Description
Delicious and crispy vegetable spring rolls filled with sweet potato, cabbage, and onion, seasoned with vegetarian oyster and fish sauces. These spring rolls can be deep-fried for classic crispiness or air-fried for a healthier option. Perfect as a snack or appetizer served with sweet chili dipping sauce.
Ingredients
Scale
Filling
- 600 grams sweet potato peeled and coarsely grated
- ¼ green cabbage about 300 grams, finely sliced
- 1 brown onion finely chopped
- ¼ cup vegetarian oyster sauce
- 2 tablespoons light soy sauce
- 3-4 teaspoons vegetarian fish sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Spring Rolls
- 20 spring roll wrappers
- Canola or vegetable oil for frying
To Serve
- Sweet chili sauce or your preferred dipping sauce
Instructions
- Cook Filling: In a large frying pan over medium-high heat, cook the sweet potato, cabbage, and onion with 2 tablespoons of oil, stirring frequently until the vegetables are soft.
- Season Filling: Add vegetarian oyster sauce, light soy sauce, vegetarian fish sauce, garlic powder, and onion powder to the pan. Cook for another 2-3 minutes until the mixture reduces slightly and is not watery. Set aside to cool for at least 5 minutes.
- Prepare Wrappers: Place spring roll wrappers on a clean surface, keeping them covered with a damp paper towel to prevent drying while you work.
- Roll Spring Rolls: Place one wrapper at a time on the bench. Spoon about one heaped tablespoon of filling along one corner. Fold the corner over the filling, roll halfway, then fold in the middle corners to tuck in the filling. Continue rolling to the end and seal edges with a small amount of water. Repeat until all wrappers and filling are used (20 spring rolls).
- Deep Fry: Heat oil to 180°C (356°F) in a large frying pan or deep fryer. Reduce heat to medium. Fry the spring rolls in batches until golden and crispy. Remove and drain on paper towels. Sprinkle with salt.
- Air Fry Option: Preheat air fryer to 200°C (392°F). Place spring rolls in a single layer in the basket, spray lightly with oil. Cook for 8-10 minutes until golden and crispy. Sprinkle with salt.
- Serve: Serve spring rolls hot with sweet chili sauce or your favorite dipping sauce.
Notes
- Thaw frozen spring roll wrappers on the countertop for 30-60 minutes until soft and pliable.
- Use vegetarian oyster and fish sauces to keep the recipe vegetarian-friendly.
- Cool filling before wrapping to prevent wrappers from splitting.
- Maintain correct oil temperature for deep frying to avoid greasy or burnt rolls.
- Keep unused wrappers covered with a damp towel to prevent drying and splitting.
- Deep frying yields flakier, crispier rolls with a golden color, while air frying reduces oil use and produces a softer inner pastry.
- Cooking times may vary slightly depending on air fryer brand and size.
- Filling can be made up to 3 days ahead and frozen for up to 2 months.
- Spring rolls can be frozen cooked or uncooked; cook from frozen by adding extra cooking time.
- Reheat frozen spring rolls in the air fryer at 200°C for 10-12 minutes or deep fry at 180°C for 5 minutes.
- Nutrition estimates include ¼ cup oil absorbed during frying.
- Measurements are based on Australian cups and spoons; adjust if necessary for other cup sizes.
Nutrition
- Serving Size: 1 spring roll
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
