Description
These Vegetable Spring Rolls are crispy, golden, and packed with a flavorful filling of sweet potato, cabbage, and onion. Perfect as a tasty appetizer or snack, these spring rolls can be deep-fried for a classic flaky texture or air-fried for a lighter version. Served with sweet chili sauce, they make a delightful vegetarian treat.
Ingredients
Scale
Filling
- 600 grams sweet potato peeled and coarsely grated
- ¼ green cabbage about 300 grams, finely sliced
- 1 brown onion finely chopped
- ¼ cup vegetarian oyster sauce
- 2 tablespoons light soy sauce
- 4 teaspoons vegetarian fish sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Spring Rolls
- 20 spring roll wrappers
- canola or vegetable oil for frying or oil spray for air frying
To Serve
- Sweet chilli sauce or your preferred dipping sauce
Instructions
- Prepare the Filling: In a large frying pan over medium-high heat, cook the grated sweet potato, sliced cabbage, and chopped onion with 2 tablespoons of oil, stirring occasionally, until soft and slightly tender.
- Add Seasonings: Stir in the vegetarian oyster sauce, light soy sauce, vegetarian fish sauce, garlic powder, and onion powder. Cook for a further 3 minutes until the sauce heats through and the mixture reduces, ensuring the filling isn’t watery. Remove from heat and let it cool for at least 5 minutes.
- Prepare Spring Roll Wrappers: Lay one spring roll wrapper on a clean surface at a time, keeping the remaining wrappers covered with a damp paper towel to prevent drying out.
- Assemble Spring Rolls: Spoon about one heaped tablespoon of filling onto one corner of the wrapper. Fold that corner over the filling, roll halfway, then fold in the middle corners and continue rolling until sealed. Use a bit of water to seal the edges properly. Repeat until all 20 spring rolls are made.
- To Deep Fry: Heat oil in a large frying pan or deep fryer to 180°C (356°F) over medium-high heat, then reduce to medium. Fry the spring rolls in batches until golden and crispy on the outside. Drain on paper towels to remove excess oil.
- To Air Fry: Preheat the air fryer to 200°C (392°F). Lightly spray the spring rolls with oil spray and place them in a single layer in the air fryer basket. Cook for 10 minutes or until golden, crispy, and heated through. Avoid crowding; cook in batches if needed.
- Serve: Sprinkle the cooked spring rolls lightly with salt and serve warm with sweet chili sauce or your favorite dipping sauce.
Notes
- Thaw frozen spring roll wrappers at room temperature for 30-60 minutes until soft and pliable before use.
- Use vegetarian oyster and fish sauces to keep this recipe vegetarian-friendly.
- Allow the filling to cool before wrapping to avoid the wrappers tearing and filling spilling out.
- Maintain the oil at the right temperature when deep frying to prevent greasy or burnt spring rolls.
- Keep unused wrappers covered with a damp towel to prevent them from drying out while wrapping.
- Deep frying yields very crispy and golden rolls, while air frying produces a lighter but slightly softer pastry.
- Air fryer cooking times may vary slightly based on model and size.
- The filling can be prepared up to 3 days in advance and stored in the fridge or frozen for up to 2 months.
- Spring rolls can also be frozen uncooked or cooked for up to 2 months; cook directly from frozen adding a few extra minutes to cooking time.
- To reheat, air fry at 200°C for 12 minutes or deep fry at 180°C for 5 minutes until crisp and hot.
- Nutrition estimates include ¼ cup oil absorbed during frying and do not account for additional sauces or toppings.
- This recipe uses Australian cup and spoon measurements; adjust if necessary for your region.
Nutrition
- Serving Size: 1 spring roll
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
