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you’ll also need
- 150 g (5oz) cooked rice vermicelli
- 150 g (5oz) bamboo shoots
- 1 carrot, coarsely grated
- 3 spring onions, finely sliced
- 1 garlic clove, crushed
- 25 ml (1fl oz) soy sauce
- 1 Tbsp. oil, plus extra to brush
- Large handful fresh coriander, finely chopped
- 1-2 tsp toasted sesame oil
- Step 1
Preheat oven to 200°C (180°C fan) mark 6. Roughly chop vermicelli into bite-sized pieces; put into a large bowl. Roughly cut bamboo shoots into matchsticks and add to vermicelli with the carrot, spring onions, garlic, soy sauce and some seasoning.
- Step 2
Heat the oil in a large wok or frying pan over high heat and add vermicelli mixture. Cook for a few min, stirring occasionally, until the veg are tender. Take off heat and leave to cool.
- Step 3
Mix in coriander and sesame oil; check seasoning. Put a spring roll wrapper on a board and spoon ⅙ of the vermicelli mixture along one edge, leaving a 2.5cm (1in) border on each side. Fold in the sides over the filling, then roll up (encasing the filling), sealing with a little water. Repeat with remaining mixture and wrappers.
- Step 4
Arrange the spring rolls seam-side down on a non-stick baking tray and brush with oil. Cook in the oven for 20-25min until golden brown. Allow to cool for a few min, then serve with sweet chilli sauce.
Also try our home-made Chicken chow mein.
For spring roll wrappers
You can find spring roll wrappers in the frozen section of an Asian cook shop. Alternatively, use sheets of filo pastry trimmed to size.
Per Serving:
- Calories: 115
- Total carbs: 16 g
- Sugars: 1 g
- Total fat: 4 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
