Vegetable Roll Recipe

Prepare vegetables

Thinly shred the cabbage and carrot, trim and rinse bean sprouts, thinly slice mushrooms and scallions. Mince garlic and grate ginger.

Cook filling

Heat a large skillet or wok over medium-high heat. Add 1 teaspoon neutral oil. Once hot, add garlic and ginger and stir for 10–15 seconds until aromatic. Add mushrooms and cook 1–2 minutes until softened. Add shredded cabbage, carrot and bean sprouts. Stir-fry 2–3 minutes until vegetables are wilted but still slightly crisp.

Season and bind

Add soy sauce, sesame oil, white pepper and salt. Stir to combine. Sprinkle the cornstarch over the hot vegetables and toss; the residual moisture will help the mixture bind. Cook 30–60 seconds more. Remove from heat and let the filling cool to room temperature (10–15 minutes). Fold in sliced scallions.

Prepare sealing paste and workspace

Mix the tablespoon of all-purpose flour with the 1/4 cup cold water to make a thin paste (sealant). Arrange wrappers on a clean board or counter with a damp towel nearby to keep unused wrappers from drying.

Fill and roll

Lay one spring roll wrapper diamond-shaped in front of you (one corner pointing toward you). Place about 3 tablespoons of the cooled filling near the corner closest to you, centered horizontally. Fold the corner over the filling, tuck in the sides snugly, then roll halfway. Brush a little flour-water paste along the far corner edge, finish rolling to seal. Repeat with remaining wrappers and filling. You should get approximately 8 rolls (2 per menu item).

Chill (optional)

For crisper, less burst-prone rolls, place the assembled rolls on a tray and chill in the refrigerator for 15–20 minutes before frying. This firms the wrapper and sealing paste.

Heat oil

Pour oil into a deep pan or wok to a depth of about 2–3 inches (5–7 cm). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dipping the end of a wooden chopstick or spoon — small bubbles should form steadily around it.

Fry rolls

Fry 3–4 rolls at a time (don't overcrowd) for 2.5–3.5 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer the rolls to a wire rack or paper towel-lined plate to drain excess oil.

Serve

Let rolls rest 1–2 minutes (hot inside). Slice each roll on the diagonal if desired. Garnish with toasted sesame seeds and serve with sweet chili sauce or your preferred dipping sauce.