Crispy Spring Rolls

Tullyz Crispy Spring Rolls Recipe

Ingredients for the filling

  • 350g Vegan Sausages (can replace with tofu)
  • 1cup/100g Green onions
  • 2.5tbsp/30g light soy sauce
  • 2.5tbsp/30g rice wine vinegar
  • 2.5tbsp/30g Mirrin (Japanese cooking sake) or can replace with vegan white wine
  • 3tsp/10g sesame oil
  • 1/2 thumb (approx.10g) fresh ginger finely sliced
  • 1/2tsp (approx. 3g) Chinese five spice or can use All Spice
  • 1 red chilli finely chopped (optional)

Ingredients for the Dipping Sauce

  • 3.5tbsp/45g maple syrup
  • 3tbsp/40g Rice wine vinegar
  • 2.5 tbsp/30g light soy sauce
  • 1tbsp/15g chilli oil
  • 1/2tbsp (approx. 5g) white sesame seeds

Method: Add all the above ingredients in a bowl, whisk with a fork and keep aside.

Other Ingredients


  • Cook the sausages as per packet instructions. When cooled down, chop them finely (sort of like mince, but it's ok if there are few tiny chunks)
  • Mix in the remaining filling ingredients and place the mixture in the fridge for 20 min.
  • Take a spring roll pastry sheet and place some of the filling mixture on the lower part.*
  • Fold bottom edge up, the left and right edges over and then roll up to the end. Seal the end by putting a little water.
  • Heat up the oil on medium heat and fry the rolls until golden and crunchy.
  • Serve hot with the dipping sauce.

* Generally I take 2 Spring Roll Sheets at a time if I am making jumbo rolls as they hold the filling better. If you are making a small cigar type spring roll then 1 sheet is fine.

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