How to make vegetable spring rolls

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Spring rolls are one of the most popular dishes in Southeast Asia; they are especially famous in China, Vietnam, Thailand and Cambodia. They are traditionally served with a sweet dipping sauce made from sugar or coconut milk, fish sauce, vinegar or palm sugar.

Vegetables such as carrots and cabbage are wrapped in rice paper sheets before being deep-fried. Rich sauces can also be made with soy sauce and sesame oil for dipping these crispy vegetarian spring rolls.


This is a recipe for the vegetarian variety; feel free to add meat if you prefer. Serve the spring rolls with dipping sauce and some stir fried greens on the side.



Chop the washed and dried vegetables finely. Add more or less to taste. These are the vegetables I like: cabbage (1 medium head), carrots (1 large), cucumber (1 small), bean sprouts, mushrooms and water chestnut (2-3 pieces). You can also add minced pork if you want.


Mix all the filling ingredients in a bowl, till well combined. Leave aside.


Making rolls 1. Duck the rice paper sheets and fry it in hot oil for about 15-20 seconds, then remove and let it drain on absorbent kitchen paper. 2. Using wet hands, put a small volume of the filling into one side of the rice paper, fold it over to cover a little and start rolling from the edge of the end farthest away from you to form a tight roll. 3. Gently draw the ends of the roll together and continue rolling to seal. 4. Place on a floured tray and cover with a tea towel for about 15 minutes.


Dipping sauce

Mix all these ingredients together and set aside to let the flavours blend. (Optional) Add vinegar, sugar or salt to taste. Serve warm seasoned soy sauce and hot chili sauce on the side.




3 medium, red onions, sliced thinly.


salt, to taste garlic (optional) coriander (optional) cumin (optional) chili peppers (optional) dried shrimp (optional) rice vinegar / fish sauce / coconut aminos OR water to taste 1 cup spring onion greens (green onion tops), finely chopped lemon juice to taste 2 tablespoons soy sauce 2 tablespoons sesame oil 1 teaspoon sesame seeds pinch of salt 1