Our Signature Spring Rolls Recipe

Prepare mushrooms

If using dried shiitake, soak in hot water for 20–30 minutes until soft. Squeeze out excess water and finely chop caps and stems.

Heat a large skillet or wok over medium-high heat. Add 1 teaspoon neutral oil and swirl to coat.

Add minced garlic and grated ginger; stir-fry 15–20 seconds until fragrant but not browned.

Add ground pork and chopped shrimp. Break up the meat and cook until pork is no longer pink, about 4–5 minutes.

Add shredded carrot, shredded cabbage, and chopped shiitake. Stir-fry 2–3 minutes until vegetables begin to soften but still hold some texture.

Add soy sauce, oyster sauce, sesame oil, sugar, salt, and white pepper. Stir to combine.

Sprinkle cornstarch over the mixture and stir well; this helps bind the filling. Cook 1 more minute to meld flavors. Remove from heat and let the filling cool to room temperature (15–20 minutes). Stir in sliced green onions once cooled.

Make a sealing paste by mixing 2 tablespoons all-purpose flour with 2 tablespoons water until a smooth paste forms. This will act as glue for the wrappers.

Set up an assembly area with wrappers covered by a lightly damp towel so they don't dry out, a bowl with the filling, and the flour paste.

Place one wrapper on a clean work surface in a diamond orientation (one corner pointing toward you). Spoon about 2–3 tablespoons of the cooled filling onto the lower third of the wrapper, leaving 1/2 inch border on the sides.

Fold the bottom corner up over the filling, tuck tightly, then fold in both side corners over the filling. Brush the top corner with the flour paste and roll tightly to seal. Repeat to make a total of 6 rolls. (Recipe yield: 6 rolls; the menu serving is 3 pieces—you can fry all and serve 3.)

Place assembled rolls seam-side down on a tray and refrigerate 10–15 minutes to firm up before frying; this helps prevent unrolling.

Pour oil into a deep pot or fryer to a depth of at least 3 inches (about 750–1000 ml depending on pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper in—if it sizzles and browns in about 30 seconds, oil is ready.

Fry spring rolls in batches of 2–3, seam-side down first, so they remain sealed. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch.

Use a slotted spoon to transfer fried rolls to a wire rack or paper towel-lined plate to drain excess oil. Let rest 1–2 minutes before slicing or serving.

Cut each roll in half on the diagonal (if serving as 3 pieces, cut 3 of the rolls). Arrange on a serving plate with cilantro and lime wedges. Serve hot with sweet chili sauce or nuoc cham for dipping.

Leftover rolls can be refrigerated up to 2 days. Re-crisp in a 375°F (190°C) oven for 6–8 minutes rather than microwaving, which will make them soggy.