Vegetable Spring Rolls Recipe

Prepare vegetables

Thinly slice the cabbage, julienne or shred the carrot, thinly slice the mushrooms, trim the bean sprouts, and slice the scallions. Mince the garlic and ginger so they are ready to use.

Cook filling

Heat a large skillet or wok over medium-high heat. Add 2 tablespoons neutral oil. Once shimmering, add the minced garlic and ginger and cook 20–30 seconds until fragrant (do not burn). Add the mushrooms and cook 2–3 minutes until they begin to soften. Add the cabbage and carrot and stir-fry 3–4 minutes until cabbage wilts but still has some crunch. Add the bean sprouts and scallions and stir to combine for 1 minute.

Season filling

Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning as needed. Remove the pan from heat and let the filling cool for 8–10 minutes (cooler filling prevents soggy wrappers). If the mixture seems very wet, spread it on a tray to release steam and cool faster.

Prepare cornstarch slurry

In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water until fully dissolved; this will act as the glue to seal the rolls.

Fill wrappers

Place one spring roll wrapper on a clean work surface with a corner pointing toward you (diamond orientation) if using square wrappers, or flat if round. Spoon about 2 to 3 tablespoons of the cooled filling near the corner closest to you, forming a log about 1 to 1 1/2 inches wide. Do not overfill — leave at least 1/2 inch border at edges.

Roll and seal

Fold the corner closest to you over the filling, tuck tightly once, then fold both side corners inward over the filling. Continue to roll away from you, keeping the roll tight. Brush the far edge with a thin line of the cornstarch slurry and press to seal. Repeat with remaining wrappers and filling. Place finished rolls seam-side down on a tray.

Heat oil

Pour about 1/2 to 3/4 inch of neutral oil into a large heavy skillet (or use enough oil for shallow frying) and heat over medium-high until the oil reaches 350°F (175°C) or until a small piece of wrapper sizzles on contact. If using a deep pot, heat 2 cups oil to 350°F.

Fry rolls

Carefully add 3–4 rolls at a time to the hot oil, seam-side down first. Fry, turning occasionally, until evenly golden brown and crisp, about 2.5–4 minutes per batch depending on size and oil temperature. Avoid overcrowding the pan so temperature stays consistent.

Drain

Use a slotted spoon or tongs to transfer cooked rolls to a paper towel–lined baking sheet to drain excess oil. Keep finished rolls in a 200°F (95°C) oven on a wire rack if holding briefly to maintain crispness.

In a small bowl, whisk 3 tablespoons rice vinegar with 2 tablespoons soy sauce, 1 tablespoon honey or sugar, and 1 teaspoon chili garlic sauce or sriracha until combined. Add 1 tablespoon water to adjust consistency if needed. Sprinkle with sesame seeds if using. Serve alongside hot spring rolls.