Springs Roll Recipe

Prepare vegetables

Shred the carrot, finely shred the napa cabbage, chop the mushrooms, thinly slice the green onions, mince the garlic, and grate the ginger. Pat any wet vegetables (especially cabbage) with paper towels to remove excess moisture.

Cook filling

Heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Add the ground pork (or substitute) and cook, breaking it up, until no longer pink, about 4–6 minutes. Push the meat to one side, add garlic and ginger to the empty side, cook 30 seconds until fragrant. Add mushrooms, carrots, and cabbage, and stir-fry until vegetables have softened and most moisture has evaporated, about 4–5 minutes.

Season filling

Stir in 2 tablespoons soy sauce, 1 tablespoon oyster (or hoisin) sauce, 1 teaspoon sesame oil, 1 teaspoon cornstarch, salt and pepper. Mix thoroughly and cook another 1–2 minutes until mixture is cohesive and any excess liquid is gone. Taste and adjust seasoning. Remove from heat and fold in sliced green onions. Spread mixture on a tray to cool to room temperature (about 15 minutes).

Prepare wrappers

If using wheat spring roll wrappers: keep them covered with a damp towel to prevent drying. If using rice paper rounds: fill a shallow dish with warm water and briefly submerge one sheet (5–8 seconds) until pliable, then transfer to a clean surface. Work quickly so wrappers stay soft but not soggy.

Assemble rolls

Place about 2–3 tablespoons of cooled filling near the edge of a wrapper (adjust to wrapper size). Fold the bottom edge over the filling, fold in the two sides snugly, then roll tightly away from you to seal. For wheat wrappers: brush the final edge with a little water or beaten egg to seal. Repeat to make 8 rolls (this recipe yields 8 pieces; menu portion = 2 pieces — see servings).

Cook the rolls (Frying)

Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C) — about 1–1 1/4 cups oil depending on pan. Fry rolls in batches, seam-side down first, turning occasionally, until golden brown and crisp, about 2–3 minutes per side. Drain on paper towels for 1–2 minutes.

Alternative: Baking or air-frying

To bake: preheat oven to 400°F (200°C). Place rolls seam-side down on a parchment-lined baking sheet, brush lightly with oil, and bake 15–18 minutes, turning halfway, until golden and crisp. To air-fry: preheat to 375°F (190°C), brush or spray rolls with oil, cook in a single layer 8–10 minutes, turning halfway.

Whisk together 4 teaspoons soy sauce, 2 teaspoons rice vinegar, 1 tablespoon honey, and 1 teaspoon chili garlic sauce (optional) in a small bowl. Adjust sweetness or heat to taste. Serve alongside hot spring rolls.