Vegetarian Curry Spring Rolls

Ingredients

• 2 packets (20 sheets per packet)spring roll pastry, such as Spring Home TYJ, or regular spring roll wrappers
• ¼white cabbage, thinly sliced
• 120 g (about 1 cup; approximately 2–3 carrots)carrots, shredded
• 300 g (about 2 cups)frozen peas and sweetcorn
• 1potato, diced and boiled
• 2½–3 teaspoonsKeens curry powder
• to tastesalt and pepper
• 1 tablespoon (about 15 g)ghee
• as neededmilk, for sealing the wrappers

Instructions

1. 1

   Cook the cabbage

   Melt the ghee in a large pan, add the cabbage and stir to coat. Turn the heat to low, cover and cook for 20 minutes, stirring occasionally.

2. 2

   Add the vegetables

   Add the carrots, frozen peas and sweetcorn, boiled potato and curry powder. Season with salt and pepper to taste; add extra curry powder or chilli if you prefer more heat.

3. 3

   Finish the filling

   Cover the pan and cook for a further 10 minutes.

4. 4

   Thaw the pastry

   Take the spring roll sheets out of the freezer and leave them on the work surface to thaw.

5. 5

   Keep sheets covered

   Once you open the pastry, cover the sheets with a damp towel so they do not dry out.

6. 6

   Fill and roll

   Put some filling on a pastry sheet and roll it as shown in the video. Seal the edge with a little milk.

7. 7

   Store or serve

   Arrange the rolls in a container or on a tray and freeze them, or use them straight away.

What are vegetarian curry spring rolls?

Spring rolls are a filled pastry snack found in many East and Southeast Asian food traditions, with wrappers and fillings that vary by region and household. This version uses a mild curry-seasoned mix of cabbage, carrot, peas, sweetcorn and potato.

The filling is cooked until the cabbage softens and the vegetables take on the curry flavour. Spring roll pastry keeps the outside thin, making these rolls easy to serve as a snack or appetiser.

Nutrition and macros by portion

The nutrition label shows one serving as written: 525 calories, 13g protein, 91g carbs, 14g fat.

The pastry and potato provide most of the carbohydrates, while the ghee contributes most of the fat. Peas, sweetcorn and the other vegetables add some protein, but this is primarily a vegetable-based filling. Pair a serving with a protein-rich side such as tofu or beans and a fresh salad to make a more balanced plate.

Why cook the cabbage slowly?

Low heat: the cabbage cooks under a lid for 20 minutes, softening without needing much added fat. Stir it now and then so it cooks evenly and does not catch on the pan.

Building the filling

Vegetables: carrots, frozen peas and sweetcorn join the cabbage with the boiled potato. The recipe gives them a further 10 minutes covered, allowing the flavours to mingle.

Curry powder: start with the stated 2½–3 teaspoons, then season with salt and pepper to taste. Add extra curry powder or chilli if you want a spicier filling.

Handling spring roll pastry

Thawing: take the sheets from the freezer and let them thaw on the work surface before rolling. Keep the opened pastry under a damp towel, as exposed sheets can dry out and become difficult to handle.

Sealing: place filling on each sheet, roll it as shown in the source video and brush the edge with a little milk to help it stay closed.

Getting the filling ready to roll

Texture: the filling should be cooked through and soft enough to spoon onto the pastry. Keep it contained as you roll, rather than overfilling the sheets, so the edges can seal.

Making them ahead

The recipe allows the rolls to be frozen after assembly or used straight away. Arrange them in a container or on a tray for freezing; the source method does not specify a cooking method for the assembled rolls.

What to serve alongside

A crisp salad or lightly dressed vegetables make a fresh contrast to the soft, curry-flavoured filling. For a more substantial meal, serve the rolls with rice or another simple side.

Recipe notes & tips

• Keep the thawed pastry sheets covered with a damp towel while you work.
• Stir the cabbage occasionally during its 20-minute covered cook.
• Taste the filling after seasoning, before you start rolling.
• Use only enough filling for the wrapper to roll around it neatly.
• Seal the final edge with a little milk to help keep the roll closed.

Variations

• More heat: add chilli or increase the curry powder to suit your taste.
• Extra greens: mix in finely sliced greens with the other vegetables.
• Fresh herbs: stir chopped coriander into the cooked filling before rolling.
• Dipping sauce: serve the rolls with a favourite dipping sauce on the side.
• Different vegetables: swap in another finely chopped vegetable for some of the peas and sweetcorn.

Common mistakes to avoid

• Dry pastry: keep unused sheets under a damp towel while assembling the rolls.
• High heat: cook the cabbage on low so it softens without catching.
• Uneven cooking: stir the cabbage occasionally during its covered 20 minutes.
• Overfilling: use a modest amount of filling so the pastry can wrap and seal properly.
• Loose seam: brush the edge with milk and press it closed before setting the roll aside.

How to store

The assembled rolls can be frozen in a container or on a tray, as the recipe suggests. The recipe does not give a storage duration or reheating instructions; thaw and cook them according to the wrapper’s package directions.

Frequently asked questions