Vegetable Roll (2) Recipe

Prep vegetables

Thinly shred the cabbage, julienne the carrot, finely chop mushrooms, slice scallions, and rinse/drain the bean sprouts. Pat vegetables dry with a towel to remove excess surface moisture.

Cook filling

Heat a nonstick skillet over medium-high heat. Add 1 teaspoon neutral oil. When hot, add minced garlic and grated ginger and sauté 10–15 seconds until fragrant. Add mushrooms and cook 1–2 minutes until softened. Add cabbage and carrot and stir-fry 1–2 minutes until cabbage just begins to soften but still has some bite. Add bean sprouts and scallions and stir 30 seconds.

Season and cool

Stir in soy sauce, sesame oil, salt, and pepper. Taste and adjust seasoning. Transfer the mixture to a bowl and spread into a thin layer to cool quickly to room temperature (about 8–10 minutes). Excess moisture will make wrappers soggy; if the filling is watery, drain briefly in a fine mesh sieve and reserve liquid.

Prepare slurry

Mix 1 teaspoon all-purpose flour with 1 teaspoon water until a smooth paste—this will act as a glue to seal the rolls.

Assemble rolls

Place one spring roll wrapper on a clean work surface with a corner pointing toward you (diamond shape). Spoon about 3 tablespoons of the cooled filling onto the lower third of the wrapper, leaving a 1/2-inch border at the edges. Fold the bottom corner up over the filling, tuck tightly, then fold both side corners in toward the center. Brush the top corner edge with the flour slurry and continue rolling away from you to form a tight cylinder. Repeat with the second wrapper and remaining filling. Press ends gently to seal.

Heat oil

Pour oil into a deep, heavy skillet or medium saucepan to a depth of about 1 to 1.5 inches (enough to half-submerge the rolls). Heat over medium heat until oil reaches 350°F (175°C) or a small piece of wrapper sizzles and rises steadily when tested. If you don't have a thermometer, maintain medium heat and test carefully.

Fry rolls

Gently slide the rolls into the hot oil seam-side down, 1 or 2 at a time depending on pan size (do not overcrowd). Fry, turning occasionally, until evenly golden brown and crisp, about 2.5–3.5 minutes total. Use a slotted spoon or tongs to turn and prevent burning.

Drain

Remove rolls to a paper towel–lined plate to drain excess oil for 1–2 minutes. If desired, sprinkle with sesame seeds while still warm so they adhere.

Cut each roll in half on the diagonal and serve immediately with sweet chili sauce or soy-vinegar dipping sauce on the side. Best eaten hot and crisp.