Chinese vegetable spring rolls

45 minutes


Vegetable spring rolls

  • spring roll wrappers, 1 packet
  • 2 tbsp of sesame oil
  • 4 spring onions, large, trimmed and finely diced
  • 1/4 white cabbage, small
  • 2 large carrots, peeled and shredded or grated
  • 410g of beansprouts, tinned
  • fresh ginger, 1 inch piece
  • 2 tsp five-spice powder
  • 1 tsp oyster sauce, vegetarian versions are available
  • soy sauce, to taste
  • cornflour, mixed with a little water to make a paste
  • vegetable oil, for frying
  • sweet chilli sauce, to serve


Prepare all the vegetables and half fill a wok with the vegetable oil for frying
Heat the sesame oil in another wok or frying pan and fry the spring onions until they are just soft. Add the shredded cabbage and fry for a further 2 to 3 minutes.
Add the grated carrot and fresh ginger and cook for 2 to 3 minutes – the mixture should be soft but the vegetables should still have a bite to them
Add the beansprouts, and mix well. Finally, add the five spice powder, oyster sauce and soy sauce to taste and mix again
Assemble the spring rolls: have a clean board available for rolling and fill a large roasting tin with hot water. Dip each wrapper in to the water for between 5 and 10 seconds until it is soft and pliable
Add a large spoon of vegetable mixture in the bottom part of the wrapper, then fold over the two sides of the wrapper, like an envelope, spread some of the cornflour paste on the top part of the wrapper and then tightly roll the rolls up making sure that the edges are stuck firmly with the paste
Heat the vegetable oil until a cube of bread browns in 1 minute. Fry the spring rolls in the hot oil for 3 to 4 minutes, turning them over half way through, until they are crispy and golden brown. Drain them and place on a plate with kitchen paper. Keep them warm in a hot oven until you need to serve them. Serve them immediately with sweet chilli dipping sauce