Spring Rolls

Spring Rolls are a worldwide favourite for a reason — and our version delivers the classic experience with the freshest ingredients. A colourful filling of cabbage, carrots, spring onions, and glass noodles seasoned with soy sauce, sesame, and ginger is wrapped in our thin, ultra-crispy patti for a roll that shatters like glass when you bite through it. Light but satisfying, these rolls are perfect as a starter, a party snack, or a tea-time treat. Serve with sweet chili sauce for the full experience.

Ingredients

Cabbage, carrots, spring onions, glass noodles (vermicelli), soy sauce, sesame oil, ginger, garlic, green chili, salt, white pepper, roll patti.

Cooking Instructions

Deep Frying (Recommended)

1. Fry directly from frozen.
2. Heat oil to 180°C — slightly higher than for meat rolls, as vegetable rolls benefit from a hotter, faster fry.
3. Fry for 5–7 minutes, turning every 2 minutes, until pale golden and very crispy.
4. Spring rolls should be lighter in colour than chicken rolls — golden, not deep brown.
5. Drain and serve immediately with sweet chili sauce.

Air Frying

6. Brush with oil and air fry at 200°C for 10–12 minutes, flipping once.
7. The higher temperature gives a crispier result for vegetable rolls.

💡 Tip: Spring rolls are best eaten immediately — the vegetable filling releases steam as it cools, which can soften the shell. Fry in small batches and serve right away.