Spring Rolls (3) Recipe

Prepare noodles

Soak the clear (cellophane) noodles in a bowl of warm water for 5–8 minutes until soft. Drain and cut into 3–4 inch lengths with kitchen shears or a knife. Set aside to drain well.

Slice mushrooms & vegetables

Wipe shiitake mushrooms and thinly slice (about 1/8" thick). Finely shred cabbage (about 1 cup packed) and julienne or grate the carrot to measure 1/2 cup. Thinly slice scallions on the diagonal. Mince the garlic and chop the cilantro.

Sauté filling

Heat 1 tsp vegetable oil in a nonstick skillet over medium heat. Add minced garlic and sliced shiitake; cook 1–2 minutes until fragrant and mushrooms begin to soften. Add shredded cabbage and carrot, stirring 2–3 minutes until cabbage wilts but still has bite. Add softened, drained noodles and scallions; toss to combine.

Season filling

Stir in 1 tbsp light soy sauce, 1/2 tsp sesame oil, 1/4 tsp salt and 1/8 tsp black pepper. Cook another 1–2 minutes to blend flavors. Remove from heat and fold in 2 tbsp chopped cilantro. Taste and adjust seasoning if needed. Let filling cool briefly (5 minutes) so wrappers won’t tear.

Prepare wrappers

If using rice paper: pour 1/4 cup warm water into a shallow dish. Submerge one rice paper for 8–12 seconds until pliable but slightly firm (it will continue to soften). Lay onto a clean damp towel or cutting board. If using wheat-based spring roll wrappers: keep them covered with a damp towel so they don’t dry out and work with one at a time.

Assemble rolls

Place about 1/3 of the cooled filling (roughly 1/4 to 1/3 cup) across the lower third of each softened wrapper, leaving 1/2" border at each side. Fold the bottom edge up over the filling, then fold in both sides snugly, and roll away from you to close. Wet the final edge lightly with water to seal (for rice paper) or press to seal (for wheat wrappers). Repeat for all three rolls.

Optional pan-sear

If you prefer a slightly crisp exterior, heat 1 tsp neutral oil in a nonstick skillet over medium heat. Place rolls seam-side down and cook 1–2 minutes per side until lightly golden and crisp. Transfer to a paper towel-lined plate.

Keep warm / rest

If not serving immediately, keep assembled rolls covered with a slightly damp towel to prevent drying for up to 30 minutes.

In a small bowl, combine 3 tbsp sweet chili sauce with 1 tsp rice vinegar and 1/2 tsp lime juice. Stir to combine and taste; add more lime or vinegar if you want brighter acidity. Sprinkle in 1 tsp chopped cilantro if using. Serve sauce in a small ramekin alongside the spring rolls.