Straight from the professional kitchen, delicious recipes for you to try at home.

Crispy Spring Rolls Serves 6


6 sheets Spring Home Spring Roll Pastry (8.5’)

2 Eggs

60g Carrot

100g Sausages

60g Cucumber

30g Dried Mushrooms

Vegetable Oil

Dipping Sauce

2 Tbs Sweet Chilli Sauce

1 Tbs Hoisin Sauce

1 Tbs Lime Juice

1 Tbs Rice Wine Vinegar

Onion, cucumber and chilli cut into thin slices

Spring Home TYJ Spring Roll Pastry 8.5″ 20x275g

Size: 40x20x275g

Product ID: 32221

Royles Hoisin Sauce 385g

Size: 6x385g

Product ID: 674454

Royles Lite Vegetable Oil 1L

Size: 12x1L

Product ID: 280202

Pun Chun White Vinegar 500ml

Size: 12x500ml

Product ID: 67276

Royles Thai Sweet Chilli Sauce 730ml

Size: 12x730ml

Product ID: 67239

Sunshine Lime Juice 250ml

Size: 12x250ml

Product ID: 250990


For dipping sauce:
Mix all ingredients together in a small bowl and set aside.

For ingredients
1. Beat eggs lightly in a bowl and fry until cooked. Cut into 4” strips and set aside.

2. Slice carrots into 4” strips and blanch. Set aside.

3. Boil sausages until cooked. Slice into 4” long strips and set aside.

4. Soak dried mushrooms in a bowl of water until soft, about 2 hours. Slice and set aside. Can be soaked in advance.

5. Mix eggs, carrots, sausages, cucumbers and mushrooms together in a medium sized bowl.

6. Split into 4 equal portions and wrap with pastry into spring roll shape.

For spring roll:
Preheat vegetable oil over medium-high heat. Fry spring rolls until crispy and golden brown. Remove from oil and drain.
Serve with dipping sauce.