easy vegetable spring rolls

Vegetable spring rolls

Easy vegetable spring rolls

Difficulty: Medium

Time: 30 minutes + 30 minutes cooking

Serves: 4 as a side

We’ve got a Chinese supermarket near us and when I was in there recently I came across some spring roll wrappers which got me thinking of another cooking project for Hannah. I thought homemade vegetable spring rolls would be really easy as they don’t require any pre-cooking and found a Jamie Oliver recipe I was able to simplify a wee bit. We had them as a side dish with our dinner but they would make a nice lunch treat or snack.



Ingredients

50g vermicelli noodles
1 medium carrot (or 2 small), grated
3 spring onions, finely chopped
½ red pepper, finely sliced
75g Beansprouts
Thumbsized peice of ginger
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp Chinese five spice
8 spring roll wrappers
1 tbsp cornflour
2 tbsp water

How to make vegetable spring rolls

Preheat the oven to 200C / 180C Fan

Combine the ingredients in a bowl

Cook the noodles according to the packet instructions. We just cooked them on the hob for a few minutes. Once cooked let them cool then add them to a bowl.

Prepare the vegetables and add to your bowl. I did this part in advance as the kids can’t really help with chopping yet.

Add the beansprouts to your vegetables.

easy vegetable spring rolls easy vegetable spring rolls

Peel the ginger then get your toddler to help you grate it into the bowl.

easy vegetable spring rolls

 

Get your toddler to help you measure the soy sauce and oyster sauce and add that to your vegetables. I normally hold the measuring spoon and get Hannah to pour the sauce into it or vice versa. Add the Chinese five spice. Give everything a good mix.

easy vegetable spring rolls

 

In a small bowl, spoon in the cornflour and water and mix together until you have a thin paste.

Make the vegetable spring rolls

Lay a spring roll wrapper down on a clean surface with a point facing towards you. Get your child to spoon 2 table spoons of your mixture on to the bottom corner of the paper.

Brush each corner of the wrapper with the cornflour mixture then start rolling from the bottom up. Try and make it quite tight (Hannah needed a little help with this). When the filling is covered fold the corners in to seal the edges then keep rolling until the top corner is sealed down.

easy vegetable spring rolls easy vegetable spring rolls

Cook the spring rolls

Lay on a baking sheet. Continue until you have made all your spring rolls.

easy vegetable spring rolls

 

Pop them in the oven to bake for 30 minutes or until the spring rolls are golden and crispy.

An alternative way to cook these is to heat a litre of oil in wok or saucepan. Cook the spring rolls in batches for 2-3 minutes until they’re golden brown. Remove with a slotted spoon.

Serve with a sweet chilli dipping sauce.

easy vegetable spring rolls

 

Easy vegetable spring rolls

Add your favourite vegetables and get your kids to help make these easy vegetable spring rolls.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Side Dish
Cuisine: Chinese
Keyword: vegetarian
Servings: 4
Author: cookingwithmykids

Ingredients

  • 50 g vermicelli noodles
  • 1 medium carrot or 2 small, grated
  • 3 spring onions finely chopped
  • ½ red pepper finely sliced
  • 75 g Beansprouts
  • Thumbsized peice of ginger
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp Chinese five spice
  • 8 spring roll wrappers
  • 1 tbsp cornflour
  • 2 tbsp water

Instructions

Preheat the oven to 200C / 180C Fan

    Add all your ingredients to a bowl

    • Prepare the vegetables and add to a bowl.
    • Peel the ginger then grate it into the bowl.
    • Measure the soy sauce and oyster sauce and add that to your vegetables. Add the Chinese five spice. Give everything a good mix.
    • In a small bowl, spoon in the cornflour and water and mix together until you have a thin paste.

    Make the spring rolls.

    • Lay a spring roll wrapper down on a clean surface with a point facing towards you. Spoon 2 table spoons of your mixture on to the bottom corner of the paper.
    • Brush each corner of the wrapper with the cornflour mixture then start rolling from the bottom up. Try and make it quite tight. When the filling is covered fold the corners in to seal the edges then keep rolling until the top corner is sealed down.
    • Lay on a baking sheet. Continue until you have made all your spring rolls.
    • Pop them in the oven to bake for 30 minutes or until the spring rolls are golden and crispy.
    • An alternative way to cook these is to heat a litre of oil in wok or saucepan. Cook the spring rolls in batches for 2-3 minutes until they’re golden brown. Remove with a slotted spoon.
    • Serve with a sweet chilli dipping sauce.
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