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Vegetable Spring Rolls
  • 2 teaspoons olive oil
  • clove garlic, crushed
  • 100g portabello or shitake mushrooms, chopped
  • 4 spring onions, sliced
  • 1 medium carrot, grated
  • 3 cups Chinese cabbage, shredded
  • 1 teaspoon reduced-salt soy sauce*
  • 1 teaspoon hoisin sauce
  • 1 tablespoon chilli sauce
  • 12 spring roll wrappers
  • 1 egg, lightly beaten
    Dipping sauce
  • 1/4 cup reduced-salt soy sauce
  • 2 tablespoons sweet chilli sauce
  • 1 spring onion, chopped
  1. Preheat oven to 200°C.
  2. Heat oil in a pan and stir-fry garlic, mushrooms, onions and carrot until lightly cooked.
  3. Stir in cabbage and cover until wilted.
  4. Remove from heat and tip into a colander to drain any liquid. Return vegetables to pan, add sauces and toss.
  5. Divide mixture between wrappers, fold in sides and roll up.
  6. Brush rolls with egg white and place on a tray lined with baking paper.
  7. Bake for 15 minutes or until golden brown.
  8. Combine all dipping sauce ingredients.
  9. Serve spring rolls hot with dipping sauce.


Vegetarian spring rolls

Step 1

Divide mixture between wrappers.

Step 2

Fold back first.

Step 3

Then fold in sides.

Step 4

And roll up.

Step 5

Brush rolls with egg and place on a tray lined with baking paper.


  • Can be gluten free with simple swaps such gluten free soy sauce

Storage Suggestions

Can be stored in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Large non-stick frypan with lid
  • Colander
  • Pastry brush
  • Oven tray
  • Baking paper
  • Small bowl



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

200g Quantity per serving Quantity per 100g
Energy 530kJ 266kJ
Protein 5.0g 2.3g
Fat, total 3.7g 1.8g
— Saturated 0.7g 0.3g
Carbohydrate 17.0g 8.5g
— Sugars 6 g 2 g
Fibre 3.5g 1.8g
Sodium 999mg 499mg