Preparation time 25 minutes

Cooking time 5 minutes

Ingredients for 24 spring rolls

24 spring roll leafs

1 carrot

¼ white cabbage

1 bunch spring onion

1 green pepper

½ red pepper

100gr bean sprouts

50gr bamboo shoots

Salt pepper

1tbs soya sauce

1tsp Fresh ginger

1tbs sesame oil

Corn oil for frying

10gr corn flour


  1. Slice all vegetables.
  2. Sauté vegetables in sesame oil.
  3. Add ginger, soya sauce and season with salt and pepper.
  4. Strain vegetables from juice and let to cool down.
  5. Add a tablespoon of vegetables in the middle of one spring roll leaf.
  6. Wrap spring roll and stick with corn flour dissolved in water.
  7. Deep fry in hot oil.

Lecturer/Instructor at Intercollege Culinary Arts

National Chefs Teams Director