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Easy Cabbage Spring Rolls

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

Easy Cabbage Spring Rolls

Yield: 20-25 rolls | Prep time: 10 minutes | Cook time: 30 minutes | Total time: 45 minutes


These vegan spring rolls are crunchy and savory, and are a great snack to satisfy your cravings! These are pretty easy and take little-to-no prep too. Whip them up for a yummy snack or appetizer.


  • 1 package of pre-made wonton or spring roll wrappers (you'll need 20-25 wrappers)

  • 1 bag (14 oz) of shredded cabbage/coleslaw mix

  • 1/4 cup soy sauce

  • 2 tbsp sesame oil

  • 2 tsp ginger powder

  • 2 tsp garlic powder

  • Salt & pepper to taste

  • Oil for frying

  • Extra soy sauce for dipping


  • Heat a frying pan over medium heat.

  • Once the pan is hot, add in the shredded cabbage and soy sauce.

  • Cook for 4-5 minutes, stirring occasionally, until the cabbage is soft. ○ If the cabbage starts to stick to the pan, add a small splash of water.

  • Add in the sesame oil and spices. Stir to combine, and cook for another 2-3 minutes.

  • Remove from heat and let the filling cool to room temperature.

  • Using a clean frying pan, fill the pan with 1 inch of oil, and heat on low.

  • Now it's time to wrap the spring rolls.

  • Take one wrapper and place it on a clean surface, with a flat side facing you.

  • Place 1-2 tbsp of the cabbage mixture towards the bottom of the wrapper.

  • Lightly wet the edges of the wrapper, then roll it like a burrito folding in the side edges tightly. ○ I like to keep a small dish of water close by and use my finger to wet the edges of the wrapper.

  • Place the spring roll seam-side down on a cutting board until you have about 5-10 spring rolls wrapped, or however many will fit in your frying pan.

  • Once the oil in the pan is hot, place the spring rolls, seam-side down, in the pan. You can fill the pan, but make sure the spring rolls aren't touching each other.

  • Fry the spring rolls, turning them every few minutes or so, until all the sides are brown and crispy.

  • While the first batch of spring rolls is frying, you can continue to roll the rest of them. You should be able to make at least 20-25 rolls.

  • Remove the fried spring rolls from the pan and transfer them to a drying rack to cool. You can also place them on a paper towel-lined plate if you don't have a drying rack.

  • Continue frying the rest of the spring rolls.

  • Let them cool, then serve with extra soy sauce for dipping.


Tips and Tricks:

  • You can make the filling ahead of time to make this process a little faster. Place the cabbage mixture in the fridge until you're ready to roll and fry the spring rolls.

  • I would not recommend rolling the spring rolls ahead of time, as the wrappers can become dried out and crack.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 2 spring rolls (makes about 20-25 rolls)

  • Calories: 96

  • Total Fat: 8g

  • Carbs: 5g

  • Protein: 1g

^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if additional ingredients are added.

Tag me on Instagram @veganrecipsandvibes


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