Maggie Beer

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Spring Rolls

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Step 1: Heat a little Extra Virgin Olive Oil in a pan. Lightly fry garlic, ginger, spring onion whites and chilli. Add carrot, celery and stir. Then add the mushrooms, cabbage and water chestnuts.

Step 2: Season with oyster sauce, soy sauce, sugar and cooking wine. Check seasoning, then add salt and pepper to taste.

Step 3: Add the bean sprouts and vermicelli noodles. If the mixture is a little wet, add cornflour and mix to a paste with a little water. Add coriander, and spring onion greens, stir in and remove from heat.

Step 4: Place a heaped spoon in the centre of a spring roll wrapper. Roll up as a cigar and seal with a little cornflour mixed with water.

Step 5: Fry in hot oil until golden brown.

Step 6: Drain from oil, sprinkle with a little salt and serve with mixture of Ginger Chilli Sauce with Soy Sauce.

*Maggie's tip: If you have time to chill the spring rolls, they fry better. They also freeze really well.


  1. 3 cloves garlic minced
  2. 1cm ginger chopped
  3. 2 spring onions Sliced, whites & greens separated
  4. 1 red chilli chopped
  5. 1 carrot julienned
  6. 1 celery stick julienned
  7. 6 shiitake mushrooms finely sliced
  8. 1/2 cup cabbage chopped
  9. 60g water chestnuts chopped
  10. 2 tbspn oyster sauce
  11. 1 tbspn soy sauce
  12. Pinch sugar
  13. [unknown amount] 1 tbspn chinese cooking wine
  14. 2 cups bean sprouts
  15. 50g vermicilli noodles soaked & drained
  16. 1/2 cup fresh coriander roughly chopped
  17. 1 tspn corn flour
  18. 2 cups oil for frying

To Serve

  1. [unknown amount] 1/2 cup Ginger Chilli Sauce
  2. [unknown amount] 1/2 cup soy sauce

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