Spring Roll Recipe

Prep vegetables

Wash and dry all vegetables. Julienne the carrot into thin matchsticks. Thinly shred the cabbage. Slice mushrooms thinly, slice green onions on the bias, and mince garlic. Rinse and drain bean sprouts thoroughly to remove excess water.

Cook filling

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and chopped shallot and stir-fry 30–45 seconds until fragrant. Add shiitake mushrooms and cook 1 minute. Add carrots and cook 1–2 minutes until they begin to soften. Add shredded cabbage and continue stir-frying 2–3 minutes until the cabbage wilts but retains some bite. Add bean sprouts and green onions and stir 30–45 seconds.

Season filling

Lower heat to medium. Add 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon white pepper, and 1/4 teaspoon salt. Toss to combine. If the mixture seems loose, sprinkle 1 teaspoon cornstarch over the filling and stir quickly; the cornstarch will lightly bind juices. Cook 30 seconds more, then remove from heat and let the filling cool to room temperature (10–15 minutes). Taste and adjust seasoning if needed.

Assemble rolls

Prepare a small bowl with 1 teaspoon cornstarch mixed into 1 teaspoon water (sealant slurry). Lay one spring roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Place about 2–3 tablespoons of the cooled vegetable filling slightly below center. Fold the bottom corner up over the filling, then fold the two side corners toward the center, and roll tightly toward the top corner. Brush the top corner with a little cornstarch slurry to seal. Repeat with remaining wrappers and filling. Place assembled rolls seam-side down on a parchment-lined tray; keep slightly spaced so they don't stick.

Fry rolls

Pour 1 to 1 1/2 cups vegetable oil into a medium heavy-bottomed saucepan or deep skillet to a depth of about 1" (2.5 cm). Heat oil over medium-high to 350°F (175°C). To test, drop a small piece of wrapper into the oil — it should sizzle and rise. Fry spring rolls in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer rolls to a plate lined with paper towels to drain. Keep warm in a low oven (200°F/95°C) while frying remaining rolls.

Alternative: Bake

For a lighter version, brush assembled rolls lightly with oil and bake on a parchment-lined tray at 400°F (200°C) for 15–20 minutes, turning once, until golden and crisp.

Combine sauce ingredients: In a small saucepan, whisk together 1/2 cup pineapple juice, 3 tablespoons white vinegar, 3 tablespoons ketchup, 3 tablespoons brown sugar, 1/2 teaspoon soy sauce, and a pinch (1/8 tsp) salt. Add optional crushed red pepper if using.

Simmer and thicken: Place saucepan over medium heat and bring to a gentle simmer, stirring so the sugar dissolves. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then whisk the slurry into the simmering sauce. Cook 1–2 minutes until the sauce thickens to a glossy coating consistency. Remove from heat and let cool slightly before serving. Taste and adjust sweetness or acidity to preference.

Plate the hot spring rolls seam-side down in a single layer. Serve with a small bowl of warm sweet & sour sauce for dipping. Garnish with chopped fresh cilantro and provide lime wedges on the side for a bright squeeze if desired.