Vegetable Spring Rolls

Cook 75 grams noodles according to package instructions. Add the noodles in hot boiling water and cook them. The noodles are optional and can be skipped.

Once the noodles have cooked, drain the noodles and rinse with cool water.

Drain well and set aside.

Chop the cabbage, carrot, capsicum, and French beans. You can use different veggies for the stuffing.

Heat two tablespoons sesame oil in a wok or kadai. Keep the flame on medium, and add ⅓ cup spring onion whites.

Add the veggies. Increase heat to high and sauté the vegetables.

Stir fry the veggies for 4-5 minutes. Add ½ tsp black pepper. Add 1 teaspoon chopped celery (optional)

Add 1 tbsp soy sauce. Both black pepper and soy sauce can be adjusted. Add the cooked noodles.

Season with salt.

Stir very well. Switch off the flame and add 2 to 3 tablespoons green onions. Stir and keep filling aside.

In a bowl, mix 6 tbsp all purpose flour or corn starch and 4 to 5 tbsp water. Stir very well to make a thick paste.

Now take one spring roll wrapper and place it on your work surface. For my wrapper recipe, visit

Place 1 tbsp of the veggie stuffing on one side. If the spring roll wrappers are big in size, then you can a few more tbsp of the stuffing

Gently, but tightly, roll to the end.

Seal the end part to the roll and place the roll with the sealed side downwards. Now spread some paste on the sides.

For another method, visit the website at

Now place all the veg spring rolls with the sealed edges facing down on a plate. Your hands will become messy when stuffing the spring rolls.

Heat oil at the deep frying temperature (180 to 190 degrees Celsius). Gently slid on spring roll.

You can fry 2-3 at a time. When the rolls have become golden, flip.

Fry them until crispy and golden. Remove with a slotted spoon.

Drain on towels to remove excess oil.

Garnish with spring onions and serve with red chili sauce.