Thursday 5 February 2009

Chinese spring rolls

Chinese spring rolls-A lovely starter dish or snack made from a medeley of shredded vegetables, encased in filo pasty and deep fried.Served with hot chilli sauce and soya sauce dips.
1 packet chinese spring roll pastry sheets (or filo pastry)
4oz bean sprouts
2 large red onion sliced thinly
8 oz carrots cut into fine thin strips(julienne)
1 each red,green,yellow capsicum cut into thin strips.
2 medium potatoes cut into fine thin strips(julienne)
2 teaspoon garlic paste
2 teaspoons ginger paste
1 teaspoon salt
2 tablespoon soya sauce
1 tablespoon chili sauce
2 tablespoon oil
3 green chillies finely chopped
Oil for deep frying.
For paste to stick the edges down:
3 oz plain flour and 4 tablespoons water mixed together to form a thick paste.


1.Heat oil in wok add ginger and garlic
2.Add the onions, peppers,potatoes and carrots and stir fry til tender but crisp
3.Add the salt , chillies,soya sauce and chilli sauce
4.Add the bean sprouts
5.Stir fry again and remove from heat.
6.Set aside to cool

Making the spring rolls:

7.Separate the sheets of spring roll pastry and place on a flat surface.

8.Take a spoon full of veg mixture and place it in the top centre of pastry.

9.Start to rol pastry from top edge to make 2 folds.

10.Fold the right and left sides to meet in the centre.

11.Roll the the spring roll again,spread the paste and stick the pastry down at the end so that it does not come unstuck when frying.

12.Repeat same procedure for rest of pastry.

13.Heat oil in wok and deep fry spring rolls on medium heat till golden brown.
14.Drain in kitchen paper and transfer to serving dish.

Serve with chilli sauce , soya sauce or chutney of your choice for dippping.

You may like:

Hakka noodles

Vegtable manchurian


  1. Spring rolls, yummy! Saath mein dhaniye/pudeene ki chutney ho to mazaa aa jaaye.

  2. I really love fresh spring rolls - this is a great veggie recipe!


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