Sprout top and sesame spring rolls

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Vegetarian mains

Sprout top and sesame spring rolls

Starter Serves 6 30 min
Brussels sprouts makes a very English addition to this Asian classic: stir-fried veggies and noodles nestled together in wrapping papers and fried until golden and crisp. For a lighter morsel, brush your rolls with oil and bake at 180C for 15 minutes, turning them over halfway through. Meat-eaters can add in cooked prawns, or shredded cooked duck or chicken.


  • 2cm fresh ginger, peeled and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 fresh red chilli, finely chopped
  • 2 tbsp vegetable oil
  • 1 bunch spring onions, finely sliced
  • 1 head sprout tops, stalks removed, leaves shredded
  • 1 tbsp sesame seeds
  • 100g rice vermicelli, boiled in water for 5 mins and well drained
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp mirin, optional
  • 1 handful coriander, finely chopped
  • spring roll wrappers
  • vegetable oil, for frying


Prep time: 20 min
Cooking time: 10 min
  • Step 1

    Fry the ginger, garlic and chilli in the oil in a wok on a medium heat. Before they colour add the spring onion and sprout tops and stir fry until everything starts to wilt.
  • Step 2

    Add the sesame seeds and toss. Cook for a further few minutes
  • Step 3

    Add the noodles and all the rest of the ingredients. Stir really well.
  • Step 4

    Wrap the mixture in the spring roll wrappers and fry gently in vegetable oil until golden brown and crispy on all sides.

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