

Fry for a crisp wrapper

Batch size: Fry about 5 to 6 rolls at a time, as the method suggests, and leave enough room to turn them gently. Crowding the pot can make the oil temperature drop.

Doneness: The recipe gives a frying time of 3 to 5 minutes. Use the wrapper’s light-to-medium brown colour as the main cue, then drain the rolls on kitchen paper.

Serve while crisp

These rolls are best served soon after frying, with your favourite spring roll dipping sauce. A fresh salad or a bowl of soup makes a simple accompaniment.

If serving a group, fry in batches and bring the rolls to the table as they are ready. Keep finished rolls in a single layer rather than stacking them, which can trap steam.

Recipe notes & tips

• Drain the filling thoroughly so excess moisture does not soften the wrappers.
• Wait until the filling has cooled before assembling the rolls.
• Keep the wrappers covered while you work to prevent them drying out.
• Use the beaten egg sparingly along the edge to seal each roll.
• Fry in batches of about 5 to 6, or fewer if the pot is small.
• Drain the cooked rolls on kitchen paper before serving.

Variations

• Add mushrooms: Finely slice them and cook with the cabbage and carrots.
• Make it spicier: Serve with a chilli dipping sauce.
• Change the vegetables: Replace some of the cabbage with finely sliced courgette.
• Add fresh herbs: Mix chopped coriander into the cooled filling.
• Try another dip: Serve with a sweet chilli or soy-based dipping sauce.

Common mistakes to avoid

• Filling too wet: Drain the vegetables well and let them cool before wrapping.
• Overfilling wrappers: Keep to about 2 tablespoons so the rolls can be folded and sealed.
• Loose seams: Brush the wrapper edge with beaten egg and press it closed.
• Crowding the pot: Fry in batches so the rolls have room and the oil stays hot.
• Frying by time alone: Check for a light-to-medium brown wrapper within the stated 3 to 5 minutes.
• Stacking freshly fried rolls: Arrange them in a single layer so steam does not soften the wrappers.

How to store

Refrigerate leftover cooked rolls in an airtight container for up to 3 days. Reheat in an oven or air fryer until hot and crisp; a microwave will soften the wrappers. Unfried assembled rolls can be frozen in a single layer, then transferred to a freezer-safe container.

Frequently asked questions