Mushroom and bean sprout spring rolls

Crispy golden spring rolls filled with delicate beansprouts, earthy shiitake mushrooms and tender noodles. These mushroom and bean sprout spring rolls create a perfect harmony of textures and flavors in every bite.

These mushroom and bean sprout spring rolls achieve a Nutri-Score B rating, indicating they are a well-balanced choice. The recipe features vegetables like beansprouts, cabbage, and carrots, which contribute valuable nutrients and fibre. The moderate oil content from deep-frying affects the overall score, but the abundance of vegetables and relatively light filling help maintain a good nutritional profile.

Russell Hobbs Electric Deep Fat Fryer, 2.5L capacity/can cook 1kg food, Carbon odour filter, Large observation window, Non-stick coated pan, Adjustable thermostat, Handle lift system, 1800W, 24570

£35.00   ---

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Ingredients

For the spring rolls

• beansprouts 225g/8oz
• cabbage 115g/4oz, finely shredded
• carrot ½, peeled and finely sliced
• shiitake mushrooms 115g/4oz dried, soaked in hot water for 30 minutes, drained and sliced
• noodles 115g/4oz mung bean, blanched for 2 minutes and drained
• sugar ½ tsp (optional)
• salt pinch (optional)
• spring roll wrappers 10 ready-made
• plain flour 1 tbsp
• vegetable oil for deep-frying

Method

1. Begin by blanching the beansprouts, cabbage and carrot in a saucepan of boiling water for 1 minute. Drain thoroughly and allow to cool completely.
2. Take the blanched vegetables and wrap them with the mushrooms in kitchen paper. Squeeze firmly to remove all excess moisture – this is crucial as any remaining liquid can cause the spring rolls to burst when frying.
3. Combine the dried vegetables with the noodles in a mixing bowl. Add sugar and salt if desired, mixing well to distribute the seasoning evenly.
4. Place a spring roll wrapper on a clean work surface, positioning it to form a diamond shape.
5. Spoon approximately 25g/1oz of the mushroom and bean sprout filling onto the wrapper, positioning it about 2cm/¾in up from the bottom point of the diamond.
6. Fold the bottom point of the wrapper over the filling and roll upward until you reach the 3 o’clock and 9 o’clock points of the diamond shape. Fold these points inward and continue rolling to form a neat cylinder.
7. Create a simple sealing paste by mixing the flour with 2 tablespoons of water in a small bowl. Apply this mixture to the top point of the wrapper to seal the roll securely. Each finished spring roll should measure approximately 10cm/4in in length and 3cm/1¼in in diameter.
8. Repeat this wrapping process with the remaining mushroom filling and wrappers until all 10 spring rolls are prepared.
9. Heat the vegetable oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
10. Carefully lower the spring rolls into the hot oil in small batches to prevent overcrowding. Fry for approximately 3–4 minutes until golden brown, or until an internal temperature of 60C is reached when measured with a cooking thermometer.
11. Remove the crispy mushroom and bean sprout spring rolls from the oil using a slotted spoon and place on kitchen paper to drain any excess oil before serving.

Suggested Wine Pairing

Majestic: La Valériane Côtes du Rhône Blanc

This vibrant white blend offers refreshing citrus notes with subtle hints of white peach and a mineral undercurrent. Its bright acidity cuts through the richness of these crispy mushroom parcels, while its gentle fruit character complements the earthy shiitake fungi elements beautifully. The wine’s clean finish provides a perfect palate reset between each mouthful of these flavourful spring rolls.

Tesco: Finest Pinot Grigio Trentino

A crisp, elegant Italian white with green apple and pear characteristics that partners wonderfully with these oriental appetisers. Its gentle floral aroma creates a pleasant contrast to the umami-rich mushroom filling, while the wine’s subtle spice notes enhance the seasoning in these crispy bean sprout rolls. The light body ensures it doesn’t overwhelm the delicate vegetable filling.

Sainsbury’s: Taste the Difference Alvarinho

This Portuguese gem delivers zesty citrus and stone fruit flavours with a refreshing mineral edge that stands up perfectly to these crunchy vegetable parcels. Its brisk acidity cuts through the fried exterior while complementing the earthiness of the shiitake fungi. The wine’s slightly fuller body matches the textural elements of the spring rolls, making it an ideal accompaniment to these Asian-inspired nibbles.

What can you serve with this

1. Sweet chilli dipping sauce offers the perfect balance of sweetness and subtle heat that complements the earthy mushroom filling and creates a delicious flavour contrast.
2. Soy and ginger dipping sauce enhances the umami flavour of the shiitake mushrooms while adding a zingy freshness that cuts through the fried exterior.
3. Chinese hot and sour soup makes a substantial starter alongside these spring rolls, creating a complete appetiser with contrasting temperatures and textures.
4. Steamed jasmine rice transforms these mushroom and bean sprout spring rolls from a finger food to a satisfying main course, soaking up any dipping sauces beautifully.
5. Stir-fried vegetables with garlic and soy sauce add colour, nutrition and variety to create a balanced meal centered around these crispy spring rolls.

Nutri-score Health Check

These mushroom and bean sprout spring rolls have been evaluated using the Nutri-Score system and received a B rating, indicating they are a relatively well-balanced choice.

Positive Factors

• High vegetable content with beansprouts, cabbage, carrot and shiitake mushrooms providing essential vitamins, minerals and fibre
• Shiitake mushrooms offer beneficial compounds including vitamin D and B vitamins
• The recipe is naturally dairy-free, egg-free and nut-free, making it suitable for many dietary requirements
• Mung bean noodles contribute plant-based protein and are lower in calories than wheat-based alternatives
• Minimal added sugar and salt (both optional in the recipe)

Negative Factors

• Deep-frying in vegetable oil adds significant fat and calories
• Spring roll wrappers contain refined flour with limited nutritional benefits
• The oil absorption during frying increases the calorie density

Please note that this score has been automatically calculated from the ingredients in the recipe and is only a guide. The final nutritional profile may vary based on exact cooking methods, portion sizes, and specific brands of ingredients used.