Spring rolls #2

The rolls may be made a few hours in advance, allowed to cool, then reheated in a 170°C/325°F/Gas 3 oven just before serving.


makes 6
300 g (10 oz) beansprouts
8 spring onions, cut into matchstick strips
1 red pepper, deseeded, quartered and thinly sliced
100 g (4 oz) mushrooms, thinly sliced
3 tablespoons vegetable oil
1 slice fresh ginger root, finely chopped
1 tablespoon soy sauce
1 tablespoon dry sherry
freshly ground black pepper
vegetable oil, for deep frying
spring onion tassels, to garnish


200 g (7 oz) plain flour
1/2 teaspoon salt
125 ml (4 fl oz) warm water


1. Make the pastry: sift the flour and salt into a bowl, then make a well in the centre and pour in the water. Mix with a wooden spoon until well blended, then knead well until the dough is soft and pliable. Wrap in cling film and put in the refrigerator for 30 minutes to chill.

2. Heat the oil in a large frying-pan or wok and add the beansprouts, the spring onions, red pepper, mushrooms and ginger. Fry briskly, stirring, for 2 minutes, then add the soy sauce, sherry, and pepper to taste. Cook for 1 further minute and remove from the heat.

3. Roll out the pastry on a lightly floured surface as thinly as possible to a neat rectangle, 45 x 30 cm (18 x 12 inches). Cut the pastry into six 15 cm/6 inch squares.

4. Place 2 tablespoons of the vegetable mixture in the centre of each pastry square. Fold in the sides, brush with a little water then carefully roll up. Dampen underside of pastry ends and press to seal.

5. Heat the oven to 110C/225F/Gas 1/4

6. Heat the oil in a deep-fat frier to 190C/375F or until a stale bread cube browns in 50 seconds.

7. Using a slotted spoon lower 3 rolls into the oil and fry for about 5 minutes until crisp and golden. Remove with a slotted spoon and drain. Keep warm while frying the remainder.

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