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Vegetarian Spring Rolls

Category: Side Dishes

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

Rinse bean sprouts well, discarding broken roots and bean casings. Drop into boiling water, drain and then into cold water. When beansprouts are cold drain well.

Step 2

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

Step 3

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 4

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

Step 5

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

Step 6

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 7

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

Step 8

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

Step 9

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

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