Vegetable Spring Rolls Recipe

Prepare vegetables: shred cabbage, julienne carrots, thinly slice mushrooms, dice onion, mince garlic and ginger, slice scallions, and rinse bean sprouts. Pat any wet vegetables dry with a towel so mixture isn’t too wet.

Heat a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat.

Add minced garlic and ginger; sauté 20–30 seconds until fragrant but not browned.

Add onion and mushrooms; cook 2–3 minutes until softened and mushrooms release liquid.

Add shredded cabbage and carrots. Stir-fry 3–4 minutes until cabbage begins to wilt but still has some bite.

Add bean sprouts and scallions; stir 1 minute to combine.

Season with 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well and cook 30–60 seconds more. Taste and adjust seasoning.

Remove pan from heat and spread mixture on a tray or bowl to cool to room temperature. This prevents wrappers from becoming soggy when assembling.

Make sealing paste: whisk 2 tablespoons flour with 3 tablespoons water until smooth; set aside.

Lay one spring roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Place about 2 to 3 tablespoons of cooled filling across the lower third of the wrapper, forming a log about 1–1.5 inches wide. Do not overfill.

Fold the bottom corner over the filling tightly, then fold in the left and right corners snugly against the filling. Brush the top corner edge with the flour paste, then continue rolling to seal. Repeat with remaining wrappers and filling. You should get about 12 rolls.

Place assembled rolls seam-side down on a tray. If not frying immediately, arrange in a single layer and cover lightly with a damp towel to prevent drying.

Heat oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C) over medium heat. If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and float up steadily.

Fry spring rolls in batches (do not crowd) 3–4 minutes, turning occasionally, until evenly golden brown and crisp.

Use a slotted spoon to transfer rolls to a wire rack or paper towel-lined tray to drain. Let cool 2–3 minutes before serving — filling will be hot.

Reheat note: to keep crisp if making ahead, re-fry or bake at 375°F (190°C) for 5–7 minutes until heated through and crisp.

Whisk together 1/4 cup hoisin, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon chili garlic sauce, and 1 tablespoon water until smooth. Adjust heat and sweetness to taste. Sprinkle with sesame seeds if desired.

Arrange spring rolls on a platter, cut in half on a diagonal if desired, and serve hot with the dipping sauce on the side.