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
Step-by-step instructions
Step 1 · Prepare the filling by heating a non-stick pan over medium heat
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.
Step 2 · Add sliced mushrooms
Add sliced mushrooms, carrot, and cabbage to the pan. Stir-fry until vegetables are softened and any moisture has evaporated.
Step 3 · Season the filling with soy sauce
Season the filling with soy sauce, white pepper, and sesame oil. Stir in chopped spring onions. Remove from heat and let the mixture cool.
Step 4 · Place a spring roll wrapper on a clean surface
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.
Step 5 · Repeat with remaining wrappers and filling to make 6 spring rolls
Repeat with remaining wrappers and filling to make 6 spring rolls.
Step 6 · Lightly spray spring rolls with olive oil
Lightly spray spring rolls with olive oil. Air-fry at 200°C for 8-10 minutes, turning halfway, or pan-fry on medium heat until golden and crisp.
Step 7 · Serve hot with your favourite Singaporean dipping sauce or chilli s...
Serve hot with your favourite Singaporean dipping sauce or chilli sauce.
Why this recipe 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.
A note on tradition
Spring rolls are a familiar sight in Singapore’s hawker centres and kopitiams, enjoyed by all ages during lunch breaks or as a light afternoon snack. While the filling varies, the vegetarian mushroom version is popular for its rich flavour and health appeal. The dish reflects Singapore’s openness to fusion and adaptation, blending traditional Chinese spring roll concepts with local tastes and the growing trend of plant-forward eating. It’s often enjoyed during casual gatherings and as a go-to snack for busy Singaporeans.