Veggie Spring Rolls

Makes approx 15 rolls


  • 12 onion, finely diced
  • 1 celery stalk, sliced into matchsticks
  • 2 carrots, sliced into matchsticks
  • 12 cup mushrooms, finley diced
  • 14 cup broccoli, finely diced
  • 14 cup red capsicum, finely diced
  • 2 garlic cloves, crushed
  • 3 tablespoons salt reduced soy sauce
  • Rice paper rolls
  • 1 spring onion (green part), finely sliced
  • 2 red chillies (if desired) finely sliced
  • 1 egg, lightly beaten
  • 1 teaspoon sesame seeds
  • 3 tabelspoons hoisin sauce
  • 2 tabelespoons unsalted peanuts, crushed
  • 1 tablespoon siracha chili sauce


  • Prepare the vegetables and garlic and add to a bowl. Stir through the soy sauce
  • Boil water in a kettle and pour into a large bowl. Soak a rice paper roll as directed
  • Place the soft rice paper roll on a chopping board, add 2 tablespoons of the vegetable mixture in the centre of the roll. Roll the paper once, fold in the two sides and continue rolling. Repeat with the remaining mixture and rice paper
  • Brush the beaten egg over the rolls and sprinkle sesame seeds on top
  • Line the base of your air fryer / baking tray with baking paper and cook for 170 for 8 minutes or until golden
  • Combine the sauce, peanuts and chili sauce in a bowl
  • Sprinkle spring onion and chili over the rolls and dip into the sauce, enjoy!

Subscribe for Complimentary Nutrition Tips!

Make an Enquiry​

Eager to take the next step and better your health and wellbeing? Make an equiry with Rebecca below!

we’ll help you with dietary strategies to better your diabetes care