Vegetarian Spring Rolls

Very versatile recipe that you can customize with different fillings… shiitake mushrooms and peppers are excellent variations!

Ingredients (for 2)

  • 6 spring roll wrappers
  • 1 cup green cabbage
  • 1/2 cup bean sprouts
  • 1/2 carrot
  • 1/2 spring onion
  • 1/2 tbsp ketchup
  • 1/2 tbsp red wine vinegar
  • 1/4 tbsp corn starch
  • 1/2 tbsp white sugar
  • 2 tbsp soy sauce
  • a pinch of salt
  • oil for frying


  • Prepare the sweet and sour sauce first: in a small saucepan combine a sip of water, corn starch, vinegar and sugar; stir to get a smooth texture while heating gently; add the ketchup, stir and let it cool
  • Chop the carrot, cabbage and the spring onion
  • Put the vegetables in a large pan, add the bean sprouts, the soy sauce and a pinch of salt, stir fry at high heat for a couple of minutes
  • Lay out the spring roll wrappers, add the vegetable filling (2 full tablespoons for each wrapper) placing it close to one corner of the sheet and wrap it
  • Deep fry until golden brown, place them on paper towels to remove any excess oil and serve them hot with the sweet and sour sauce