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Vegetable curry spring rolls recipe

Vegetable curry spring rolls recipe

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Chef Kwoklyn says: "As New Year dawns, families gather to indulge in food symbolising hopes for the year ahead. Spring rolls are among the favourites." See method

  • Makes 10
  • Takes 30 mins plus cooling
  • 164 calories / serving
  • Vegetarian
  • Dairy-free


  • 2 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 4 garlic cloves, crushed​
  • 100g bunch spring onions, shredded
  • 2 x 320g packs Chinese-inspired stir-fry mix
  • 2 tbsp reduced-salt soy sauce
  • 1 tbsp cornflour
  • ½ tsp granulated sugar
  • 3 tbsp medium curry powder
  • 1½ tsp ground turmeric​
  • ½ tsp ground cumin
  • white pepper, to season
  • 225g tin bamboo shoots, drained and cut into matchsticks
  • 1 medium egg
  • 10 sheets filo pastry (from a 250g pack)
  • curry sauce, to serve (optional)
1 of your 5-a-day and low in saturated fat

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    1g 5%
  • Sugars

    5g 6%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 21.6g Protein 4.8g Fibre 3.8g


  1. Heat the oil in a wok over a medium-high heat; fry the onion for 6-8 mins. Add the garlic and spring onions; fry for another 1-2 mins, then add the stir-fry veg and fry for 2 mins more.
  2. Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C; put a baking tray with a wire rack on top inside to heat up. Whisk the soy sauce and cornflour together in a small bowl; set aside.
  3. Add the sugar, curry powder, turmeric and cumin to the wok and toss to coat; season with white pepper. Stir in the bamboo shoots and soy sauce mix. Tip everything onto a large baking sheet, divide into 10 portions and set aside for 5 mins to cool.
  4. Beat the egg with 2 tbsp water in a small bowl. Place a filo sheet on a board with a corner pointing towards you and brush the edges with eggwash. Spoon 1 portion of the cooled veg mix onto the lower third of the pastry, then fold the tip of the corner over the filling to create a cylinder about 8cm long. Turn in the sides to enclose, then continue to roll. Set aside and repeat with the remaining pastry and filling.
  5. Transfer to the preheated rack and brush with the remaining eggwash. Bake for 20-22 mins until golden and crispy; set aside for 5-10 mins to cool slightly. Serve with curry sauce for dipping, if you like.

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