Chinese srpring roll


by: Amelia

Having a cookout or BBQ? Try this eye roller spring rolls.... No person in the world has more courage than the person who can stop after eating one spring roll.


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serves: 10

1 medium A/ size turnip

1 small carrot - cut julienne

50gm french beans - dice

2 tbsp dried prawns

1 tbsp cooking oil

3 cloves garlic - chop

1 tbsp oyster sauce

1/4 tsp black sauce ( optional )

1 tbsp sugar or to taste

Salt and pepper to taste

Enough water to cook the turnip

B/ 300gm shrimps

1 tsp sugar

2 tsp soya sauce

1/4 tsp pepper

drop few of sesame oil

1/4 tsp corn flour

1 clove garlic

1/2 tbsp oil

2 C/ chicken eggs

1/2 tsp salt

dash of pepper and sesame oil.

2 pieces D/ Dice of bean curds and deep fry until golden brown.

E/ Peel the cucumber skin and remove the seed Cut julienne.

1 bunch F/ of lettuce and coriander leaves.

G/ Fried shallots

1 tbsp I/ Sweet sauce Mix hoisin sauce with 1/2 tbsp hot water Mix well.

J/ 100gm red chilli

5 cloves garlic

1/2 tsp salt

1/2 cup water

2 tsp corn flour mixture.

K/ 100gm peanuts

L/ Spring roll pastry /Vietnamese rice paper

Nutrition Facts
Chinese srpring roll

Servings Per Recipe: 10

Amount per Serving

Calories: 143

  • Total Fat: 8.3 g
  •     Saturated Fat: 1.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 85.8 mg
  • Sodium: 431.2 mg
  • Total Carbs: 7.8 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 2.9 g
  • Protein: 10.9 g

how is this calculated?

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1.  A/ Turnip

2.  1/ Peel off the turnip skin, wash and pat dry. Slice thinly and cut julienne.

3.  2/ Wash the dried prawn and soak for 15 mins. Rinse and drain dry.

4.  3/ Heat up the wok, add oil and stir fry garlic until fragrant and slightly brown. Add the dried prawn and stir fry for 1 min.

5.  4/ Add carrot, french beans and turnip, stir fry for 2 mins. Add about 1/2 bowl of water and let it boil.

6.  5/ Add oyster sauce, black sauce, sugar, salt and pepper to taste. Shake a generous amount of pepper of enhance the turnip taste.

7.  6/ Cook for about 20 to 25 mins.

8.  7/ Keep aside till ready to use.

9.  B/ Prawns

10.  1/ Peel the shrimp shell, rinse and drain dry.

11.  2/ Season with sugar, soya sauce, pepper, sesame oil, corn flour and pepper.

12.  3/ Heat up the wok, add cooking oil and stir fry the garlic until fragrant.

13.  4/ Add shrimp and stir fry until cook. Dish up and keep aside.

14.  C/ Eggs omelet

15.  Beat 2 chicken eggs, add 1/2 tsp salt, a dash of pepper and sesame oil. Fry into thin egg omelet. Cut into thin strips.

16.  D/ Remove the bean sprout tail and rinse, you need approximate 100gm. Bring 1/2 pot of water to boil, put in the bean sprout and remove from heat. Give a quick stir and drain off the hot water. Do not over cook the bean sprout or else it turn soggy.

17.  E/ 1/ Blend 100gm red chilli with 5 clove of garlic, 1/2 tsp salt and 1/2 cup water. Bring to simmering boil.

18.  2/ Mix corn flour with water, pour into the chilli sauce and mix well. Adjust the chilli sauce consistency according to your preference. Remove from heat.

19.  F/ Stir fry 100gm peanuts in non stick pan until cook, remove the husks and pound coarsely.

20.  Let's start rolling the spring roll

21.  1/ Lay one piece of spring roll pastry on the plate and brush 1/2 tsp sweet sauce and chilli sauce.

22.  2/ Put one leave of lettuce and top with 2 tsp of cooked turnip starting at 1/3 of the wrap.

23.  3/ Add a small amount of bean sprout.

24.  4/ Top with few strips of egg omelet.

25.  5/ Top with 3 pieces of shrimp.

26.  6/ Sprinkle fried shallots and 1 tsp of crushed peanuts.

27.  7/ Fold the bottom of the wrap up over the filling to encase the filling together.

28.  8/ Tuck in both sides and roll through making sure that you keep all filling together and tight.

29.  9/ Tuck and roll neatly.

30.  10/ Do not over stuff your spring rolls or else, the wrap will burst.

31.  The first roll is always extremely huge cos you tend to over stuff it upon looking at all the laid out ingredients.

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