Crispy Vegetable Spring Rolls with Pickled Lemon Salsa

Steve Blacknell's flavourful recipe for vegetable spring rolls served with a piquant pickled lemon salsa makes a great party nibble
Crispy Vegetable Spring Rolls with Pickled Lemon Salsa
  • Rating:
  • Serves: makes 30 spring rolls
  • Cook Time: 45 minutes
  • Prep Time: 45 minutes
  • Effort: medium



  • 1 tbsp oil
  • 3 cloves garlic, chopped
  • 2.5 cm ginger, chopped
  • 6 spring onions, chopped
  • 1 red chilli, chopped
  • 6baby carrots, grated
  • 12 chestnut mushrooms, grated
  • 55 g bean sprouts
  • 1/2 red pepper, diced
  • 2 tsp palm sugar or dark brown sugar
  • 2 tsp black bean sauce
  • black pepper
  • 4-5 tbsp chopped fresh basil
  • 4-5 tbsp chopped Thai holy basil
  • 4-5 tbsp chopped coriander
  • 1 tbsp coconut cream
  • 1 tbsp fresh lime juice
  • 30 large spring roll wrappers
  • 3 egg yolks, beaten

For the pickled lemon salsa:

  • 3 preserved lemons, finely chopped
  • 1 tbsp fresh lime juice
  • 4 spring onions, chopped
  • 10 cherry tomatoes, finely chopped
  • 1/2 red chillies, finely chopped
  • 1/2 cucumber, finely diced
  • 1/2 red pepper, finely chopped
  • 4 tbsp mint leaves, chopped
  • 4 tbsp chopped coriander
  • 1 tbsp white wine vinegar


1. Heat the oil in a wok or large frying pan. Fry the garlic, ginger, spring onions, chilli, carrots, mushrooms, bean sprouts and red pepper for 10 minutes until softened.

2. Add the palm sugar and black bean sauce. Season with salt and freshly ground pepper. Add the fresh herbs, coconut cream and lime juice, mixing well. Set the mixture aside to cool.

3. To make the spring rolls place a spring roll wrapper on a board so that it forms a diamond shape. Put a tablespoon of the vegetable mixture in the middle of this diamond. Bring over the bottom flap and roll the wrapper up over the filling, tucking in the two side flaps. Brush the top wrap with beaten egg yolk and press it tightly around the roll. Repeat the process making 30 spring rolls in all.

4. Make the Pickled Lemon Salsa by mixing together all the salsa ingredients and setting aside.

5. Preheat the oven to 180°C/Gas 4. Heat the oil for deep-frying in a wok or deep fat-fryer until a cube of bread added to the oil browns within a minute. Deep-fry the spring rolls in batches of 4 until golden-brown. Remove the fried spring rolls with a slotted spoon and drain on kitchen paper.

6. Transfer the drained spring rolls to a roasting tray and keep warm in the oven while the remaining spring rolls are fried.

7. Serve the freshly-fried spring rolls with the pickled lemon salsa.

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