Description
This delicious vegetable spring rolls recipe features crisp sweet potato, cabbage, and onion filling wrapped in thin spring roll pastry. The rolls can be deep fried for a traditional crispy texture or air fried for a lighter option, served with sweet chilli dipping sauce. Perfect as an appetizer or snack, these vegetarian spring rolls are flavorful and easy to prepare.
Ingredients
Scale
Filling
- 600 grams sweet potato, peeled and coarsely grated
- 300 grams green cabbage (¼), finely sliced
- 1 brown onion, finely chopped
- ¼ cup oyster sauce (vegetarian if required)
- 2 tablespoons light soy sauce
- 4 teaspoons fish sauce (vegetarian if required)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Spring Rolls
- 20 spring roll wrappers
- Canola or vegetable oil for frying or oil spray for air frying
To Serve
- Sweet chilli sauce or preferred dipping sauce
Instructions
- Cook the Filling: In a large frying pan over medium-high heat, heat 2 tablespoons of oil. Add the grated sweet potato, cabbage, and chopped onion, and cook until soft, about 7-10 minutes.
- Season the Filling: Add the oyster sauce, soy sauce, fish sauce, garlic powder, and onion powder to the pan. Stir to combine and cook for another 3 minutes until the mixture reduces slightly and is not watery. Remove from heat and set aside to cool for at least 5 minutes.
- Prepare Wrappers: Lay the spring roll wrappers on a clean surface, keeping the unused wrappers covered with a damp paper towel to prevent drying.
- Assemble Spring Rolls: Place one wrapper at a time on the surface. Spoon about one heaped tablespoon of filling along one corner. Fold the corner over the filling, then roll halfway. Tuck in the side corners and continue rolling. Seal the edges with a little water to secure. Repeat until all filling and wrappers are used, making 20 spring rolls.
- Deep Fry Option: Heat oil in a large frying pan or deep fryer to 180°C (356°F), then reduce to medium heat. Fry spring rolls in batches until crispy and golden, about 4-5 minutes per batch. Remove and drain on paper towels to absorb excess oil. Sprinkle with salt.
- Air Fry Option: Preheat air fryer to 200°C (392°F). Place spring rolls in a single layer in the basket without crowding. Lightly spray with oil and air fry for 10 minutes or until golden, crisp, and heated through. Sprinkle with salt.
- Serve: Serve the spring rolls hot with sweet chilli sauce or your favorite dipping sauce.
Notes
- Thaw frozen spring roll wrappers at room temperature for 30-60 minutes before use to make them soft and pliable.
- Use vegetarian oyster sauce and fish sauce for a vegetarian-friendly version.
- Allow the filling to cool before wrapping to prevent wrappers from splitting.
- Maintain the proper oil temperature for deep frying to avoid greasy or burnt spring rolls.
- Keep unused wrappers covered with a damp towel to prevent drying and splitting.
- Deep frying yields crispier and golden spring rolls; air frying reduces oil and results in slightly softer pastry layers.
- Air fryer cooking times vary by model; adjust time as needed.
- Filling can be prepared ahead and refrigerated for up to 3 days or frozen for 2 months.
- Spring rolls can be frozen cooked or uncooked for up to 2 months; cook directly from frozen with extra cooking time.
- Reheat frozen spring rolls in air fryer at 200°C for 10-12 minutes or deep fry at 180°C for about 5 minutes.
- Nutrition info accounts for estimated ¼ cup oil absorbed during frying; actual values may vary based on oil absorption and toppings.
- Measurements are based on Australian cups and spoons; adjust as necessary for other regions.
Nutrition
- Serving Size: 1 spring roll
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
