Spring Rolls Recipe

Prepare vermicelli

Place dried rice vermicelli in a heatproof bowl and cover with boiling water. Soak for 4–6 minutes or until just tender. Drain, rinse under cold water, and trim into 2–3 inch lengths with kitchen scissors. Set aside.

Shred and chop vegetables

Julienne or grate the carrot to make about 1 cup. Thinly shred cabbage and finely chop onion and mushrooms. Rinse and drain bean sprouts.

Stir-fry filling

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and chopped onion and sauté 1–2 minutes until fragrant and translucent. Add mushrooms and cook 1–2 minutes. Add carrot and cabbage and stir-fry 2–3 minutes until vegetables are just softened but still have some bite. Stir in drained vermicelli and bean sprouts and toss to combine.

Season filling

Add 1.5 tablespoons soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir well and cook another 1 minute to allow flavors to combine. Remove from heat and transfer mixture to a bowl to cool until room temperature (about 15 minutes). Cooling prevents rice paper from tearing when wrapping.

Prepare wrappers

Set up an assembly area with a shallow wide dish or skillet filled with warm water for softening rice papers, a clean damp kitchen towel, and a plate for rolled spring rolls. Whisk 2 teaspoons cornstarch with 2 teaspoons water to make a thin slurry; this acts as a glue for sealing edges.

Wrap spring rolls

Working one at a time, submerge a rice paper in warm water for about 5–8 seconds until pliable but not overly soft (it will continue to soften on the towel). Lay the softened wrapper on the damp towel. Place about 2–3 tablespoons (roughly 30–35 g) of filling horizontally about 2–3 inches from the near edge of the wrapper. Fold the near edge over the filling, tuck in the sides snugly, and roll away from you to form a sealed cylinder. Brush the final edge with a little cornstarch slurry and press to seal. Repeat until all filling and wrappers are used. You should get about 12 spring rolls.

Heat oil

Pour vegetable oil for deep frying into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (approx. 4–6 cm). Heat oil to 175°C (350°F). If you don’t have a thermometer, test by dropping a small piece of wrapper into oil — it should sizzle and brown in about 30–40 seconds.

Deep-fry rolls

Fry spring rolls in batches (do not overcrowd) for 2.5–4 minutes, turning occasionally, until evenly golden-brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Keep fried rolls warm in a low oven (about 100–110°C / 210–230°F) if cooking in batches.

Alternative pan-fry (optional)

To shallow-fry, heat a thin layer of oil (about 3–4 mm) in a skillet over medium heat. Fry rolls, turning often, until golden and crispy on all sides, about 3–4 minutes per side.

Arrange spring rolls on a platter, garnish with chopped fresh coriander and lime wedges if using. Serve hot with LOFT Apple Sweet Chilli Sauce on the side for dipping. Each roll can be halved on the bias for easier sharing.