Fresh Spring Rolls


Fresh Spring Rolls

  • Prep Time 20m
  • Cook Time 5m
  • Servings 14


  •  1 Tbsp toasted sesame oil
  •  3–4 spring onions, finely chopped
  •  2 cloves garlic, crushed
  •  1 red chilli, deseeded and finely chopped
  •  1 yellow pepper, chopped
  •  1 handful mushrooms, chopped
  •  Other veggies of your choice, optional
  •  Soy sauce, to taste
  •  1 large handful fresh basil or coriander, coarsely chopped
  •  14 rice paper wraps
  •  Warm water
  •  14 lettuce leaves
  •  Sweet chilli sauce, optional


  • Heat the sesame oil in a wok over high heat. Add the spring onions, garlic, and chilli and sauté for 1 minute. Add the yellow pepper, mushrooms, and any other veggies you fancy and cook for a few more minutes.
  • Turn off the heat and give it a good dash of soy sauce as well as adding the basil or coriander. Transfer to a bowl and allow to cool slightly.
  • Dip a single rice paper wrap into a wide bowl filled with warm water for about 15 seconds, until just soft. Lay flat on a chopping board, place a smaller lettuce leaf on top, add about 2 tablespoonsful of the filling, and wrap up. Arrange on a serving dish seam-side down. Repeat until each wrap has been filled.
  • Refrigerate for about 10 minutes then serve with sweet chilli sauce or soy sauce, if desired.

Recipe Adapted From An Ode to Mung Beans