Vegetarian spring rolls
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 8 spring roll pastry sheets
  • 100 grams glass noodles
  • 1 carrot
  • 2 hands full of white cabbage
  • 4 spring onions
  • 2 cloves of garlic
  • 2cm fresh ginger
  • 2tbsp vegetable oil
  • fish sauce, soy sauce, white pepper
  1. Cook the noodles after the instructions on the packet, pour cold water over them to stop cooking and set aside.
  2. Chop garlic and ginger finely. Slice spring onion and carrots into thin strips. Heat a wok until smoking hot, add the oil and stir fry cabbage, carrots and spring onion for a couple of minutes until they starts to soften. Add garlic and ginger and continue to stir fry for another minute. Season with soy sauce, fish sauce and white pepper.
  3. Finally add noodles and season to taste.
  4. Divide the stir fry on to the 8 sheets of pastry. Wrap the pastry around the filling and seal with a little water. Brush with oil and cook for 15-20min on 200C, until crisp and golden.
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