Vegetable Spring Roll
Carrots, julienned, green cabbage, finely shredded and leek, thinly sliced come together in this vegetarian — 70 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Egg 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
- Make the wrappers by whisking the flour, egg, a pinch of salt, and water into a smooth thin batter; rest it for 15 minutes, then cook thin crepes one at a time in a lightly oiled non-stick pan over medium heat until just set but not browned, stacking them under a towel.
- Heat 1 tablespoon of the vegetable oil in a wok or wide skillet over high heat and stir-fry the ginger and garlic for about 30 seconds until fragrant.
- Add the carrots, cabbage, leek, and bean sprouts and stir-fry for 3 to 4 minutes until just wilted but still crisp, then season with the soy sauce, sesame oil, white pepper, and a little salt.
- Spread the filling on a tray to cool completely, then drain off any excess liquid so the rolls do not turn soggy.
- Place a wrapper on the work surface, spoon a line of filling near one edge, fold in the sides, and roll up tightly, sealing the final edge with a dab of the leftover batter or a flour-water paste.
- Heat the remaining oil in a deep pan to 175°C (350°F), then fry the rolls in batches for 3 to 4 minutes, turning, until golden and crisp.
- Drain on paper towels and serve hot with a dipping sauce of your choice.
You'll use: Frying pan / skillet · Pan · Whisk · Wok
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
Tips & common questions
How long does Vegetable Spring Roll take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 14 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 Vegetable Spring Roll vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Vegetable Spring Roll is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Vegetable spring roll.jpg by Eka Samkharadze, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.