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Vegetable Spring Rolls

Updated: Apr 6, 2021

Ramadan preparations mean that my kitchen is always busy the last few days before the holy month begins. I'll make as many snacks and freezable snacks as I can. From potato cutlets to kebabs, my freezer is always stocked well.

I wanted to share this easy vegetable spring roll recipe or beginner cooks and those looking for something really easy to whip up. You are going to love these

Preparation Time 15 minutes

Cook Time 30 minutes

Yields 2 dozen / 20-24 spring rolls.


1 tablespoon oil

3 cups shredded cabbage

2 stalks green onion, julienne

I med carrot julienne

1/2 green pepper julienne

1 cup boiled noodles

2 tablespoons soya sauce

4 tablespoons Thai sweet chilli sauce

Salt and pepper to taste

20-24 spring roll wrappers

2 tablespoons and 3 tablespoons water to make a slurry


  1. Saute green onions for one minute in the oil. Add the other vegetables and sauté for another 3-4 minutes until the cabbage wilts, but the rest of the vegetables still have a bite to them.

  2. Add the soya sauce and Thai sweet chilli sauce. Cook down the sauce and add salt and pepper to taste.

  3. Toss in the boiled noodles and cook a further 1 minute. Turn off the heat and cool to room temperature.

  4. Fill the rolls with 2 tablespoons of the mixture in each one. Roll and seal with the flour slurry. You can freeze them now or fry them immediately.

  5. To fry: heat 2 inches oil in a frying pan to 170c. Fry 4-5 spring rolls at once, cooking each side 2-3 minutes until golden.

  6. Serve with sweet chilli sauce

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