Pic of Savoy cabbage and sesame spring rolls

Savoy cabbage and sesame spring rolls

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Vegetarian mains

Savoy cabbage and sesame spring rolls

Side Serves 6 40 min
These crispy vegetarian spring rolls call for quite a few ingredients, but you should have most of them in your cupboards. They're very quick to prepare and fun to roll up – if you're feeding a few people, employ the hands of your guests. Try dipping in sweet chilli sauce.


  • 1 piece fresh ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 fresh red chilli, finely chopped
  • 2 tbsp vegetable oil
  • 1 bunch spring onions, finely sliced
  • 1 small Savoy cabbage, shredded
  • 1 tbsp sesame seeds
  • 100g rice vermicelli (boiled in water for 5 minutes and well drained)
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp mirin, optional
  • 1 handful fresh coriander, finely chopped
  • spring roll wrappers
  • oil for frying, e.g. vegetable or sunflower


Prep time: 20 min
Cooking time: 20 min
  • Step 1

    Fry the ginger, garlic and chilli in the oil in a wok on a medium heat. Before they colour add the spring onion and cabbage and stir fry until everything starts to wilt.
  • Step 2

    Add the sesame seeds and toss. Cook for a further few minutes
  • Step 3

    Add the noodles and all the rest of the ingredients, apart from the wrappers. Stir really well.
  • Step 4

    Wrap the mixture in the spring roll wrappers and fry gently in vegetable oil until golden brown and crispy on all sides.

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