Thai Vegetarian Spring Rolls

    35 minutes

    Not all spring rolls are created equally, these ones I like as they use noodles in them which is great. They make a great party finger food with your favourite Asian sauces.


    Victoria, Australia
    7 people made this

    Makes: 20 Spring Rolls

    • 1 tablespoon sesame oil
    • 1 cup carrots, finely diced
    • 1 cup peas
    • 1 clove garlic, crushed
    • 1 teaspoon, finely diced ginger
    • 2 coriander roots, finely diced
    • 200g finely sliced cabbage
    • 1 teaspoon fish sauce
    • 1 teaspoon sugar
    • 4 tablespoons diced coriander leaves
    • 1 packet spring rolls
    • 2 tablespoons cold water
    • peanut oil, as required

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. In a wok heat the oil then add the carrots, peas, garlic, ginger and coriander root, cook until the the vegetables start to soften is almost cooked through.
    2. Add the cabbage, fish sauce, sugar and coriander leaves, cook until the vegetables are soft.
    3. Lay out one spring roll sheet at a time then add a strip of the filling diagonally across. Fold the top point over the filling, then fold in both the side points. On the final point brush with the water before rolling the spring roll over it so it seals.
    4. Fry in a frying pan with about a centimeter of peanut oil until golden.

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