20 Spring Rolls
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Always a party favourite, these crispy snacks can be served with different dips like dark soy sauce, sweet chilli sauce and mayonnaise. 


  • 150 g thin egg noodles
  • 1 cup finely shredded wombok
  • 2 small carrots, grated
  • 4 green onions, sliced
  • 12 snow peas, trimmed, chopped
  • 12 button mushrooms, chopped
  • ½ red capsicum, seeded, finely chopped
  • ¼ cup finely chopped bamboo shoots
  • 1 tbsp oyster sauce
  • 2 tsps soy sauce
  • 1 tsp grated ginger
  • 300 g packet spring roll pastry wrappers, thawed
  • Peanut oil, for deep frying
  • Soy sauce, for dipping

Cover noodles with boiling water. Soak 5 mins until soft. Rinse under cold water, drain well. Using scissors, roughly chop.


Mix veggies and sauces through noodles.


Pile 1 tbsp of mixture onto corner of each pastry facing you. Fold over filling. Brush opposite corner with cold water. Roll up, folding in sides, and place seam-side-down on a tray. Repeat.


In a wok, heat enough oil to 170 C to deep-fry, until a small piece of pastry sizzles when added.


Deep-fry spring rolls in 4 batches, 3 to 4 mins each, until golden and crisp. Drain on paper towel. Serve with soy sauce.

Text & Photo: John Paul Urizar/BauerSyndication.com.au

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