Beetroot Sping Roll [Y3K Recipes Issue No. 56]

Beetroot Sping Roll

Colourful foods are good sources of antioxidant but I find it hard to include purple/blue/black food in our diet. There are only handful of purple fruits and vegetables we consume on a not-so regular basis, such as purple dragon fruit, grapes and black fungus. Check out my previous post about the benefits of colourful foods, if you are interested.

I have recently started to include beetroot in our diet. I am glad that my boys love beetroot porridge cooked with dried scallop and tofu. I have tried using beetroot as a a substitute for root vegetables such as jicama, radish and carrot. So far, most of the dishes I prepared were well received by my family. I shared some my tested beetroot recipes with Y3K readers, hope they like it.

Y3K Recipes

At last, I have cleared all the outdated posts about my recipes on Y3K Recipes. It is a bi-monthly cookbook, issue no. 56 is the current one for Sep/Oct 2010. Other recipes from My Kitchen can be found in this issue are:

Beetroot Spring Roll

Ingredients (makes 12-15 pieces):
15 sheets
Spring roll pastry (small)
100g Beetroot, shredded
100g Cabbage, chopped
30g Dried shrimp, soaked (reserve water)
1 clove Garlic, chopped
1 tbsp Cooking oil
1 tsp Sesame oil
Ground Pepper to taste
Salt to
Oil for deep-frying


  1. Heat oil in wok, stir-fry dried shrimp until fragrant then add in garlic and cook for few seconds.
  2. Add in beetroot and cabbage, cook for 1 minute or so.
  3. Add in pepper and water (from soaking dried shrimp), cook until all liquid has reduced.
  4. Add in sesame oil and salt to taste. Cool before use.
  5. To make spring roll, place a tablespoon of filling in the middle and make into any desired shape. Small amount of flour paste (flour + water) may be needed to seal the edges.
  6. Deep-fry spring rolls until golden brown.

Beetroot Sping Roll

Comments :

11 comments to “Beetroot Sping Roll [Y3K Recipes Issue No. 56]”
Dimah said...

These look fantastic and your photos are stunning!

Crow4ever said...

I love the addition of beetroot in these spring rolls! I am so looking forward to trying this recipe :)

Jess @ Bakericious said...

this is so special, looks so pretty cos of the betroot color!

Shirley @ Kokken69 said...

Very clever way of eating beetroot! Am already bookmarking it.

MaryMoh said...

That's very good use of beet root. New to me but looks very delicious...yum

MeRy said...

NiceNice...Both me and my skin also like to eat beetroot,may try out your recipe.

KidsDreamWork said...

Beetroot spring roll sounds so interesting! Should try this out one day!

Joudie's Mood Food said...

I am total beliver in colourful foods. They are so good for you and especially beetroot. This is perfect for me as i eat beetrrot all the time. Its great for people who are anaemic. Lovely Bright colours!

Jeannie said...

Wow, the beetroot does add a very nice colour to the spring rolls! I wonder if my boys would eat it?

Sarah's Daddy and Mommy said...

Personally I do not like the taste of beetroot, but I have to said you are very creative in creating the menu. Nice!

KennQ said...

Nice recipe, this is really yummy. There is nothing to argue about. Keep posting stuff like this i really like it. thank you for sharing this recipe..

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