Go Back
+ servings
blue plate with spring rolls and one half spring roll, showing filling
Print Recipe
5 from 1 vote

Vegetable Spring Rolls

The next time you crave takeaway at home, these vegetable spring rolls are sure to hit the spot. Crispy and crunchy, packed with sweet potato and full of flavour. These delicious spring rolls are better than the restaurant version and you can make them at home, ridiculously cheap!
Prep Time15 mins
Cook Time15 mins
0 mins
Total Time30 mins
Course: Appetizer
Cuisine: Chinese
Servings: 20
Calories: 132kcal

Ingredients

  • 1 large sweet potato 500-600 grams, peeled and grated
  • ¼ cabbage finely sliced
  • 1 brown onion finely chopped
  • ¼ cup oyster sauce
  • 2 tbsp light soy sauce
  • 4 tsp fish sauce
  • 1 ½ tbsp garlic powder
  • 1 ½ tbsp onion powder
  • 20 spring roll wrappers
  • canola or vegetable oil for frying

Instructions

  • In a large frying pan over medium heat, cook the sweet potato, cabbage and onion with 2 tablespoons of oil, until soft.
  • Add the sauces and garlic and onion powders and cook for a further 2 minutes, until the sauce has heated through.
  • Place the spring roll wrappers on a clean bench, one at a time. Spoon a small amount of the filling along one corner of the wrapper and fold the corner over the filling.
    A close up of a spring roll wrapper, topped with vegetable filling
  • Continue to roll the spring roll until about halfway. Fold the middle corners over the top and continue rolling until the end. Use a small amount of water to seal the ends.
    vegetable-spring-roll-filling-in-wrapper
  • Repeat until all of the filling is gone.
  • Heat the oil in a large frying pan over medium-high heat. Carefully fry the spring rolls in batches, until they are crispy and golden on the outside. Remove them from the hot oil and rest on paper towel until all of the spring rolls are cooked.
  • Lightly salt and serve with soy and sweet chilli, or sweet and sour sauce. Enjoy!

Notes

Spring roll wrappers can be found in the freezer section in most supermarkets and Asian grocers. The wrappers are quite thin and need to be de-frosted before pulling them apart. Do this slowly, so that they don't tear. 
For a vegetarian version, swap out the oyster sauce and fish sauce. The oyster sauce can be replaced with vegetarian "oyster" sauce or a mushroom flavoured sauce. The fish sauce can be replaced with extra soy sauce.
Storage: the spring rolls can be stored either cooked or uncooked, in the fridge or freezer.
To store uncooked, simply wrap the spring rolls and place them in a single layer in an airtight container. Store them in the fridge for 2-3 days before cooking, or in the freezer for up to 3 months.
To store pre-cooked spring rolls, allow them to cool completely and then place them in an air-tight container in a single layer to freeze. To thaw, place them in the fridge overnight, or leave them out at room temperature for around an hour, until thawed. You can re-heat them by adding them to the oven, re-frying them in oil or cooking them in an air fryer until heated through and crisp on the outside.

Nutrition

Calories: 132kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 395mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2426IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg