Vegetable Roll (2) Recipe

Prepare aromatics and vegetables

Mince the garlic and grate the ginger. Finely chop the onion, julienne or grate the carrot, thinly slice the mushrooms, shred the cabbage, and slice the green onions. If using bean sprouts, rinse and drain them well.

Cook the filling

Heat 2 tablespoons vegetable oil in a skillet or wok over medium-high heat. Add the minced garlic and grated ginger and sauté for about 20–30 seconds until fragrant (do not let brown). Add the chopped onion and cook 1–2 minutes until translucent.

Add the mushrooms and carrots and cook 2–3 minutes until slightly softened. Add the shredded cabbage and bean sprouts and cook another 1–2 minutes until cabbage begins to wilt but remains slightly crisp. Stir frequently to prevent moisture buildup.

Season the vegetables by adding 1 tablespoon soy sauce, 1 teaspoon oyster (or mushroom) sauce, 1/2 teaspoon sesame oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine and cook 30–60 seconds for the flavors to marry.

If mixture seems loose or watery, sprinkle 1 teaspoon cornstarch over the vegetables and toss to bind — cook another 30 seconds. Transfer the filling to a bowl and let it cool for 8–10 minutes (filling should be warm but not steaming hot when wrapping).

Make sealing paste

In a small bowl, whisk together 1 tablespoon flour and 1 tablespoon water to form a thin paste. This will be used to seal the wrappers.

Assemble rolls

Lay one spring roll wrapper on a clean work surface in a diamond orientation (one corner facing you). Spoon about 1/4 to 1/3 cup of the cooled vegetable filling horizontally across the lower third of the wrapper, leaving space at the edges. Fold the bottom corner over the filling, tuck in the sides snugly, then roll upward toward the top corner. Brush the top corner edge with the flour paste and finish rolling to seal. Repeat with the second wrapper and remaining filling. Note: adjust filling amount so rolls are snug and not overstuffed.

Heat oil for frying in a heavy skillet or small pot to 350°F (175°C) or medium-high heat. There should be enough oil to submerge at least half the roll (about 1–1.5 inches deep). Test with a small piece of wrapper — it should sizzle immediately and turn golden within 15–30 seconds.

Fry the rolls in batches (do not overcrowd) for 2–3 minutes per side, turning as needed, until evenly golden brown and crisp. Use tongs to rotate so all sides brown. If oil temperature drops, raise heat; if browning too fast, lower heat slightly. Total fry time should be about 4–6 minutes.

Remove rolls and drain on a wire rack set over a baking sheet or on paper towels. Let cool 1–2 minutes before serving (hot filling).

Slice each roll on the diagonal if desired, garnish with chopped cilantro or green onion, and serve immediately with sweet chili sauce or soy-vinegar dipping sauce on the side.

Storage: leftover rolls can be refrigerated up to 2 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes or air-fryer for 4–6 minutes. Do not microwave (will become soggy).