Vegetable Spring Rolls

About This Recipe

Vegetable Spring Rolls is a Chinese fried dish with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Deep heavy pan or fryer
• ✓ Kitchen thermometer
• ✓ Wire rack
• ✓ Tongs

Ingredients

• 30 ml olive or neutral oil
• 10 g fine salt
• 3 g black pepper
• 20 spring-roll wrappers
• 500 g shredded cabbage, carrot and bean sprouts
• 120 g plain flour
• 500 ml frying oil
• 150 g dipping sauce
• 30 ml soy sauce

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Prepare the filling: Shred the cabbage, carrot and bean sprouts evenly and keep the wrappers covered so they do not dry out.
2. Stir-fry briefly: Heat a wok, add a little oil and stir-fry the vegetables for 2–3 minutes so they soften but remain crisp.
3. Season and cool: Add soy sauce and pepper, cook off all moisture, then spread the filling on a tray to cool completely.
4. Make the sealing paste: Mix plain flour with enough water to make a thick smooth paste.
5. Fill the wrappers: Place one wrapper in a diamond shape and add a narrow line of cold filling near the lower corner.
6. Roll tightly: Fold the lower corner over the filling, fold in both sides, roll tightly and seal the final corner with flour paste.
7. Heat the oil: Heat frying oil to 175°C.
8. Fry in batches: Fry the rolls in small batches until evenly golden and crisp, turning as needed.
9. Drain: Drain on a wire rack and allow them to stand for 2 minutes.
10. Serve: Serve hot with a clearly labelled plant-based dipping sauce.

Chef Notes & Tips

Chef tip: keep every component of Vegetable Spring Rolls fully plant-based. Check labels on stock, curry paste, pastry, noodles and sauces to confirm that every component is certified plant-based. Weigh ingredients before starting and adjust salt only after tasting.

Ingredient Substitutions

• ↔ Vegetable stock → unsalted homemade vegetable broth
• ↔ Coconut cream → unsweetened oat or soy cream
• ↔ Plant yogurt → unsweetened soy or coconut yogurt
• ↔ Maple syrup → date syrup or agave syrup

Food Safety & Doneness

Use clean boards and utensils, wash produce thoroughly and refrigerate cooked food within 2 hours. Check packaged stock, sauces, pastry and noodles and use only products clearly labelled plant-based.

Serving & Plating

Use a warm plate, keep portions neat and add the final herbs, seeds or sauce immediately before serving.

Storage

Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.

Nutrition & Dietary Information

Calories: 560 kcal

Protein: 17 g

Carbohydrates: 48 g

Fat: 21 g

Approximate values per serving. Actual nutrition varies with brands, trimming, cooking loss and portion size.