Spring Roll Recipe
Nothing says the start of spring like a delicious helping of spring rolls. This classic oriental dish can be adapted in a variety of ways – from adding more veg for an extra crunch, to ensuring it’s vegan by replacing the egg with a plant-based alternative.
- 8 sheets of rice paper
- 1tbsp of oil
- 2 cloves of garlic, minced
- 150g bean thread
- 80g mushrooms
- 100g cooked shrimp
- 2 eggs, lightly beaten
- 30g carrot, julienne
- 30g cucumber, julienne
- Bring a large shallow pan of water to a low simmer, ensuring it’s no more than 2-3cm deep. Place a sheet of rice paper in the water and allow it to soak for 1-2 minutes. Then carefully turn it over and soak the other side.
- Remove the sheet from the water and place in a shallow bowl. In the centre of the sheet, place a tablespoon of oil, 1 pinch of garlic, and a quarter of the bean thread, mushrooms, shrimp, eggs, carrot, and cucumber.
- Fold the sides of the sheet into the middle, then the top and bottom ends. Roll from one end to the other, creating a spring roll.
- Repeat this process with the remaining 7 sheets of rice paper and ingredients, creating 8 Spring Rolls.
- Serve the Spring Rolls with your favourite sweet and sour or chilli dipping sauce!
If you’re a fan of oriental dishes, then this classic Spring Roll recipe is a must. Grab your rice paper, vegetables, mushrooms, and shrimp and in no time you’ll be chowing down on this tasty snack. Enjoy!