Spring Roll (vegetarian) Recipe

Soak glass noodles: Place 0.15 cups glass noodles in a small bowl and cover with ~120 ml warm water. Soak 8–10 minutes until softened, then drain and cut into 1–2 inch lengths with kitchen scissors. Drain thoroughly and set aside.

Prepare vegetables: Finely dice the onion, julienne the carrot, thinly slice the cabbage, chop mushrooms, and slice scallions so everything is ready to go before cooking.

Heat 1 tbs oil in a skillet over medium-high heat. Add minced garlic and ginger and sauté 20–30 seconds until fragrant (do not let burn).

Add diced onion and cook 1–2 minutes until translucent. Add mushrooms and cook another 1–2 minutes until they release moisture and soften.

Add carrot and cabbage to the pan and stir-fry 2–3 minutes until vegetables are tender-crisp. Stir frequently so they cook evenly.

Add chopped glass noodles and sliced scallions to the pan. Stir to combine and break up any clumps. Season with 0.5 tbs soy sauce, 0.25 tsp sesame oil, 0.125 tsp white pepper and 0.125 tsp salt. Toss to distribute flavors.

Add 0.5 tbs cornstarch slurry to the pan and stir 30 seconds; the slurry will bind the filling and remove excess moisture. Cook another 30–60 seconds until mixture is slightly glossy and fairly dry. Remove from heat and let cool to room temperature (important so wrappers do not become soggy).

Make sealing paste: Mix 1 tsp all-purpose flour with 1 tsp water to form a smooth paste and set nearby.

Prepare a clean workspace: Lay one spring roll wrapper square on a flat surface with one corner pointing toward you (diamond orientation). Keep remaining wrappers covered with a damp towel to prevent drying.

Assemble: Place approximately the prepared filling (for a per-piece recipe use ~3–4 tbs filling depending on wrapper size) in a horizontal line across the lower third of the wrapper, leaving margins on each side.

Fold the bottom corner over the filling, then fold both left and right corners inward snugly against the filling to form two side seals. Roll the wrapper tightly upward toward the top corner. Brush the top corner edge with a thin line of the flour paste and press to seal. Ensure the roll is snug but not overstuffed to avoid bursting in the fryer.

Heat oil for frying: In a small saucepan or skillet, pour ~0.5 cups oil (enough to shallow-deep fry, ~1–1.5 inches depth) and heat over medium-high until oil reaches 350°F (175°C) or until a small piece of wrapper sizzles and browns within 20–30 seconds.

Fry: Carefully place the assembled spring roll seam-side down into the hot oil. Fry 1–1.5 minutes on the first side until golden, then turn and fry an additional 30–60 seconds until evenly crisp and golden brown. Adjust time for larger or smaller rolls.

Drain: Remove spring roll with a slotted spoon and drain on paper towels or a wire rack. Let rest 1–2 minutes; the filling will be hot.

Garnish and serve: Optionally place a cilantro sprig on or beside the spring roll and serve with ~1 tsp sweet chili sauce. Serve hot for best crispness. One assembled and fried roll counts as one piece serving.