Deep-fried spring rolls
- July 2018
- Serves 2-3
- Hands-on time 40 min, plus cooling
”I learned how to make these when I was a waitress in Hong Kong, at a restaurant called Thai Farmer. We made them every day at 3pm, chatting around a table as we worked.” – Saiphin Moore
This recipe is from Saiphin’s cookbook, Rosa’s Thai Café: The Vegetarian Cookbook.
- Vegetarian recipes
- 22.6g (1.6g saturated)
- 63.4g (10.5g sugars)
To make this vegan use water instead of egg white to seal the rolls (step 2).
If you can’t find spring roll pastry cut filo pastry to size.
Find dried wood ear and white jelly fungus in Asian supermarkets and online from souschef.co.uk. Or you can use extra dried shiitake mushrooms.
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