RECIPE: Fresh spring roll

Fresh spring roll.
Camera IconFresh spring roll.



250g beans shoot

250g green beans

1 cup carrots (julienne cut)

1 cup red sweet potato (julienne cut)

1/2 cup off tail shrimp

1 cup cube tofu (fried)

1 brown onion minced

1 tbsp minced garlic

1/2 cup bamboo shoot (optional)

2 tbsp fish sauce

Black pepper

Lettuce bunch


1 cup all-purpose flour

2 eggs

2 tbsp canola oil

1 1/2 cups water

1/4 cup cooking oil or cooking oil spray

Spring roll sauce

6 tbsp brown sugar

2 shrimp stock cubes

1 1/2 tbsp soy sauce

11/2 cups water

1 tbsp garlic minced

1 tbsp cornstarch


1. Heat a pan, pour in cooking oil then saute the garlic and onions. Add the shrimp and cook until they change colour. Add the sweet potatoes and cook for five minutes or until potatoes are soft. Add the tofu and cook for a few minutes. Put in the carrots, and green beans then mix with the other ingredients. Add the cabbage, bamboo shoot, bean shoots and let cook for five minutes. Add the fish sauce and mix. Set aside.

2. Crack the eggs in a mixing bowl. Beat and add the milk while beating. Put in the salt and all-purpose flour then mix thoroughly. Add the vegetable oil and mix well. Turn the stove on to medium heat and put the non-stick pan in place. Spray the pan with oil or grease with butter. Pour in the wrapper mixture (about 1/2 cup) and tilt the pan to distribute the liquid evenly. Cook for about two minutes until the top part of the mixture is dry. Using a spatula, remove the cooked mixture and place on a flat plate. Set aside.

3. Pour water into a sauce pan. Bring to a boil. Add the brown sugar and pork cubes. Put some salt and soy sauce then mix well. Dilute the cornstarch in water and pour in the saucepan. Cook until the sauce becomes thick. Set aside.

4. Place the wrapper on a plate then place a lettuce leaf in the middle top part of the wrapper. Spoon the filling and place in the middle of the wrapper, over the lettuce leaf. Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.

5. Pour the sauce over the spring rolls and garnish with crushed peanuts and minced garlic.

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