I like my Spring Rolls to be minimal and full of flavor, so no noodles or poultry, just a few veggies packaged with nutrients and flavor.


  • 3 TBSP Sesame Oil
  • 6 cups shredded cabbage
  • 3 Cup peeled carrot, coarsely grated
  • 1 ½ Cup scallions (green onions) sliced
  • 1 TBSP Soy Sauce
  • Salt/Pepper to Taste
  • 1 TBSP Water
  • 2 TBP Corn Flour
  • Oil for Frying
  • Sweet Chili Sauce


  • Heat a wok over high heat until hot, add sesame oil, and swirl to coat
  • Add onions, garlic, carrots, and cabbage. Stir fry for 3 – 4 minutes until veggies are soft
  • Add 1 TBSP of Soy Sauce, salt/pepper to your liking, and mix
  • Set mixture aside to cool down
  • In a bowl mix 2 TSP of Corn flour w/ 1 TBSP of Water and set aside
  • Once the mixture has cooled down, spoon the mixture in the wrapper, and roll, folding the edges to enclose the filling. Brush the edges with the corn flour/water to mixture to stick
  • Fry in oil and serve with Sweet Chili Sauce

Tip: Cover the Spring Rolls with a tea towel or kitchen towel to keep them from dying out while you roll.




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