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Perfect Vegetable Spring Rolls

Vegetarian spring rolls filled with mushrooms, bamboo shoots, and vegetables, fried until perfectly crisp and served with sweet chilli sauce.

VegetarianChineseAppetiserDeep-FriedParty Food
Estimated Nutrition
Calories
545.1
kcal / serving
2180.4 kcal total
Carbs
58.7g
per serving
234.8 g total
Fat
28.1g
per serving
112.5 g total
Protein
14.6g
per serving
58.2 g total
Cook Time
10
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
30
ml
Soy Sauce
low-sodium, light
15
ml
Oyster Sauce
vegetarian version alternative
1
portion
Thai Sweet Chilli Sauce
to serve
Dairy
1
piece
Egg
medium, free-range, lightly beaten
GrainsCereals
25
piece
Spring Roll Wrappers
15x15cm square, defrosted
NutsSeeds
1
tbsp
Chinese Five-Spice Powder
1
pinch
Sea Salt
1
pinch
White Pepper
ground
OilsFats
15
ml
Groundnut Oil
5
ml
Sesame Oil
toasted
500
ml
Peanut Oil
for deep-frying
Vegetables
5
g
Ginger
grated, peeled, fresh root
100
g
Shiitake Mushroom
fresh, sliced, stalks removed; alternatively soaked porcini
100
g
Bamboo Shoot
tinned, drained, cut into matchsticks
50
g
Water Chestnut
tinned, drained, sliced into small strips
75
g
Beansprout
very fresh
2
leaf
Cavolo Nero
washed, shredded
2
piece
Spring Onion
large, sliced lengthways
1
piece
Carrot
small, peeled, cut into matchsticks

Method

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