Description
This delicious Vegetable Spring Rolls recipe features a flavorful filling of sweet potato, cabbage, and onion, seasoned with vegetarian oyster and fish sauces and aromatic powders. The rolls are wrapped in crispy spring roll wrappers and can be either deep-fried for a traditional crunchy texture or air fried for a lighter alternative. Perfect as an appetizer or snack, served with sweet chili sauce for dipping.
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
Assembly
- 20 spring roll wrappers
- Canola or vegetable oil for frying
To Serve
- Sweet chilli sauce or your preferred dipping sauce
Instructions
- Cook the filling: In a large frying pan over medium-high heat, heat 2 tablespoons of oil. Add the grated sweet potato, sliced cabbage, and chopped onion and cook until soft, about 10 minutes.
- 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 mixture reduces slightly and is no longer watery. Remove from heat and allow to cool for at least 5 minutes.
- Prepare wrappers: Place the spring roll wrappers on a clean bench, covering them with a damp paper towel to prevent drying out.
- Wrap the rolls: Place one wrapper at a time on the bench. Spoon roughly one heaped tablespoon of filling along one corner, fold the corner over the filling, roll halfway, tuck in the middle sides, then continue rolling tightly. Seal ends with a little water. Repeat for all 20 rolls.
- Deep fry option: Heat oil in a large frying pan or deep fryer to 180°C (356°F). Reduce heat to medium and fry the spring rolls in batches for 3-4 minutes until golden and crispy. Remove and drain on paper towels.
- Air fry option: Preheat the air fryer to 200°C (392°F). Place the rolls in a single layer in the basket, spray with oil, and cook for 10 minutes until golden and crisp, flipping halfway if needed.
- Serve: Sprinkle the cooked spring rolls lightly with salt and serve immediately with sweet chilli sauce or your favorite dipping sauce.
Notes
- Thaw frozen spring roll wrappers at room temperature for 30-60 minutes before use to prevent tearing.
- Use vegetarian oyster and fish sauces to keep the recipe vegetarian.
- Allow the filling to cool before wrapping to prevent wrapper splitting.
- Maintain oil temperature at 180°C during deep frying to avoid soggy or burnt rolls.
- Keep unused wrappers covered with a damp towel to prevent drying out.
- Deep frying yields crispier and more golden rolls, while air frying reduces oil use and produces a softer pastry interior.
- Cooking times may vary based on air fryer models; adjust as necessary.
- Filling and wrapped spring rolls can be made ahead and stored refrigerated for 3 days or frozen for up to 2 months.
- Frozen rolls can be cooked from frozen; add extra cooking time as needed.
- Reheat frozen rolls in air fryer at 200°C for 10-12 minutes or deep fry at 180°C for 5 minutes to restore crispness.
- Nutrition estimates assume ¼ cup oil absorbed during frying and one spring roll per serving.
- Measurements use Australian cup and spoon sizes; adjust if needed for other countries.
Nutrition
- Serving Size: 1 spring roll
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
