Vegetable Spring Roll

Vegetable Spring Roll


  • 10-12 spring roll wrappers
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 carrot, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • 1 cup shredded cabbage
  • 1 cup bean sprouts
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • Salt and pepper to taste


  1. In a wok or large frying pan, heat the oil over medium-high heat. Add the garlic and onion and stir-fry for 1-2 minutes until the onion is translucent.
  2. Add the carrot and bell pepper to the wok and stir-fry for 2-3 minutes until they begin to soften.
  3. Add the cabbage and bean sprouts to the wok and stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.
  4. In a small bowl, mix together the soy sauce, cornstarch, sugar, and a pinch of salt and pepper. Add this mixture to the wok and stir-fry for another minute until the vegetables are coated in the sauce.
  5. Remove the wok from the heat and let the vegetable mixture cool for a few minutes.
  6. To assemble the spring rolls, place a wrapper on a clean surface and spoon 2-3 tablespoons of the vegetable mixture onto the bottom third of the wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll up tightly.
  7. Repeat with the remaining wrappers and filling until you have made all the spring rolls.
  8. Heat about 1 inch of oil in a large frying pan over medium-high heat. When the oil is hot, carefully add a few spring rolls at a time and fry until golden brown, about 2-3 minutes per side.
  9. Remove the spring rolls from the oil using a slotted spoon and drain them on a paper towel-lined plate.
  10. Serve the spring rolls hot with your favorite dipping sauce.

Enjoy your delicious vegetarian spring rolls!

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