Golden Crisp Veggie Noodle Spring Rolls

by Zarina
Golden Crisp Veggie Noodle Spring Rolls

Hot, crisp, and crammed full of delicious veggies… what’s there not to love??  These gorgeously golden crisp bites are filled with vermicelli noodles, garlic, onion, cabbage, carrots, green beans, celery, and bamboo shoots, seasoned with some Shaoxing wine, soya, and sesame… I could gorge on them non-stop!

My recipe makes a batch of 24, so fry what you need and freeze the rest for another day… they fry beautifully straight from frozen.

Golden Crisp Veggie Noodle Spring Rolls

Golden Crisp Veggie Noodle Spring Rolls

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Cooking oil
  • 2 Vermicelli Noodle nests cooked according to packet instructions
  • 4 Garlic cloves crushed
  • 1 Onion – cut into thin strips
  • ½ White cabbage julienned
  • 2 Spring Onions sliced into thin rounds
  • 2 Carrots – medium size julienned
  • 237ml Green Beans sliced in thin rounds
  • 1 Bamboo Shoot tin 225g julienned
  • 2 Celery stalks – sliced thin diagonal
  • Spring roll wrappers (this recipe makes about 24)
  • 1 tbsp Shaoxing Wine
  • 3 tbsp Soya sauce
  • 1 tsp Sesame oil
  • ½ tsp Salt
  • White pepper
  • A small amount of water mixed with a little plain flour for sealing the rolls shut
  • DIPPING SAUCE – Linghams Garlic Chilli or sauce of your choice


  1. In a wok over medium-high heat with a little oil, stir fry the garlic for a minute 
  2. Add onion and fry for a couple of minutes
  3. Add remaining vegetables and stir fry till cooked but still crisp and not limp.
  4. Add vermicelli noodles and mix until all combined
  5. Add Shaoxing wine, soya sauce, sesame oil, salt, and pepper, mix well, remove from the heat, set aside to cool
  6. Place spring roll wrapper onto a flat board in front of you so that it is in a diamond shape
  7. Use your finger to wet around the edges with water mixed with a little plain flour
  8. Put a good couple of tablespoons of the filling in the bottom 1/3 portion of the spring roll wrapper
  9. Rollover once tucks in the sides, and then continue rolling and seal the top. Continue rolling all spring rolls until the filling is all used up, set aside on a tray
  10. Preheat the oil for deep frying the spring rolls to 180°C
  11. Deep fry the spring rolls in batches until golden and crisp, remove and drain on a kitchen towel
  12. Serve hot with your favourite dipping sauce
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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