Vegetable Spring Rolls (v) Recipe

Prepare vegetables

Thinly shred the cabbage to yield about 3 cups packed. Julienne or grate the carrot to make 1 1/2 cups. Finely dice the onion. Mince the garlic and, if using, grate the ginger.

Sweat aromatics

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the diced onion and cook 2 minutes until translucent. Add the minced garlic and grated ginger and cook 30 seconds until fragrant, stirring to avoid burning.

Cook vegetables

Add shredded cabbage and carrot (and bean sprouts if using) to the pan. Stir-fry, tossing frequently, for 3–5 minutes until the vegetables are wilted but still have slight bite. If mixture looks dry, add 1–2 tablespoons water to help soften the cabbage.

Season filling

Pour in 1 1/2 tablespoons soy sauce and 1/2 tablespoon sesame oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir thoroughly and cook 1 minute to combine. Remove from heat and transfer the filling to a bowl to cool to room temperature (about 15 minutes). Excess moisture will make wrapping harder, so let it cool and, if needed, press gently in a sieve or on paper towels to remove extra liquid.

Prepare sealing paste

Mix 1 teaspoon cornstarch with 2 tablespoons cold water until smooth to make a glue for sealing the wrappers.

Assemble spring rolls

Lay one spring roll wrapper on a clean work surface with a corner pointing toward you (diamond shape). Place about 2 tablespoons of cooled vegetable filling near the corner closest to you, forming a log about 1"–1.5" wide. Fold the corner over the filling, tuck in the left and right sides snugly, then roll away from you to the opposite corner. Brush the top corner with the cornstarch glue and finish rolling to seal. Repeat with remaining wrappers and filling. You should get about 12 spring rolls. Keep assembled rolls covered with a slightly damp towel to prevent drying before frying.

Heat oil

Pour vegetable oil into a deep pot or deep-fryer to a depth of 3–4 inches (about 800–1000 ml depending on vessel). Heat oil to 180°C (350°F). If you don't have a thermometer, test by dipping the tip of a wooden chopstick or spoon into the oil — it should bubble steadily.

Fry rolls

Carefully lower 3–4 spring rolls (do not overcrowd) into the hot oil. Fry for 2.5–3.5 minutes, turning occasionally, until wrappers are golden brown and crisp. Use a slotted spoon to transfer finished rolls to a wire rack or plate lined with paper towels to drain. Repeat with remaining rolls, letting the oil return to temperature between batches.

Serve

Let the rolls rest 2–3 minutes to cool slightly, then serve hot with sweet chilli sauce. Optionally garnish with lime wedges or chopped cilantro.

Pour 1/2 cup store-bought sweet chilli sauce into a small bowl and stir in 1 teaspoon lime juice if using. Taste and adjust — add more lime for brightness. Serve alongside the hot spring rolls.