Vegetarian Spring Rolls

Recipe by Sackville
READY IN: 40mins




  • Place the noodles in a bowl and pour over enough boiling water to cover. Let stand for 4 minutes.
  • Drain, rinse in cold water and drain again.
  • Cut into 2-inch lengths.
  • Heat the peanut oil in a wok over high heat.
  • Add the garlic, ginger, scallions, beansprouts, cabbage and carrot and fry for a minute.
  • Stir in the sesame oil, soy sauce, rice wine, pepper, cilantro and mint and take off the heat.
  • Stir in the rice noodles.
  • Arrange the wrappers on the counter, pointing diagonally.
  • Spoon a bit of the filling onto the bottom corner of the wrapper.
  • Roll the point of the wrapper over the filling, then fold the side points inward over the filling.
  • Continue to roll up the wrapper away from you, using a bit of water to seal the roll if needed.
  • Brush with oil and bake in a 400 F oven until crispy, about 15-20 minutes.
  • You may want to flip the spring rolls halfway through baking.
  • You can also freeze these unbaked and then bake from frozen. This will take about 25 minutes.