Govanhill Cookbook

Vegetarian Spring Rolls


  • vegetable oil for frying
  • 3 cloves of garlic, crushed
  • Small bunch of spring onions
  • 2 carrots
  • ½ small white cabbage
  • 1 pack of fine green beans
  • 1 pack of beansprouts
  • 2-3 handfuls of prawns (optional)
  • 1 pack of spring roll pastries
  • 1 tsp salt
  • 2 tbs cornflour and 2 tbs water (if deep frying)
  • Sweet soy sauce


  1. Chop the carrots into the size of matchsticks and finely slice the spring onions, green beans and cabbage.
  2. Heat a tablespoon of vegetable oil in a wok on a medium heat add spring onions, cabbage, green beans and carrots and fry for a few minutes but don’t let the garlic brown.
  3. Then drain in a colander and transfer to the bowl that holds the beans.
  4. Gently fry the bean sprouts for a few minutes and add to the other vegetables
  5. Open the pack of pastries and place them onto a plate using a damp cloth to cover them – the pastries mustn’t dry out.
  6. Take one pastry and place it on a board and take a tablespoon of the vegetable filling and place it near the end of the pastry that is closest to you, leaving a gap of about an inch and a half all around. Try not to overfill the pastry or it might break during cooking.
  7. Fold the end of the pastry over the vegetables then fold in the left and right side of the pastry.
  8. If you want to deep fry the spring rolls make a paste out of the corn flour and water and place a little along the far edge of the pastry so that when you roll it up the end is glued shut and won’t open during frying.
  9. Roll the pastry tightly to form a tube shape.
  10. In a wok, heat up the vegetable oil, drop a small amount of pastry in and if it has turned golden brown after 10 seconds you’re ready to deep fry.
  11. Carefully place 3-4 spring rolls into the oil seam side down but don’t try to cook too many at once or they’ll stick together.
  12. After a minute turn the spring rolls over – once they’ve turned golden brown remove them from the wok and place on some kitchen paper to absorb the excess oil.
  13. Serve with sweet soy sauce and sweet chili sauce or allow to cool and transfer to your freezer to enjoy later.

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