Vegetable Spring Rolls

A medley of peppers, onions, and cabbage cooked down in soy and oyster sauce then wrapped in a crispy spring roll wrapper is the perfect appetizer or snack for entertaining. No need to call takeout with this crowd favorite.
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Prep Time 1 hour
Cook Time 8 minutes
Total Time 1 hour 8 minutes
Servings 1 people



  • 8 wrappers Spring Roll Wrappers
  • 3 each Garlic Clove, finely chopped
  • 4 cup Green Cabbage, thinly sliced
  • 2 cup Red Onion, thinly sliced
  • 1 cup Carrot, peeled and julienned
  • 1 cup Green Bell Pepper, deseeded and julienned
  • 1 tsp Kosher Salt
  • 15 turns Black Pepper, freshly cracked
  • 1 tbsp Oyster Sauce
  • 3 tbsp Olive Oil
  • tbsp Soy Sauce
  • 1/8 tsp Ground Cumin
  • asneeded Vegetable Oil Spray
  • 1 1/2 tsp Sesame Oil


  • Cut the red onion, carrot, and green bell pepper into the shape of a matchstick. You should be able to buy pre-cut cabbage. The overall goal is for all of the vegetables to have a uniform size.
    4 cup Green Cabbage, thinly sliced, 2 cup Red Onion, thinly sliced, 1 cup Carrot, peeled and julienned, 1 cup Green Bell Pepper, deseeded and julienned
  • Add the olive oil to a large sauté pan set over medium high heat. Start by sautéeing the carrots, onions, and peppers (approximately 5 minutes). Add the garlic and cabbage and allow to wilt down and become tender (approximately 3 minutes). Note: You may need to add the cabbage in batches depending on the size of your pan. Finish the vegetable filling by adding the remaining ingredients. Mix until well combined then remove from the heat and allow to cool.
    3 tbsp Olive Oil, 3 each Garlic Clove, finely chopped, 1 tsp Kosher Salt, 15 turns Black Pepper, freshly cracked, 1 tbsp Oyster Sauce, tbsp Soy Sauce, 1 1/2 tsp Sesame Oil, 1/8 tsp Ground Cumin
  • Lay a spring roll wrapper flat on a clean and dry cutting board. Add approximately a 1/4 cup (70g) of the filling to the center of the wrapper. Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito. To form a tight seal, use your finger to apply a small amount of water to the last edge of the spring roll.
  • Preheat the Typhur Dome to 420°F/215℃. (Around 5 minutes)
  • Start by lightly spraying the surface of the cooking tray with vegetable spray. Add the spring rolls to the tray making sure not to overcrowd them. Lightly coat the spring rolls in some additional vegetable spray. Return the cooking tray back to the preheated the Typhur Dome.
  • Cook the spring rolls.Temperature: 420 °F Time: 8 minutes
  • Using a pair of tongs, gently remove the spring rolls to a serving tray or plate.
  • We suggest serving these delicious and crispy spring rolls with soy sauce and your favorite chili dipping sauce.

(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)