Vegetable Spring Rolls

25 min 5 servings

2 Cups Cabbage shredded
1 Piece Carrot Grated
1Clove Garlic Minced
½ Piece Red bell pepper Chopped
½ Cup Green onion Chopped
1 Tbsp. Ginger Grated
2 Tsp Soy sauce
1 Tbsp. Cornstarch
12 Pieces Spring roll wrappers

Dipping Sauce

1 Cup Sweet chili sauce
1 Cup Garlic soy sauce 

Vegetable Spring Rolls


1. Mix the vegetables in a large bowl.
2. Add the soy sauce.
3. Sprinkle with salt and black pepper. Mix to combine.
4. Dissolve the cornstarch in warm water and set aside.
5. Spread the spring rolls sheets on a flat surface. Fill with the vegetable mixture.
6. Roll the sheets on the vegetable mix and close it tightly to enclose the filling.
7. Wet the last edge with the cornstarch mix to close the roll firmly.
8. Spray a cooking tray with LURPAK Cooking Mist.
9. Place the spring rolls in the tray and spray them with LURPAK Cooking Mist.
10. Cook in the oven at 175°C until the rolls are golden. Serve hot with dipping.

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