Golden Noodles Spring Rolls

By The Weekly  

February 13, 2018

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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. 

  • Prep: 30 mins
  • Cook: 20 mins
  • Yields: 20 Spring Rolls


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


1Cover noodles with boiling water. Soak 5 mins until soft. Rinse under cold water, drain well. Using scissors, roughly chop.

2Mix veggies and sauces through noodles.

3Pile 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.

4In a wok, heat enough oil to 170 C to deep-fry, until a small piece of pastry sizzles when added.

5Deep-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/