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
Step-by-step instructions
Step 1 · Prepare all vegetables by washing
Prepare all vegetables by washing, peeling, and cutting into thin strips or shreds. Slice tofu into thin strips.
Step 2 · Heat cooking oil in a wok over medium heat
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.
Step 3 · Add bell pepper and spring onion
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.
Step 4 · Lay a spring roll wrapper flat
Lay a spring roll wrapper flat. Place 2-3 tbsp of vegetable filling near the edge. Fold sides inward and roll tightly to seal.
Step 5 · Repeat process for remaining wrappers and filling
Repeat process for remaining wrappers and filling. Ensure rolls are sealed tightly.
Step 6 · Place spring rolls on a baking tray lined with parchment
Place spring rolls on a baking tray lined with parchment. Brush lightly with oil. Bake at 200°C for 10-12 minutes or until golden and crispy.
Step 7 · Serve hot with sweet chili sauce or your preferred dip
Serve hot with sweet chili sauce or your preferred dip.
Why this recipe 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.
A note on tradition
Vegetable Spring Rolls are a frequent sight in Singapore’s hawker centres and kopitiams, often enjoyed as a light lunch or snack. The dish symbolises Singapore’s multicultural spirit, blending flavours and techniques from different ethnic groups. Popular during festive seasons and gatherings, these rolls represent prosperity and unity. They serve as both street food and homemade comfort, reflecting regional tastes and healthy eating trends.