Vegetable Springroll (v) Recipe

Prepare vegetables

Wash and thinly shred the cabbage so it measures about 3 cups packed. Peel and shred the carrot, thinly slice the onion, mince the garlic and ginger, and slice the green onions.

Cook filling

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger and sauté 20–30 seconds until fragrant but not browned. Add the sliced onion and cook 2 minutes until softened.

Add the shredded carrot and cabbage to the skillet. Stir-fry 4–6 minutes until the cabbage is wilted and most liquid has evaporated. Stir frequently to avoid steaming; you want the vegetables tender but not soggy.

Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, 2 tablespoons sliced green onions, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss for 30 seconds to combine. Taste and adjust seasoning. Remove from heat and let the filling cool completely (about 15–20 minutes) before wrapping so wrappers do not become soggy.

Make cornstarch slurry: mix 1 tablespoon cornstarch with 2 tablespoons water until smooth. This will act as the glue for the wrappers.

Lay one spring roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Place about 2–3 tablespoons of the cooled vegetable filling slightly below center, leaving a 1/2" border at the bottom and edges.

Fold the bottom corner up over the filling, tuck snugly, fold both side corners toward the center, then roll up tightly to the top corner. Brush the top corner with a little cornstarch slurry and press to seal. Repeat with remaining wrappers and filling (should make about 12 rolls).

Heat oil in a deep, heavy-bottomed pan or deep-fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and rise to the surface steadily.

Fry spring rolls in batches, 3–4 at a time depending on pan size, for 3–4 minutes, turning occasionally, until evenly golden brown and crisp. Do not overcrowd the pan; maintain oil temperature between 325–350°F (160–175°C).

Use a slotted spoon to remove spring rolls and drain on a wire rack or paper towels. Let rest 2 minutes before serving so they crisp up further.

Combine 3 tablespoons sugar, 2 tablespoons rice vinegar, 4 tablespoons water, 1 teaspoon cornstarch, 1 teaspoon chili flakes (or 1 small chopped red chili), 1/2 teaspoon minced garlic, and 1/8 teaspoon salt in a small saucepan. Whisk until the sugar and cornstarch are dissolved.

Bring the mixture to a gentle simmer over medium heat, stirring constantly. Simmer 1–2 minutes until the sauce thickens to a glossy syrup. Remove from heat and let cool slightly; it will thicken more as it cools.

Taste and adjust sweetness or heat as desired (add more sugar for sweeter or more chili for spicier). Transfer to a small bowl for serving.