Vegetable Spring Roll Recipe

Prepare vegetables: mince garlic and ginger, julienne the carrot, thinly shred cabbage, thinly slice bell pepper and mushrooms, and separate and thinly slice scallions (keep whites and greens separate). Rinse and drain bean sprouts.

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

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

Add the mushroom slices and the white parts of the scallions. Stir-fry 2–3 minutes until mushrooms start to release moisture.

Add carrot, red bell pepper and shredded cabbage. Stir-fry 3–4 minutes until vegetables are crisp-tender. Toss frequently to avoid burning.

Add bean sprouts, soy sauce (2 tbs), rice vinegar (1 tsp), sesame oil (1 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Stir to combine and cook 1 more minute.

If the filling seems watery, mix 1 tsp cornstarch with 1 tbs water to make a slurry and stir into the pan. Cook 30–60 seconds until mixture is slightly glossy and most moisture has evaporated. Remove from heat and let the filling cool to near room temperature (about 15–20 minutes). Taste and adjust seasoning if needed.

Prepare a small bowl of water for sealing wrappers. Lay one spring roll wrapper on a clean work surface in a diamond orientation (point toward you). Place about 2–3 tbs of filling near the lower third of the wrapper, slightly off-center, leaving room at edges.

Fold the bottom corner up over the filling, tuck tightly, then fold both side corners toward the center. Brush the upper corner edge with a little water and roll up firmly to seal. Repeat with remaining wrappers and filling. You should get about 12 rolls. If using rice-paper wrappers (softening type), follow package rehydration first.

Preheat a heavy-bottomed pot or deep skillet with 2–3 cups oil to 350°F (175°C) for deep frying. If you prefer shallow frying, use about 1/2 inch oil in a large skillet and heat over medium-high until shimmering.

Fry the rolls in batches without crowding: 2–3 minutes per side for deep fry, or 4–6 minutes turning occasionally for shallow fry, until golden brown and crisp. Use a slotted spoon or tongs to transfer to a wire rack or paper towels to drain. Keep warm in a low oven (200°F / 95°C) if desired while frying remaining batches.

In a small bowl combine 3/4 cup plum jam or plum sauce with 1.5 tsp chili garlic sauce (adjust to desired heat), 1 tbs rice vinegar, 1/2 tsp soy sauce and 1 tbs lime juice.

Whisk in 2 tbs water to reach a smooth, spoonable consistency. Taste and balance: add more chili for heat, more lime for brightness, or a pinch of salt if needed.

Transfer sauce to a serving dish and sprinkle with toasted sesame seeds if using. Serve at room temperature alongside the hot spring rolls.