Vegetable Spring Rolls

A classic Asian starter made with Shemin’s Thai Green Curry Paste!


2 Carrots
Half a head of white cabbage
3 tbsp Sesame oil
10g Shemin’s Thai Green Curry Paste
100g Peas
2 tbsp Sweet chilli sauce
3 tbsp Soy sauce
2 tbsp Rice wine vinegar
2 tbsp Fish sauce (if Vegan leave this out)
Salt and pepper
1 pack filo pastry
500ml – 1 litre oil for frying


1. Slice the carrots and cabbage into small pieces and fry in Shemin’s Thai Green Curry Paste and sesame oil.

2. Once partly cooked, add the peas and sauté with the sweet chilli, soy, fish sauce and rice wine vinegar. Allow to cool to room temperature, then chop into small pieces (you can also use a food processor for this). Taste and season with salt and pepper.

3. Pour a small bowl of tepid water and place to one side. Spoon one heaped tablespoon of the mix into the middle of the filo pastry sheet.


4. Roll the bottom of the filo pastry sheet around the ingredients.


5. Moisten the edges of the filo pastry sheet so that it sticks when folded. Fold the filo pastry sheet in, along the lines shown in the picture.


6. Roll the filo pastry sheet. Make sure to roll each turn firmly to reduce the amount of trapped air.


7. Add some of the water to the end of the roll to seal it closed.


8. Repeat the process and lay the rolls on a damp tea towel.


9. Heat up a pan of oil to 160°c. To test the oil is at the correct temperature, you can tear a small piece of the filo pastry and place into the oil. The pastry should become golden brown and float to the top immediately.

Fry the spring rolls for 6-8 minutes until golden brown, turning occasionally. Once cooked, place the rolls on a piece of kitchen towel to remove excess oil and serve with oyster sauce.

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