Chilli Caramel Spring Rolls Recipe

Chilli Caramel Spring Rolls

Total Time: 25 minutes

Serves: 2 to 3

Take a flavour trip to Asia by biting into these 100% plant-based spring rolls. They make great party appetizers and will have your guests asking for more.

Chef’s note:

  • Once rolled, keep the spring rolls in the fridge for 20 to 30 minutes to rest before frying for a crispier texture.
  • Dip them in Boombay’s Chilli + Caramel Sauce for added flavour.


  • 3 tablespoons of Boombay’s Chilli + Caramel Sauce
  • 1 small head of Cabbage
  • 1 small Carrot
  • 1 small Bell Pepper
  • 1 teaspoon Soy Sauce
  • Salt to taste
  • Pepper to taste
  • 1 Spring Onion
  • 8 to 10 Spring Roll Wrappers
  • Oil to fry

Products Used:


  1. Wash all the vegetables
  2. Shred the cabbage and julienne the carrot and bell pepper
  3. Finely chop the spring onion and keep the whites and greens of the onion separate
  1. Heat oil on high heat and saute the whites of the spring onion in a pan
  2. Add all the veggies and cook them on high heat until slightly softened 
  3. Add soy sauce and mix well 
  4. Prepare the wrapper as per the package instructions
  5. Spread 1 tablespoon of the filling on the wrapper
  6. Roll the wrapper and dampen its edges to seal in the filling nicely and keep it to the side 
  7. Repeat this process until all the rolls are filled
  8. Heat oil in a deep saucepan and fry the spring rolls until evenly golden brown
  9. Remove the rolls from the saucepan and place it on a kitchen towel to drain any excess oil
  10. Dip the spring rolls in our Chilli + Caramel Sauce and enjoy