Asian Recipes

Crispy Spring Rolls With Veggie Filling

May 20, 2020

Serves 4
Prep Time
Cook Time
Difficulty Level
2 / 5

These crispy spring rolls are simple and so addictive. These unassuming, Chinese-style appetisers (or snacks) are filled with shredded vegetables, and deep-fried to perfection. For a deeper indulgence, dip a piece of spring roll into a spicy peanut sambal concoction (recipe in this post).





SPICY PEANUT DIP: Combine all the ingredients well and season with salt to taste. Just before serving, sprinkle chopped coriander over dip.


Heat 3 tbsps of oil till hot, add in bean curd and stir-fry for 3 mins. Put aside. Using the same pan, fry onions for a minute, and add in a tbsp of oil if it is too dry. Add in turnip, carrots, French beans, chives, and stir-fry over high heat until just heated through. Add the fried bean curd back into the pan and season with sugar, salt and white pepper. Mix well and turn off heat. Set aside in a dish, discarding excess liquid.


To assemble the rolls, place 2 tbsps of filling diagonally across pastry sheets. Fold in the sides and roll it up. Brush the ends with egg white to seal. Repeat with the rest of the ingredients.


Deep fry spring rolls in hot oil around 4 mins or until crispy and lightly golden. Drain off excess oil on paper towel. Serve with peanut dip.

Text: Sa’idah Sheikh Jaffar/The Malaysian Women’s Weekly / Photos: Robin Yong/Blu Inc Media / Art Direction: Chin Chee Leong / Recipe & Food Styling: Cindy Koo