Vegetable Spring Rolls

Vegetable Spring Rolls


  • 1 large carrot, peeled and julienne
  • 2 cups chopped green cabbage
  • 1 pack vermicelli noodles
  • 3 spring onions, finely chopped
  • 2 small red onions, finely chopped
  • 3 cloves garlic, minced
  • 1 can water chestnuts, drained and chopped
  • 1 pack spring roll wrappers (circular is recommended)
  • 1 tbsp light soy sauce
  • yolk of 1 egg, lightly whisked
  • some corn starch or flour
  • vegetable oil
  • salt and pepper to taste

Boil some water in a pot and submerge the vermicelli noodle as soon as water boils. Leave on fire for 1 minute and turn off.
Cover pot and set aside for 10 minutes. Then drain the noodles in a strainer or colander.
Using kitchen shears, snip through the noodles until most are only about an inch long.
Heat about 2 tbsp of vegetable in a wok or large pan over medium heat.
Saute garlic and red onions for about 1 minute.
Add carrots, cabbage, and water chestnuts.
Season with light soy sauce, salt and pepper, and stir fry for about 2-3 minutes.
Add the drained vermicelli and spring onions, then mix together.
Turn off heat, cover and leave for 3 minutes.
Drain the cooked vegetables and vermicelli in a colander but do not throw away liquid.
Sprinkle some corn starch powder or flour on a board and place a sheet of wrapper.
Place about 2 tbsp of vegetables in a straight line about an inch below the middle of the wrapper.
Fold up the bottom, then fold in the 2 sides, and roll up the wrapper.
Brush some egg white to “glue” the seam.
Repeat the process until you’ve used up all your vegetables.
Heat up about a cup of vegetable oil in a wok or frying pan over medium-high heat.
Fry the wrapped vegetables for 2-3 minutes per side or until golden brown.
Set on a wire rack or paper towls to drain excess oil.

Dipping Sauce:

  • 1/2 cup white vinegar
  • 2 cloves garlic, chopped
  • salt and pepper to taste
  • some cilantro, chopped (optional)
  • 1 red chili pepper, chopped (optional)

In a small bowl, mix vinegar, chopped garlic, and chopped cilantro. Add salt and pepper to taste.
For sweetened sauce, simply add 1/2 tsp sugar.
For spicy hot sauce, add 1 chopped red chili pepper.

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