Crispy Spring Rolls - 2 Pieces Recipe

Prepare vegetables

Thinly shred the cabbage and carrot, slice mushrooms, chop scallions, and rinse and drain bean sprouts thoroughly. Pat vegetables dry with paper towel to reduce excess moisture.

Cook filling

Heat a nonstick skillet over medium-high heat with 1 tsp neutral oil (from the frying oil). Add minced garlic and grated ginger and cook 20–30 seconds until fragrant. Add mushrooms and cook 1–2 minutes until softened. Add shredded cabbage and carrot and stir-fry 2–3 minutes until slightly wilted but still with some texture. Add bean sprouts and scallions and stir 30–45 seconds.

Season and bind

Lower heat to medium. Stir in soy sauce, sesame oil, white pepper, and salt. Sprinkle the cornstarch over the filling and toss to combine; the residual liquid will activate the cornstarch and lightly bind the mixture. Cook 30–60 seconds more, then remove from heat and transfer to a bowl to cool to room temperature (about 10 minutes). Excess liquid will make wrappers soggy, so if mixture is very wet, drain a little liquid before cooling.

Prepare sealing slurry

Mix 1 tsp all-purpose flour with 1 tsp cold water to make a thin paste. Keep 2 tbsp water in a small bowl to wet edges if using rice-style wrappers.

Assemble spring rolls (makes 2 rolls)

Lay one spring roll wrapper on a clean, dry surface in a diamond orientation (one corner toward you). Place about half of the cooled filling (roughly 1/2 cup) near the corner closest to you, leaving 1/2 inch border at edges. Fold the corner over the filling, then fold the two side corners in tightly over the filling. Brush the far corner edge with a little flour slurry (or wet with water) and roll up tightly to form a sealed cylinder. Repeat with the second wrapper and remaining filling. Ensure seams are sealed to prevent oil penetration during frying.

Heat oil

Pour about 1 cup neutral oil into a small heavy-bottomed skillet or saucepan to a depth of about 1/2–1 inch. Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a small piece of wrapper sizzles and browns in about 20–30 seconds when tested.

Fry spring rolls

Carefully add the two spring rolls seam-side down, working in a single layer without crowding. Fry 1.5–2 minutes per side, turning gently with tongs or a slotted spoon, until evenly golden brown and crisp (total 3–4 minutes). Adjust heat as needed to maintain temperature; reduce heat if browning too quickly. If necessary, fry in two short batches to avoid lowering oil temperature too much.

Drain

Remove rolls and drain on a wire rack or paper towel-lined plate for 1–2 minutes to remove excess oil. Let rest 1–2 minutes so filling firms slightly and is safe to eat.

Place two crispy spring rolls on a serving plate. Serve with 2 tbsp Thai sweet chili sauce per person on the side for dipping and lime wedges if desired. Recommend cutting each roll in half diagonally for presentation and easier dipping.