This recipe for spring rolls is courtesy of Coles Cooking Club member, Angel. They’re her go-to for Lunar New Year.
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Heat 1 tbs oil in a wok or large frying pan over high heat, swirling to coat the base and side. Add the garlic, daikon and carrot and stir-fry for 1-2 mins or until just tender. Add the cornflour, oyster sauce, fish sauce, pepper and 1/3 cup (80ml) water and stir-fry for 1 min or until sauce thickens. Transfer to a heatproof bowl. Set aside to cool. Add the coriander and spring onion and stir to combine.
Place 1 pastry sheet on a clean work surface. Place 2 tbs of the vegetable mixture diagonally across 1 corner of the wrapper. Brush the opposite corner with a little water. Fold in the sides and roll to enclose the filling. Transfer to a plate. Repeat with remaining pastry sheets and vegetable mixture.
Add remaining oil to a clean wok or large frying pan. Heat to 160°C over medium-high heat (when the oil is ready, the end of a wooden chopstick will start to bubble in the oil). Cook the spring rolls, in batches, for 3-4 mins or until golden brown. Use a slotted spoon to transfer the spring rolls to a plate lined with paper towel.
Place the spring rolls on a serving platter and serve with sweet chilli sauce.
Also known as white radish, daikon has a milder, less peppery flavour than red radish. If you have any left over, shred or cut it into matchsticks to make coleslaw.
COOK. STORE. SAVE.
Use it up: Also known as white radish, daikon has a milder, less peppery flavour than red radish. If you have any leftovers, you can shred or cut it into matchsticks to make a healthy coleslaw.
It’s a wrap: Spring rolls are best eaten on the day they’re made for maximum crispiness. However, if you have any leftovers, they can be stored in the fridge for 2-3 days. It’s recommended to wrap individually before storing in an airtight container to stop them sticking together.
When it comes to appetisers, there’s none more widely loved than the classic Chinese spring roll. Whether you’re eating in or grabbing takeaway for a night in, it's rare to leave out these flaky pastry wrapped goodies. Authentic Chinese spring rolls are traditionally enjoyed during the Lunar New Year. They hold a special significance as a symbol of wealth and prosperity. With our Chinese vegetable spring roll recipe, you don't have to wait until your next takeaway or restaurant venture – you can make them yourself this Lunar New Year and enjoy any time you like.
First, the big question: to meat or not to meat? Spring rolls usually contain minced pork, shredded cabbage and other vegetables wrapped in a delicate pastry and fried until you get that famous crispy texture. Vegetarian versions might contain tofu, water chestnuts or vermicelli in place of mince, or even just more vegetables. Our simple vegetable version uses a mixture made from only daikon and carrot, and flavoured by oyster and fish sauces.
Making your own spring rolls is quite simple involving only a few steps. The first is to heat the oil, and while that is warming up prepare your vegetable mixture by simply combining the prepared ingredients in a bowl. To check that your oil is hot enough for frying, you can either use a cooking thermometer and check the temperature has reached 160C, or dip a wooden chopstick or spoon in the oil and see bubbles forming along it. If the oil is bubbling rapidly, then it is too hot and you will need to reduce the heat.
You can also pre-make your vegetable mixture a day ahead and store in the fridge to roll and cook on the day of eating.
Roll vegetable mixture in spring roll wrappers by following our handy tips below and then fry spring rolls in the hot oil until delightfully crispy and lightly browned. This recipe recommends serving with sweet chilli sauce but you could also serve with a sweet and sour sauce or hoisin if you prefer.
The key to wrapping spring rolls is to ensure that you don’t overstuff them and that you roll them nice and tight. Frozen wrappers can cause the spring roll skin to be too damp, so use fresh wrappers when you can – but if using frozen, try to ensure they’re as dry as possible before filling.
Place the spring roll wrapper on a clean flat surface so that a corner is facing toward you. Use about two spoonfuls of the mixture per spring roll, and spoon it about 2 inches diagonally across from the corner that is closest to you. Next you’ll need to brush the opposite corner with a little water to ensure that it will stick. Fold in the sides and roll it up nicely to enclose the filling. Transfer rolled spring rolls to a plate before frying. Repeat with all remaining pastry sheets and vegetable mixture, and then fry just before serving to ensure they’re served hot and crispy.
Following our helpful tips will help ensure you get perfectly wrapped, crispy spring rolls to serve at your Lunar New Year celebrations. To finish off your menu you might want to make some money bags, honey soy chicken or some mixed Asian steamed greens to round things out. Or check out more recipes for the Lunar New Year.