Asian · Basic but Impressive · Fridge Clearance · Party Food

Crispy Spring Rolls

Satay and spring rolls

Crispy vegetable treats – can also add minced pork or prawns if preferred



40g glass noodles

3 tsp soy sauce

4 cloves garlic, crushed

1 large white onion

¼ white cabbage, very thinly sliced

½ courgette, very thinly sliced

3 carrots, very thinly sliced

Small handful fresh coriander

1 tbsp soft brown sugar

Spring roll wrappers

Bottle of vegetable oil for frying

Sweet chili sauce for dipping

Sea salt and fresh black pepper to season

1 egg, beaten



  1. If the glass noodles are dry, soak them for 10 minutes in room temperature water to soften
  2. In the meantime, thinly slice all vegetable into strips
  3. In a large pan or wok, fry off the garlic and onion until softened, then slowly add all the thinly sliced vegetables and the glass noodles, cooking until slightly softened
  4. Add the soy, sugar, coriander and seasoning and mix through until well coated, then set to one side and leave the mixture to cool entirely
  5. Once full cooled, ensure that the spring roll wrappers are defrosted and separated into individual sheets
  6. Place the wrapper on the diagonal and spoon two large tablespoons of mixture into the middle. Draw the mixture down into a firm sausage shape, and begin to roll up, tucking in the corners, and using egg wash to stick the final corners in place
  7. Once all the spring rolls are ready to be cooked, pour the vegetable oil into a heavy bottomed pan and bring to a very high heat (test with bread before cooking)
  8. Slowly lower the rolls into the oil and fry for around a minute or two on either side until golden and crispy
  9. Drain off on kitchen paper, and serve immediately with sweet chili dipping sauce



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