These spring rolls are easy to assemble and so refreshing and yummy! They are packed with veggies and look beautiful on the dinner table!

Spring Rolls [Vegan]



  • 2 cups vermicelli rice noodles
  • 1/2 wombok (chinese cabbage)
  • 1/4 head of red cabbage
  • 1 carrot
  • 1 brown onion
  • 2 tablespoons soy sauce
  • salt and pepper
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • peanut oil to shallow fry
  • packet of spring roll pastry


  1. Defrost the spring roll pastry. Dice the onion and fry in a little sesame oil, add the grated carrot, wombok and red cabbage. While that is frying soak the rice noodles in either hot or cold water for about 10 minutes and then drain. Mix the vegetables and the noodles together in a big bowl with the soy sauce, salt and pepper. Stir and set aside to cool.
  2. When your pastry is defrosted take a sheet of pastry and place about a tablespoon of the vegetable mixture into the middle. Roll the pastry over the top of the mixture and fold the sides in, continue rolling and when you have wrapped the mixture just put a little water on the pastry to seal it. When you have put all the spring rolls together fry in hot oil on each side for about a minute until crisp and golden. Drain on paper towel and eat!

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