Hener Torres  Kain KlabVegetable Spring Rolls
by Hener Torres
My food blog compiles mouthwatering and easy to prepare recipes, I also aim to introduce Filipino food to the world. Enjoy!


  • 1/2 a head of medium cabbage (about 4 cups)
  • 1 big carrot shredded (1 cup)
  • 1 bunch of green onions
  • a packet of spring roll sheets/skin
  • 2 tbsp of soy sauce
  • 1/2 tsp salt
  • oil for frying (use your preferred cooking oil)


  1. Chop the cabbage finely lengthwise. Wash it, set it aside to drain.
  2. In the meantime, grate the carrot and chop up the greens from the green onion.
  3. Once the cabbage is nice and dry combine it with the grated carrot and chopped green onions in a mixing bowl.
  4. Add soy sauce, salt, and mix all of them together.
  5. Place a spring roll sheet/skin on a clean cutting board or surface. Add a handful of the vegetable stuffing in the center.
  6. Fold the bottom part of the sheet over the stuffing and then cover with the other two sides and bring it to the center.
  7. Roll it until you reach the top part of the sheet.
  8. Apply some water along the top edge with your fingertips and roll off. Finish the rest of the rolls and set aside.
  9. Heat oil in a wok or a frying pan on high. Add 2 to 3 rolls at a time. Fry them until they are golden brown on both sides. Remove and drain them on a rack or paper towels.
  10. Serve it hot with dipping or hot sauce and Asian chilli and garlic paste.

Useful suggestions:

  1. Sometime the vegetable stuffing ends up a bit wet. If that happens don’t worry, just squeeze out the excess liquid in the palm of your hand before placing it on the sheet/skin.
  2. The spring roll sheets/skins are available in most of the Asian stores.
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