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Chinese Vegetable Spring Rolls

Chinese Vegetable Spring Rolls

Spring rolls are the Chinese equivalent of samosas or even fish and chips so it’s a dish that’s not to be eaten everyday but on special occasions.

bar Chinese Vegetable Spring Rolls
If you’re planning a party or entertaining, you could make the rolls in advance, cover them, refrigerate and fry them on the day of serving.

Picture by Manju Malhi

Makes 10 spring rolls

2 tbsp sunflower or vegetable oil plus oil for deep-frying
A handful of bean sprouts or stir fry mix
1/2 red pepper, thinly sliced
some rice noodles, soaked in water
1 tbsp fish or oyster sauce
1 tsp soy sauce
1 tsp sugar
a pinch of salt (optional)
1/2 tsp coarsely ground black pepper
10 spring roll wrappers
1 small egg, beaten
sweet chilli sauce, to serve


Begin by heating the wok. When hot, add the oil. Then tip in the stir fry mix or the bean sprouts and red pepper. Cook until the vegetables have slightly softened and their tastes have had a chance to combine. Add the noodles, fish or oyster sauce, soy sauce, sugar, salt, if using and pepper. Mix well, take it off the heat and place into a bowl to let it cool.
Place the pan with the oil for frying over a medium-high heat.
Put the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush all the four edges of the wrapper with the beaten egg. Next, add about a tablespoon of the filling in the bottom part of the wrapper and shape into a thin log or sausage, not touching the edges. Also, leave the bottom, a few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top remaining part and seal the roll. Repeat until all the rolls are finished.
Once the oil is hot enough, deep fry the spring rolls for a minute or two until lightly browned. Place them on kitchen paper to drain and serve with the sweet chilli sauce.


Spring roll wrappers are also known as samosa pastry sheets and are available in many major supermarkets in the freezer section.

(c) 2012

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