Veggie Roll (1) Recipe

1. Soak vermicelli

Place 1/4 cup dried rice vermicelli in a heatproof bowl and cover with boiling water. Let sit 4–6 minutes until just softened, then drain and chop into shorter lengths (about 1–2 inches). Set aside to cool and drain thoroughly.

2. Cook vegetables

Heat 1 tsp vegetable oil in a medium nonstick skillet over medium-high heat. Add 1/2 tsp minced garlic and sauté 10–15 seconds until fragrant. Add shredded cabbage, julienned carrot, and sliced celery. Stir-fry 2–3 minutes until vegetables are slightly softened but still have some bite.

3. Season filling

Add the drained vermicelli, 1 tsp soy sauce, 1/2 tsp sesame oil, 1 Tbsp sliced green onion, 1/8 tsp salt, and a pinch (1/16 tsp) of ground pepper to the skillet. Toss everything for 30–45 seconds to combine and heat through. Remove from heat and transfer to a bowl to cool to room temperature (5–8 minutes). Excess moisture will make wrapping difficult, so spread thinly in the bowl to cool faster and drain any liquid.

4. Prepare wrappers

If wrappers are refrigerated, bring them to room temperature and separate carefully. Keep unused wrappers covered with a damp towel to prevent drying. If you prefer a flour seal, mix 1 tsp all-purpose flour with 1 tsp cold water to make a thin paste; otherwise have 2 tsp plain water in a small bowl for sealing.

5. Fill and roll

Place one spring roll wrapper on a clean work surface in a diamond orientation (one corner pointing toward you). Spoon about 3–4 Tbsp (approx. 1/4 cup) of the cooled filling slightly below center, leaving a 1/2–3/4" border on the sides. Fold the bottom corner over the filling, tuck snugly, then fold in the two side corners toward the center. Brush the top corner lightly with the water or flour slurry and roll tightly to seal. Ensure edges are sealed so filling does not escape when frying.

6. Heat oil

Pour about 1/2 cup vegetable oil into a small heavy skillet or pot (enough to come about 1/2–3/4" up the side). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles and browns in about 30–40 seconds. Maintain medium heat to avoid burning.

7. Fry the roll

Carefully add the assembled roll seam-side down. Fry 1–1.5 minutes, turning occasionally with tongs, until all sides are golden brown and crisp. Avoid overcrowding; fry only one roll at a time for consistent color and temperature. If oil is not deep enough for full submersion, turn rolls to crisp all sides evenly.

8. Drain

Remove the roll with tongs and place on a wire rack or paper towel-lined plate to drain excess oil for 1–2 minutes. Let rest an additional 1 minute before serving so filling sets and steam dissipates.

9. Transfer the Veggie Roll to a small plate and serve hot with 2 Tbsp plum sauce on the side for dipping. One roll per order.