The vegetarian recipe for Fried Kombu Rolls:

servings – 20 rolls


  • 50 gm dried kombu/kelp (wash, soak in water for 1 hour and cut into 8cm X 12cm sheets)
  • 1 cup dried lily buds (soak in water for 30 minutes, remove any hard stems and squeeze dry)
  • 1 carrot (remove skin and cut into ½ cm X 8cm strips)
  • 1 pickled mustard tuber (cut into ½ cm X 8cm strips, soak in water for 20 minutes and drain)
  • 5 shiitake mushrooms (soak in water until soft and cut into ½ cm slices)
  • 1 Chinese celery (wash and cut into 8cm long stalks)
  • 2 tbsp peanut butter
  • 2 tbsp tapioca starch
  • 2 tbsp wheat flour


  • ½ tsp five-spice powder
  • ½ tsp ground black pepper
  • 2 tbsp vegetarian oyster sauce
  • 1 tsp sugar
  • 1 tsp sesame oil


  • Mix lily buds, pickled mustard tuber, shiitake mushrooms with peanut butter and all seasonings; add tapioca starch and mix well.
  • Lay 1 carrot strip and 2 strips of Chinese celery, lily bud, pickled mustard tuber and shiitake mushroom on the bottom side of the seaweed sheet; sprinkle some wheat flour on the top side and roll the sheet towards it; pierce a toothpick through the roll to hold it in place.
  • Continue to prepare the remaining rolls till all seaweed sheets are finished.
  • Fry the rolls in hot oil on medium fire for 1 minute, flip over and fry for another minute.
  • Remove from pan and drain oil before placing on a serving plate.
  • Serve hot with ‘Spring Roll Dipping Sauce‘.