Spring Roll Recipe

Prep vegetables

Julienne the carrot, thinly slice the cabbage and mushrooms, slice scallions, mince garlic and ginger. Rinse and drain bean sprouts thoroughly.

Cook filling

Heat 2 tbs vegetable oil in a wide skillet or wok over medium-high heat. Add minced garlic and ginger and stir-fry 15–20 seconds until aromatic (do not burn). Add mushrooms and cook 1–2 minutes until softened.

Add carrot and cabbage and stir-fry 2–3 minutes until cabbage softens but still has some texture. Add bean sprouts and scallions and cook another 30–45 seconds; bean sprouts should remain slightly crisp.

Season the vegetables with 1 tbs soy sauce, 1 tsp oyster sauce (or hoisin), 1/2 tsp sesame oil, 1/4 tsp salt and 1/8 tsp black pepper. Toss thoroughly and cook 30 more seconds to combine flavors. Remove from heat and transfer to a bowl to cool for 10 minutes (cooling prevents soggy wrappers). Taste and adjust seasoning if needed.

Prepare sealing paste (optional)

If using flour paste to seal, mix 1 tsp all-purpose flour with 2 tbs water until a thin paste forms.

Lay one spring roll wrapper flat on a clean surface with one corner pointing toward you (diamond shape). Place about 2–3 tbs of the cooled vegetable filling near the corner closest to you, slightly off-center. Do not overfill — for 7–8 inch wrappers 2–3 tbs yields a compact roll. Leave borders clear.

Fold the bottom corner over the filling, fold in the two side corners snugly toward the center, then roll tightly away from you to the top corner. Brush the top corner edge with a little water (or the flour paste) and press to seal. Repeat with remaining wrappers and filling to make 2 spring rolls per the menu item (this recipe makes extra wrappers — you can store or fry all).

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet or a small saucepan to reach 1/2–3/4 inch depth. Heat over medium heat until oil reaches 350°F (175°C) or a small piece of wrapper sizzles and browns in 20–25 seconds.

Fry spring rolls in batches (do not overcrowd) for 2–3 minutes per side, turning with tongs, until wrappers are golden brown and crisp. For best results, maintain oil temperature between 325–350°F; adjust heat as needed so they brown evenly.

Use a slotted spoon or tongs to transfer fried rolls to a paper towel-lined plate to drain. Let rest 2 minutes before serving so filling sets slightly.

Whisk together 2 tbs rice vinegar, 1 tbs soy sauce, 1 tsp honey (or sugar), 1/2 tsp chili flakes or sriracha and 1 tbs water until combined. Taste and adjust sweetness or heat. Serve in a small bowl alongside the spring rolls.