Method

Spring Roll Filling & Wrappers

Prepare vegetables

Wash and dry all vegetables. Finely shred the cabbage, julienne or grate the carrot, thinly slice mushrooms, trim bean sprouts, and thinly slice scallions. Mince garlic and ginger.

Cook filling

Heat 2 tablespoons neutral oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger and stir for 20–30 seconds until fragrant. Add mushrooms and cook 2–3 minutes until softened. Add carrots and cabbage and stir-fry 3–4 minutes until cabbage is wilted but still slightly crisp.

Add bean sprouts and scallions, then season with 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon pepper and 1 teaspoon salt. Stir to combine.

Sprinkle 1 teaspoon cornstarch over the hot vegetables and stir thoroughly; the cornstarch will absorb excess moisture and help bind the filling. Cook 30–60 seconds more, then remove the pan from heat and let the filling cool to room temperature (about 10–15 minutes). Taste and adjust seasoning.

While filling cools, prepare a small bowl with the sealing paste by mixing 1 tablespoon flour with 2 tablespoons water until smooth.

Assembling & Frying

Assemble spring rolls

Work on a clean flat surface or board. Place one spring roll wrapper diamond-shaped in front of you (one corner pointing toward you). Spoon about 2–3 tablespoons of cooled filling across the lower third of the wrapper, leaving 1/2 inch (1–2 cm) border at the sides. Fold the bottom corner up over the filling, then fold both side corners in toward the center, and roll tightly toward the top corner. Brush a little sealing paste on the top corner and press to seal. Repeat with remaining wrappers and filling (should make about 12 spring rolls). Keep assembled rolls covered with a lightly damp towel to prevent drying while you work.

Heat oil

Pour enough neutral oil into a deep skillet or pot to reach about 1–1.5 inches (2.5–4 cm) deep. Heat over medium-high heat to 350°F (175°C) or until a small piece of wrapper bubbles and sizzles immediately. If you don't have a thermometer, test by dropping a small bit of wrapper in oil — it should sizzle and turn golden within 20–30 seconds.

Fry spring rolls

Fry rolls in batches (do not overcrowd) for 2.5–4 minutes per batch, turning occasionally, until golden brown and crisp. Adjust heat as needed to keep oil between 325–350°F (160–175°C). Use a slotted spoon to transfer cooked spring rolls to a wire rack or paper towel-lined tray to drain. Let rest 2 minutes before serving to finish crisping.

For an extra-crispy finish, you can fry a second time for 30–45 seconds at slightly higher heat (350–375°F / 175–190°C) right before serving.

Homemade Chili Dipping Sauce

Make the sauce

In a small bowl whisk together 2 tablespoons chili garlic sauce, 2 tablespoons rice vinegar, 1 teaspoon honey (or sugar), 2 tablespoons water, 1 teaspoon lime juice, 1 teaspoon sesame oil and 1/4 teaspoon salt until smooth. Taste and adjust heat or sweetness as desired. If you prefer a thinner sauce, add up to 1–2 more tablespoons water.

Transfer sauce to a serving bowl. Serve alongside hot spring rolls.

Crispy Vegetable Spring Rolls Recipe