Vegetable Spring Rolls Recipe
Crispy spring rolls filled with mixed vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spring Roll Wrappers
Filling
For Frying
Method
Preparing the Filling
- 1
Combine the Vegetables
In a large mixing bowl, combine the finely shredded cabbage, grated carrot, chopped bell pepper, chopped green onion, minced garlic, and grated ginger.
- 2
Season the Filling
Add soy sauce, sesame oil, salt, and pepper to the vegetable mixture. Mix well until all ingredients are evenly coated and seasoned.
Assembling the Spring Rolls
- 3
Prepare the Wrappers
Lay one spring roll wrapper on a clean, flat surface with one corner pointing towards you.
- 4
Fill the Wrapper
Place 2-3 tablespoons of the vegetable filling near the corner closest to you. Fold the corner over the filling, then fold in the sides and roll tightly away from you.
- 5
Seal the Roll
Use a little water on the edge of the wrapper to seal the spring roll. Repeat the process with the remaining wrappers and filling.
Frying the Spring Rolls
- 6
Heat the Oil
In a deep frying pan or wok, heat the vegetable oil over medium-high heat until hot.
- 7
Fry the Spring Rolls
Carefully add the prepared spring rolls to the hot oil in batches, avoiding overcrowding. Fry for about 3-4 minutes on each side or until golden brown and crispy.
- 8
Drain and Serve
Remove the spring rolls from the oil and place them on paper towels to drain excess oil. Serve hot with your choice of dipping sauce.