Skip to content

Vegetarian Spring Rolls

Category: Starters

Serves: 6 people

Preparing time: 00:00

Cooking time: 00:00


228g Carrots (grated on large cutter)

1 small can bamboo shoots (rinsed and cut into strips)

1 packet beansprouts (approx 228g) - blanched

85g dried Chinese mushrooms (soaked in warm water)

4 spring onions (finely sliced)

1 jar Wing Yip Yellow Bean Sauce

1 tsp minced ginger (or use fresh)

2 tsp minced garlic paste (or use fresh)

2 tbsp peanut or vegetable oil

1 packet spring roll wrappers

Vegetable oil for frying

1 tbsp flour mixed into a paste with water

Cooking Method

Step 1

Squeeze water out of bamboo shoots and soaked mushrooms. Cut both into fine strips.

Step 2

Heat 2 Tbs of oil in a pan or wok and fry minced garlic and ginger. Add carrots, bamboo shoots, Chinese mushrooms and the yellow bean sauce. Cover and cook for 4 minutes.

Step 3

Now add beansprouts and sliced spring onions and cook for a further 2 minutes.

Step 4

Season to taste and allow filling to cool. Filling should not be too wet.

Step 5

To Make Up Spring Rolls Place spoonful of filling (diagonally) in a corner of the wrapper. Roll spring roll away from you until you reach half of the wrapper.

Step 6

Fold both sides of wrapper inwards and dab some flour past into the corner of the wrapper and finish making spring roll.

Step 7

Repeat this process until you have used up all the filling.

Step 8

Cook spring rolls in hot oil or a deep fat fryer until golden brown. Drain well on kitchen paper.

More like this

Chinese Sweet and Spicy Pork Meatballs

Hoi Sin Chicken Wings

Five Spice Nuts

Spicy Jackfruit and Pineapple Skewers

Golden Fried Dumplings

Chicken Lollipops

Larkin Cen’s Festive Gua Bao

Fried Prawn Dumpling (Fried Won Ton)

Need more inspiration?

View recipes