Vegetable Spring Rolls

Très sample et delicious .. is how I would describe this recipe. It truly is very simple and taste better than the restaurant guaranteed.


Springs rolls originates from the Far East, where they first started making it during spring time as the filling was made of spring vegetables.  They are snack or side dish  of wrapped / filled pastry that is pan or deep fried. Different regions have different methods and recipes so I am opting out for a simple pan fried vegetable roll.  To tell you the truth I started making them more when I moved to Paris, as it took me a while to find the exact ones I was used to back in London. The French call them Nêms and they come in many variety and sizes.

I decided to do big patch and freeze them so they are ready for me to fry as and when. Plus honestly home made is not only best it’s cheap!  The ingredients are few, if you would like to add more variety do so.  The most important ingredient is the spring roll pastry. You do need to get this specific one made for spring rolls, and samosa. You can find them in Oriental and Middle Eastern shops.






1 packet of filo pastry

1 white onion

1 half white cabbage

5 carrots

2 clove sof garlic

2 tablespoons of Soya sauce

1 teaspoon of pepper

oil to fry

3 tablespoon of flour

few spoons of water


Step 1- Shred the cabbage, onions and carrots.

Step 2- Dice the garlic and fry in a on medium heat for 2 minutes. Then add the shredded vegetables. Stir for 5 minutes.  Add the pepper and soya sauce and mix for another 5 minutes.

Step 3- Once cooked, place the ingredients into a sieve, or a mesh cloth and squash the ingredients, squeezing all the water out. Leave to cool.

Sep 4- Take the vegetable roll pastry out and place on a dry surface.  Make sure the other sheets of pastry is either in the fridge or under a cloth, they will dry if you leave them out.


The rolling part !

Step 5- Place a heap of the cooled vegetables into top right hand corner of the squared pastry.

Step 6- Tightly roll the pastry to the corner and tuck the two ends in and roll some more.

Step 7- To stick the roll together. Place flour into a small bowl and add two tablespoons of water, stir and adding water till you get a sticky gloopy consistency.  Brush this inside the  inner edges of the pasty and roll.

Step 8- Fry immediately in a pan, shallow or deep fry.  You can freeze straight without cooking / frying.

Enjoy hot with dipping sauce.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s