Easy Vegetable Spring Roll Recipe – Noodles & Cabbage Filling

Last Updated on 2 months by Neha Deshmukh

Easy Vegetable Spring Roll Recipe – Noodles & Cabbage Filling

Hey everyone! If you’re anything like me, you absolutely love a good spring roll. There’s just something so satisfying about that crispy shell and the flavorful filling inside. I remember the first time I tried making these at home – it felt a little daunting, but honestly? It’s way easier than you think! And the result is SO worth it. Today, I’m sharing my go-to recipe for easy vegetable spring rolls with a delicious noodle and cabbage filling. Let’s get rolling!

Why You’ll Love This Recipe

These aren’t just any spring rolls. They’re packed with crunchy veggies, savory noodles, and a hint of that classic Indo-Chinese flavor we all adore. They’re perfect as a snack, appetizer, or even a light meal. Plus, they’re surprisingly customizable – feel free to swap in your favorite vegetables or adjust the spice level to your liking. Trust me, once you make these, they’ll become a regular in your kitchen!

Ingredients

Here’s what you’ll need to make these crispy delights:

• 75 grams instant noodles
• 2.25-2.5 cups shredded cabbage
• 0.5 cup shredded carrots
• 0.33 cup thinly sliced green bell pepper
• 0.25 cup finely chopped french beans
• 0.33 cup spring onion whites
• 2 tablespoons oil
• 0.5 teaspoon crushed black pepper
• 1 teaspoon finely chopped celery (optional)
• 1 tablespoon soy sauce
• 6 tablespoons all-purpose flour or cornstarch
• 4-5 tablespoons water

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Soy Sauce: Soy sauce is key to that authentic Indo-Chinese flavor. It adds a lovely umami depth. I usually use a regular dark soy sauce, but you can experiment with light soy sauce for a slightly different taste.
• Noodles: I prefer using instant noodles (the kind you’d use for a quick noodle snack) because they hold their shape well and have a nice texture. You can also use hakka noodles or even spaghetti in a pinch!
• Spring Roll Wrappers: You have a couple of options here. Wheat-based wrappers are more common in India and give a slightly thicker, chewier roll. Rice paper wrappers are a lighter, more delicate option – just be extra careful when handling them as they tear easily.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your noodles according to the package instructions until they’re al dente. Nobody likes mushy noodles! Once cooked, drain them well and rinse with cold water to stop the cooking process. Set aside.
2. While the noodles are cooking, prep your veggies. Shred the cabbage and carrots, and slice the bell peppers and french beans into thin strips. Finely chop the spring onion whites too.
3. Heat the oil in a wok or large frying pan over medium-high heat. Add the spring onion whites and sauté for just a few seconds until fragrant.
4. Now, add all the chopped vegetables to the wok and stir-fry for 4-5 minutes, until they’re about halfway cooked. You want them to still have a little bit of crunch.
5. Season the veggies with black pepper, soy sauce, and celery (if using). Give everything a good mix to make sure it’s all nicely coated.
6. Add the cooked noodles and a pinch of salt to the wok. Stir-fry everything together until the filling is dry and well combined. Finally, stir in the spring onion greens.
7. Time to make the sealing paste! In a small bowl, mix the flour or cornstarch with water to form a thick, smooth paste. This is what will hold your spring rolls together.
8. Place a spring roll wrapper on a clean, flat surface. Add about 2-3 tablespoons of the filling near one edge of the wrapper.
9. Fold the sides of the wrapper inward, then tightly roll it up from the edge with the filling, sealing the edge with the flour/cornstarch paste.
10. Heat some oil in a deep frying pan or wok. Carefully deep fry the spring rolls in hot oil until they’re golden brown and beautifully crispy.

Serve immediately with your favorite dipping sauces!

Expert Tips

Want to take your spring rolls to the next level? Here are a few tips I’ve learned over the years:

• Crispy Rolls are Key: Make sure your oil is hot enough before adding the spring rolls. If the oil isn’t hot enough, they’ll absorb too much oil and become soggy.
• Preventing Soggy Wrappers: Don’t overfill the spring rolls! Too much filling will make them difficult to roll and can cause the wrappers to tear.
• Oil Temperature: Aim for around 180°C (350°F). You can test the oil by dropping a tiny piece of wrapper into it – it should sizzle immediately.

Variations

Let’s get creative!

• Vegan Spring Roll Adaptation: Simply ensure your noodles and soy sauce are vegan-friendly. Most instant noodles are, but it’s always good to check!
• Gluten-Free Spring Roll Adaptation: Use gluten-free noodles (rice noodles work great!) and gluten-free soy sauce (tamari is a good option).
• Spice Level Adjustment: If you like a little heat, add a teaspoon of chili garlic sauce or some finely chopped green chilies to the filling. My friend, Priya, always adds a pinch of red chili powder – it’s her secret ingredient!
• Festival Adaptations: These spring rolls are a huge hit during festivals like Diwali and Holi. They’re a perfect snack to share with family and friends.

Serving Suggestions

Spring rolls are amazing on their own, but they’re even better with a delicious dipping sauce! Here are a few of my favorites:

• Mint-Coriander Chutney: A classic Indian chutney that adds a fresh, vibrant flavor.
• Sweet Chili Sauce: A sweet and spicy option that’s always a crowd-pleaser.
• Schezwan Sauce: For those who like a fiery kick!

Storage Instructions

If you happen to have any leftover spring rolls (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, I recommend popping them in an air fryer for a few minutes to crisp them up again.

FAQs

Got questions? I’ve got answers!

(1) What type of noodles work best for spring rolls?

Instant noodles are my go-to because they hold their shape well. But you can also use hakka noodles or spaghetti!

(2) Can I make the filling ahead of time? How long will it keep?

Yes, you can! The filling will keep in the refrigerator for up to 3 days. Just store it in an airtight container.

(3) My spring roll wrappers are tearing. What am I doing wrong?

Rice paper wrappers are delicate, so handle them gently. You might also be overfilling them. Try using less filling and making sure the wrappers are slightly damp before rolling.

(4) What’s the best way to get the spring rolls extra crispy?

Make sure your oil is hot enough and don’t overcrowd the pan. Fry them in batches for the best results.

(5) Can I bake these spring rolls instead of frying them?

You can! Brush them with a little oil and bake at 200°C (400°F) for about 15-20 minutes, flipping halfway through. They won’t be quite as crispy as fried ones, but still delicious.

(6) What is the best way to store leftover spring rolls to maintain crispness?

Store them in an airtight container in the refrigerator. To reheat, use an air fryer to restore their crispness.

Enjoy making these delicious vegetable spring rolls! I hope this recipe brings a little bit of joy to your kitchen. Happy cooking!