Homemade Spring Rolls

Raw spring rolls line a white serving plate, awaiting to be deep fried.

This is a delicious spring roll that uses cabbage as the bulk of the filling rather than the more common noodles. This makes it a slightly healthier and more flavorful version. The rest of the filling is stuffed with vegetables and aromatics, creating a delicious finger food. 

Making your own spring rolls can take a little bit of time but is well worth the effort. The few first rolls may look a little funny as you get good at the technique, but don’t give up. This can be a fun family or friend activity, with rolls made assembly-line style.

You can serve spring rolls as an appetizer with a dipping sauce. Or serve them as finger food as part of a larger main meal. They are crisp, crunchy, fresh, and delicious. 

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A single spring roll deep frying in oil.
Make sure not to overcrowd the pan when frying, so the oil stays hot.
A single spring roll being made in a wrapped on a wooden cutting board.
Take your time filling and rolling the spring rolls, the technique takes a little practice.
A pile of fresh spring rolls waiting to be fried.
Assemble all of your spring rolls while you heat the oil for frying.
Two deep-fried, golden brown spring rolls sit on a white serving plate.
Spring rolls make for a fun appetizer, finger food, or component of a larger meal.
Raw spring rolls line a white serving plate, awaiting to be deep fried.
These spring rolls are stuffed with cabbage and other vegetables, unlike many that are made with noodles.

Homemade Spring Rolls Recipe

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Raw spring rolls line a white serving plate, awaiting to be deep fried.
This is a delicious deep-fried Spring Roll that uses cabbage as the bulk rather than more common noodles, making this a slightly healthier version.
Preparation 40 minutes
Cook 25 minutes
Ready in 1 hour 5 minutes
Servings 8 Servings
CourseAppetizer
InfluenceAsian
DifficultySeasoned
MethodDeep Fry
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Ingredients

  • 1 yellow onion finely diced
  • 2 cloves garlic minced
  • 2 pounds ground beef
  • 1 tablespoon soy sauce
  • 1 tablespoon beef bouillon or 1 stock cube
  • 2 carrots finely diced
  • 1 cup peas
  • 2 ribs celery finely diced
  • 1/2 head cabbage thinly sliced
  • 20 sheets spring roll wrappers thawed
  • oil to deep fry

Equipment

  • wok

Directions

  • Preheat the wok, then saute the onions and garlic until translucent.
  • Add the beef, soy sauce, and beef stock then cook until browned all the way through.
  • Add the carrots, peas, and celery, then cook until soft.
  • Stir through the cabbage and cook, stirring, until softened. Taste and adjust the flavor with additional soy sauce as needed.
  • Layout each spring roll wrapper individually. Place the filling in one corner of the wrapper and place a dab of water on the opposite corner. Fold the non-watered corner over the filling, then the two sides in, and roll into the traditional spring roll shape.
  • Preheat the oil to about 350 degrees F (180 degrees C). Add a few spring rolls at a time to the oil. If you add too many spring rolls, too much heat is taken out of the oil and it cools, making the spring roll absorb more oil and take longer to cook.
  • Place the cooked spring rolls on a paper towel to drain and rest. Serve with your favorite Asian dipping sauce.

Nutritional Information

Sodium: 425mgCalcium: 77mgVitamin C: 30mgVitamin A: 2792IUSugar: 4gFiber: 4gPotassium: 577mgCholesterol: 83mgCalories: 427kcalTrans Fat: 1gMonounsaturated Fat: 10gPolyunsaturated Fat: 1gSaturated Fat: 9gFat: 23gProtein: 25gCarbohydrates: 28gIron: 4mg

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About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

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