2 bottles (500 ml jars)
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  • 1 egg, lightly beaten
  • ½ tsp salt
  • ½ tsp ground white pepper
  • 10 pieces frozen spring roll skin, thawed
  • 10 pieces nori (seaweed) sheets
  • 3 tbsps sesame seeds
  • Cooking oil

Lightly beat egg with salt, pepper and set aside.


Place a piece of spring roll skin onto a working table top. Lightly brush with beaten egg and place a piece of nori on it. Brush with egg and sprinkle some sesame seeds over the top. Cover with another piece of spring roll skin. Using a rolling pin, press down and roll over the seaweed-spring roll sheets.


Cut each sheet horizontally into 8 equal pieces, then cut across each into 3 equal pieces. Make a slit in the middle and turn one end of the piece through the slit. Repeat with the rest of the ingredients.


Heat oil over medium heat, fry enough pieces till light golden in colour. Do not overcrowd the frying pan. Remove and fry the rest of the spring roll pieces in batches.


Using the same oil, refry the spring roll crisps until golden brown in colour. Remove and drain well. Store in airtight containers.

Photo: Robin Yong / Styling & Recipe: Cindy Koo

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