Singapore Chinese spring rolls

Singapore Chinese spring rolls

Encyclopedia of Food and Cookery


Quantity Ingredient
6 dried chinese mushrooms, soaked in warm water for 30 minutes and drained
3 tablespoons peanut oil
1 tablespoon sesame oil
1 garlic clove, crushed
1/2 teaspoon fresh ginger, finely grated
250g boneless pork, finely chopped
250g raw prawns, shelled, de‑veined and chopped
90g chinese cabbage, finely shredded
130g giant white radish, shredded
12 water chestnuts, chopped
250g tinned bamboo shoots, chopped
125g bean sprouts
6 spring onions, finely chopped
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1/2 teaspoon salt
3 teaspoons cornflour
1 packet frozen spring roll wrappers
egg, beaten
oil, for deep-frying


  1. Remove stems from mushrooms, and finely chop the caps.
  2. Heat peanut and sesame oils in a wok or large frying pan and fry garlic and ginger for a few seconds. Add pork and prawns, increase heat and stir-fry about 1 minute. Mix in vegetables, sauces and salt.
  3. Mix cornflour to a thin paste with a little cold water. Tilt pan so liquid gathers at one edge and add cornflour paste to liquid, stirring until thickened. Stir through mixture. Remove from heat and cool completely.
  4. Put 2 tablespoons filling on lower half of each wrapper. Brush left and right edges with beaten egg. Fold bottom edge up, left and right edges over, and roll up. Brush top edge with egg and press firmly to seal.
  5. Heat oil to 185°C or until a bread cube turns golden brown in 1 minute. Deep-fry rolls for about 5–8 minutes or until crisp and golden. Drain on crumpled paper towels and serve immediately, with chilli sauce for dipping.


  • Dried mushrooms and fresh Chinese vegetables (Chinese cabbage, white radish) can be purchased at Chinese greengrocers. Water chestnuts and bamboo shoots are available tinned at most good supermarkets, delicatessens and health food stores.
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