Vegetable Spring Rolls

Crisp golden rolls filled with Chinese leaf, carrot, shiitake and glass noodles.

TIME BREAKDOWN
Prep: 40 min
Cook: 15 min
Total: 55 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people (12 rolls)
Difficulty
Easy

Ingredients

  • 2 tbsp vegetable oil, plus about 1 litre for deep-frying
  • 3 spring onions, finely sliced
  • 2 cloves garlic, finely chopped
  • 2cm piece fresh ginger, peeled and finely grated
  • 200g Chinese leaf, finely shredded
  • 1 large carrot, cut into fine matchsticks
  • 100g shiitake mushrooms, thinly sliced
  • 100g beansprouts
  • 50g glass noodles (mung bean vermicelli)
  • 1 tbsp light soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp caster sugar
  • 1/2 tsp ground white pepper
  • 1/2 tsp fine salt
  • 12 square spring roll wrappers, about 20cm (frozen, from Asian supermarkets), defrosted
  • 1 tbsp plain flour mixed with 2 tbsp water, to seal
  • Chinkiang black vinegar and light soy sauce, to serve

Method

  1. Soak the glass noodles in a bowl of just-boiled water for 5 minutes until soft. Drain, rinse under cold water, then cut into 5cm lengths.

  2. Heat the 2 tbsp oil in a wok over a high heat. Stir-fry the spring onions, garlic and ginger for 20 seconds until fragrant.

  3. Add the carrot and mushrooms and stir-fry for 2 minutes, then add the Chinese leaf and beansprouts and cook for 1 minute more, until just wilted.

  4. Add the glass noodles, soy sauce, sesame oil, sugar, white pepper and salt. Toss well, then tip onto a large tray and spread out. Leave to cool completely, then drain off any liquid. A wet filling will make the wrappers tear.

  5. Place a wrapper on the work surface with one corner pointing towards you. Spoon about 3 tbsp of filling onto the lower third, fold the bottom corner over the filling, then fold in the two side corners.

  6. Roll up tightly and seal the final corner with a little of the flour paste. Keep the finished rolls under a damp tea towel while you wrap the rest.

  7. Heat the oil for deep-frying in a deep, heavy-based pan to 170°C. Use a cooking thermometer, and never fill the pan more than one-third full.

  8. Fry the rolls in batches of 3 or 4 for 4 to 5 minutes, turning, until deep golden and crisp. Drain on a wire rack.

  9. Serve hot with a dipping sauce of Chinkiang black vinegar and light soy sauce.