Vegetable Spring Rolls
Crisp spring rolls filled with stir-fried cabbage, carrot, and pepper. Fry or bake them for a fun snack or a side with a Chinese-style meal.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 720 ml cabbage, finely shredded3.04 cup cabbage, finely shredded
- 1 medium carrot, grated
- 60 ml bell pepper, thinly sliced4.06 tbsp bell pepper, thinly sliced
- 2 each spring onion, white and green parts separated
- 5 ml soy sauce, low sodium1.01 tsp soy sauce, low sodium
- 5 ml rice vinegar1.01 tsp rice vinegar
- noodles (optional), cooked al dente
- 6 each spring roll wrapper, thawed
- 240 ml oil, for frying or brushing1.01 cup oil, for frying or brushing
- black pepper (to taste), for older eaters
- salt (to taste), for older eaters
Steps
Make the Filling
- Heat the oil in a pan over medium-high heat, then add the white parts of the spring onion and cook for about 1 minute.
- Add the cabbage, carrot, and bell pepper, then stir-fry on high heat until just tender but still slightly crunchy.
- Stir in the soy sauce and rice vinegar and mix everything together well.
- Add the green parts of the spring onion, stir once, then turn off the heat and let the filling cool completely.
- (Optional) Boil the noodles until al dente, rinse and drain them, then toss them through the cooled filling for extra body.
Roll
- Lay a damp cloth over the frozen wrappers for 5 to 7 minutes until pliable, or follow the pack instructions.
- Place one wrapper on a board and spoon a little of the cooled filling along one edge.
- Fold that edge over the filling, fold in both sides, then dampen the far edge and roll up to seal.
- Keep the finished rolls under a damp cloth so they do not dry out while you roll the rest.
Fry or Bake
- To deep-fry, heat the oil until a small piece of wrapper dropped in rises quickly to the surface without browning.
- Fry the rolls in small batches, turning often, until golden all over, then drain them on paper towel.
- To bake instead, preheat the oven to 220 C and brush each roll generously with a little oil.
- Bake the rolls on a greased tray for 12 to 13 minutes, flipping once, until crisp and golden.
- Serve the spring rolls warm. For over-1s and adults, add a pinch of salt and pepper to taste.
Nutrition
- Calories
- 305
- Protein
- 4g
- Fat
- 19g
- Carbs
- 28g
Tips by age
Best as the soft baked version. Let cool, then cut each roll into small bite-size pieces and remove any very crisp edges. Skip the salt and keep soy sauce minimal.
Choking safety: Fried, crunchy wrappers and firm whole rolls are a choking risk at this age. Cut into small soft pieces and supervise closely.
Offer baked rolls cooled and cut into short bite-size lengths. Serve with a mild dip like a little ketchup rather than added salt.
Choking safety: Whole rolls and crisp ends can be a choking risk. Cut into small pieces and watch as your child eats.
Serve baked or fried rolls cut in half or into a few pieces so they are easy to hold and bite. Add only a tiny pinch of salt if you like.
Choking safety: Cut into manageable pieces and let them cool, as hot filling and large bites can be risky.
Serve as written, cut into halves or pieces for easy eating. Older kids can have a light sprinkle of salt and pepper to taste.
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