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17 December 2012,22:58 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Heat oil in a wok. Fry mushrooms, onions, garlic, and ginger 1 minute. Add remaining vegetables and stir fry 2 minutes. Blend in soy sauce, sesame oil and pepper.
  • Stir in blended corn flour and vegetable stock to thicken pan juices. Place mixture on a tray to cool. Divide filling into twelve portions.
  • Arrange spring roll skins in diamond shapes with pointed end towards you. Brush edges with egg white.
  • Place a portion of filling onto each skin, top with sliced bean curd. Fold lower point over filling.
  • Fold left and right points into center. Brush with egg white again. Roll up firmly and stand on sealed edge.
  • Rolls can be deep fried two or three at a time in vegetable oil until golden or oven-baked at 180°C (350°F) for 15 - 20 minutes.
  • Serve with warm plum sauce. 


  • 4 tablespoons Cooking Oil
  • 10 medium, Chinese mushrooms, soaked in warm water 20 minutes and sliced
  • 4 medium onions, sliced
  • 1 teaspoon chopped garlic
  • 2 teaspoons chopped fresh ginger root
  • 500 grams Chinese cabbage, shredded
  • 200 grams celery, sliced
  • 200 grams carrot, grated
  • 100 grams soy bean sprouts
  • 200 grams water chestnuts
  • 5 tablespoons light soy sauce
  • 2 teaspoons IDHAYAM sesame oil
  • Pinch pepper
  • 2 tablespoons corn flour blended with
  • 4 tablespoons vegetable stock
  • 20 large spring roll skins
  • 2 eggs white
  • 4 tablespoons water
  • 200 grams firm bean curd, sliced
  • 6 tablespoons plum sauce

4 comments for “Vegetable Spring Rolls”

  • namita
    Posted 13 July 2013 at 06:15:47

    good one

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    very nice....i love it...

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