Easy Vegetable Spring Rolls Recipe

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You don’t have to wait for the spring season to enjoy these Easy Vegetable Spring Rolls Recipe, add this to your meal preparation planning to save time and budget in the kitchen.

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These spring roll recipe can yield up to 20 pieces which you can freeze or cook at one time and keep in the fridge again. So whenever you get hungry you can just grab some reheat or eat right away. 

About Spring Rolls

Coming from Asia specifically in China, spring rolls are usually eaten during the spring season and filled with cabbage and other vegetables, and made savory. Although there have been a lot of varieties when it comes to the fillings of a spring roll.

Another variety of spring rolls is non-fried spring rolls. But for this recipe, we will focus on fried spring rolls and what combinations of vegetables you can put inside, or actually, you can even fill it with just one vegetable of your choice.

Are Spring Rolls Vegan?

In the grocery, you can find ready-made vegetable spring rolls. It is important to read the ingredients as some may contain egg white because it helps hold the spring roll together. 

A spring roll wrapper is usually made of just flour and water and some salt which maybe we can all try making at home.

Are Spring Rolls Gluten-Free?

To be sure your vegetable spring rolls are gluten-free look for a brand that offers a gluten-free option or if you want to try making your own wrapper use gluten-free flour. You can also try some gluten-free puff pastry.

Soy In Vegetable Spring Rolls

Soy sauce is usually used in making spring rolls to add flavor to the vegetables when cooking it and before putting it as filling in the wrapper. To make this soy-free use coconut aminos or tamari sauce to your stir fry vegetables.

Deep-fried or Regular pan-fried

While deep frying is quicker to do and will give you that crispier and more balanced or well-done fried spring rolls I prefer pan-fried because it requires less oil, you can still achieve crispy rolls and it is healthier. 

Vegetables to use

For this recipe, I use round green cabbage, bean sprouts, cilantro, and carrot and you can add more if you like. There’s a wide variety of options you can put:

  • Purple Cabbage
  • Mushroom (shiitake)
  • Bell Pepper
  • Bamboo shoots
  • Jicama
  • White turnip

Tips to avoid breaking the wrapper

  • When filling the wrapper with veggies remove excess sauce.
  • Allow cooling of the stir-fry veggies before scooping to your wrapper.
  • Add only about two tablespoons of stir fry veggies, 1 tablespoon if your spring roll wrapper is small.
  • Roll and tuck in securely, not too loose but not too tight.
  • You can use a mixture of cornstarch or cornflour and water to seal the spring rolls.
  • Some wrappers can be stuck together gently and slowly separate to avoid tearing wrappers.

Can I make it in advance?

Yes, you can make it in advance and put it in a friendly freezer container when you don’t plan to cook it right away. Thaw first when you are ready to cook it because these vegetable spring rolls will stick together.

Although you can also cook them all at one time and keep them in the fridge I wouldn’t recommend it because they will lose the crispiness unless it’s okay for you to fry them again or reheat.

Vegetable spring rolls are great appetizers and side dish. I also like pairing it with fried rice and plain white rice.

Health Benefits

Eating more vegetables on your plate is better because they are rich in vitamins and minerals.

Some of the benefits you can get in eating Cabbage are vitamins B6, K, and C. It is also a good source of folate, manganese, calcium, and potassium. It is also high in fiber and contains antioxidants. You can read more of its benefits on Healthline

Bean sprouts are also high in vitamin C, have a high level of antioxidants. According to a study, it can help balance cholesterol and reduce LDL cholesterol.

While for carrots we all know it’s a good source of beta carotene, fiber, potassium, and it has antioxidant components.

vegetable spring rolls

Vegetable Spring Rolls Recipe

Ingredients

  • 20 spring roll wrappers
  • 2 cloves garlic
  • 1 medium onion
  • 1/2 green cabbage (about 4-5 cups)
  • 1 pack bean sprouts (about 2 cups)
  • 1 cup cilantro leaves
  • 1 1/2 tablespoon cooking oil
  • 1 tbsp light soy sauce
  • Pinch of salt, pepper, chili flakes to taste
  • A mixture of 1 tbsp cornflour and 1 tbsp water (to seal spring roll and optional)

Sweet and Sour Sauce

  • 1 tbsp tomato ketchup
  • 1 tsp light soy sauce (options: tamari or coconut aminos)
  • 2 tbsp rice vinegar (options: fresh lemon juice or apple cider vinegar)
  • 3-4 tablespoon maple syrup (options: agave or sugar)
  • 1 tbsp cornflour
  • 1/3 cup water

Instructions

  1. Prepare the ingredients. Finely chop garlic, onion, and carrot. Alternatively use a food processor to do this step.
  2. Chop cilantro leaves and set them aside. ( You can also use parsley or skip this part if you do not like the taste).
  3. Shred green cabbage and set aside.
  4. Heat the pan and swirl the oil. Put the chopped ingredients onion and garlic and cook until it’s golden brown.
  5. Add carrots and cook for 1 minute.
  6. Add shredded cabbage and mix well with the other ingredients. Cook for 2 minutes.
  7. Add soy sauce, salt, pepper, and chili flakes and mix well.
  8. Add cilantro and cook for another minute.
  9. Adjust the taste according to your preference. It’s ok to go a little bland if you plan to dip in a sauce. Simmer for another minute.
  10. Remove excess sauce and transfer in a bowl let it cool before using and filling your spring roll wrapper.

Folding The Spring Rolls

  1. Place the spring roll on a flat clean surface or a plate with one corner facing you.
  2. Scoop cooked veggies about two tablespoons on the corner facing you at least 1 inch away from the corner end then roll using that end.
  3. Fold the two sides as well meeting at the center.
  4. If you are using cornflour to seal the spring roll using your finger dip in the mixture and brush on the other end of the wrapper or use a silicone brush to do this.
  5. Roll again the spring roll to close it and set it aside.
  6. Do the rest until the stir fry veggies are finished.

step-by-step wrapping spring roll

Sweet and Sour Sauce

  1. Combine water and cornflour. Create a mixture and set it aside.
  2. Under low medium heat. In your saucepan add the following ingredients: rice vinegar, soy sauce, ketchup, and maple syrup. Mix well
  3. Add cornflour mixture.
  4. Let it simmer for a few minutes until you achieve a thick sauce and set aside.

Frying the Spring rolls

  1.  You can deep fry the spring rolls using a deeper pan or wok or use an ordinary pan to pan-fry the spring rolls.
  2. You’ll know it’s done once it’s golden brown. 
  3. Use low heat fire to avoid burning the spring rolls.

Nutrition

This recipe can yield up to 20 servings with 130 calories per serving. Total Fat 1.7g | Saturated Fat 0.2g | Cholesterol 3mg | Sodium 251mg | Total Carbohydrate 24.5g | Dietary Fiber 1.2g | Total Sugars 3.4g | Protein 4.3g | Vitamin D 0mcg | Calcium 30mg | Iron 1mg | Potassium 123mg

Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only. And cooking oil for frying is not included. Total calories can reach up to 160 per serving depending on how much oil is used. 

 

vegetable spring rolls

Easy Vegetable Spring Rolls Recipe

If you are looking for meal prep ideas make sure to add these easy vegetable spring rolls recipe because they are easy to make and super budget friendly. This recipe can yield up to 20 spring rolls.
5 from 5 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer, Side Dish
Cuisine Asian, Chinese
Servings 20
Calories 130 kcal

Equipment

  • pan

Ingredients
  

Stir-fry veggies

  • 20 Spring roll wrapperrs
  • 2 cloves garlic
  • 1 medium onion
  • 1/2 round cabbage
  • 1 pack bean sprouts
  • 1 cup cilantro leaves
  • 1 1/2 tbsp cooking oil
  • 1 tbsp light soy sauce
  • Pinch of pepper, salt and chili flakes
  • 1 tbsp cornflour + 1 tbsp water (mix together)

Sweet and Sour sauce

  • 1 tbsp tomato ketchup
  • 2 tbsp rice vinegar (options: lemon juice, apple cider vinegar)
  • 1 tsp light soy sauce
  • 3-4 tbsp maple syrup (options: sugar or agave syrup)
  • 1 tbsp cornflour
  • 1/3 cup water

Instructions
 

  • Prepare the ingredients. Finely chop garlic, onion and carrot. Alternatively use a food processor to do this step.
  • Chop cilantro leaves and set aside. ( You can also use parsley or skip this part if you do not like taste)
  • Shred green cabbage and set aside.
  • Heat the pan and swirl the oil. Put the chopped ingredients onion and garlic and cook until its golden brown.
  • Add carrots and cook for 1 minute.
  • Add shredded cabbage and mix well with the other ingredients. Cook for 2 minutes.
  • Add soy sauce, salt, pepper, and chili flakes and mix well.
  • Add cilantro and cook for another minute.
  • Adjust the taste according to your preference. It's ok to go a little bland if you plan to dip in a sauce.Simmer for another minute.
  • Remove excess sauce and transfer in a bowl let it cool before using and filling your spring roll wrapper.
  • Fry them right away to enjoy or keep in a freezer-friendly container.

Sweet and Sour Sauce

  • Combine water and cornflour. Create a mixture and set it aside.
  • Under low medium heat. In your saucepan add the following ingredients: rice vinegar, soy sauce, ketchup and maple syrup. Mix well
  • Add cornflour mixture.
  • Let it simmer for a few minutes until you achieve a thick sauce and set it aside.

Video

Notes

 

  • When filling the wrapper with veggies remove excess sauce.
  • Allow cooling of the stir-fry veggies before scooping to your wrapper.
  • Add only about two tablespoons of stir fry veggies, 1 tablespoon if your spring roll wrapper is small.
  • Roll and tuck in securely, not too loose but not too tight.
  • You can use a mixture of cornstarch or cornflour and water to seal the spring rolls.
  • Some wrappers can be stuck together gently and slowly separate to avoid tearing wrappers.

 

Nutrition

This recipe can yield up to 20 servings with 130 calories per serving. Total Fat 1.7g | Saturated Fat 0.2g | Cholesterol 3mg | Sodium 251mg | Total Carbohydrate 24.5g | Dietary Fiber 1.2g | Total Sugars 3.4g | Protein 4.3g | Vitamin D 0mcg | Calcium 30mg | Iron 1mg | Potassium 123mg
 
Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only. And cooking oil for frying is not included. Total calories can reach up to 160 per serving depending on how much oil is used. 
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Keyword spring rolls

vegetable spring rolls

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16 thoughts on “Easy Vegetable Spring Rolls Recipe

  1. 5 stars
    We eat very rarely spring rolls, and I have never made them at home. These look so inviting, and your step by step instruction seems easy to follow; I am gathering the ingredients to give it a go!

  2. Spring rolls are delicious and a great way to get more veggies. They always seem so intimidating to make at home. Thanks for the easy breakdown.

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