Tasty spring rolls with a touch of chilli.


  • 500g mince

  • .5 green capsicum

  • 4 spring onions

  • 3 small chillies, seeds removed

  • 2 teaspoons crushed ginger

  • 150g mushroom

  • 250g can water chestnuts

  • .25 small cabbage

  • 200g bean shoots

  • 2 teaspoons sesame oil

  • 2 Tablespoons vegetable oil

  • 80mL sherry

  • 1 Tablespoon soy sauce

  • 1 teaspoon Chinese Five Spice powder

  • 1 pkt Spring Roll Wrappers


  • 1.

    Finely chop capsicum, spring onions, mushroom, water chestnuts and cabbage.

  • 2.

    Finely chop chillies. If you like things spicy add more or keep the seeds in.

  • 3.

    Heat oils in a frypan and add onion, chillies, ginger and capsicum.

  • 4.

    Stir a minute then add all other vegetables.

  • 5.

    When vegetables are cooked remove from pan.

  • 6.

    Add mince to pan and cook until browned (use more oil if necessary).

  • 7.

    When mince is brown, return vegetables to the frypan.

  • 8.

    Add sherry, soy, and Five Spice powder and stir until well mixed.

  • 9.

    Cook until most of the liquid has evaporated.

  • 10.

    Get a wrapper and place a heaped spoon of mixture across one corner.

  • 11.

    Begin to roll towards opposite corner tightly, folding sides in as you go.

  • 12.

    Deep Fry until golden and serve with soy, sweet chilli, or sweet and sour sauce.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 403kj
  • Fat Total 10g
  • Saturated Fat 1g
  • Protein 14g
  • Carbohydrate 61g
  • Sugar 6g
  • Sodium 269mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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It is important not to have a lot of moisture with the mix when rolling, drain if necessary.

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Average Rating
5 comments • 2 ratings
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Posted by Report
How many does it make up?
Posted by Jan149Report
This is a great starter for a bbq. Tingling on the taste buds. I served them with sweet chilli sauce mixed with some bbq hickory mixed in. You will come back for more.
Posted by jackicamReport
Are you having a cocktail party or something? Cause I wanna come too! I'll be your food taster : )
Posted by Philippa WightmanReport
having made home made spring rolls for many years, I'd also suggest making the meat/veg mixture the day before and chill for at least 4-5 (preferably 24 hours) before making the rolls. They do freeze well - I usually do them in bags of 8-12 mini spring rolls. If you're going to go to the trouble of making one batch, may as well triple/quadruple it and have some for later! I lay them on trays, separated by freezer wrap and wrapped in foil (to prevent freezer burn/ice forming), then bag once frozen.
Posted by Philippa WightmanReport
forgot to mention, a combination of lean lamb, chicken and pork mince yields very, very tasty results. (My recipe for spring rolls on my members page if anyone is interested)