Claire Inwood's Spring Rolls

These are based on whatever fresh vegetables you have in your garden A very popular meal in our house, they make a great appetiser too. Fun to make with kids.


Packet of fresh spring roll wrappers [available in most Asian supermarkets and some supermarkets, usually in freezer section] they come in 20 or 40 sheet packets and they do not need to be completely thawed to use.

spring onion or onion
A large piece of ginger root from which you can cut what you want
A few cloves of garlic to sliver and use as you want
soy sauce
sesame oil or mild vegetable oil

Serves 4 – 8 depending on appetite


Preheat oven  to 180 C / 350 F
Take spring roll wrappers out of freezer, hold on bench, unopened.
Grease or line baking tray with baking paper
Cut all vegetables as you would for a stir fry....those with a longer cooking time cut smaller.
Peel and sliver garlic and ginger
Heat a frying pan over high heat and add a good slosh of oil to coat pan.
Saute vegetables beginning with the harder vegetables - that will have a longer cooking time and ending with the softest.
Saute, stirring constantly over high heat, add the garlic and ginger.
When the vegetables are cooked to stir fry crispness add a few sloshes of soy sauce to taste and cook a few minutes further.

Open spring roll wrappers. Peel off one wrapper and place flat on board so that it is facing you as a diamond [they are surprisingly strong, so you can pull them quite firmly].
Take a dessertspoon of vegetables from pan and place just above bottom corner of diamond .
Turn up bottom corner to begin rolling spring roll, tucking in sides as you go to contain the vegetables.
Place on baking tray and continue until vegetable mixture is finished.
Brush tops of spring rolls with oil and place in oven, cook for 15 to 20 minutes then want them to be just golden brown.

Serve immediately with soy sauce or a chilli sauce to taste.

When making the vegetable filling you want it to be moist, but not too wet or your wrappers will burst while cooking.

If there are any leftover they are good in school lunch boxes

Add tofu and toasted sesame or peanuts to the vegetables
Add shredded leftover roast chicken
Make a Thai filling ... with fresh chilli, coriander, mint, lime zest and a splash of fish sauce
Watercress , bok choy or mizuna are lovely additions