Spring Rolls
Spring roll wrappers, green cabbage and carrot come together in this Chinese starter — 65 minutes, 6 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and wok. At medium difficulty across 6 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: Gluten Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Finely shred the cabbage, carrot and soaked shiitake mushrooms, and slice the scallions; mix the cornstarch with 2 tablespoons of water to make a sealing paste.
- Heat 1 tablespoon of oil in a wok over high heat, stir-fry the garlic for 20 seconds, then add the cabbage, carrot and mushrooms and stir-fry for 3 minutes until just wilted.
- Add the bean sprouts, scallions, soy sauce, sesame oil and white pepper, toss for 1 minute, then tip onto a tray and let the filling cool completely so it does not tear the wrappers.
- Place a wrapper as a diamond, spoon a line of filling near the bottom corner, fold the corner over, fold in the two sides, roll up snugly and seal the tip with the cornstarch paste.
- Heat the frying oil to 180 C and fry the rolls in batches for 3 to 4 minutes, turning, until evenly golden and crisp, then drain on a rack.
- Serve hot with sweet chilli or a soy-vinegar dipping sauce.
You'll use: Frying pan / skillet · Wok
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
- Cornstarch
- 2 tbsp flour per 1 tbsp cornstarch (as thickener)
What to serve with Spring Rolls
- Kung Pao Chicken Chicken
- Kung Po Prawns Seafood
- Ma Po Tofu Beef
- Wontons Pork
Tips & common questions
How long does Spring Rolls take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Spring Rolls vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Spring Rolls is an original Chinese recipe developed in-house by Consomee. Photo: Spring rolls at restaurant China Flavor.jpg by JIP, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.