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Veggie Spring Roll Recipe With Quorn Meatless Grounds

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

Serves 4

20 mins

A Challenge

233 cals
(Per serving)

4.3g of fat

A bag and a box of Quorn Meatless Grounds showing the plated product and information on an orange and charcoal background.

Made with Quorn Meatless Grounds


Excellent source of protein



  • 1 package of Quorn Meatless Grounds (Frozen, 12oz) or equivalent in refrigerated Grounds
  • Canola oil for frying
  • 3 green 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 green onions finely – keep separate and set aside.
  2. Fry the Quorn Grounds in canola oil until they get a nice color, then add the garlic and season with salt.
  3. Mix in the chopped green onion and allow the Grounds mixture to cool.
  4. While the Grounds mix is cooling, cut the carrot, cucumber and red cabbage into long thin strips (julienne style).
  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 Grounds 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.

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