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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
1

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

2

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.

3

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.

4

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.

5

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.

6

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

7

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!