Spring rock ’n‘ rolls

Spring rock ’n‘ rolls

Thrive on Five
4 kids
Dan Jones

These crispy, golden spring rolls are certain to tempt your kids into eating more vegetables. The cabbage and beansprouts almost act as a substitute for noodles and the kids devour them without even noticing what’s inside! You can add any finely sliced vegetables, or even cooked chicken, to the recipe.


Quantity Ingredient
1 tablespoon oil, plus more to deep-fry
1 tablespoon finely chopped root ginger
1 garlic clove, finely chopped
4 banana shallots, finely sliced, (160g)
1 medium carrot, grated, (80g)
handful mange tout, shredded, (80g)
160g mushrooms, finely sliced
1/2 head chinese leaf, shredded, (160g)
160g beansprouts
1 tablespoon soy sauce
1 teaspoon tomato ketchup
8 sheets filo pastry
a little plain flour


  1. Heat the oil in a wok and stir-fry the ginger, garlic and shallots for two minutes. Add the carrot, mange tout, mushrooms, cabbage and beansprouts and continue stir-frying for about eight minutes until soft and reduced in volume. Add the soy sauce and ketchup (if using).
  2. To make the spring rolls, take one sheet of filo pastry and fold in half so you have a rectangle in front of you. Place one-eighth of the mixture about 2.5cm from the edge nearest you, carefully fold in the sides and roll up the spring roll. In a small bowl, mix the flour with water to make a paste and use this to seal the spring roll shut. Repeat to make eight rolls.
  3. Heat the oil for deep-frying in a small saucepan to 180°C, using a cook’s thermometer. Be careful to keep an eye on it. When the required temperature is reached, carefully lower a couple of the spring rolls into the oil. Cook for two or three minutes, turning regularly with a metal spoon, until golden brown.
  4. Remove, drain on kitchen paper and keep warm while you cook the remaining spring rolls.
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