Vegetarian Spring Rolls with Quorn Mince

This Asian-inspired dish is fresh, crunchy and vibrant. Filled with veggies and delicious Quorn Mince, it’s quick to prepare and makes a tasty entrée or sharer. The filling can also be varied by season (and what’s in your cupboards).

Serves 4

20 mins

A Challenge

233 cals
(Per serving)

Made with Quorn Mince

High in protein
Gluten free
Low in saturated fat
No soy


  • 300g Quorn Mince
  • Rapeseed oil for frying
  • 3 spring onions
  • 2 garlic cloves
  • 1 packet of rice paper
  • ½ cucumber
  • ¼ red cabbage
  • 1 carrot, peeled
  • 1 pack of bean sprouts
  • Salt
  • Chopped lime to serve


  1. Finely grate the garlic and chop the spring onions finely – keep separate and set aside.
  2. Fry the Quorn Mince in rapeseed oil until it gets a nice colour, then add the garlic and season with salt.
  3. Mix in the chopped spring onion and allow the Mince mixture to cool.
  4. Whilst the Mince mix is cooling, julienne the carrot, cucumber and red cabbage.
  5. Soak the rice paper sheets one at a time for about 1 minute and place on a chopping board.
  6. Add a spoonful of the cooled Quorn Mince mix onto each rice paper sheet, followed by a spoonful of the vegetables.
  7. Roll up tightly and keep cool.
  8. Serve with chopped lime.

Did you know? Quorn Mince is low in saturated fat and high in protein, making it a wonderful addition to a healthy, balanced diet!

Chefs tip

This recipe is a great way to use up any veggies you have leftover in the kitchen, helping you to reduce your food waste.

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