Vegetable spring rolls

60 minutes


Spring rolls

  • spring roll sheets, 1 packet
  • 1/2 Chinese cabbage, cut into fine chiffonade
  • 1 handful of beansprouts
  • 1/2 large carrot, cut into matchsticks
  • 50g of rice noodles, vermicelli, broken into small pieces
  • 2 garlic cloves, minced
  • ginger, 2cm piece, minced
  • 1 tbsp of coriander
  • 1 tbsp of sesame oil
  • 1 tbsp of rice wine, preferably shaoxing
  • 1 tbsp of soy sauce
  • 3 tsp cornflour, mixed with 3 tablespoons of water
  • 1 tbsp of sesame oil
  • salt
  • oil, for frying


To begin, soak the noodles in warm water for 8–10 minutes
Heat a wok over a high heat with the sesame oil and add the cabbage, carrots and beansprouts and cook for 1 minute, stirring all the time
Add the garlic and ginger and cook for a few more minutes, or until softened, then stir in the soy sauce, shaoxing wine, spring onions and coriander
Transfer to a bowl to cool slightly and drain off any excess moisture. Meanwhile, drain the soaked noodles well and stir into the vegetables
To make the spring rolls, lay a layer of spring roll pastry on a clean work surface with a corner facing toward you
Place 1 tablespoon of the vegetable mixture on the corner of the pastry and begin to diagonally roll the pastry up tightly around the filling. When you get to the middle of the pastry, fold in the corners from either side and brush a little of the cornflour mixture on to the remaining corner, finish rolling up and press together to seal
Repeat with the rest of the mixture and pastry
Fill a deep saucepan with oil and heat to 180°C. Deep-fry the spring rolls in batches for 2–3 minutes, until golden brown and crispy. Serve immediately