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Vegetable Spring Rolls

Published Friday, 10 September, 2010 by Mechelle Claire

A favourite chinese dish



  • Makes 16 large spring rolls
  • 1 cup thinly sliced carrot
  • 1 cup shredded chinese cabbage
  • 1 cup spring onions thinly sliced
  • 1 cup mushrooms diced
  • 1 1/2 cups thin rice noodles
  • 16 sheets spring roll pastry


1) Finely chop your carrot, spring onion, mushrooms, chinese cabbage

2) Get a sheet of pastry and lay it out diagonally towards you

3) Add a handful of your mixture, (including your rice noodles in this) and place it in the corner closest to you

4) Tightly, but gently roll the stuffed section of pastry away from you towards the opposite corner. Stop when you reach the middle of the pastry and fold in the sides

5) Roll over a couple more times. Stop before you reach the end and dab a little cold water to the end of the pastry. Tightly roll the end over

6) Repeat the process until you have used all 16 sheets of pastry

7) Either heat a pan with vegetable oil or heat a deep fat fryer. Add your spring rolls and let them cook for only a few minutes as we are not wanting to cook the ingredients inside for very long

8) Remove and drain of the excess on a paper towel. Repeat the process until you have finished all 16


(Recipe can be altered to include chicken, fish, beef etc)

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