Vegetable Springrolls Recipe

Prepare vegetables

Wash and shred the cabbage finely, julienne or grate the carrots, thinly slice the onion, mince the garlic and ginger, and slice the scallions. Measure out all ingredients so cooking is quick and continuous.

Heat a large skillet or wok over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat.

Add the onion, garlic, and ginger. Sauté for about 1–2 minutes until fragrant and translucent, stirring constantly to avoid burning.

Add the carrots and cook 1–2 minutes, then add the shredded cabbage. Stir-fry 4–6 minutes until the cabbage is softened but still has a bit of bite — it should reduce in volume and be just cooked through.

Stir in the soy sauce, sesame oil, salt, and pepper. Mix well. Taste and adjust seasoning — add a little more soy for saltiness if needed.

If the filling is too wet, stir in a tablespoon cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and cook 30–60 seconds until any excess moisture binds and the mixture is slightly glossy. Remove from heat and fold in the sliced scallions. Let cool to near room temperature (15–20 minutes) before wrapping so wrappers do not tear.

Lay one spring roll wrapper on a clean work surface with one corner pointing toward you (diamond orientation). Keep remaining wrappers covered with a damp towel to prevent drying.

Place about 2–3 tablespoons of the cooled filling near the corner closest to you, forming a horizontal log about 1–1.5 inches wide. Do not overfill — leave a 1/2" margin at the sides.

Fold the bottom corner up over the filling, tuck in the left and right corners snugly, then roll away from you about halfway. Brush or dab a thin line of the reserved water (about 1 tsp) along the top corner edge to moisten, then finish rolling to seal tightly. Repeat until all wrappers are filled. You should get approximately 18–20 spring rolls depending on fill amount.

Optional: For an extra-crispy shell, whisk together 1/2 cup flour, 2 tsp cornstarch, 1/4 tsp salt, and 1/2 cup cold water to make a thin batter. Keep refrigerated until ready to use. Alternatively, lightly dust each roll with flour before frying.

Pour enough frying oil into a deep pot or heavy skillet to reach 2–3 inches deep (about 1 L). Heat oil 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 steadily without browning immediately.

Fry in small batches (4–6 at a time depending on pot size) to avoid lowering oil temperature. If using batter, dip each roll halfway or lightly brush with batter before placing into the oil. Otherwise, place rolls directly into hot oil seam-side down.

Fry rolls for 3–4 minutes, turning occasionally, until evenly golden brown and crisp. Total time may vary with size and oil temperature. Avoid overcrowding.

Use a slotted spoon or spider skimmer to transfer finished rolls to a wire rack or paper-towel-lined tray to drain excess oil. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

While rolls fry, combine the store-bought sweet chili sauce with 1 tablespoon rice vinegar and 1 tablespoon honey or sugar in a small bowl. Whisk until smooth. Adjust sweetness or acidity to taste. Stir in 1/2 tsp red chili flakes or minced fresh chile if you want extra heat.

Transfer sauce to a serving bowl and optionally sprinkle with toasted sesame seeds or chopped cilantro.

Arrange warm spring rolls on a platter with the sweet chili sauce for dipping. Garnish with cilantro and additional sesame seeds if desired. Serve immediately for best crispness.

Leftovers: Store cooled spring rolls in an airtight container in the refrigerator up to 2 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes or in an air fryer until heated through and crisp.