Asian Chili Chinese Deep Fry Fry Left Overs Noodles Vegetables Vegetarian

Versatile Vegetable Spring Rolls

Vegetarian Spring Rolls - TheRecipe.Website
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Versatile Vegetable Spring Rolls are a fast vegetarian food in its best form. They are quick to prepare and cook and taste amazing. They can be adapted by adding nuts and other vegetable and I have used leftovers before. You just need to adjust the initial frying time. These can be served as an appetizer, starter, side dish and even a main.

Vegetarian Spring Rolls - TheRecipe.Website

Versatile Vegetable Spring Rolls

A simple Vegetarian dish that has meat eaters asking for more.
4.79 from 162 votes
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Course: Appetizer, Main Dish, Side Dish, Starter
Cuisine: Chinese
Keyword: Chili, Deep Fry, Fry, Noodles, Vegetables, Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 Rolls
Calories: 83kcal


For the Spring Rolls

For the Filling


  • Place a wok or frying pan over a high heat and add the oil
  • When hot, add the sliced scallions and fry for about 2 minutes. You want a crunch still.
  • When done, add the remaining vegetables and fry until about half cooked. They also should still be crunchy.
  • Add the vinegar and dark soy sauce and mix together well.
  • Taste and season with a pinch of salt and/or pepper if needed.
  • This is where I add the Amoy noodles to the pan and stir fry for about 2 minutes to absorb all of the flavours.
  • Add more soy sauce and salt and pepper if you need it after tasting.
  • Allow this to cool.

Making the Spring Rolls

  • Spread one wrapper at a time on a clean cool surface.
  • Add one spoonful of the veggies etc in the middle of the wrapper.
  • Fold one edge over so that it covers the filling.
  • Fold opposite (left and right) sides to the centre of the wrapper and roll the entire parcel into a large tube shape. Practice makes perfect.
  • Dampen the remaining edge of the spring roll and roll the wrapper to seal it.

Cooking Time

  • Add enough oil into a wok so that the spring roll can just float when cooking. Heat over a high heat.
  • When the oil is hot enough carefully add the rolls in batches so the oil doesnt cool down and they have room to move.
  • Fry the rolls gently, rotating them until they are golden brown.
  • Remove from the oil using a slatted spoon and place on kitchen paper to drain.
  • Serve hot with your favourite dips and sauces.


Sodium: 70mg | Calcium: 12mg | Vitamin C: 8mg | Vitamin A: 1817IU | Sugar: 1g | Fiber: 1g | Potassium: 83mg | Cholesterol: 1mg | Calories: 83kcal | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 4g | Protein: 2g | Carbohydrates: 10g | Iron: 1mg