Shanghai Spring Rolls (2) Recipe

Prepare flour paste

Whisk the 2 tablespoons of all-purpose flour with 2 teaspoons of water in a small bowl until smooth to make a glue-like paste. Set aside.

Lay out 8 spring roll wrappers in a single layer on a clean work surface. Keep a damp kitchen towel over wrappers not being used to prevent drying. Lightly brush each wrapper with a little neutral oil to keep pliable.

When wrappers are ready and filling is cooled, place about 3 tablespoons of filling onto the lower third of each wrapper (closest to you), forming a log roughly 1 inch thick and 3–4 inches long. Fold the bottom edge up over the filling, fold the two side edges in toward the center, then roll tightly away from you to the top edge. Brush the top edge with the flour paste and press to seal. Repeat for all wrappers.

Prep vegetables: finely shred cabbage so it’s about 2 packed cups, julienne or shred carrot (about 3/4 cup), thinly slice mushrooms, trim and rinse bean sprouts, and thinly slice green onions. Mince garlic and ginger.

Heat a large nonstick or stainless skillet/wok over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Add minced garlic and ginger and stir for 15–20 seconds until fragrant but not browned.

Add mushrooms first and stir 1 minute until they begin to soften. Add cabbage and carrot and stir-fry 2–3 minutes until cabbage starts to wilt but still has a little texture. Add bean sprouts and green onions and stir 30–60 seconds—do not overcook; filling should be moist but not watery.

Season the vegetables with 1 tablespoon light soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon white pepper, and 1/4 teaspoon salt. Stir to combine and taste; adjust seasoning slightly if needed. Remove mixture from heat.

Place the cooked filling into a colander or spread on a baking sheet to cool and release excess moisture. Press gently with the back of a spoon or paper towel to remove extra liquid so the filling isn’t soggy when rolled.

Heat 2 cups (or about 1.5–2 inches depth) of neutral frying oil in a heavy-bottomed skillet or small pot over medium-high heat until it reaches 350°F (175°C) or a small piece of wrapper sizzles and browns in about 30–40 seconds. If you don’t have a thermometer, watch for steady bubbling when you test with a scrap of wrapper.

Working in batches (do not overcrowd), carefully lower 2–3 assembled spring rolls into the hot oil seam-side down. Fry 2–3 minutes, turning occasionally, until evenly golden brown and crisp. Adjust heat as needed to keep oil between 325–350°F so they cook through without burning.

Use a slotted spoon or spider to transfer fried rolls to a paper towel–lined tray to drain. Let rest 1–2 minutes to finish crisping.

Serve hot with sweet chili sauce or soy-vinegar dipping sauce and optional lemon/lime wedges. For best texture, serve immediately; if making ahead, keep in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes to keep warm and crisp.