Vegetable Spring Rolls
These crispy, golden and flaky vegetable spring rolls are packed full of flavour! Filled to the brim with perfectly seasoned veggies, they are super easy to make on the stovetop or in your air fryer. Serve them with sweet chilli sauce or your favourite dipping sauce for a crunchy dinner accompaniment or appetiser that everyone will love!
Servings: 20
Calories: 116kcal
Ingredients
- 600 grams sweet potato peeled and coarsely grated
- ¼ green cabbage about 300 grams, finely sliced
- 1 brown onion finely chopped
- ¼ cup oyster sauce use vegetarian oyster sauce, if required
- 2 tablespoons light soy sauce
- 3-4 teaspoons fish sauce use vegetarian fish sauce, if required
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 20 spring roll wrappers
- canola or vegetable oil for frying
To serve
- sweet chilli sauce or your preferred dipping sauce
Instructions
- In a large frying pan over medium-high heat, cook the sweet potato, cabbage and onion with 2 tablespoons of oil, until soft.
- Add the sauces, garlic powder and onion powder and cook for a further 2-3 minutes, or until the sauce has heated through and the mixture reduces slightly. The filling should not be watery. Set aside to cool for at least 5 minutes.
- Place the spring roll wrappers on a clean bench, keeping them covered with a damp paper towel when not in use, to prevent drying.
- Place one wrapper at a time onto the bench and spoon the filling (roughly one heaped tablespoon) along one corner. Fold the corner of the wrapper over the filling.
- Continue to roll the spring roll to halfway. Fold/tuck in the middle corners over the top and then continue rolling until the end. Use a small amount of water to seal the ends.
- Repeat until all of the filling and wrappers are gone (20 total).
To fry;
- Heat the oil to 180°C/356 F in a large frying pan or deep fryer over medium-high heat. Reduce the heat to medium.
- 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 to absorb any excess oil. Continue until all of the spring rolls are cooked.
- Sprinkle with a little salt and serve with sweet chilli sauce or your favourite dipping sauce.
To air fry;
- Pre-heat your air fryer to 200°C/392 F.
- Place the spring rolls into the air fryer basket in a single layer (don't crowd them). You may need to cook in batches, depending on the size of your fryer.
- Coat the spring rolls with oil spray and cook for around 8-10 minutes, or until golden, crisp and steaming hot in the middle.
- Sprinkle with a little salt and serve with sweet chilli sauce or your favourite dipping sauce.
Video
Notes
- Many store-bought spring roll wrappers come frozen. They need to be thawed before using, so sit them in their packet on your countertop at room temperature for 30-60 minutes, or until they are soft and pliable.
- Although there is no meat found in this recipe, regular oyster sauce and fish sauce are not suitable for vegetarians. To make them vegetarian, substitute these ingredients for vegetarian oyster sauce and vegetarian fish sauce.
- Allow the filling to cool slightly before adding it to the wrappers. Hot filling will cause the ends to split and filling to spill out while cooking.
- Deep fry when the oil reaches the right temperature. If too low, the rolls will soak up too much oil. If the oil is too hot, the outer layer will brown too quickly and may burn.
- Cover the remaining wrappers with a clean and damp tea towel or damp paper towel while wrapping, or they will dry out and split. Split wrappers will leak filling while cooking (or take in oil if you are deep frying).
- Deep frying vs. air frying – deep frying spring rolls results in flaky, crispy and golden pastry but they will soak in more oil when cooking. If you want to reduce oil usage, air fry them with a coating of oil spray instead. The outer layer will still become nice and crispy in the air fryer, but the inner layers of pastry will be softer than the deep-fried ones. Deep fried spring rolls will be crispy and quite golden in colour, where air fried spring rolls will be more pale.
- If using an air fryer, cooking times may vary slightly depending on the size and brand of your air fryer.
- Make ahead; The filling for spring rolls can be made ahead and stored in the fridge for up to 3 days, or frozen for up to 2 months, ready to add to the wrappers. Spring rolls can also be wrapped and stored (cooked or un-cooked) in the freezer for up to 2 months. When ready to eat, just place them into the air fryer or deep fry, straight from frozen.
- Freezing; When stored correctly, spring rolls will last in the freezer for up to 2 months. There are 2 options for freezing; 1. freeze them rolled but uncooked, or 2. cook them first, let them cool and then freeze. Prepare the spring rolls as normal and then place them into a freezer bag or airtight container in a single layer and freeze until ready to enjoy. When you are ready to cook, the frozen spring rolls can go directly from the freezer to fryer, no thawing necessary. If cooking them from frozen, add a couple of extra minutes to the cooking time.
- Reheating; To reheat frozen spring rolls, place them into the air fryer at 200°C/392 F for 10-12 minutes, or until crisp and heated through. Or deep fry in oil at 180°C/356 F for around 5 minutes, or until re-crisped and steaming hot all the way through.
- Please note that the nutrition information is based on the filling and 20 spring roll wrappers being made into 20 spring rolls, with one roll being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the spring rolls. It is difficult to estimate the amount of oil absorbed by the spring rolls when deep frying. I have accounted for ¼ cup of oil being absorbed.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
Calories: 116kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 378mg | Potassium: 160mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4270IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg