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Vegetable Spring Rolls
Crispy deep-fried spring rolls filled with glass noodles and mixed vegetables — light and addictive.
Total time
40 min
Prep
30 min
Cook
10 min
Difficulty
medium
Cuisine
Vegetarian
vegetarianvegan
Ingredients
16spring roll wrappers
100gglass noodles, soaked and drained
200gwhite cabbage, finely shredded
2carrots, grated
100gbean sprouts
3 clovesgarlic, minced
2cmfresh ginger, minced
2 tbspsoy sauce
1 tspsesame oil
oil for deep fryingabout 1L
sweet chilli sauceto serve
Instructions
1
Stir fry cabbage, carrots and bean sprouts with garlic and ginger 3 minutes.
2
Add noodles, soy sauce and sesame oil, toss well.
3
Cool filling completely.
4
Place a spring roll wrapper in a diamond shape.
5
Place filling in the centre, fold bottom up, sides in and roll away from you.
6
Seal with water.
7
Deep fry at 180C for 4 minutes until golden and crispy.
8
Drain and serve immediately with sweet chilli sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
52
Protein
2.5g
Fat
1.4g
Carbs
9g
Fiber
2.7g
Sodium
438mg
Reviews
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★★★★★
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