Spring Rolls Recipe

Spring Rolls Recipe

How To Make Spring Rolls

These vegetarian spring rolls are full of cabbage, carrots, bamboo shoots, and various spices. They’re crispy, light on carbs, and heavy on flavor.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • ¼cupcanola oildivided
  • 8cupsnapa cabbage,sliced thinly
  • 2cloves garlic,minced
  • 2carrots,sliced thinly
  • 8ozbamboo shoots,sliced thinly
  • 2tbspmirin
  • ¼cupsoy sauce,low sodium
  • 2tspsesame oil
  • 2tbspcornstarch
  • 24spring roll wrappers,(8 inch square)
  • canola oil,for frying
  • Nuoc Cham dipping sauce,for serving


  1. Add half the canola oil to a large heavy skillet on medium-high heat and add in the napa cabbage. Cook for 8 to 10 minutes while stirring until almost all the liquid it releases has cooked off.

  2. Add in the garlic, carrots and bamboo shoots and cook for 1 minute while stirring before adding in the mirin, soy sauce and sesame oil. Stir again then let filling cool completely.

  3. Mix cornstarch with 2 tablespoons of water.

  4. Lay out the spring roll wrapper, brush cornstarch slurry around the edges to moisten and add about 2 tablespoons of filling in a long rectangle shape, folding in from the sides and rolling the wrappers closed tightly.

  5. Heat 3 inches of oil in a dutch oven to 325 degrees F and fry the spring rolls until golden brown. This takes about 2-3 minutes.


  • Calories: 943.82kcal
  • Fat: 42.02g
  • Saturated Fat: 3.51g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 24.83g
  • Polyunsaturated Fat: 12.67g
  • Carbohydrates: 132.55g
  • Fiber: 9.19g
  • Sugar: 11.52g
  • Protein: 10.70g
  • Sodium: 2165.84mg
  • Calcium: 345.71mg
  • Potassium: 1659.78mg
  • Iron: 4.83mg
  • Vitamin A: 1134.88µg
  • Vitamin C: 135.07mg
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