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Vegetable Spring Roll

Prep Time12 mins
Cook Time25 mins
Total Time37 mins
Servings: 5
Author: Vanjo Merano


  • 2 1/2 cups shredded cabbage
  • 3/4 cups carrots julienned
  • 3 cups bean sprouts cleaned
  • 2 tablespoons chopped green onions
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon sesame oil
  • 1 1/2 tablespoon soy sauce
  • 1/3 teaspoon ground black pepper
  • spring roll wrappers
  • 1 egg beaten
  • 3 cups Cooking oil


  • Heat a pan and then scoop about 1 to 1 1/2 tablespoons of cooking oil.
  • When the oil becomes hot, saute the garlic and ginger.
  • Add the green onion, cabbage, and carrots. Cook for 3 to 4 minutes.
  • Put-in the bean sprouts, soy sauce, and sesame oil. Mix well and then cook for 1 to 2 minutes.
  • Turn off the heat and then transfer the vegetables to a colander to drain the liquid. Let it cool down.
  • Lay a piece of spring roll wrapper in a clean flat surface. Scoop about 2 tablespoons of vegetable mixture. Wrap the mixture by folding the opposite ends of the wrapper inward and then rolling the other side until a cylindrical shape is formed. Seal the edge by brushing the beaten egg mixture in the end of the wrapper. Repeat this step until the veggie mixture is consumed.
  • Meanwhile, heat the cooking oil in a deep cooking pot.
  • When the oil becomes hot, put-in the spring rolls gently one at a time until the maximum capacity of the cooking pot is reached. For better results, try to limit the rolls by cooking around 5 to 6 pieces at a time.
  • Deep fry for 3 to 5 minutes or until the wrapper turns light to medium brown.
  • Remove the fried spring rolls from the pot and place in a plate lined with paper towel.
  • Serve with your favorite spring roll dipping sauce.
  • Share and enjoy!


Serving: 5g