Vegetable Spring Rolls Recipe

Prepare vegetables

Wash and dry all produce. Finely shred the cabbage, julienne or grate the carrot, thinly slice mushrooms, trim and rinse bean sprouts, and thinly slice scallions. Mince garlic and ginger.

Cook filling

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger and stir-fry 20–30 seconds until fragrant. Add sliced mushrooms and stir 2 minutes until soft. Add shredded cabbage and carrot and stir-fry 3–4 minutes until cabbage begins to wilt but still has some texture. Stir in bean sprouts and scallions and cook 1 more minute.

Season

Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, toasted sesame seeds (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Remove pan from heat and let the mixture cool at least 15 minutes (cooling prevents soggy or tearing wrappers).

Prepare slurry and wrappers

In a small bowl whisk together 1 tablespoon cornstarch and 2 tablespoons water to make a sealing slurry. If using dried wrappers, separate and cover them with a damp towel to keep pliable. Set up an assembly station with wrappers on a flat surface and the cooled filling nearby.

Assemble spring rolls

Place one wrapper in a diamond shape (corner toward you). Spoon about 2/3 to 3/4 cup of the cooled filling across the lower third of the wrapper, leaving 1/2 inch border at edges. Fold the bottom corner up over the filling, tuck firmly, fold the two side corners toward the center, then roll tightly toward the top corner. Brush the top corner edge with cornstarch slurry to seal. Repeat with remaining wrappers and filling (should make approximately 12 large rolls).

Chill (optional)

Place assembled rolls seam-side down on a tray lined with parchment and chill 10–15 minutes to firm up before frying; this helps prevent unwrapping and reduces oil absorption.

Deep-fry method (recommended for crispness)

Pour neutral oil into a heavy-bottomed pot or deep skillet to a depth of about 1–1.5 inches (about 2 cups). Heat oil to 350°F (175°C). Fry 3–4 rolls at a time, seam-side down first, for 2.5–4 minutes, turning occasionally until evenly golden brown and crisp. Use a slotted spoon to transfer to a rack or paper towel-lined plate to drain. Keep warm in a low oven while frying remaining rolls.

Shallow-fry alternative

Heat 2–3 tablespoons oil in a skillet over medium-high. Place rolls seam-side down and cook 2–3 minutes per side, pressing slightly, until deeply golden on all sides. Add more oil as needed between batches.

Baking option (healthier)

Preheat oven to 425°F (220°C). Lightly brush or spray rolls with oil and place seam-side down on a parchment-lined sheet. Bake 12–16 minutes, turning once halfway, until golden and crisp. Baking will be slightly less uniformly crisp than frying.

While rolls cook, whisk together 1/4 cup hoisin sauce, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon chili garlic sauce, and 1 tablespoon warm water until smooth. Taste and adjust sweetness or heat if desired. Sprinkle with 1/2 teaspoon sesame seeds before serving.

Serve spring rolls hot or warm with dipping sauce on the side. Garnish with extra scallions or sesame seeds if desired.