spring roll vegan

Veggie Spring Roll

Veggie Spring Roll

With Mak Tok’s Sweet Chilli Paste

Serves 4

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  • 18 Spring roll wrappers
  • 1 Carrot (sliced to match sticks)
  • 3 cloves Garlic (diced)
  • 30g Ginger (sliced to matchsticks)
  • 40g Beansprouts
  • 1 tablespoon Cornstarch
  • 4 tablespoon Water
  • A pinch of salt
  • Oil for deep frying
  • Mak Tok's Sweet Chilli Paste for dipping


1) Take 6 of the spring roll wrappers and cut them into half diagonally to have 12 triangles.

2) Mix the cornstarch with water and set aside.

3) Place the half spring roll wrapper on top of the full size wrapper. Now add the carrot, beansprout, ginger, garlic and a pinch of salt to the wrapper. Roll it up and seal the ends with some cornstarch mixture.

4) Pour oil into a deep fryer and fry the spring roll until golden brown on all sides.

5) Remove and allow to cool for 5 minutes before serving with Mak Tok’s Sweet Chilli Paste.

*Top tip: Try using parsnips instead of beansprouts for a crunchier texture.

Hmmm...................... Tasty!
My belly is rumbling
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That's dinner sorted
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