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Spring Rolls


These home-made spring rolls are enormous but so good! Roughly 2 a person is filling.

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  • 3 shiitake mushrooms
  • 1/2 tbsp vegetable/groundnut oil (plus extra for frying)
  • 112 g (4 oz) minced pork
  • 1/2 tsp dark soy sauce
  • 50 g canned bamboo shoots, julienned
  • 50 g prawns, chopped
  • 112 g (4 oz) beansprouts, trimmed and roughly chopped
  • 1/2 tbsp spring onions, finely chopped
  • 10 spring roll wrappers
  • 1 egg white, lightly beaten


servings 5
Level of difficulty Easy
Preparation time 25mins
Cooking time 5mins
Cost Average budget


Step 1

Remove the stems from the mushrooms and then finely slice.

Step 2

In a preheated wok, heat the oil and stir-fry the pork until it changes colour.

Step 3

Add the soy sauce, bamboo shoots, mushrooms and a little salt. Stir-fry for 3 minutes.

Step 4

Add the prawns and cook for 2 minutes, add the beansprouts and cook for a further minute. Remove from the heat and stir in the spring onions. Leave to cool.

Step 5

Place a tablespoon of the mixture towards the bottom of the wrapper. Roll once to secure the filling, then fold in the sides and continue to roll. Seal with egg white.

Step 6

Heat enough oil for deep-frying in a wok until it reaches 180-190 degrees (hot enough that a cube of bread fries in 30 seconds). Fry the rolls for about 5 minutes until golden brown and crispy.

Step 7

Transfer the spring rolls to kitchen paper to drain and then serve and enjoy!


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