Spring Roll Recipe

Ingredients

• 110 g (1 cup)shredded carrots
• 70 g (1 cup)shredded cabbage
• 145 g (1 cup)cooked shrimp, chopped
• 8spring roll wrappers
• 15 ml (1 tbsp)soy sauce
• 15 ml (1 tbsp)vegetable oil

Instructions

1. 1

   Mix the filling

   Combine the shredded carrots, cabbage and chopped shrimp in a bowl.

2. 2

   Roll the wrappers

   Put a small amount of the mixture on a spring roll wrapper and roll it up tightly.

3. 3

   Heat the oil

   Warm the vegetable oil in a frying pan over medium heat.

4. 4

   Fry until golden

   Fry the spring rolls for about 2–3 minutes per side, until golden brown.

5. 5

   Serve with sauce

   Serve the spring rolls with soy sauce for dipping.

What are spring rolls?

Spring rolls are filled wrappers found in many East and Southeast Asian food traditions, with ingredients and cooking methods varying by region. This version uses a simple mix of cabbage, carrots and cooked shrimp, wrapped and fried for a crisp finish.

The quick-cooking filling keeps the preparation straightforward, while the soy sauce gives you a savoury dip alongside the crunchy rolls.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 5g protein, 20g carbs, 5g fat.

The carrots and cabbage contribute most of the carbohydrate, while the shrimp supplies much of the protein. The wrappers and frying oil account for a substantial share of the carbohydrates and fat. Add a fresh salad or extra vegetables to round out the plate.

A simple, balanced filling

Vegetables: Shredded carrots and cabbage make a light, crunchy filling. Keeping them in fine, even pieces helps the rolls close neatly.

Shrimp: Chopped cooked shrimp adds a savoury, protein-rich element. Since it is already cooked, the brief frying is mainly to brown and crisp the wrappers.

Rolling them securely

Filling amount: Use a small amount in each wrapper so it can be rolled tightly without bulging. Divide the mixture across all eight wrappers as evenly as you can.

Tight rolls: Keep the filling tucked in as you roll, so the wrappers hold their shape during frying. Follow any wrapper-packet guidance for folding if the shape differs.

Frying for a crisp finish

Oil temperature: Heat the vegetable oil over medium heat as directed. The rolls should fry and turn golden rather than sit in oil that is too cool.

Doneness: Look for an evenly golden wrapper and allow about 2–3 minutes per side. Turn carefully so the rolls brown on both sides.

Serve and enjoy

Dip: Serve the soy sauce alongside the rolls so each person can dip as they eat. The salty sauce complements the mild vegetables and shrimp.

On the plate: These rolls work as an appetiser or a light meal. For a more substantial meal, serve them with a fresh salad or another vegetable side.

Recipe notes & tips

• Cut the vegetables and shrimp into small, similar-sized pieces for easier rolling.
• Keep the filling modest so the wrappers can be rolled tightly.
• Have the rolls ready before heating the oil, so they can go into the pan promptly.
• Turn the rolls gently to help them brown evenly on both sides.
• Serve soon after frying for the crunchiest texture.

Variations

• Add garlic: Mix a little finely chopped garlic into the filling for extra savoury flavour.
• Include spring onions: Add finely sliced spring onions to the carrot, cabbage and shrimp.
• Try a different dip: Serve with another dipping sauce alongside or instead of soy sauce.
• Make them vegetarian: Replace the shrimp with chopped mushrooms or another suitable vegetable.
• Add ginger: Stir finely grated ginger into the filling for a fragrant note.

Common mistakes to avoid

• Overfilling the wrappers: Use a smaller amount of filling so the rolls close without splitting.
• Loose rolling: Keep the filling tucked in and roll firmly so the wrappers hold together.
• Uneven pieces: Chop the shrimp and shred the vegetables into small pieces for easier wrapping.
• Oil too cool: Heat the oil over medium heat before frying so the wrappers can turn golden.
• Uneven browning: Turn the rolls carefully and give each side about 2–3 minutes.

How to store

Refrigerate leftover spring rolls in a covered container and use within 2 days. Reheat in a frying pan until hot and crisp; the wrappers may soften during storage.

Frequently asked questions