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eu600_Vegetable Spring Rolls

Vegetarian Spring Rolls

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    5mins

  • Cooking

    10mins

Dinner Healthy Asian Food Fusion Vegetable Appetizer Dinner Lunch Less Than 15 mins Less Than 30 mins Easy Recipes Quick Recipes

What You Will Need

Ingredients

  • 10 sheets Spring roll wrappers
  • 50 g Shiitake mushroom(s), soaked and shredded
  • 50 g Carrot (s), shredded
  • 50 g Bean sprouts
  • 20 g Spring onion, shredded
  • 1 tbsp Oil
  • Oil for deep-frying

Marinade

  • 2 tbsp Lee Kum Kee Vegetarian Stir-fry Sauce

Dipping

  • 2 tbsp Lee Kum Kee Seasoned Soy Sauce for Dumpling OR 2 tbsp Lee Kum Kee Hoisin Sauce

Made with
Lee Kum Kee products

Vegetarian Stir-Fry Sauce 510g

Oyster Sauce

Vegetarian Stir-Fry Sauce
Seasoned Soy Sauce For Dumpling 207mL

Soy Sauce

Seasoned Soy Sauce For Dumpling
Hoisin Sauce 240g

Cooking and Dipping Sauces

Hoisin Sauce

How to make it

  1. Stir-fry shiitake mushrooms, carrot, bean sprouts and spring onion.
  2. Add Vegetarian Stir-fry Sauce and cook until thickens. Set aside and let cool.
  3. Divide filling into 10 portions. Place a portion of the filling onto the edge of a wrapper. Slowly pull the wrapper and roll over the ingredients. Remember to tuck in the ingredients while rolling. When you roll to middle of the wrapper, fold the left and right sides to the middle and roll up the rest of wrapper. Seal with flour paste. Repeat the same way and roll up all spring rolls.
  4. Deep-fry spring rolls in hot oil until golden yellow and crisp. Drain and put on a serving plate.
  5. Serve with dipping sauce.