Vegetable Spring Rolls

Name: Vegetable Spring Rolls
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 16 spring roll wrappers; 100g glass noodles, soaked and drained; 200g white cabbage, finely shredded; 2 carrots, grated; 100g bean sprouts; 3 cloves garlic, minced; 2cm fresh ginger, minced; 2 tbsp soy sauce; 1 tsp sesame oil; oil for deep frying about 1L; sweet chilli sauce to serve

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

Stir fry cabbage, carrots and bean sprouts with garlic and ginger 3 minutes.

Add noodles, soy sauce and sesame oil, toss well.

Cool filling completely.

Place a spring roll wrapper in a diamond shape.

Place filling in the centre, fold bottom up, sides in and roll away from you.

Seal with water.

Deep fry at 180C for 4 minutes until golden and crispy.

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

Protein

2.5g

Fat

1.4g

Carbs

Fiber

2.7g

Sodium

438mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.