Calls for “a Chinese”, in the western Hemisphere at least, are more often than not accompanied by the demand for spring rolls. In Britain the most frequently heard exclamation on the arrival of a chow mein (other dishes are available) is “we simply must have spring rolls, darling”, or something to that general effect. Indeed, upon seeing these wraps in the background of my previous recipe, noodle broth, a general clamour for the recipe ensued – well, folks, here it is.
Delicious though they are, the problem with spring rolls in this country is that they are always deep fried. Perhaps this is because, on the supermarket shelf, a fresh spring roll wouldn’t keep quite as well as its crispy counterpart. Whatever the reason, it is something of a shame that the healthier spring roll has become so elusive. Still, dried rice wrappers aren’t too difficult to come by. If you are struggling, I suggest looking in health food shops or that rather intimidating Asian “supermarket” you’ve always been too scared to sample.
Please, don’t be put off by the idea of having to wrap your own rolls – it is extremely easy. Granted, you’ll need a little time as it’s easiest to wrap them one by one, but after you’ve done your first you’ll have picked up the knack. As with most wraps, spring rolls are very versatile – fill them with whatever you please, within reason. Duck is an effective meat filling, particularly when served alongside a delicious plum dip. Whatever you fill yours with, follow the method below and you’ll not go far wrong – I’ll make sure to explore different combinations in the future.
These vegetable spring rolls won’t fill you up on their own. Try making a few extra Chinese takeaway-inspired dishes like Singapore Fried Rice, Crispy Beef or Chicken Chow Mein…
Vegetable Spring Rolls
• 6-8 spring roll wrappers
• 40g rice noodles
• 3 leaves of pak choi, finely sliced
• 1 carrot, matchsticked
• 2 cloves of garlic, mashed
• Two handfuls of beansprouts
• A handful of sweet basil, torn
• A few dashes of dark soy sauce
• Sesame oil
1. Prepare your filling. Put the noodles in hot water and boil until soft. Meanwhile, heat a little sesame oil in a frying pan or wok and add the garlic and carrot. Once cooked tip in the noodles, beansprouts and pak choi. Toss once or twice, pop the lid on and turn right down.
2. One at a time, soak your wrappers in warm water until malleable, transfer to a clean surface and add 2 tbsp of the noodle mixture, a little basil and a dash of soy sauce, to the centre of each.
3. To wrap, bring two opposing sides of the wrap together until 2cm apart at the middle. Fold one remaining side over the mixture and roll until cylindrical. The wrap should adhere to itself. Serve alongside a delicious noodle broth.
Cost: Rice wrappers can be a little pricey, though the packet I bought contained six more than it should have! In any case, 12 wrappers should set you back around £1.30. Once filled, a portion of six should cost no more than around £1.40.
80 replies on “Vegetable Spring Rolls”
Love your picture of the cut spring rolls. They must have been scrumptious. Blue bowl 🙂
Thanks – they were. Haha – I’ll just leave you all my stuff in my will, shall I?!
Hehe – it shall be done 😛
I can’t wait to try these. My favorite post yet!
Fantastic – I’m glad you think so.
Bravo! I haven’t had these in years & had forgotten about them. Thanks for the timely reminder, as summer is coming. I love to use fresh garden veggies in spring rolls, and there’s no oven required! These look wonderful…
You should get making! thanks.
These look delicious! The pictures of them are gorgeous too – as always 🙂
Thanks, Cori – I was pleased with the photos, particularly the first.
Stunning stunning stunning! I’m making these tomorrow 😀
Haha – thanks, Jo. I hope they turn out great.
I keep meaning to make these..so glad you’ve really inspired me now. Love that bowl 🙂
I hope you do – I love the bowl too 😀
These look wonderful!
Thank you so much 🙂
super pics yum
Thank you – I was rather pleased with them.
These look delicious and so fresh! I love a good deep fried spring roll, but would be equally as delighted to enjoy a few of these. 🙂
Thanks, Amanda. I like the deep fried version, don’t get me wrong 😀
I am salivating! I love the look of them and how much better without being deep fried in all that oil! Can’t wait to try making these. Thanks for checking into my blog!
haha – not too much I hope.
In Canada we call these Fresh Rolls, spring rolls are always deep fried. Did you make a sweet and sour dipping sauce for them?
Interesting! Nope, I ate them with my noodle broth. Yummy.
Yum!! I’ll be making these. They look delicious!!
Fantastic. Enjoy them.
Very nice execution Nick. Over the years, myself and youngest daughter have made spring rolls in batches. I would fill my large wok with a variety of small cut vegetables and either chicken or pork. Usually, we would get through the guts of two packets of 40 spring roll wrappers. We would freeze most of them and work our way through the lot over very few weeks. You have inspired me. I must make a batch.
Thanks, Conor! That’s a lot of rolls! I’m so happy I’ve inspired another batch.
Rice paper spring rolls are one of my favorite things to make and eat. I love this version!
Thanks, Korena! They were delicious.
Yippee I have all those things in my cupboard / fridge except sweet basil. Is that different from normal basil. Nevermind, I shall use curry leaves instead and also spice it up. Sunday nibbles sorted. Lovely x
Fantastic – it’s the same thing – it works well. Delicious.
Looks so yummy!
We love rice paper rolls, especially in summer. Great photos.
thanks – I’ll be using them more often, for sure.
Looks so good. I wish I had the ingredients so I could make them now. Spring rolls are just divine!
Go out and purchase them 😀
Oooh, they look very nice! Rice paper rolls are a very healthy alternative to deep fried! 🙂
Thanks, Celia! They are indeed. Delicious too.
Wonderful spring rolls! Fresh and full of good flavor. I’ve bought all my ingredients and will be making mine tomorrow. I hope mine turn out as beautifully as yours.
Thanks, Daisy! I’m sure they will, of course. Enjoy them!
Good creation! It could be called Noodle Spring Rolls too.
Indeed it could!
Spring rolls are my latest obsession Frugal. And these look so delicious, putting them on my menu this week. Perfect for spring! Although the weather here is not spring like. 🙁
I love them too – will do another recipe for them soon! The weather here is finally turning a little.
Excellent. Nice and mouth-watering. Thanks for posting!
No problem – glad you enjoyed.
These look so yummy! Spring rolls are always my favorite part about ordering in chinese food–definitely need to put these back on the menu!
Thank you – you should. I’ll be making more, for sure.
Lovely and I love that bowl!
Me too – had to have it.
Those look amazing!
Thank you, Greg!
I have been looking for a spring roll recipe! Thank you!!! 🙂
Enjoy it – it’s simple and delicious.
Very nice! And a lovely change from the usual shrimp and bean sprouts ones.
We usually have duck – perhaps I’ll do prawn ones net to try them 😀
Yum these look delicious !
Thanks, Carolyn – they were 🙂
Hello. Do you ever bake yours if you’re not keen on the deep fry? I associate soft rolls with Summer rolls, but yes my only experience of Spring rolls is the ones in the UK.
Not yet, but I’ll be giving both versions a go soon!
Ah there they are! I want those! So good Nick!
You have to give them a go 😀
My family loves spring rolls! Thanks for sharing this amazing recipe! 🙂
These look amazing! Sweet basil and sesame oil are two of my favorite flavors in asian cuisine. 🙂
Mine too, they always work so well!
Mm, these look great! I actually have some rice paper wrappers in my kitchen that I’ve been meaning to use for a while, so maybe this is what I’ll use them for. Also, your photos are absolutely beautiful! Thanks for checking out Life Is Like A Dumpling!
Fantastic – I hope you enjoy them!
I LOVE your spring rolls. These are absolutely delicious looking. I will be making this recipe
Thanks so much! I hope you do – let me know.
I absolutely love spring rolls! I haven’t made them on my own in a little while. Need to get on that. Just bought sushi paper yesterday though…could be a great duo!
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Ahhh these look so good! xo
Helloe there! I’m so happy I found your blog! These bad boys look fantastic! And they’re vegetarian. Perfect! Can’t wait to attempt. Thank you for sharing!
I like to make a variation of these using bean vermicelli – up the vege / protein count and lower the carbs.
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