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
- 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
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.