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Vegetable Spring Roll
Lunch • Singapore
How to Make Vegetable Spring Roll (Traditional & Healthy Version)
Vegetable Spring Rolls are a beloved staple in Singaporean kopitiams, hawker centres, and family gatherings. While spring rolls have roots in Asian cuisine, Singapore’s version is distinctly fusion, reflecting the multicultural influences of Chinese, Malay, and Indian communities. Here, crisp pastry wraps fresh, vibrant vegetables and sometimes tofu, offering a burst of flavour and texture in every bite. It’s common to see vendors preparing these rolls on the spot, serving them with tangy dipping sauces that draw queues during lunch hour. Singaporean Vegetable Spring Rolls showcase local produce like carrots, cabbage, and bean sprouts, integrating healthy eating trends without sacrificing authenticity. Their popularity comes from being affordable, portable, and customizable—perfect for busy Singaporeans seeking a light yet satisfying lunch. With a focus on plant-based ingredients and minimal oil, this recipe presents a healthier twist, making it a favourite for both vegetarians and anyone seeking balanced nutrition. Savour the crunchy goodness and umami notes, reminiscent of hawker stalls and neighbourhood kopitiams, where food culture thrives.
Ingredients(for 2 medium rolls per serving (hawker-style portion))
- 4 pieces Spring roll wrappers (popiah skin)
- 1/2 cup, julienned Carrot (local carrot)
- 1 cup, shredded Cabbage (chinese cabbage)
- 1/2 cup Bean sprouts (taugeh)
- 1/2 cup, sliced into thin strips Firm tofu (tau kwa)
- 1/4 cup, julienned Red bell pepper (capsicum)
- 2 stalks, chopped Spring onion (daun bawang)
- 1 clove, minced Garlic
- 1 tbsp Light soy sauce (Singaporean brand preferred)
- 1 tsp Sesame oil (for aroma)
- 1 tsp Cooking oil (for sautéing, use canola or sunflower)
- 2 tbsp Sweet chili sauce (for dipping, optional) - optional
Instructions
- 1
Prepare all vegetables by washing, peeling, and cutting into thin strips or shreds. Slice tofu into thin strips.
5 minutes
Keep vegetables uniform for even cooking and easier rolling.
- 2
Heat cooking oil in a wok over medium heat. Add garlic and sauté until fragrant. Add carrots, cabbage, bean sprouts, and tofu. Stir-fry for 2-3 minutes.
5 minutes
Do not overcook vegetables; maintain crunch for authentic texture.
- 3
Add bell pepper and spring onion. Stir-fry for another 1-2 minutes. Season with soy sauce and sesame oil. Mix well and remove from heat.
3 minutes
Let the filling cool slightly before wrapping to avoid soggy skins.
- 4
Lay a spring roll wrapper flat. Place 2-3 tbsp of vegetable filling near the edge. Fold sides inward and roll tightly to seal.
5 minutes
Use a damp cloth to keep wrappers pliable and prevent tearing.
Why This Dish is Healthy
This recipe is a healthy choice because it emphasises fresh vegetables, lean tofu, and minimal oil. Baking preserves nutrients and cuts excess fat, aligning with Singapore’s growing health trends. High fibre, protein, and antioxidants make it ideal for weight management, diabetes prevention, and overall vitality. The plant-based ingredients are naturally low in calories and sodium, helping you stay energised and light throughout the day.
Vegetable Spring Rolls are nutrient-dense, packed with fibre from cabbage, carrots, and bean sprouts. Tofu adds plant-based protein, while minimal oil keeps saturated fat low. The vegetables offer vitamins A, C, and K, plus minerals like potassium and calcium. Baked instead of fried, these rolls provide fewer calories, making them suitable for calorie-conscious diets. They’re cholesterol-free and support digestive health, blood sugar control, and heart wellness.
Pro Tips
- 💡Tip 1: Use fresh popiah skin for easier wrapping and better texture.
- 💡Tip 2: Cool the filling before wrapping to avoid soggy rolls.
- 💡Tip 3: Brush lightly with oil before baking for extra crispiness without deep-frying.
Storage & Serving
Store baked spring rolls in an airtight container in the fridge for up to 2 days. Reheat in oven for best crispiness. Do not freeze as the wrapper texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 90.0 kcal |
