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You Can Do It Too: Delicious, Crispy Spring Rolls

Yields1 ServingPrep Time30 minsCook Time30 minsTotal Time1 hr

Today we’ve got a flaky, juicy, and easy spring roll tutorial for you right here. Spring rolls are a very popular appetizer at restaurants, but they can cost quite a bit, considering the relatively simple ingredients that go into making them.

crispy spring rolls

 50 g Garlic, chopped
 50 g Shallots (small red onions), chopped
 90 g carrots
 110 g leeks
 250 g Bok Choy
 20 g Shiitake Mushrooms, soaked in water for 20 mins, drained and sliced
 4 tbsp Oyster Sauce
 12 Spring Roll Skin (This is also known as Spring Roll Wrappers at your local supermarket!)
 1 Egg Yolk, beaten
 2 tbsp Vegetable Oil
 Salt, to taste
 White Pepper, to taste
 Sesame Oil, to taste

Using Kenwood Food Processor with the julienne disc attachment, julienne carrots, leeks and bok choy together.


In a pan on medium-high heat, heat vegetable oil. Sauté garlic and shallots until fragrant. Add in your thinly sliced vegetables and fry for 2 to 3 minutes until the vegetables start to soften.


Add shiitake mushrooms and fry for another 2 to 3 minutes. Add oyster sauce and season to taste with salt, white pepper and sesame oil. Remove from heat to cool.


On your flat tabletop, place spring roll skin in a diamond shape. Add the cooled filling in centre. It’s important for the filling to cool to a lukewarm temperature, otherwise your spring rolls might burst open! We suggest spreading it out on a tray and cooling it in the fridge.


Start by folding both sides over the filling, then fold the edge clothes to you over the filling and roll it away from you to form a nice little package.


Seal spring roll by brushing egg yolk on the sides of the skin. Repeat with remaining skin and filling.


In a pot of hot oil, deep fry spring rolls for 4 to 5 minutes until golden brown. Drain excess oil on a paper towel lined plate. Serve hot with your favourite sauce on the side!