Vegetable Spring Rolls
Vegetable Spring Rolls
5 from 1 vote
Prep: 20 minutes
Cook: 10 minutes
Total Time 30 minutes
Servings: 4
This vegetable spring roll recipe is crispy on the outside with a flavourful, delicious vegetable filling. Serve these Chinese appetisers with a homemade sweet and sour sauce for a winning combination.

Nutrition: per serving



  • 8 Spring Roll Wrappers
  • 100 g Cabbage Finely shredded
  • 100 g Peas Frozen
  • 2 Carrots Grated
  • 1 Onion Finely chopped
  • 1 Bell Pepper Finely chopped
  • 2 cloves Garlic Minced
  • 2 tbsp Oil Vegetable
  • Salt and pepper To taste
  • Oil For deep frying


  • 1 tbsp Flour
  • 2 tbsp Water


  • Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
  • Add the minced garlic, finely chopped onion, and finely chopped bell pepper. Cook until they become soft, approximately 4-5 minutes.
  • Add grated carrots, finely shredded cabbage, and frozen peas to the pan. Continue cooking until the vegetables are tender, around 4-5 more minutes.
  • Season to taste with salt and pepper.
  • Place a spring roll wrapper on a flat surface and spoon a portion of the vegetable mixture onto the centre of the wrapper. Fold in the sides and roll tightly to form a cylindrical shape.
  • In a small bowl, make a slurry by mixing together flour and water.
  • Brush the edges of the wrapper with the slurry and press them together to seal. Repeat this step for the remaining wrappers and filling.
  • In a deep saucepan, heat enough vegetable oil for frying over medium-high heat.
  • Fry the spring rolls in small batches until they become golden brown and crispy, approximately 4-5 minutes.
  • Remove the spring rolls from the oil and drain on a paper towel. Serve hot with your preferred dipping sauce.

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