Vegetarian Spring Roll Recipe

Prepare vegetables

Peel the jicama and cut into thin matchsticks to measure about 1.5 cups. Peel and cut the carrot into matchsticks (about 1/2 cup). Finely shred the cabbage, thinly slice celery and green beans on a slight bias, and finely dice the yellow onion. Mince the garlic and grate the fresh turmeric (or measure ground turmeric).

Cook filling

Heat 1 tablespoon neutral oil in a medium skillet over medium-high heat. Add the diced onion and cook 1–2 minutes until translucent. Add the minced garlic and grated turmeric and cook 20–30 seconds until fragrant (do not burn). Add the jicama, carrot, cabbage, celery, and green beans. Stir-fry 2–3 minutes until vegetables are just tender-crisp — you want them cooked but still with bite so rolls aren’t soggy.

Season and bind

Stir in 1 tablespoon soy sauce, 1/2 tablespoon rice vinegar, 1/4 teaspoon white pepper and 1/4 teaspoon salt. Mix a 1 teaspoon cornstarch slurry (1/2 tsp cornstarch + 1/2 tsp water) and pour into the pan; stir 30 seconds until the liquid is slightly glossy and coats the vegetables. Remove from heat and let filling cool to near room temperature (5–10 minutes). This helps prevent wrappers from tearing and oil spatter during frying.

Prepare wrappers

Place a clean damp towel on your work surface to keep wrappers pliable. Mix the 1 teaspoon flour with 1 teaspoon water to make a simple paste for sealing. Lay one spring roll wrapper on the towel (if square, orient like a diamond). Place about 1/2 cup of cooled vegetable filling near the bottom third of the wrapper, forming a log shape about 1.25 inches thick. Do not overfill — this recipe makes 2 rolls; the extra wrappers are for mistakes or a second batch.

Roll

Fold the bottom corner up over the filling, tuck snugly, fold the two side flaps inward, then continue rolling toward the top. Brush the top corner with the flour paste and press to seal. Repeat with a second wrapper and filling to make 2 rolls. Keep assembled rolls covered with the damp towel while you heat oil.

Heat oil

Pour about 1 cup oil into a medium heavy skillet so it’s about 1/2 to 3/4 inch deep. Heat over medium-high to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper — it should sizzle and float immediately without browning too fast.

Fry rolls

Carefully slide 1–2 rolls into the hot oil, seam side down, and fry 1.5–2 minutes per side until evenly golden brown and crisp. Use tongs to turn gently. Total frying time is about 3–4 minutes per roll depending on oil depth and heat. Avoid overcrowding; maintain oil temperature by adjusting heat between batches.

Drain

Remove rolls to a wire rack or paper towel-lined plate to drain excess oil. Let rest 1–2 minutes before cutting to avoid steam burns and to keep them crisp.

If using store-bought sweet chili sauce, pour 4 tablespoons into a small dipping bowl. For a quick homemade version: combine 3 tablespoons sugar, 2 tablespoons rice vinegar, 1 tablespoon water, 1 tablespoon sweet chili paste (or 1 minced red chili and 1 tsp sugar), simmer briefly until slightly thickened, then cool.

To serve, place 2 spring rolls on a plate (this recipe yields 2 finished rolls). Cut each roll in half on the diagonal if desired. Garnish with cilantro and serve with sweet chili sauce and lime wedges on the side.