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 Vegetable Spring Rolls

     ' Vegetable spring rolls are another side dish that is closely associated with Chinese cuisine. You can fill these rolls with pretty much any filling you like , Veg , Duck , Prawns .... But today we are going to make vegetable ones. ' 
And a nice sweet chilli and Mayo dip wont go a miss with these ...

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  • 1 - 2 sheets of Filo Pastry  

For the Filling : 

  • 1 red onion
  • Bean sprouts
  • Spring onion
  • Carrots
  • 1 Red pepper
  • Bunch of Coriander 
  • Rapeseed Oil
  • 1 teaspoon of Chinese five spice powder

For the Sauce :   

  • Sweet chilli sauce
  • Mayonnaise

For the Spring Rolls :

  • 2 teaspoons of plain flour
  • water 
  • Filo pastry sheets



For the Filling: 

  • Prep all of the veg so that it is ready to be stir fried , julienne the carrots and finely chop all of the other veg into separate containers. You can watch me do this on the Channel here if you need to.
  • Get a wok or a frying pan on the stove , and add a good splash of rapeseed oil. Get this nice and hot.
  • Start adding the veg , starting with the peppers then carrots, as these will take longest to cook.
  • When all of the veg is in and cooking , add the five spice powder to the mix and mix together.
  • Cover and cook on a medium heat for 5 -10 minutes.
  • When cooked , remove from the heat and allow to cool to room temperature.  

For the Sauce :

  • The sauce is very straight forward , depending on how strong you like it I use a 40 / 60 mix of mayonnaise and sweet chilli sauce.
  • Using a 40/60 ratio , mix the sweet chilli sauce and Mayonnaise together in a small bowl.

Getting the Spring Rolls Together : 

  • First of all you are going to need to make a glue from flour and water , just mix the water a bit at a time into the flour until you get a thick , smooth paste.
  • Take two sheets of filo pastry , one on top of the other and cut out 6" x 6" squares. Make as many of these as you like.
  • Cover the squares with some cling film so as not to let it dry up and crack.
  • Take a sheet of pastry and place on a surface in front of you so that it looks like a diamond, fill the centre of the sheet with your veg mix and coriander.
  • Half roll the pastry over the filling , then fold the ends in and continue rolling , adding a small bit of the flour glue to the last corner before rolling it together. The glue should hold the roll together. 
  • it is important to re cover these roll with cling film while you make the rest , as they will go dry and crack very fast.
  • When all of your rolls are made, you can fry them in hot oil at about 180 c until they float and turn a lovely golden brown colour.
  • Remove from the pan and drain on to some kitchen roll.

  ' Serve these with the sweet chilli dip , theperfect side dish for any Chinese meal ... '