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Fried Spring Roll
Lunch • Singapore
How to Make Fried Spring Roll (Traditional & Healthy Version)
Fried spring rolls are a beloved treat across Singapore, often found sizzling in hot oil at bustling hawker centres and kopitiams. Though their roots trace back to Chinese cuisine, Singaporean spring rolls have evolved to reflect the island's rich multicultural tapestry, incorporating local vegetables and fusion touches. These crispy parcels are packed with flavourful fillings, making them a popular lunch choice for busy Singaporeans. Spring rolls, or 'popiah goreng', are enjoyed for their crunchy exterior and savoury, aromatic filling. In Singapore, vegetarian versions are especially popular, offering a lighter, health-conscious alternative that caters to diverse dietary preferences. Whether served as a snack, a side dish, or a lunch staple, fried spring rolls deliver a satisfying crunch and a burst of umami with every bite. Their versatility and convenience make them a staple in Singaporean hawker culture, appealing to both locals and visitors seeking authentic street food experiences.
Ingredients(for 2 medium spring rolls per serving)
- 8 pieces Spring roll wrappers (popiah skin)
- 1 cup Carrot (julienned)
- 1 cup Cabbage (shredded)
- 1/2 cup Bean sprouts (taugeh)
- 100g Firm tofu (cubed, tau kwa)
- 1/2 cup Shiitake mushrooms (fresh, sliced)
- 2 cloves Garlic (minced)
- 1 tbsp Light soy sauce (for seasoning)
- 1/4 tsp White pepper (freshly ground)
- 2 tbsp Vegetable oil (for frying)
- 2 tsp cornstarch + 2 tsp water Cornstarch slurry (for sealing wrappers)
- as needed Chilli sauce (optional for dipping) - optional
Instructions
- 1
Prepare all vegetables by washing, peeling, and slicing them into thin strips. Cube the tofu. Set aside.
5 minutes
Use a mandoline for even vegetable slices and faster prep.
- 2
Heat 1 tablespoon oil in a wok over medium heat. Add garlic and sauté until fragrant, about 1 minute.
1 minute
Do not burn the garlic as it will turn bitter.
- 3
Add carrot, cabbage, bean sprouts, mushrooms, and tofu. Stir-fry for 5-6 minutes until vegetables are tender but still crisp.
6 minutes
Keep the heat high and stir frequently for even cooking.
- 4
Season the filling with soy sauce and white pepper. Mix well. Remove from heat and let cool for a few minutes.
2 minutes
Taste and adjust seasoning, if needed.
Why This Dish is Healthy
Choosing a vegetarian fried spring roll means enjoying a delicious Singaporean hawker snack with less fat and more nutrients. By shallow-frying and using fresh, local vegetables, you reduce calorie intake and boost dietary fibre, which aids in satiety and weight management. This recipe supports a balanced diet and makes it easy to track calories without sacrificing flavour.
This vegetarian fried spring roll recipe is rich in fibre from cabbage, carrots, and bean sprouts, supporting digestive health. Tofu adds plant-based protein, while mushrooms contribute B vitamins and minerals such as selenium. Using minimal oil and fresh vegetables keeps the dish lower in calories and saturated fat compared to traditional deep-fried versions. The balance of protein, carbs, and micronutrients makes it a wholesome lunch option.
Pro Tips
- 💡Tip 1: Let filling cool before wrapping to prevent soggy spring rolls.
- 💡Tip 2: Do not overcrowd the frying pan; fry in batches for even crispiness.
- 💡Tip 3: Use a paper towel to drain excess oil after frying for a lighter bite.
Storage & Serving
Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to maintain crispiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
