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Vegetable Spring Rolls 

Serve: 1-2

Ingredients :

10-15 sheet                           Spring roll pastry sheets

100 gram                              Carrot-shredded

70 gram                                Cabbage-shredded or thinly sliced

50 gram                                Onion-thinly sliced

50 gram                                Glass noodles

500 ml                                   Vegetable oil

2 clove                                   Garlic-finely chopped

1                                              Spring onion-finely sliced

1.5 tablespoon                      Light soy sauce

1.5 tablespoon                      Sugar

1/8 teaspoon                        White pepper

1 pinch                                   Salt(optional)






-Prepare the glass noodles according to the instruction on the package. I soak it in the water for approx 10-15 minutes. Then drain all the water off. 

-Prepare the spring roll pastry sheets according to the instruction on the package. I defrosted them in the room temperature for approx 4-5 hours.

-Gently fry the onion with 2-3 tablespoon of oil. Fry in a shallow frying pan until the onion turns translucent. Add the garlic, cabbage, carrot and stir-fry until the vegetables are softened.

-In goes the glass noodles, soy sauce, sugar, white pepper, a pinch of salt and stir or mix well.

-Remove the pan from the heat and leave the fillings to cool.

-Lay the spring rolls pastry sheet on a clean flat surface. One corner point toward yourself. Scoop one-two tablespoon of filling on that corner. Roll the fillings and sheet outward to halfway. Then fold both sides towards the middle. Continue to roll the sheet to the other end. Seal the edge with water. Make sure the spring roll is nicely shaped. Repeat until you finish all the fillings.

-Put the rest of the vegetable oil in the saucepan and turn the hop to medium-high heat. Fry the spring rolls until they turn golden brown in colour (approx 3-5 minutes).

-Lay the spring rolls on the kitchen paper and serve immediately with sweet chilli sauce and crispy salad leaf.




– You can prepare the spring rolls in advance, freeze and fry it nearer to the time of serving.

-Make sure the fillings are completely cool before assembling the rolls.

-Adjust the fillings if you want bigger or smaller spring rolls.

-This is a vegan recipe but if you are flexible you can use egg white to seal the edge of the spring rolls to ensure it close tightly.

-Don’t like it deep fry ? Try this  Spring Roll ( skinny version) recipe. Happy Cooking.





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