Vegetable Spring Rolls Recipe

Prep vegetables

Wash and drain all vegetables. Julienne the carrot, thinly slice cabbage, bell pepper and mushrooms. Trim and thinly slice green onions. Rinse and drain bean sprouts thoroughly.

Cook filling

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add minced garlic and ginger and sauté 20–30 seconds until fragrant. Add carrots, cabbage, bell pepper and mushrooms. Stir-fry 3–4 minutes until vegetables are slightly softened but still crisp.

Add the green onions and bean sprouts and stir-fry 30–45 seconds. Pour in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon pepper and 1/4 teaspoon salt. Toss to combine and cook another 30 seconds. Remove from heat and transfer to a shallow tray to cool completely (important so wrappers don't become soggy).

Prepare wrappers

If using rice paper: fill a wide shallow bowl with warm water. Dip one rice paper round in water for 8–12 seconds until pliable but not falling apart; lay flat on a clean damp towel. If using spring roll pastry: keep sheets covered with a damp towel to prevent drying; have the beaten egg ready to brush for sealing.

Assemble rolls

Place about 2–3 tablespoons of cooled filling across the lower third of the wrapper, leaving 1/2 inch at edges. Fold the bottom edge over the filling, then fold in both sides snugly and roll up tightly to enclose the filling. For pastry wrappers, brush the final edge with a little beaten egg to seal. Repeat until all filling and wrappers are used (should make ~12 rolls).

Fry (preferred for crispiness)

Pour oil into a deep skillet or pot to a depth of about 1–1.5 inches and heat to 350°F (175°C). Fry spring rolls in batches, seam side down first, 2–3 minutes per side until golden brown and crisp. Do not overcrowd the pan. Transfer to a paper towel-lined tray to drain.

Bake (lighter option)

Preheat oven to 425°F (220°C). Brush or spray rolls lightly with oil and place seam side down on a parchment-lined baking sheet. Bake 12–16 minutes, turning once, until golden and crisp.

Sprinkle sesame seeds over hot rolls if using, and garnish with chopped cilantro or mint. Serve immediately with plum dipping sauce.

Whisk together 3/4 cup plum sauce, 1 tablespoon rice vinegar, 1 teaspoon soy sauce and 1/2 teaspoon chili paste in a small bowl. If the sauce is very thick, thin with up to 1 tablespoon water to reach desired consistency. Taste and adjust acidity or heat as needed. Transfer to a small serving bowl.