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Crispy spring rolls


Rate this recipe 4.3/5 (49 Votes)


  • 15 spring roll sheets
  • 2 cups shredded cabbage
  • 1/4 cup shredded carrot
  • 1 cup rice vermicilie noodles
  • 2 cups hot water
  • 1 egg
  • 2tbs soy sauce
  • Pinch of salt
  • Pinch of sugar
  • Dash of pepper
  • Oil to fry


Servings 15
Level of difficulty Easy
Preparation time 45mins
Cooking time 5mins
Cost Budget Friendly


Step 1

In a sauce pan sauté cabbage, carrot till slightly soften. Add soy sauce, salt, sugar, pepper and cook for 3 min

Step 2

In hot water add vermicile, leave for 10 min drain well, add this to sauce pan. Cool this mixture

Step 3

Take a damp spring roll place corner towards you brush all sides with beaten egg, place a tsp of stuffing and roll it tightly with sides folded and rest it till dry

Step 4

Deep fry the spring rolls and enjoy

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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