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Vegetable spring rolls

Recipe from: 1/1/2006 12:00:00 AM

Ingredients 8
Servings 10
Time 45 mins


  • 100
    glass noodles
  • 25
    sunflower oil
  • 100
    cabbage, finely shredded
  • 100
    carrots, peeled and finely shredded
  • 5
    sheets of 215 x 215mm springroll wrappers
  • 15
  • Sunflower oil, for deep-frying
  • Plum or sweet-chilli sauce, for dipping


10 mins
Place the glass noodles in a bowl and cover with boiling water. Allow to soak until soft, then drain well and set aside. Heat a wok or large frying pan overa high heat. Add the sunflower oil, then the cabbage and carrots, and stir-fry for two minutes. Add the glass noodles and stir-fry for a further minute until just cooked. Remove from the heat and set aside to cool.

Cut the spring-roll wrappers in half, then cut the corners off one end of each half. Cover with a damp cloth. Mix the cornflour with a little water to form a thick paste. Hold a single piece of spring-roll wrapper in your hand. Leave a 2cm space at the end of the wrapper that hasn?t had the corners cut off, then place a spoonful of the filling next to the space. Fold the end of the wrapper over to cover the filling completely.

Fold the two sides inwards.

Roll the spring roll up tightly, keeping the sides folded inwards.

Spread a little cornflour paste on the top part of the wrapper. Press down to seal.

Heat the oil in a deep-fat fryer or in a large saucepan over a medium heat. Once the oil is hot,add the spring rolls in batches and fry for two to three minutes until golden brown. Remove from the oil and drain on absorbent paper. Serve hot with plum or sweet-chilli sauce for dipping.


Read more on: deep-fry  |  starch

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