Vegetable Spring Rolls | Chinese Dim Sum

I have tested these vegetable spring rolls in the air fryer as well as the traditional method of deep frying. And I have to confess that I prefer the air fried version. They have all the crispiness and none of the oil which is a plus for me.

Vegetable Spring Rolls
Vegetable Spring Rolls
Head straight on to the Recipe For ♥ Vegetable Spring Rolls ♥

For those of you who have been reading my blog for some time, you might recall that I was paralysed in my right arm. I don’t recall much from this time other than learning to write with my left hand. I gather that I would have learnt how to eat and brush my teeth. And being fiercely independent I would have wanted to dress myself. It was not until my thirties that I realised that when I learnt how to use my right hand again I still did some things left handed. The most noticeable is the way I tie my shoelaces. Which looks normal to me, but is anything but. I also knit as if I were right handed, but my left hand is dominant and probably looks strange to anyone watching. I decided to knit a throw for our bed and Nadia suggested I crochet the border.

Today’s inspirational recipe from Lavender and Lime ♥ Vegetable Spring Rolls ♥ #LavenderAndLime Share on X

Seeing as everything can be learnt on YouTube I found a border pattern that looked like I could follow. I borrowed a crochet hook from Nadia and set about getting started. Well, to anyone else it would have looked very amusing. I just cannot hold the crochet hook properly. And I cannot make my right hand work in a way that makes crocheting easier than knitting. After 20 minutes of trying, I had not even completed one chain (a crochet term). Giving up on that idea I decided to knit the border. And after 3 sides decided I did not like the effect. So I have unravelled the 5 panels I knitted and started again. This time I am incorporating the border into the knitting. It means more concentrating but even that is easier than me trying to crochet. Can you crochet?

Vegetable Spring Rolls

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Vegetable Spring Rolls

These are a Chinese dim sum classic
Recipe Category: Vegetarian
Makes enough for: 6 spring rolls
All Rights Reserved: Adapted from Dumplings and Noodles page 175


  • 15 mls canola oil
  • 3 spring onions, sliced
  • 2 cloves garlic, crushed
  • 2 large brown mushrooms, cut in half and thinly sliced
  • ½ small red cabbage, sliced
  • 1 large carrot, peeled and julienned
  • 40 g bean sprouts
  • 15 mls soy sauce
  • 5 mls sesame oil
  • 5 mls coconut sugar
  • salt and freshly ground black pepper to season
  • 6 190 x 190mm spring roll wrappers
  • water for the wrappers if they are dry

for the cornflour slurry

  • 15 mls water
  • 5 mls cornflour

for deep frying

  • canola oil

For the air fryer

  • olive oil for brushing


  • Place the oil into a wok and heat over a medium to high temperature
  • Add the spring onions and cook until soft then add the garlic
  • Cook until fragrant then add the mushrooms, cabbage and carrot
  • When the cabbage has wilted slightly, add the bean sprouts and stir fry on a high temperature for 2 minutes
  • Remove from the heat and add the soy sauce, sesame oil and sugar
  • Season generously, stir to combine and set aside to cool
  • Once cooled, tip into a colander and allow the excess liquid to drain

for the cornflour slurry

  • Place the water and cornflour into a small bowl and whisk to combine
  • Place a spring roll wrapper in front of you with one corner facing down
  • If your spring roll wrappers are very dry, lightly brush them with water
  • Brush the edges with the cornflour slurry
  • Place 2 tablespoons of the mixture onto the wrapper, one third of the way up
  • Wrap the bottom corner over the filling and roll once to tuck in the edge
  • Now fold the wrapper like an envelope, the right side towards the middle, and the left side towards the middle
  • Now roll firmly until completely rolled up

for deep frying

  • When all of the spring roll wrappers are done fill a wok with oil to 4cm depth
  • Bring up to 180° Celsius over a medium to high temperature
  • Fry the spring rolls 3 at a time, for 4 minutes, flipping half way through the frying
  • Drain on paper towel and serve when hot

For the air fryer

  • Brush the spring rolls with olive oil
  • Place the spring rolls into the air fryer at 180° Celsius for 10 minutes
  • Turn them over and cook for another 5 minutes at 180° Celsius
Inspiration published on Lavender and Lime July 23:

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9 thoughts on “Vegetable Spring Rolls | Chinese Dim Sum

  1. I crocheted a beautiful scarf for my sister–it looked like an Irish knit though it was crocheted. She loved it and used it until it wore out!. I must had more patience in my youth because I knitted a hat for my daughter and thought it was so tedious the other girls didn’t get one. I think if I got better though I wouldn’t have to concentrate so hard and that would help! I have debated getting an air fryer but I think I have too many kitchen tools I need to figure out first 🙂 –latest is a sous vide cooker.

  2. An excellent recipe, Tandy. I must try these this coming weekend. The boys are back at school today but writing exams. I also do a lot of things left handed. I should have been left handed but for the bullying of the nuns at school who insisted I write with my right hand. I can knit but I tend to knit to tightly and I don’t enjoy it. I am very good at embroidery.

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