Spring Rolls Recipe

Prepare ingredients

If using dried wood ear mushrooms or dried bean thread noodles, rehydrate according to package directions, drain well and finely chop. Shred carrot and cabbage, finely chop shrimp and mushrooms, mince garlic and shallot, and slice green onions. Chop soaked bean thread noodles into short pieces.

Cook filling

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and shallot and sauté 30–45 seconds until fragrant. Add ground pork (or chicken/tofu) and cook, breaking up with a spoon, until mostly browned, about 4 minutes.

Add chopped shrimp and chopped mushrooms and cook 1–2 minutes until shrimp turns opaque. Stir in shredded carrot, cabbage and chopped bean thread noodles and cook 2–3 minutes until vegetables have softened but still hold some texture.

Season the mixture with 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 teaspoon sugar and 1/2 teaspoon white pepper. Stir to combine and cook another 1 minute. Taste and adjust seasoning (add a little more fish sauce or soy if needed).

Remove filling from heat, stir in sliced green onions, spread on a tray or bowl and let cool to near room temperature (about 15–20 minutes). Cooling prevents wrappers from tearing and helps sealing.

Make cornstarch slurry by mixing 2 teaspoons cornstarch with 2 tablespoons water until smooth — this will act as glue.

Lay one spring roll wrapper on a clean flat surface in diamond orientation (one corner pointing toward you). Place about 3 tablespoons to 1/4 cup of cooled filling near the corner closest to you, leaving a 1-inch border on each side.

Fold the bottom corner over the filling, tuck tightly, fold the left and right corners toward the center to enclose the filling, then roll away from you until about 1 inch remains. Brush the top edge with a little cornstarch slurry and finish rolling to seal. Repeat with remaining wrappers and filling. You should end up with about 10 rolls; for menu portioning, 5 rolls per order.

Place assembled rolls seam-side down on a tray and refrigerate 10–15 minutes to set if time allows (this helps them hold shape while frying).

Pour neutral oil into a deep pot or fryer to a depth of about 2–3 inches (enough to cover rolls) and heat over medium-high until oil reaches 175–180°C (350–360°F). If you don't have a thermometer, test with a small piece of bread or wrapper — it should sizzle and brown in ~30–45 seconds.

Fry spring rolls in batches (do not overcrowd) 3–4 minutes, turning as needed, until golden brown and crisp. Smaller rolls or thinner wrappers may cook faster—watch closely to avoid burning.

Use a slotted spoon or spider to remove rolls and drain on a wire rack or paper towels for 1–2 minutes to remove excess oil. Keep warm in a low oven (100–120°C / 210–250°F) if frying multiple batches.

Combine 1/4 cup water and 2 tablespoons sugar in a small saucepan and bring to a simmer until sugar dissolves. Remove from heat and stir in 2 tablespoons fish sauce, 1 tablespoon lime juice or rice vinegar, 1 minced garlic clove and chopped chili. Add a teaspoon of grated carrot if using. Cool to room temperature and serve alongside hot spring rolls.

Place 5 pieces per order on a plate with dipping sauce on the side. Serve immediately while hot and crispy.