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Kwanghi Chan’s Chinese vegetable spring rolls

Prep Time:

10 min

Cook Time:

20 min



Kwanghi Chan’s Chinese vegetable spring rolls


  • 8-12 spring roll wrappers
  • 300 g finely shredded pak choi
  • 300 g finely shredded carrots
  • 300 g finely diced mushrooms
  • 300 g finely sliced leeks
  • 15ml soy sauce
  • 15ml Sesame oil
  • 15ml mushroom stir-fry sauce
  • 2 cloves of garlic
  • Salt and black pepper to taste
  • Vegetable oil for frying


  1. In a large mixing bowl, combine the pak choi, carrots, mushrooms, and leeks. Add the soy sauce, mushroom sauce, salt, and pepper, and mix until the vegetables are evenly coated. And sauté in a wok for 5 mins with the garlic and sesame oil until wilted. And set aside a cool.
  2. Lay a spring roll wrapper on a clean, dry surface. a heaped tablespoon of vegetable mixture onto the wrapper, near the bottom edge. Fold the bottom edge of the wrapper over the filling, and then fold in the sides. Roll the wrapper tightly to enclose the filling, forming a spring roll. Repeat with the remaining wrappers and filling.
  3. Heat a few inches of vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 180°C. Or you can use an air fryer too
  4. If you’re using an oven method, place on a baking tray and brush the spring rolls with some oil and bake for 20min in a pre-heated oven at 180c until crisp and golden brown.
  5. Carefully add the spring rolls to the hot oil, a few at a time, and fry until they are golden brown and crispy, about 2-3 minutes. Remove the spring rolls from the oil with a slotted spoon or tongs and drain on a paper towel-lined plate.
  6. Serve the spring rolls hot, with your choice of dipping sauce
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