• 1 nest of vermicelli rice noodles
  • 1 Chinese leaf cabbage, finely shredded, around 400g
  • 2 carrots, peeled and julienned
  • 150g beansprouts
  • 3 spring onions, thinly sliced, white and green parts kept separate
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp Shaoxing wine
  • 15g coriander, finely chopped
  • 1 pack of spring roll wrappers (not rice paper)
  • 1.5l vegetable oil, for frying

For a spicy dipping sauce


  • STEP 1

    Soak the rice noodles in cold water for 15 mins until pliable, then drain. Meanwhile, combine the cabbage, carrots, bean sprouts and the whites of the spring onions in a large bowl. Heat the sesame oil in a large pan and tip in the cabbage mixture. Cook over a high heat for 1-2 mins until the cabbage has wilted slightly. Add the soy sauce and Shaoxing wine. Cook until reduced slightly and add the drained noodles, coriander, and green parts of the spring onion, tossing well to ensure everything is evenly covered. Transfer to a plate and spread out to cool slightly.

  • STEP 2

    Once the mixture has cooled slightly, arrange a spring roll wrapper on your worktop in a diamond shape. Place a heaped tablespoon onto the middle of the pastry in a sausage shape. Bring up the bottom corner of the pastry and fold over the top corner. Bring over the pastry from the left side over the top of the filling and roll into shape, making sure the ends stay tucked in. Seal the final corner with a little water.

  • STEP 3

    Heat the vegetable oil in a large, deep pan to 180C, ensuring the pan is no more than two-thirds full. Cook the spring rolls in batches for 4-5 mins until golden. If you don't have a thermometer, drop a pinch of spring roll wrapper into the oil – it will sizzle when ready. Transfer to a baking sheet and keep warm in a low oven while you continue to fry. Combine all the ingredients for the spicy dipping sauce in a small bowl, taste and add more chilli oil if you like. Serve the spring rolls with the spicy dipping sauce or some sweet chilli sauce.

Recipe tip

Any leftover spring rolls can be reheated on a baking tray for 10-15 mins in a 200ºC/180ºC fan/gas 6 oven to crisp back up.

Goes well with


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