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+ servings
Vegetable Spring Rolls with Sweet and Sour Sauce

vegetable spring rolls recipe

An easy vegetable spring rolls recipe with a delicious filling of cabbage, carrot and spring onion greens. Crispy and golden on the outside and bursting with flavour at first bite!
Course Snacks
Cuisine Indo-Chinese
Keyword indo-chinese recipe, vegetable spring rolls, vegetarian appetizers
Prep Time 30 minutes
Cook Time 10 minutes
Servings 20 spring rolls


  • 20 spring roll wrappers defrosted and covered with a damp tea towel
  • 1 cup shredded cabbage
  • 1 cup carrot cut into long strips
  • 2 bunches spring onions whites and greens separated and chopped
  • 2 tablespoon cooking oil
  • 3-4 garlic cloves finely diced
  • ½ teaspoon white pepper powder
  • 1 tablespoon white vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon hot chilli sauce optional
  • 1 teaspoon cornflour
  • 2 teaspoon cornflour dissolved in 2 tablespoon water (for sealing the rolls) and 1 teaspoon for mixing in the veggies
  • canola oil for deep frying
  • sea salt to taste


  • Heat 2 tablespoon oil in a pan and add garlic followed by the veggies (except the spring onion greens).
  • Tip in white pepper, vinegar, soy sauce, hot chilli sauce, salt and the single teaspoonful of cornflour. Toss the vegetables on high heat for 2 minutes.  Once the veggie mixture is ready, let it cool down completely. Mix in the spring onion greens set aside earlier.
  • Now, assemble the spring rolls. Carefully peel off one wrapper and place a spoonful of filling on a sheet. Roll up halfway, then fold the sides and continue rolling. Seal the roll with the cornflour dissolved in water: take some of the sludge on your finger, apply on the edges of the open side and close the flap tightly. Once all the rolls are assembled, they are ready for frying.
  • Heat oil in a wok (there should be enough to cover the rolls completely) to medium high. Drop the rolls one by one in the hot oil and fry until they turn golden brown. Turn them once or twice while they are frying.
  • Take the rolls out on absorbent kitchen paper and serve hot with any sauce of your choice or ketchup.


  1. Adjust the salt according to your preference. I use a little less than I normally do because the soy sauce used in the recipe is quite salty.
  2. The veggie filling should be crunchy and dry (it's okay if it is a little sticky, but it should not be over-cooked or soggy).