Spring Rolls

These classic spring rolls are a party favourite and easy to make and freeze at home.


  1. Shred the Chinese cabbage, spring onions and carrots. Crush and grate the garlic and ginger. Dehydrate and finely slice the mushrooms.
  2. Fry the cabbage, beansprouts and mushrooms with the garlic and ginger to release the moisture. Set aside.
  3. Soften the noodles in hot water for 5 minutes. Drain and cut with scissors.
  4. Transfer the cabbage mixture, spring onions, carrots, noodles, soy sauce, sesame oil and white pepper to a large bowl and mix thoroughly.
  5. Assemble the spring rolls: place 2 tbsp of the mixture in the centre of the pastry. Fold over the edges and roll tightly. Use a little water to seal the edges. Cover with a damp table cloth.
  6. Deep fry for 5 minutes until golden and crisp. Drain on kitchen roll and serve with sweet chilli sauce.
  7. To freeze: freeze the rolls for a few hours on a tray, and then transfer to a bag and put back into the freezer. Fry from frozen.


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Amy Win
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Spring Rolls

These pork ribs are great for sharing and taste great with this simple sauce.



  • Chinese Cabbage – 1
  • Spring Onions – 2 bunches
  • Carrots – 5
  • Garlic – 5 cloves
  • Ginger – 10cm piece
  • Chinese Mushrooms – 50g
  • Beansprouts – 300g
  • Vermicelli Noodles – 100g
  • Light Soy Sauce – 100ml
  • Sesame Oil – 100ml
  • White Pepper – 2 tsp
  • Spring Roll Pastry – 40 pieces
  • Groundnut Oil – for frying
  • Sweet Chilli Sauce