Mum’s Vegetable Spring Rolls

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I have never shared a spring roll recipe before but as my mum was in town, it was time to get her to share her delicious recipe for you all to enjoy.
Makes 20 spring rolls. 


For the Filling 
½ cabbage, grated
3 carrots, peeled and finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
5 spring onions, finely chopped
oil of choice
1 tsp salt
1 tsp black pepper
½  tsp driedd oregano
1 tsp white wine vinegar

For the Wrapper
300g plain flour
½  tsp salt
½  tsp carom seeds
3 tbsp olive oil

For the Dipping Sauce
1 tbsp chilli vinegar
1 tsp dark soy sauce
1 tsp chilli oil


– Add all the ingredients for the filling to a large bowl and mix well.

– Add 2-3 tbsp of oil to a hot pan. Add the chopped vegetables, salt, black pepper, and dried oregano. Cook for 5 minutes. – Add the white wine vinegar, mix well, and then transfer to a large bowl. Let is cool completely.

– Meanwhile, add the plain flour, salt, carom seeds, and olive oil to a large bowl.

– Slowly pour 130ml of water into the dough whilst you mix with your hands.

– Knead the dough for 30 seconds, lightly coat the dough in oil, cover, and let it rest for 10-15 minutes. 

– Take a lime-sized portion of dough and coat it lightly in flour. Use a rolling pin to roll it into a thin circle.

– Add 2 tbsp of filling to the circle of dough. Fold the sides in and the roll it into a cylinder. Add a little water to the last edge to seal the spring roll.

– Repeat the process with the rest of the dough and mixture.

– Add 1-2 cups of oil to a deep, hot pan and bring it 170°C.

– Add as many rolls as you can to the oil. Cook until crispy and golden on the outside. Remove them from the oil and place them on some kitchen roll to remove any excess oil whilst you repeat the process with the remaining spring rolls.

– To prepare the dipping sauce, mix the chilli vinegar, dark soy sauce, and chilli oil in a small bowl.

– Slice each spring roll in half, at an angle, and place on a serving bowl – time to tuck in! 

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