Last Updated on February 20, 2021 by Babita
Vegetable Spring Roll recipe is really a no-brainer. It easy and quick, and can be whipped up in no time. Most of the spring roll recipes require you to cook the stuffing. With this recipe you can conveniently skip that part. It is also one of those recipes that do not involve a huge list of ingredients.
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I got the recipe for the vegetable spring roll from a friend of mine. I haven’t seen or talked to her in ages but whenever I make this spring roll I think of her. It is also one of those food items my girls love to chow down. The fact that it is entirely vegetarian does not bother them a bit and that in turn makes me one happy mom. Enjoy!
What Kind of Sheet/Wrapper Should I use for this roll
The best kind of spring roll sheet to use for this recipe is the one which is either made with whole wheat flour or all-purpose flour. I use the TVJ Spring Roll Pastry Sheets. Those are available in most Asian stores. They come in different sizes and are pretty easy to work with. See image below. DO NOT USE RICE WRAPPERS!
Ingredients for Vegetable Spring Rolls
- 1/2 a head of medium cabbage (about 4 cups)
- 1 big carrot shredded (1 cup)
- 1 bunch of green onions
- a packet of spring roll sheets/skin
- 2 tbsp of soy sauce
- 1/2 tsp salt
- vegetable or canola oil for frying
Instructions to Make Spring Roll (See Video in Recipe Card below)
- Chop the cabbage finely lengthwise. Wash it, set it aside to drain.
- In the meantime, grate the carrot and chop up the greens from the green onion.
- Once the cabbage is nice and dry combine it with the grated carrot and chopped green onions in a mixing bowl.
- Add soy sauce, salt, and mix all of them together.
- Place a spring roll sheet/skin on a clean cutting board or surface. Add a handful of the vegetable stuffing in the center (check video below).
- Fold the bottom part of the sheet over the stuffing and then cover with the other two sides and bring it to the center.
- Roll it until you reach the top part of the sheet.
- Apply some water along the top edge with your fingertips and roll off. Finish the rest of the rolls and set aside.
- Heat oil in a wok or a frying pan on high.
- Add 2 to 3 rolls at a time. Fry them until they are golden brown on both sides. Remove and drain them on a rack or paper towels.
- Serve it hot with dipping or hot sauce and Asian chilli and garlic paste.
Notes to make the Spring Roll
- Wet Vegetable Stuffing: Sometime the vegetable stuffing ends up a bit wet. If that happens don’t worry, just squeeze out the excess liquid in the palm of your hand before placing it on the sheet/skin.
- Spring Roll Sheets/Wrappers: The spring roll sheets/skins are available in most of the Asian stores and even on Amazon. Make sure to buy the ones made of whole wheat or all-purpose flour. Some people used rice wrappers similar to Vietnamese rice sheets. Those are the wrong kind of wrappers for this recipe.
- Stuffing, wrapping and rolling spring rolls: If you check my video in the recipe card below, I have shown you very clearly how to stuff, wrap and roll the spring rolls. You can also check the back of the spring roll skins packet for easy instructions on how to roll them.
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Vegetable Spring Roll
This recipe for vegetable spring roll is pretty easy to make as you don't have to cook any of of the stuffing
Ingredients
- 4 cups shredded cabbage
- 1 cup shredded carrot
- 1 bunch chopped green onions
- 1 packet spring roll sheets/skins
- 2 tbsp soy sauce
- 1/2 tsp salt
- vegetable or canola oil for frying
Instructions
- Rinse the shredded cabbage and drain all water. Once it is dry transfer it to a mixing bowl
- Add shredded carrot, green onions, soy sauce and salt. Mix properly.
- Place a spring roll sheet/skin on a clean cutting board or surface. Add a handful of the vegetable stuffing in the center.
- Fold the bottom part of the sheet over the stuffing and then cover with the other two sides and bring it to the center.
- Roll it until you reach the top part of the sheet.
- Apply some water along the top edge with your fingertips and roll off. Finish the rest of the rolls and set aside.
- Heat oil in a wok or a frying pan on high.
- Add 2 to 3 rolls at a time. Fry them until they are golden brown on both sides. Remove and drain them on a rack or paper towel
- Serve it hot with dipping or hot sauce and Asian chilli and garlic paste.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 44Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 280mgCarbohydrates 6gFiber 2gSugar 2gProtein 1g
BabsProjects.com provides nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although BabsProjects.com attempts to provide accurate nutritional information, please remember these are estimates only.
Easy Paalak Daal (Spinach Daal)
Thanks Babs for this. I made them with my 6years old, we replaced green onions with coriander because she doesn’t like the onions. They were super easy, so tasty😋😋😋 that everyone wants them every week.
Thank you ❤
Thank you for your feedback
Can these spring rolls be saved for the next day and reheated in the oven? Or will they be ruined?
Kathy, you can make them ahead of time and freeze. However, you should fry it only when you are planning to serve it if you want the crispy texture.
Hello Babs, thank you for sharing this simple, easy and delicious recipe! I made a batch last night and my 12 year old said they tasted better than the store brought ones. My husband bought the Blue Dragon spring roll wrappers, which were good because each sheet needs to be submerged in water 1st to become pilable before adding the filling. There’s no need to add water on the edges of the roll to keep them sealed. But, when I added them to oil, they started to expand, and puff up which was weird to me. It was my 1st time making spring rolls so I wasn’t sure if I did something wrong, but following your recipe confirmed maybe it’s the type of spring roll wrapper. I appreciated not having to cook the filling before making the rolls, saves time. I enjoyed the spring rolls, very good and will definitely make again (using a different wrapper, next time).
Hi Carolyn,
Thank you so much for your feedback. I am glad you liked the recipe and it turned out well. After reading your comment, I checked out the Blue Dragon Spring roll wrappers. Those are rice wrappers and they are the wrong ones for this recipe. Those rice wrappers are not supposed to be cooked. The spring roll wrapper that you have use with this recipe should be made with either whole wheat flour or all-purpose flour. I use TYJ Spring Roll Pastry sheets which you will find in most Asian Stores.
Hi Babs, thanks for the reply and the recommended spring roll sheets to try next time. Have a great day.
I must make it, it’s look yummy🤤
Thank you Mia!
This looks sooo delicious! I must give this recipe a try!
The recipe for the Easy Vegetable Spring Roll looks very interesting. I think it will be very delicious making this in the coming weekend.
Yum! These look delicious. You can’t beat a good spring roll. 🙂
These Vegetable Spring Rolls look so delicious. Thank you for the recipe.
These look yummy. Just need to find some sauce to dip it in.
I haven’t had spring rolls in many years. Love your easy recipe.
oooo I could make these at home 🙂 save me some trips to the chinese place across the street xD
These look so easy and delicious. I would probably add some diced water chestnut or something else to give them a little crunch inside.
I’ve always loved spring rolls. Years ago, I had a parent who used to make them for our classroom celebrations.
Love those spring rolls! Thanks for the recipe. Now I don’t have to go to a Chinese restaurant to have my fill of vegetable spring rolls.
I haven’t made spring rolls before. Your recipe does look easy.
I’ve never made spring rolls from scratch! You’ve inspired me to try. I especially like that you made the vegetarian version!
My hubby would LOVE these! And I’ve never made any spring rolls homemade for him before, so thanks for the recipe!
Spring rolls are super yummy! I have never tried to make my own before. I should sometime.
I enjoy recipes that have minimal ingredients in them. These sound simple enough and look delicious.
Veggie spring rolls are my favorite. These do look and sound tasty.
I love spring rolls. I’m going to bookmark this recipe I have a made any in a while but they are super delicious.
These look simple. Can I use a pkg of of ready to use Cole slaw mix (without the dressing of course)?
Yes, you can use the cole slaw mix. Just add the seasoning and green onion and you are good to go
I’m going to have to try this fo sure. Looks very yummy!
Wow ..sounds easy ! Will have to try to see if it as easy as it looks. My mouth is watering 😋😋 yum !
I love Chinese food! These sound so easy to make, I had no idea.
I love vegetable spring rolls. I usually dip this in vinegar and garlic. Yum!
These look so delicious. I have never tried to make my own spring rolls before. I will have to get the ingredients i need to try making this on the weekend.
I think I would love this! It seems really easy and delicious.
I have not yet made these, and it looks really easy. I’ll try this out this weekend!
Oh I have been craving these so much lately. I had no idea how to make them though, I need to make these! They look SO delicious!
Yum, I’d love to start making these for my family. I always thought they would be super complicated to cook!
My husband and I love to snack on things like this while were watching movies or catching up on the DVR. I am going to have to try your recipe 🙂