Spring Rolls Recipe

Prepare fillings

Soak glass noodles according to package instructions until soft (about 5–10 minutes). Drain and chop into 1–2 inch pieces. If using dried shiitake, rehydrate in warm water 15–20 minutes, drain and finely chop.

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger and stir-fry 30 seconds until fragrant.

Add ground pork to the pan. Break up and cook until it loses pink color, about 4–5 minutes.

Add minced shrimp and chopped mushrooms; stir-fry 1–2 minutes until shrimp are opaque.

Stir in shredded cabbage and carrots. Cook, stirring, 2–3 minutes until cabbage begins to wilt but still has some crunch.

Add chopped glass noodles and sliced green onions. Season with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, and 1/4 teaspoon white pepper. Toss to combine and cook 1 more minute to let flavors meld.

Taste and adjust seasoning (add a pinch more soy or a dash of salt if needed). Remove mixture from heat and allow to cool for 15–20 minutes. Cooling helps prevent wrappers from tearing and stops filling from releasing excess moisture.

Prepare wrappers

In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry (this is the glue for sealing). Lay out a clean damp kitchen towel and place one spring roll wrapper on a flat surface with one corner pointing toward you (diamond shape).

Place 2–3 tablespoons of filling near the corner closest to you, forming a log about 1 inch from the edge. Do not overfill.

Fold the bottom corner up over the filling, tuck snugly, then fold the two side corners in toward the center. Brush the top corner edge with cornstarch slurry and roll tightly to seal. Place seam-side down on a tray. Repeat with remaining wrappers and filling (should make about 12 spring rolls).

Frying

Pour 3–4 cups vegetable oil into a deep skillet or pot to reach about 1–1.5 inches deep and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper — it should sizzle and brown in ~30 seconds.

Fry spring rolls in batches, seam-side down first, turning occasionally so they brown evenly. Fry 2.5–4 minutes per batch until golden brown and crisp. Avoid overcrowding the pan.

Use a slotted spoon to transfer fried spring rolls to a wire rack or paper towel-lined plate to drain. Let rest 2–3 minutes before serving so they crisp up.

If baking (lighter option): preheat oven to 425°F (220°C). Brush or spray rolls with oil and place seam-side down on a parchment-lined sheet. Bake 12–15 minutes, turning once, until golden and crisp.

Combine 3/4 cup sweet chili sauce, 1 tablespoon rice vinegar, 1 teaspoon fresh lime juice, and 1/2 teaspoon fish sauce in a small bowl. Stir until smooth.

Taste and adjust: add more lime for brightness, more fish sauce for umami, or a pinch of red chili flakes for extra heat. Fold in chopped cilantro if using.

Transfer to a serving bowl and chill for 10–15 minutes if time allows to let flavors meld. Serve alongside hot spring rolls.