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


  1. 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.
  2. 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.
  3. 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.
  4. Repeat this process with the remaining 7 sheets of rice paper and ingredients, creating 8 Spring Rolls.
  5. 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!