Traditional Spring Rolls (steamed or fried)

Makes 20

Serves 6


  • 350g Beansprouts
  • 250g minced pork or diced chicken
  • 100g prawns, shelled
  • 3 carrots, coarsely grated
  • 100g bamboo shoots, julienned or cut into matchsticks
  • 3 spring onions, sliced
  • 20 spring roll skins
  • 1 egg white (light beaten)
  • Vegetable oil for deep frying
  • 1 tablespoon light soya sauce
  • 3 cloves garlic, crushed



Heat 1 tablespoon of oil and fry the garlic until lightly brown, then fry the minced pork until cooked

Add the prawns, light soya sauce and bamboo shoots and stir-fry for 3-4 minutes

Add the Beansprouts and spring onions and fry for another 2 minutes, salt and pepper to taste


Roll Spring Rolls

Lay 1 spring roll skin on the board

Place sufficient amount of ingredients onto the nearest corner of the skin and roll toward the middle as tightly as possible. Then fold in the 2 side corners and continue to roll towards the opposite corner. Seal the corner and edges with egg white

If frying:

Heat enough oil for frying the rolls in a wok or deep fat fryer

Fry until golden brown and crisp

Drain well on kitchen roll paper and serve immediately with sweet chilli sauce, plum sauce or sesame oil mixed with equal amount of light soya sauce, sprinkled with sesame seeds



Variation for Vegetarian Spring Rolls


As above, but instead of the meat or prawns add

  • 100g pointed cabbage, finely shredded
  • 100g carrots, shredded
  • 100g firm tofu or tempeh, cut into small cubes


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