Vegetable Spring Rolls Recipe – A common and a delicious dish from the streets of China.

Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.

All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Vegetable Spring Rolls Recipe


  • Spring roll wrappers 10
  • Spring onions thinly sliced 2
  • Onion thinly sliced 1 medium
  • Carrots cut into thin strips 2 medium
  • Green capsicum cut into thin strips 1 medium
  • Cabbage finely shredded 1/2 small
  • Oil 2 tablespo
  • Salt to taste
  • White pepper powder 1/4 teaspoon
  • Soy sauce 1 tablespoon
  • Bean sprouts 3/4 cup
  • Spring onion greens chopped 2 stalks
  • Cornflour/ corn starch 1 tablespoon



Prep Time : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Medium

Step 1) To make the stuffing, heat 2 tbsps oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss.

Step 2) Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften.

Step 3) Take the wok off the heat and set aside to cool. Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.

Step 4) Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly.

Step 5) Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth. Gently slide into the hot oil and deep fry till golden and crisp.

Step 6) Drain on absorbent paper. Cut into smaller pieces and serve.