Spring Roll Recipe

Prepare vegetables

Wash and trim vegetables. Julienne the carrot, finely shred the cabbage, thinly slice mushrooms, and trim bean sprouts. Slice green onions thinly, keeping white and green parts separate.

Cook aromatics

Heat 2 tsp neutral oil in a medium skillet or wok over medium-high heat. Add minced garlic and ginger and sauté 20–30 seconds until fragrant but not browned.

Add protein

Add ground pork (or chosen protein) to the skillet. Break it up and cook 2–3 minutes until mostly cooked through.

Add vegetables

Add the white parts of the green onion, mushrooms, carrot, cabbage, and bean sprouts. Stir-fry 2–3 minutes until vegetables are slightly softened but still have a little bite.

Season

Stir in 1 tsp light soy sauce, 1 tsp oyster sauce, 1/2 tsp sesame oil, 1/4 tsp ground white pepper and 1/4 tsp salt. Cook 30–60 seconds to combine flavors.

Cool filling

Transfer the filling to a bowl and let it cool to near room temperature (about 10 minutes). Taste and adjust seasoning if needed.

Prepare wrappers

Lay one spring roll wrapper flat on a clean surface with a corner pointing toward you (diamond orientation) if using square or with the wrapper centered if round. Keep remaining wrappers covered with a damp towel so they don’t dry out.

Fill and roll

Place about 2–3 tablespoons of cooled filling horizontally across the lower third of the wrapper (enough to make a compact 2-piece portion when finished; for an 8-wrapper batch this yields 2 pieces per order). Fold the corner nearest you over the filling, then fold the two side corners inward snugly. Brush the far corner edge with 1/2 tsp water to seal, then roll tightly away from you to form a neat cylinder. Repeat with remaining wrappers and filling. You should have 8 rolls total (2 per serving if serving size is 2 pieces).

Seal

Press the seam gently to ensure it’s sealed. If any wrapper is torn, patch with a small piece of wrapper sealed with water or use another wrapper.

Heat oil

In a medium heavy-bottomed saucepan or deep skillet, pour 1 to 1.5 cups vegetable oil to a depth of about 1 inch. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer or a small bread cube sizzles and browns in about 20–30 seconds.

Fry rolls

Fry spring rolls in batches (do not overcrowd) 2–3 minutes per side, turning occasionally, until golden brown and crisp. Adjust heat as needed to maintain 325–350°F and avoid burning.

Drain

Use a slotted spoon to transfer fried rolls to a plate lined with paper towels to drain excess oil. Let rest 1–2 minutes so the wrapper crisps fully.

Serve

Slice each roll in half on a diagonal (optional) and serve hot with sweet chili dipping sauce or your preferred sauce.

Whisk together sweet chili sauce, rice vinegar and soy sauce in a small bowl. Serve alongside the hot spring rolls.