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Salt and Pepper Spring Rolls

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5 from 5 reviews

  • Author: Michelle Minnaar
  • Total Time: 25 minutes
  • Yield: 4 portions 1x
  • Diet: Vegetarian


Learn how to make this Salt and Pepper Spring Rolls recipe and your wallet will never have to suffer from expensive Chinese takeaways again.


Units Scale
  • oil, for deep frying
  • 20 mini vegetable spring rolls
  • 15ml (1 tbsp) vegetable oil
  • 6 spring onions, finely chopped
  • 2 red chillies, finely sliced
  • 5g (1 tsp) salt and pepper seasoning


  1. Cook the Spring Rolls: Fry the spring rolls according to package instructions. Each spring roll takes about 5 minutes to deep fry until golden and crispy. Cook in batches so as to not overcrowd the pot. Drain on paper towels and set aside until you’re ready to finish the recipe in the wok. 
  2. Heat the oil over a high heat in a wok. 
  3. Stir fry the spring onions and chillies for 1 minute then add the spring rolls. 
  4. Sprinkle with the seasoning and then fry for another 1-2 minutes until the spring rolls are heated through. 
  5. Serve immediately as a starter to a Chinese meal. Enjoy!


  • Feel free to make your own spring rolls from scratch. I bought mine from the local Chinese shop. Check the frozen section, I used the Tsingtao brand. 
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Starter
  • Method: Fry
  • Cuisine: Chinese