How often do you end up with a half-cut cabbage or a pack of carrots bought in bulk in supermarkets? Rather than leaving them to rot in the fridge, chop them up to make homemade spring rolls instead!

Chef Eric Low shares how to make crispy spring rolls, coupled with sweet chili sauce for a cosy dinner’s appetizer.

More leftover food that need to be cleared? Check out our top 10 recipes made from leftovers here.

#SeasonYourEx: Leftover vegetables dishes into Crispy Spring R…

#SeasonYourEx: Leftover vegetables dishes into Crispy Spring Rolls with Sweet Chili Sauce. Chef Eric Low whips up a simple dish using mixed letovers from the week. Share with us what you can do with expiring and leftover food and hashtag #SeasonYourEx and #HappyPlateSG in your post. Remember to make your post public so we can see it! Our imagination is limitless so let's be as inventive as possible.

Posted by Electrolux on Sunday, 19 November 2017

Ingredients (for 4 portions)

2tbsp              Oil for cooking

30g                 Dried Shrimp, minced

50g                 Dried Mushrooms, soaked and sliced

300g               Leftover cabbage and carrot stir fry

10g                 Chinese Celery, sliced

1tsp                Chicken Seasoning Powder

Cornstarch solution for thickening

8 sheets         Spring Rolls Wrappers

Oil for deep frying


  1. Heat oil in pot, add dried shrimps and saute till fragrant. Add mushrooms, cook briefly and pour in the leftover cabbage stir fry. Cook briefly, add Chinese celery and season with chicken seasoning powder. Thicken the mixture and allow it to cool down.
  2. Place a sheet of spring roll pastry on a cutting board. Place some fillings and roll into a spring roll. Repeat until filling is used up.
  3. Deep fry the spring rolls till golden brown and serve.