ingredients
  • Rice noodles ½ cup
  • spring roll wrappers 10
  • White onion ½ cup, sliced
  • Carrot ½ cup, shredded
  • Cabbage 2 cups, shredded
  • Salt as much as is needed • 1 kcal
  • Soy sauce 1 tbsp
  • Oyster sauce 1 tbsp
  • Sugar ½ tsp • 470 kcal
  • Garlic 1 tbsp, minced
  • chili flakes ½ tsp
  • Cornstarch 1 tsp • 338 kcal
  • Water 1 tbsp
  • corn flour 2 tbsp
  • Warm water 3 tbsp
  • Vegetable oil for frying
Calories refers to 100 gr of product

These chinese spring rolls make a great vegetarian appetizer. Serve them with a light sweet sauce, and your guests will keep coming back for more. If you have guests with different diet requirements, you can easily adapt the recipe to include suitable fillings. These spring rolls are a healthier alternative to the thick, deep-fried egg rolls, but they are just as delicious. We even have an air fryer version below. They have all the crunch and they don’t lack anything in flavor!

What is in Chinese Spring Rolls?

Where egg rolls are common in Chinese cuisine, spring rolls are more popular in Vietnamese cuisine. Egg rolls consist mostly of meat (such as pork or chicken), whereas spring rolls include mostly raw vegetables. The super thin wrapper absorbs less oil than the ones you use to make traditional egg rolls, which means that they are healthier too! You can serve these spring rolls cold, at room temperature, or warm!

How to make Chinese Spring Rolls

Cover the rice noodles with cold water and set aside to soak. They should become soft and limp.

Sauté white onion for 2 minutes. Add carrot and cabbage, sauté for 5 minutes. Season with salt, soy sauce, oyster sauce, sugar, garlic and chili. Dissolve the cornstarch in the water (stir to combine). Add to the vegetable filling.

Remove the rice noodles from water and place in a colander to allow excess water to drain off. Chop the noodles in small pieces.

Add the chopped noodles to the vegetable filling. Allow the filling to cool down.

Mix the corn flour and warm water.

Place spring roll wrapper in the form of a diamond.

Add 1 tbsp of the vegetable filling on the bottom and roll up tightly.

Apply a thin coat of corn flour “glue” to secure the edge.

Fry in preheated oil for 7-10 minutes, place onto paper towels to soak excess oil and serve with chili sauce.

Enjoy!

What goes with Chinese Spring Rolls?

Spring Rolls do not need to be served with other foods. You can accompany them with sweet and sour sauce for a truly special result!

How to Roll Chinese Spring Rolls

When rolling up the spring roll, make sure you remove the air as much as you can. If there is too much air in the spring roll, it might burst while frying, causing your filling to leak out.

Tips

Slice the vegetables as thinly as possible. Because the spring roll wrappers are delicate, the vegetables shouldn’t be too chunky. They should also be cut in even sizes.

Make sure your filling is dry and cooled completely before filling your wrappers. If it’s too wet or warm, the wrapper with become too soggy.

Instructions

Cover the rice noodles with cold water and set aside to soak. They should become soft and limp.

Sauté white onion for 2 minutes. Add carrot and cabbage, sauté for 5 minutes. Season with salt, soy sauce, oyster sauce, sugar, garlic and chili. Dissolve the cornstarch in the water (stir to combine). Add to the vegetable filling.

Remove the rice noodles from water and place in a colander to allow excess water to drain off. Chop the noodles in small pieces.

Add the chopped noodles to the vegetable filling. Allow the filling to cool down.

Mix the corn flour and warm water.

Place spring roll wrapper in the form of a diamond.

Add 1 tbsp of the vegetable filling on the bottom and roll up tightly.

Apply a thin coat of corn flour “glue” to secure the edge.

Fry in preheated oil for 7-10 minutes, place onto paper towels to soak excess oil and serve with chili sauce.

Notes

When made with rice paper, you can make these spring rolls “fresh” (also known as summer rolls), so they don’t need to be fried. This makes them even healthier!

For non-vegetarian variations, you can add cooked shrimp or chicken to the vegetable filling.

If you are watching your weight, and want to make them even healthier. Spray your air fryer basket with non-stick spray. Place the spring rolls in the basket and spray again with non-stick spray. Cook in your air fryer for 5 minutes, turn over, and cook another 5 minutes until golden brown.

To reheat cooked spring rolls, place in an oven at 300°F/150°C and bake for about 5 – 10 min until warm and crispy.

You can freeze the raw spring rolls. Simply place them in a Ziploc bag (in a single layer), and place in the freezer. When you want to cook them, there is no need to thaw them, they can go straight to the frying oil!