Veggie spring rolls are a hot favorite that you can make fresh and store in your freezer for quick snacks later on. Here’s how you can make them really quickly!


  • 100g packet vermicelli noodles
  • 1 tablespoon peanut oil
  • 3 green onions, sliced
  • 2 garlic cloves, crushed
  • 1 large carrot, peeled, coarsely grated
  • 1 1/2 cups shredded Chinese cabbage
  • 227g can water chestnuts, drained, roughly chopped
  • 1 tablespoon soy sauce
  • 1/4 teaspoon white pepper
  • 2 teaspoons cornflour
  • 20 frozen spring roll wrappers (21.5cm square), thawed
  • vegetable oil, for frying
  • sweet chilli sauce, to serve


Step 1:

  • Preheat oven to 150°C. Place noodles in a large, heatproof bowl.
  • Cover with boiling water. Stand for 5 minutes or until soft.
  • Drain.
  • Using scissors, cut noodles into 3cm lengths.

Step 2:

  • Heat a wok over high heat until hot.
  • Add peanut oil.
  • Swirl to coat.
  • Add onion, garlic, carrot and cabbage.
  • Stir-fry for 2 to 3 minutes or until soft.
  • Add noodles, water chestnuts, soy and pepper.
  • Transfer to a bowl.
  • Set aside to cool.
  • Wipe wok clean.

Step 3:

  • Combine cornflour with 1 tablespoon water in a small bowl.
  • Place 1 wrapper on a board with a corner pointing towards you.
  • Brush edges with cornflour mixture (keep remaining wrappers covered with a damp tea towel).
  • Spoon 1 tablespoon vegetable mixture into the corner of the wrapper.
  • Fold corner over filling then roll up from corner to corner, folding edges in to enclose filling.
  • Repeat with remaining wrappers, cornflour mixture and filling.

Step 4:

  • Pour vegetable oil into wok until one-third full.
  • Heat until a small piece of bread dropped into oil sizzles.
  • Cook spring rolls, in batches, for 3 to 4 minutes or until golden.
  • Remove to a wire rack over a baking tray.
  • Keep warm in the oven while cooking remaining spring rolls.
  • Allow oil to reheat after cooking each batch.

Step 5:

  • Serve hot with sweet chili sauce and ketchup.

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