Spring Roll (2) Recipe

Prepare vegetables

Thinly shred the cabbage and carrot so they cook quickly. Slice the shiitake mushrooms thinly and mince the garlic and grate the ginger. Separate scallion whites and greens; slice the whites thinly and reserve the greens for garnish.

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

Add the minced garlic, grated ginger and sliced scallion whites; stir-fry about 20–30 seconds until fragrant but not browned.

Add the mushrooms and stir-fry 1 minute until they begin to soften, then add shredded cabbage and carrot. Stir-fry 2–3 minutes until vegetables are just softened and any released water has evaporated. You want the mixture slightly undercooked so it finishes cooking in the wrapper.

Stir in 1 teaspoon soy sauce, 1/4 teaspoon sesame oil, 1/8 teaspoon salt and a pinch (about 1/16 tsp) black pepper. Taste and adjust seasoning lightly; it should be slightly savory but not overly saucy.

Remove pan from heat and spread the filling on a plate or shallow bowl to cool for 5 minutes. Cooling prevents soggy wrappers during assembly.

Make a cornstarch slurry by mixing 1 teaspoon cornstarch with 1 teaspoon water in a small dish; this will act as glue for sealing the rolls.

Place one spring roll wrapper on a clean, dry surface in a diamond orientation (one corner pointing toward you). Keep the other wrapper covered with a slightly damp towel to prevent drying.

Spoon 3 tablespoons of the cooled vegetable filling onto the lower third of the wrapper, forming a small log about 1" (2.5 cm) wide and centered horizontally. Do not overfill — you need room to fold.

Fold the bottom corner up over the filling, then fold in the two side corners snugly against the filling to create an envelope.

Brush or dab a little cornstarch slurry along the top corner edge and finish rolling the wrapper tightly away from you to form a sealed cylinder. Press the edge to seal. Repeat with the second wrapper and remaining filling.

Heat a shallow skillet over medium heat and add enough neutral oil to reach about 1/4" (0.5–0.8 cm) depth (approximately 1/4–1/2 cup depending on pan size). Heat the oil until shimmering and a small piece of wrapper sizzles on contact (about 350°F / 175°C).

Carefully place the rolls seam-side down in the hot oil. Fry for 1.5–2 minutes on the first side until golden brown, then roll or flip to cook the other sides, about 1–1.5 minutes per side, turning so all sides are evenly golden. Total frying time ~4–6 minutes. Adjust heat as needed to avoid burning.

Use tongs to transfer finished rolls to a paper towel–lined plate to drain. Let rest 1–2 minutes; they will crisp as they cool slightly.

Combine 2 tablespoons sweet chili sauce with 1/2 tablespoon soy sauce and 1/2 teaspoon lime juice in a small bowl. Stir and serve alongside the warm spring rolls for dipping.