Spring Rolls

Divider line blue

The East Made Easy


Heat Level

Blue pepperGray pepperGray pepper



Total Time

40 mins

Traditionally made to celebrate Chinese New Year - these rolls are a treat at any time.


  • 1 tbsp vegetable oil
  • 250g mushrooms, finely chopped, including Shitake (if available)
  • 1 bunch spring onions, finely chopped
  • 100g ready to wok, Vermicelli rice noodles (snipped into small 4cm lengths)
  • Small bunch chives, finely chopped, to garnish
  • 6 tbsp oyster sauce
  • 8 Blue Dragon Spring Roll Wrappers


  1. In a saucepan add the oil and sweat the mushrooms with the spring onions until soft and the water has cooked off. Leave to cool.
  2. Add the rice noodles, chives and Oyster Sauce. Stir through to coat.
  3. Fold Spring Roll Wrappers according to preparation instructions. Then fold each wrapper again into another wrapper so that a double thickness is achieved. Leave to stand and dry out for 5 minutes.
  4. When ready to eat deep-fry for 2 minutes or until golden brown. Serve with Thai Sweet Chilli Sauce or Thai Sriracha Chilli Sauce.