Chinese-style wintery rolls

Chinese-style wintery rolls

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(3 ratings)

Prep: 45 mins Cook: 15 mins

A challenge

Serves 6
With a little effort, and help from Gordon Ramsay, you can prepare really a special start to your dinner party

Nutrition and extra info

  • Vegetarian


  • kcal369
  • fat27g
  • saturates5g
  • carbs27g
  • sugars7g
  • fibre5g
  • protein7g
  • salt1.76g


  • 1 medium carrot, trimmed



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 medium leek, trimmed, outer leaves removed



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • ½ celeriac or small kohlrabi, peeled



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 2 sticks celery, trimmed



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 small red onion
  • ½ each red and yellow pepper, cored, deseeded
  • 1 large fresh red chilli, deseeded
  • 2 cm knob fresh root ginger
  • 2 fat garlic cloves
  • 25g bunch coriander, leaves picked
  • 25g bunch flatleaf parsley, leaves picked
  • 2-3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1-2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp sesame oil
  • 100g mung beansprout or mixed bean sprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 1 tbsp sesame seed, lightly toasted
  • 6 large 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
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp sweet chilli sauce
  • 2 tsp sesame oil
  • 1 tbsp rice wine vinegar


  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.

  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.

  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.

  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.

  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.)

  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.

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Comments, questions and tips

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24th Jan, 2013
Wow! This is one of those recipes that's worth every minute it takes. I saved time by using a mandoline to julienne the vegtables but it still took an hour and a half. Definately one for those weekends when you just want to get into the kitchen and cook for the love of cooking.
9th Sep, 2008
i added diced tuna, amaaaaaaaaaaaazing
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