Spring Roll (2) Recipe

Prepare vegetables

Thinly shred or finely chop the cabbage so it measures about 1 cup when packed. Julienne the carrot to make 1/2 cup. Rinse and drain bean sprouts. Thinly slice shiitake mushrooms and scallions. Mince the garlic and grate the ginger.

Cook filling

Heat 1 teaspoon vegetable oil in a medium nonstick skillet over medium-high heat. Add the minced garlic and grated ginger; sauté 15–20 seconds until fragrant. Add sliced mushrooms and sauté 1 minute. Add shredded cabbage and carrot and cook, stirring, for 2–3 minutes until cabbage softens but still slightly crisp. Add bean sprouts and scallions and cook another 30–45 seconds to wilt the sprouts.

Season filling

Stir in 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1/8 teaspoon white pepper and 1/8 teaspoon salt. Cook for 15–30 seconds to distribute seasoning. Remove from heat and spread mixture on a plate or tray to cool for 5–8 minutes (brief cooling prevents wrappers from tearing). If the filling seems moist, drain any excess liquid before assembling.

Make cornstarch slurry

Mix 1 teaspoon cornstarch with 1 teaspoon water to make a glue-like slurry. Set aside.

Assemble springs rolls

Place one spring roll wrapper on a clean board in diamond orientation (one corner toward you). Spoon about 2–3 tablespoons of cooled filling roughly 1–1.5 inches above the corner closest to you, leaving a 1/2 inch border on each side. Fold the near corner up over the filling, tuck tightly, then fold the two side corners inwards over the roll. Brush the far corner edge lightly with the cornstarch slurry and roll up firmly to seal. Repeat with the second wrapper. The quantity of filling should make two tightly packed spring rolls.

Heat oil

Pour about 1 cup of neutral oil into a small deep skillet or saucepan to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or until a small piece of wrapper sizzles and rises to the surface immediately.

Fry spring rolls

Carefully lower the assembled spring rolls seam-side down into the hot oil (work in batches if your pan is small). Fry 1.5–2.5 minutes, turning occasionally, until evenly golden brown and crisp. Use tongs to turn gently so the seam stays sealed.

Drain

Remove rolls and drain on a wire rack or paper towels for 1–2 minutes to remove excess oil. Let rest 1–2 minutes before cutting to avoid soggy interior.

Whisk together 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1/2 teaspoon sugar, 1/4 teaspoon chili flakes or sriracha and 1 teaspoon water until sugar dissolves. Taste and adjust heat or sweetness as desired. Serve alongside hot spring rolls.