China / Appetizers

Vegetable spring rolls

Name: Vegetable spring rolls
Prep time: 25 min
Cook time: 30 min
Yield: 4 portions
Cuisine: China
Ingredients: 12 spring roll wrappers; 200 g cabbage; 100 g carrot; 100 g bean sprouts; 2 tbsp soy sauce; 3 tbsp oil; 1 tbsp cornflour; 1 tbsp water

A home-cooking adaptation of vegetable spring rolls, with practical ingredients and clear steps.

Prep25 min

Cook30 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Stir-fry shredded cabbage, carrot and sprouts in one tablespoon oil until tender; add soy and cool.
Mix cornflour with water to make sealing paste. Place a spoonful filling on each wrapper.
Fold in sides, roll tightly and seal edges; place seam down on a lined tray.
Brush with remaining oil and bake at 200°C for 20–25 minutes until crisp and hot inside.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Wheat, soy; check wrappers for egg. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 245 kcal
Protein: 6.5 g
Carbs: 30.7 g
Fat: 11.1 g
Fibre: 4.6 g
Total sugar: 3.2 g
Sodium: 642 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it