Vegetable spring rolls

Name: Vegetable spring rolls
Prep time: 20 min
Total time: 55 min
Yield: 10
Ingredients: 3 tsp. sesame oil; 1 red onion, sliced; 2 cloves garlic, finely chopped; 100 g shiitake mushrooms, sliced; 320 g packet chopping Chinese-inspired stir fry mix; 1 tbsp. Shaoxing rice wine; 1 tbsp. soy sauce, plus extra to serve; 1 tsp. sugar; 10-12 spring roll wrappers; 1 egg, beaten; Vegetable oil, to deep fry; Sweet chilli sauce, to serve

By Mandy JamesPublished: 18 December 2023

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Daniel Harding

Spring rolls are a must for any Chinese-inspired feast. These veggie crispy spring rolls are packed with crunchy colourful veg, ready in just under an hour. The perfect canapé for your next dinner party.

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Yields:

Prep Time:

20 mins

Total Time:

55 mins

Ingredients

3 tsp.
sesame oil
1
red onion, sliced
2
cloves garlic, finely chopped
100 g
shiitake mushrooms, sliced
320 g
packet chopping Chinese-inspired stir fry mix
1 Tbsp.
Shaoxing rice wine
1 Tbsp.
soy sauce, plus extra to serve
1 tsp.
sugar
10-12 spring roll wrappers
1
egg, beaten
Vegetable oil, to deep fry
Sweet chilli sauce, to serve

Directions

1. Step 1In a large pan over medium heat add 1 tsp of sesame oil. Add the sliced red onion and cook for 2 minutes. Add the garlic and fry for a further 1 minute and add the mushrooms to cook for 2 minutes.
2. Step 2Add the Shaoxing wine and fry for 30 seconds before adding the chopped veggies. Cook for 3 minutes until starting to soften. Add the final 2 tsp of sesame oil, soy sauce, and sugar and cook for 2 minutes.
3. Step 3Take off the heat and leave to cool completely. Lay a piece of spring roll wrapper diagonally, corner facing you, onto a flat surface and add a generous spoonful of the mixture to the middle/bottom of the wrapper.
4. Step 4From the bottom, roll over once to cover the filling then turn the sides in as if you are wrapping a present (it should be a tube shape). Once all is tucked in, roll the mixture towards the top corner. Just before enclosing the last roll, brush over egg wash to the top flat corner and finish by rolling to stick together. Leave to one side to chill and carry on with the rest.
5. Step 5In a large deep pan add the vegetable oil until approx. 1/3 full. Depending on the size of the pan, add the spring rolls and cook in batches. Make sure you submerge the rolls to fully cover them in oil.
6. Step 6Deep fry for 4 minutes ensuring they become golden all over. Serve with extra soy sauce and chilli sauce for dipping.