Vegetarian Spring Rolls

Ingredients

• 60 ml (4 tablespoons), dividedcoconut oil
• 1 smallyellow onion, finely diced
• 1 clove, mincedgarlic
• 5 ml (1 teaspoon)freshly grated ginger
• 2 large, grated (about 360 ml / 1½ cups)carrots
• 6, stems removed and dicedshiitake mushrooms
• 240 ml (1 cup), thinly slicedkale
• 240 ml (1 cup), thinly slicedNapa cabbage
• 1, dicedscallion
• 2.5 ml (½ teaspoon)kosher salt
• 60 ml (¼ cup)low-sodium soy sauce
• 15 ml (1 tablespoon)rice vinegar
• 5 ml (1 teaspoon)sesame oil
• 14–15spring roll wrappers

Instructions

1. 1

   Soften the onion

   Heat 15 ml (1 tablespoon) of the coconut oil in a large frying pan or wok over a medium heat. Add the onion and sauté for 2 minutes, until softened.

2. 2

   Cook the aromatics

   Stir in the garlic, ginger, carrots and mushrooms. Sauté for 3 minutes, until fragrant.

3. 3

   Wilt the greens

   Add the cabbage, kale, scallion and salt. Cook for a further 3 minutes, until the vegetables are wilted and tender.

4. 4

   Season the filling

   Whisk the soy sauce, rice vinegar and sesame oil together in a small bowl. Pour the mixture into the pan and toss to coat the vegetables evenly. Take the pan off the heat and leave the filling to cool slightly.

5. 5

   Fill the wrappers

   Lay a wrapper on a flat surface with one corner facing you, so it forms a diamond. Arrange about 30 ml (2 tablespoons) of filling in a line across the centre.

6. 6

   Fold and seal

   Fold the left and right corners over the filling, then fold the bottom corner upwards and roll tightly, burrito-style. Brush a little water over the top corner to seal.

7. 7

   Heat the oil

   Heat the remaining 45 ml (3 tablespoons) of coconut oil in the frying pan over a medium heat.

8. 8

   Fry until crisp

   Cook the spring rolls in batches, seam-side down, leaving space between them. Turn them occasionally and fry for 2 to 5 minutes per side, until golden brown and crisp all over. Allow about 7 to 10 minutes in total for each spring roll.

What are vegetarian spring rolls?

Spring rolls are a familiar dish across many Asian cuisines, with wrappers and fillings that vary by region and style. This version uses a vegetable filling wrapped into individual rolls and pan-fried until crisp.

The combination of carrots, mushrooms, leafy greens and cabbage gives the filling a mix of sweet, savoury and earthy notes. Soy sauce, rice vinegar and sesame oil bring a quick, balanced seasoning without needing a separate dipping sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 313 calories, 10g protein, 53g carbs, 7g fat.

The wrappers and carrots provide much of the carbohydrate, while coconut oil and sesame oil contribute most of the fat. Soy sauce and the vegetables add some protein, though the rolls are mainly a vegetable-and-wrapper dish. Serve a portion with extra greens or another vegetable side to balance the plate.

Build flavour in the pan

Onion first: give it the full 2 minutes to soften before adding the other ingredients. Garlic and ginger follow with the carrots and mushrooms, so their aroma can develop as the firmer vegetables start to cook.

Greens next: add the kale and cabbage only after the carrots and mushrooms have had their initial cooking time. They need just 3 minutes to wilt and become tender.

Keep the filling manageable

Even pieces: finely diced onion, grated carrots and diced mushrooms make the filling easier to portion and roll. Thinly sliced greens are less likely to poke through the wrappers.

Cool slightly: let the filling sit off the heat before wrapping. A little cooling makes it easier to handle and helps avoid warming or softening the wrappers while you assemble the rolls.

Roll tightly and seal

A measured centre: about 30 ml (2 tablespoons) of filling is enough to form a neat line across the wrapper. Avoid piling it up, as an overfilled roll is harder to fold securely.

Firm folds: bring in both side corners, fold the bottom corner over the filling, then roll towards the remaining corner. A dab of water on that final corner helps hold the wrapper closed.

Look for an even golden crust

Seam-side down: start frying with the sealed edge against the pan so it can set in place. Leave a little space between rolls; cook in batches if needed.

Turn as they brown: the stated 2 to 5 minutes per side is a guide, and each roll takes about 7 to 10 minutes overall. Take them out when the wrapper is crisp and golden all over.

Serve them while crisp

These rolls work well as a starter or as part of a larger meal. Serve them with a fresh salad or extra cooked vegetables for a lighter plate, or alongside rice for a more substantial meal.

The rolls are at their crispest straight from the pan. If serving a batch together, keep cooked rolls in a single layer while finishing the rest rather than stacking them.

Recipe notes & tips

• Prepare and slice all the vegetables before heating the pan, as the filling cooks quickly.
• Use a wide pan so the vegetables can cook in a relatively even layer.
• Let the filling cool slightly before dividing it between the wrappers.
• Keep the unused wrappers covered while you roll so they do not dry out.
• Fry in batches and leave space around each roll to help the wrappers crisp.
• Turn the rolls as they brown so all sides become golden.

Variations

• Add bean sprouts: mix them into the filling with the cabbage and kale for extra crunch.
• Change the mushrooms: use another finely diced mushroom in place of shiitake.
• Make it spicier: add a little chilli to the soy, vinegar and sesame oil mixture.
• Add fresh herbs: include chopped coriander in the filling after it has cooled slightly.
• Try a dipping sauce: serve the cooked rolls with a small bowl of extra soy sauce and rice vinegar.

Common mistakes to avoid

• Filling the wrappers too much: use about 30 ml (2 tablespoons) per roll so the edges can fold over securely.
• Rolling with hot filling: let it cool slightly first to make the wrappers easier to handle.
• Leaving wrappers uncovered: keep them covered until you are ready to fill each one so they remain pliable.
• Skipping the water seal: moisten the top corner lightly so the roll stays closed.
• Crowding the pan: fry in batches and leave space between rolls so they can brown rather than steam.
• Turning too soon: let the seam-side-down wrapper set before rotating the roll.

How to store

Cool leftover rolls, then refrigerate in an airtight container for up to 3 days. Reheat in a frying pan over a medium heat or in an oven until hot and crisp; they may lose some crispness in the fridge.

Frequently asked questions