Crispy Vegetable Spring Rolls

Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian, South Asian, and Southeast Asian cuisine. The name is a literal translation of the Chinese chūn juǎn.

  • 45 Min Prep Time
  • 45 Min Cooking time
  • 3 Servings

Ingredients

Method

  • Step 1

    Cook the vegetables. Heat the wok with some vegetable oil. Add in the carrots, red pepper, bamboo shoots, bean sprouts, and cabbage. Cook everything together until they have slightly softened.

  • Step 2

    Add the wet ingredients. Add the noodles, soy sauce, oyster sauce, sugar, salt, and pepper. Mix well and remove from the heat. Place everything in a bowl to cool.

  • Step 3

    Make the spring rolls. Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg. Next, add the filling in the bottom part of the wrapper in a

  • Step 4

    Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll

  • Step 5

    Repeat until all the rolls are finished.

  • Step 6

    Fry the egg rolls. Place a pan with oil over a medium heat. Wait until the oil is hot and then deep fry the egg rolls until they are lightly brown. Drain them on paper towels.

  • Step 7

    Serve. Serve the finished egg rolls with a side of sweet & sour sauce or other favorite dips.

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