Spring Rolls

Spring Rolls

Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Smart Snack
Cuisine Heart Healthy, Low Carbohydrate, Low Sodium
Servings 9 People


  • 36 pcs Spring Roll Wrappers (12 x 12cm)
  • 1/2 cup Cooked Rice Vermicelli (50g)
  • 1 pc Medium Onion Finely chopped
  • 1 pc Garlic Clove Crushed
  • 7 pcs Fresh Mushrooms with Stalks Finely chopped (50g)
  • 1 tsp Freshly Ground Black Pepper
  • 1/2 tsp Lite or Table Salt
  • 300 g Lean Minced Veal
  • 1/4 cup Spring Onions Finely chopped
  • 1 cup Cabbage Finely chopped
  • 2 tsp Plain Flour
  • 1/4 cup Water (65ml)
  • 1 Tbsp Canola Oil


  • Have on hand fresh spring roll wrappers. Keep covered so they won't dry out.
  • Cook vermicelli by pouring boiling water over it and letting it stand for 5 minutes. Drain.
  • Combine vermicelli, onion, garlic, mushrooms, black pepper, salt, veal, spring onions and cabbage in a bowl and mix thoroughly.
  • Mix flour and water together to make a smooth paste to use in sealing the rolls.
  • Place 1 good packed tablespoon of mixture on each wrapper. Moisten edges with flour and water mixture, fold in sides and roll and seal, turning the sealed edges to the underside.
  • Continue to prepare and place on baking sheets. Allow space between rolls. Brush with oil and bake in a moderate oven until brown and crisp; about 40 minutes.
  • Spring Rolls may be frozen and reheated in low oven for 20 minutes.


Calories :133
Kilojoules :554
Fat :4.5
Carbohydrate :15
Protein :9
Cholesterol :9
Sodium :179
Saturated Fat :1
Fiber :0.5
Calcium :10
Sugar :2
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