Name: Chinese-style wintery rolls
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6
Cuisine: Chinese
Ingredients: 1medium carrot trimmed; 1medium leek trimmed, outer leaves removed; ½ celeriac or small kohlrabi, peeled; 2sticks celery trimmed; 1small red onion; ½ each red and yellow pepper cored, deseeded; 1large fresh red chilli deseeded; 2cm knob fresh root ginger; 2fat garlic cloves; 25g bunch coriander leaves picked; 25g bunch flatleaf parsley leaves picked; 2-3 tbsp olive oil; 1-2 tbsp soy sauce; 1 tbsp sesame oil; 100g mung beansprout or mixed bean sprouts; 1 tbsp sesame seed lightly toasted; 6large spring roll wrappers (about 25cm square); 1 egg white lightly beaten; groundnut or vegetable oil for deep frying; draining juices from vegetables (see step 3); 1 tbsp soy sauce; 1 tbsp sweet chilli sauce; 2 tsp sesame oil; 1 tbsp rice wine vinegar

Home
Recipes
Chinese-style wintery rolls

Chinese-style wintery rolls

Gordon Ramsay

Save recipe

Serves 6

A challenge

Prep: 45 mins

Cook: 15 mins

A star rating of 5 out of 5.3 ratingsRate

loading...

With a little effort, and help from Gordon Ramsay, you can prepare really a special start to your dinner party

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

1medium carrot

trimmed
1medium leek

trimmed, outer leaves removed
½ celeriac

or small kohlrabi, peeled
2sticks celery

trimmed
1small red onion
½ each red and yellow pepper

cored, deseeded
1large fresh red chilli

deseeded
2cm knob fresh root ginger
2fat garlic cloves
25g bunch coriander

leaves picked
25g bunch flatleaf parsley

leaves picked
2-3 tbsp olive oil
1-2 tbsp soy sauce
1 tbsp sesame oil
100g mung beansprout

or mixed bean sprouts
1 tbsp sesame seed

lightly toasted
6large spring roll wrappers

(about 25cm square)
1 egg white

lightly beaten
groundnut or vegetable oil

for deep frying

For the dipping sauce

draining juices from vegetables

(see step 3)
1 tbsp soy sauce
1 tbsp sweet chilli sauce
2 tsp sesame oil
1 tbsp rice wine

vinegar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal369
fat27g
saturates5g
carbs27g
sugars7g
fibre5g
protein7g
salt1.76g

Method

step 1

Make the filling. Slice the carrot into long, thin lengths. Then cut into long, thin ‘julienne’ sticks. Cut the leek into three, halve, then cut into sticks. Slice the celeriac and celery, then cut into julienne sticks as before.
step 2

Halve the onion lengthways, then slice thinly. Slice the peppers into sticks. Cut the chilli into thin shreds. Cut the ginger into small julienne sticks and chop the garlic. Mix everything together in a bowl with half the picked herb leaves.
step 3

Heat olive oil in a wok until very hot and add half the veg. Toss for 30 secs to wilt, then remove from the heat, season and toss in soy and sesame oil. Drain in a colander set over a bowl. Repeat with remaining veg. Mix in bean sprouts, sesame seeds, remaining herbs and extra soy, if liked.
step 4

When the filling has cooled, peel off a spring roll wrapper – it will feel slightly sticky. Cover the remainder with a tea towel. Lay the wrapper on a board and brush the edges with egg white. Spoon a sixth of the vegetables in a line on the top third of the wrapper.
step 5

Fold over the top of the wrapper and press well down all round. Fold in the sides, then roll up firmly, pressing the end in well. The roll should be about 18cm long. Repeat process with the remaining filling and wrappers. The rolls can be chilled at this point for up to 3 hrs, uncovered, in the fridge, until ready to cook. (You should only cook the rolls just before you’re ready to serve, so that they remain crisp.)
step 6

Heat a deep fat fryer or large pan a third full of oil to 180C (or until a cube of bread crisps and turns brown). Deep-fry two rolls at a time for 5 mins until golden and crisp. Drain on paper towel. Mix ingredients for the sauce and pour into 1 larger or six very small bowls. Trim the ends off the rolls, then cut in half diagonally. Serve on one large or six small plates with sauce. Garnish with herb leaves or salad.

RECIPE TIPS

MISE EN PLACE

Chefs use this French term to refer to getting ready before service in a restaurant. Cooking a special dinner can be quite daunting, so make sure you are prepared, just as Gordon has to be in the restaurant. Cook the fillings for the rolls and timbales the day before, then make them up about an hour before your guests arrive, giving you plenty of time to prepare to impress.

CHINESE WRAPPERS

These can be found in Asian stores. Spring roll wrappers are made from a mix of flours, and are not the same as rice wrappers. If you can’t get hold of them, use large filo sheets instead. Allow two sheets per roll, brushed with melted butter or oil, and bake at 200C/fan 180C/gas 6 for 15 mins until golden and crisp. For a Thai variation, Gordon adds thinly-sliced just-ripe mango.

SPROUTS

The sprouts are beans or lentils that have just sprouted so the shoots have not grown too long. They can be bought in Asian shops or health food shops, but if you can’t find them, use longer bean sprouts instead.

Recipe from Good Food magazine, February 2006

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now