Vegetable Spring Rolls

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Celebrate Chinese New Year and get ready for The Year of The Dragon with these delicious vegan spring rolls from @shisodelicious. This crowd-pleaser is easier to make than you may think and makes an ideal sharing dish or starter. Just add your favourite dipping sauce and always make extras.



  1. Heat a splash of oil in a wok or frying pan, add the white parts of the spring onions and fry for a few moments to release the flavours.
  2. Add the cabbage, carrot and pepper and fry until soft and slightly wilted.
  3. Season with soy sauce, vinegar, salt and pepper, then add the greens of the spring onions. Stir and set aside to cool.
  4. Assemble your spring rolls by laying a wrapper diagonally on a chopping board. Place a spoonful of filling in the middle and roll from the lower half, folding both sides in as you go. Video shows the folding technique below.
  5. Add the cooking oil to the wok (make sure you clean and dry the wok thoroughly before using it again), or use a cooking pot with high sides. Heat the oil and test the temperature by tearing and dropping a small piece of wrapper into the oil. It should fry to a golden brown when hot enough.
  6. Using a slotted spoon, gently drop one spring roll at a time into the hot oil, making sure not to over-crowd the wok.
  7. Remove with the slotted spoon when golden, and place on a rack or kitchen roll.
  8. Serve immediately with your favourite hot sauce.


Makes 12 small spring rolls


30 minutes




3 spring onions, chopped, whites and green parts separated

1 large carrot, grated

½ green pepper, sliced

A little oil to fry

2 teaspoons soy sauce

1 teaspoon rice vinegar or any other light coloured vinegar

Black pepper and salt to taste

12 small size spring roll wrappers (or more, as needed), thawed from frozen

1 cup vegetable cooking oil, suitable for deep frying


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