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Vegetarian Spring Rolls (with 3 Kinds of Dipping Sauces)

Enjoy these crisp spring rolls with different dipping sauces to suit your mood!

Cooking Time: 20 mins

Serves: 2-4

Main Ingredients: Vegetables

Cooking Style: Deep-fried

Collection: Oyster Sauce, Salo-salo

Difficulty: Novice

  • Recipe's
  • Vegetarian Spring Rolls (with 3 Kinds of Dipping Sauces)


  1. In a wok, saute garlic and onions until wilted. Add the carrots, mushrooms, and wansoy.
    Stir-fry for 2 minutes.
  2. Add the Mama Sita’s Oyster Sauce and water. Mix well. Cover and simmer for another
    2 minutes. Season with salt and pepper.
  3. Remove from heat. Combine the cabbage, noodles, and nuts. Mix to blend well.
  4. Place 2 tbsp of filling on each wrapper. Fold and seal with water.
  5. Deep-fry the spring rolls in hot oil until golden brown. Remove from heat and drain in a
  6. Serve hot with 3 kinds of Mama Sita’s dipping sauces.





2 tbsp

30 mL


3 cloves

9 g

Garlic, chopped

1 pc

30 g

Red onion, sliced

1/2 pc

50 g

Carrot, julienned

2 tbsp

Cloud ear mushroom, soaked in water and julienned

2 tsp

5 g

Coriander leaves (wansoy), coarsely chopped

3 tbsp

45 g

Mama Sita's Oyster Sauce

2 tbsp

30 mL


1/8 tsp



Ground black pepper

60 g

Bean thread noodles (sotanghon), soaked in water for 10 minutes

1 cup

100 g

Cabbage, julienned

3 tbsp

20 g

Toasted peanuts, coarsely chopped

10 pcs

Spring roll wrappers, medium-sized

2 cups

500 mL

Oil for frying

Dipping sauces:

Mama Sita's Java Sauce (with chopped red chilies)

Mama Sita's Sweet Chili Sauce (with crushed garlic)

Mama Sita's Spiced Vinegar (Sinamak)

See Also:

Oyster Sauce, Salo-salo
Cooking Style: Deep-fried