Baby Vegetable Spring Rolls Recipe

Name: Baby Vegetable Spring Rolls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lrg Pack frzn roll wrappers, thawed; 2 x Handfuls glass noodles, (soaked in warm water For 15-20 min, liquid removed and finely minced); 6 x Chinese dry mushrooms, (soaked in warm water For 15-20 min, liquid removed and finely minced); 1 handf cabbage; 3 Tbsp. Vegetable oil; 1 Tbsp. Caster sugar; 2 Tbsp. Fish sauce; 1 Tbsp. Light soya sauce; 1 Tbsp. Water; 1 pch White pepper Vegetable oil for deep frying; 1 x Thick mix of flour and water, (like glue)

Servings: persons

1 lrg Pack frzn roll wrappers, thawed
2 x Handfuls glass noodles, (soaked in warm water For 15-20 min, liquid removed and finely minced)
6 x Chinese dry mushrooms, (soaked in warm water For 15-20 min, liquid removed and finely minced)
1 handf cabbage
3 Tbsp. Vegetable oil
1 Tbsp. Caster sugar
2 Tbsp. Fish sauce
1 Tbsp. Light soya sauce
1 Tbsp. Water
1 pch White pepper Vegetable oil for deep frying
1 x Thick mix of flour and water, (like glue)

1
Gently separate the spring roll wappers.
2
Keep covered with a damp cloth.
3
Put 3 spoonfuls of vegetable oil in a wok or possibly pan and heat.
4
Put in the noodles, mushrooms, cabbage, carrots, sugar, fish sauce, soya sauce and pepper.
5
Toss well together and cook for a few min.
6
Drain away the excess liquid from the pan and leave the mix to cold a little.
7
Spoon a little mix into the centre of the wrapper and mix in the corner closest to you.
8
Then roll and fold the wrapper over, sealing with a little of the flour paste.
9
Heat the oil in a wok or possibly deep fat fryer and cook the spring rolls for a few min till golden.
10
Serve with shredded carrots and orchid flowers.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lrg Pack frzn roll wrappers, thawed, 2 x Handfuls glass noodles, (soaked in warm water For 15-20 min, liquid removed and finely minced), 6 x Chinese dry mushrooms, (soaked in warm water For 15-20 min, liquid removed and finely minced), 1 handf cabbage, and more.

Yes, Baby Vegetable Spring Rolls Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!