Vegetable Spring Roll Recipe - Quick and Easy - Babs Projects (2024)

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.

(This post contains some affiliate links and I may receive a small commission if you chose to purchase through them).

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.

Vegetable Spring Roll

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

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

1. Rinse the shredded cabbage and drain all water. Once it is dry transfer it to a mixing bowl
2. Add shredded carrot, green onions, soy sauce and salt. Mix properly.
3. Place a spring roll sheet/skin on a clean cutting board or surface. Add a handful of the vegetable stuffing in the center.
4. Fold the bottom part of the sheet over the stuffing and then cover with the other two sides and bring it to the center.
5. Roll it until you reach the top part of the sheet.
6. Apply some water along the top edge with your fingertips and roll off. Finish the rest of the rolls and set aside.
7. Heat oil in a wok or a frying pan on high.
8. 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
9. Serve it hot with dipping or hot sauce and Asian chilli and garlic paste.

Nutrition Information

Yield 12Serving Size 1
Amount Per ServingCalories 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.

Did you make this recipe?

Mention @babsprojects or tag #babsprojects