Spring Rolls Recipe

Prepare vegetables

Thinly slice the cabbage and mushrooms, julienne the carrot, slice the scallions, rinse and drain bean sprouts. Mince the garlic and ginger.

Stir-fry filling

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger and stir 20–30 seconds until fragrant. Add mushrooms and cook 1–2 minutes until they begin to soften. Add carrots and cabbage and stir-fry 3–4 minutes until cabbage softens slightly but is not soggy. Add bean sprouts and scallions and stir 30–60 seconds.

Season filling & cool

Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Toss to combine, cook 30 more seconds, then transfer the filling to a large bowl or tray to cool completely (important so wrappers don’t tear or get soggy). Taste and adjust seasoning if needed.

Drain excess moisture

If the filling looks wet, spread it in a single layer on a tray or line with paper towels and press gently to remove excess liquid. Accurate moisture control ensures crisp rolls.

Make flour paste

Whisk 2 tablespoons flour with 2 tablespoons water to a smooth paste. This acts as the glue for sealing the wrappers.

Assemble spring rolls

Place one spring roll wrapper on a clean work surface with one corner pointing toward you (diamond orientation). Spoon about 2 to 3 tablespoons of the cooled filling slightly below center. Fold the bottom corner over the filling, press gently to enclose. Fold the two side corners toward the center, then roll tightly away from you. Lightly brush the top tip with the flour paste and press to seal. Repeat with remaining wrappers and filling. Aim for 12 rolls; adjust filling amounts to keep rolls tightly packed but not overstuffed.

Heat oil

Pour oil into a deep heavy pot or deep-fryer to a depth of about 2–3 inches (sufficient to submerge rolls). Heat oil 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 about 30–45 seconds.

Fry rolls in batches

Working in batches of 3–4, carefully lower spring rolls into hot oil seam-side down. Fry, turning occasionally, until evenly golden brown, about 3–4 minutes per batch depending on size and oil temperature. Do not overcrowd the pot; that will drop oil temperature and make rolls greasy.

Drain

Use a slotted spoon or spider to remove rolls and drain on a wire rack set over a sheet pan or on paper towels for 1–2 minutes. Keep warm in a 200°F (95°C) oven if frying remaining batches.

Serve

Let cool 1–2 minutes (they will be very hot inside). Serve spring rolls hot with the optional dipping sauce.

Whisk together rice vinegar, 2 tablespoons soy sauce, 1 teaspoon sugar, 1 tablespoon water, and 1/2 teaspoon red pepper flakes or Sriracha until sugar dissolves. Taste and adjust sweet/salty/heat balance. Serve in a small bowl alongside the spring rolls.