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Fried Mushroom Spring Roll
Lunch • Singapore
How to Make Fried Mushroom Spring Roll (Traditional & Healthy Version)
Fried Mushroom Spring Roll is a beloved snack found in many Singapore kopitiams and hawker centres, reflecting the vibrant fusion culture of Singaporean food. This dish marries the crispiness of golden spring roll wrappers with a savoury, umami-rich mushroom filling, making it a favourite among vegetarians and anyone seeking a lighter yet satisfying bite. The Singaporean version often incorporates local ingredients, fresh vegetables, and aromatic seasonings for a truly unique flavour. Spring rolls are a staple in Singapore’s hawker culture, popular as a lunch or tea-time snack. Vendors island-wide offer their own takes, from classic to modern fusion styles, catering to Singapore’s diverse palate. The mushroom filling, inspired by plant-based trends, offers an earthy depth that stands out in the bustling kopitiam scene. Whether enjoyed with a local dipping sauce or on its own, this snack embodies the spirit of Singapore’s multicultural culinary landscape. With a focus on health, this recipe opts for less oil and plenty of fresh vegetables, making it a wholesome choice for those tracking calories without sacrificing authentic taste.
Ingredients(for 2 spring rolls per serving)
- 1 cup Fresh shiitake mushrooms (sliced thinly)
- 1/2 cup Carrot (julienned)
- 1/2 cup Cabbage (shredded)
- 2 stalks Spring onion (chopped)
- 2 cloves Garlic (minced)
- 1 tbsp Light soy sauce (preferably low sodium)
- 1/4 tsp White pepper
- 1 tsp Sesame oil
- 6 sheets Spring roll wrappers (look for local brands at wet markets)
- as needed Olive oil spray (for air-frying or pan-frying)
Instructions
- 1
Prepare the filling by heating a non-stick pan over medium heat. Add a small amount of olive oil spray, then sauté garlic until fragrant.
2 minutes
Do not brown the garlic to maintain its sweetness.
- 2
Add sliced mushrooms, carrot, and cabbage to the pan. Stir-fry until vegetables are softened and any moisture has evaporated.
5 minutes
Cook on high heat to prevent sogginess.
- 3
Season the filling with soy sauce, white pepper, and sesame oil. Stir in chopped spring onions. Remove from heat and let the mixture cool.
3 minutes
Allow filling to cool before wrapping to prevent soggy wrappers.
- 4
Place a spring roll wrapper on a clean surface. Add 2 tablespoons of filling near the bottom corner. Fold the sides inward and roll up tightly, sealing the edge with a dab of water.
4 minutes
Keep wrappers covered with a damp cloth to prevent drying out.
Why This Dish is Healthy
Choosing this spring roll recipe means enjoying a hawker favourite with fewer calories and less fat. The focus on fresh vegetables and minimal oil makes it suitable for those managing weight or cholesterol. By air-frying or pan-frying instead of deep-frying, you retain the signature crunch without excess oil. It’s a heart-healthy, plant-based snack that’s satisfying and nutrient-rich, perfect for vegetarians and anyone seeking a healthier Singaporean lunch option.
This Fried Mushroom Spring Roll recipe is packed with fibre from mushrooms, cabbage, and carrots, which aids digestion and keeps you feeling full. Mushrooms provide B vitamins, selenium, and antioxidants, while carrots offer beta-carotene and cabbage adds vitamin C. Using olive oil spray instead of deep-frying reduces unhealthy fats, making this a lighter option compared to traditional spring rolls. The use of low-sodium soy sauce helps keep sodium intake in check.
Pro Tips
- 💡Tip 1: Use a mix of mushroom varieties for even richer umami flavour.
- 💡Tip 2: Ensure filling is dry before wrapping to maintain crispiness.
- 💡Tip 3: Serve immediately after frying for the best texture and taste.
Storage & Serving
Store any leftover rolls in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven at 180°C to restore crispiness. Avoid microwaving as this makes the wrappers soggy.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 125.0 kcal |
