Vegetable spring rolls with fried noodles and plum sauce

Crisp and delicious with more than a hint of chilli, Curtis Stone's deep-fried spring rolls make an appetising starter
By Curtis Stone
Vegetable spring rolls with fried noodles and plum sauce
  • Rating:
  • Serves: Serves 4 as a starter
  • Cook Time: 30 minutes
  • Prep Time: 50 minutes plus cooling
  • Effort: hard



  • 2 tbsp sesame oil
  • 1 carrot, cut into matchsticks
  • 1 red pepper, halved, deseeded and cut into matchsticks
  • 2 shallots, thinly sliced
  • 1 green chilli, halved, deseeded and shredded
  • 1cm piece ginger, chopped
  • 2 clove garlic, finely chopped
  • 2 spring onions, chopped
  • 50 g bean sprouts
  • 1 tbsp soy sauce
  • 2 tsp chilli sauce
  • 1 pack of wonton wrappers
  • 1 egg, beaten
  • vegetable oil, for deep frying
  • 175 g dried vermicelli noodles, recooked according to packet instructions
  • plum sauce, to serve


1. Heat the sesame oil in a wok until very hot but not smoking. Throw in the carrot, red pepper, shallots, chilli, ginger, garlic and spring onions. Stir-fry for a minute or two until barely tender, then add the bean sprouts, soy sauce and chilli sauce. Stir-fry for another minute. Tip the mixture onto a baking tray, spread out and allow to cool.

2. Place spoonfuls of the cooled mixture on the wonton wrappers. Roll up, using the beaten egg to seal. Repeat until all the filling is used up.

3. Heat the vegetable oil in wok or deep-fat fryer to 180°C, or until a cube of bread turns golden brown in 50 seconds. Deep-fry the spring rolls a few at a time, for 6-8 minutes, turning them several times, until golden-brown. Remove with tongs and drain on paper towels. Keep warm in a low oven with the door ajar.

4. Deep-fry the noodles for 2-3 minutes, stirring constantly. Remove and drain on paper towels.

5. Serve the noodles immediately with the spring rolls and some plum sauce on the side.

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