Spring Rolls (4) Recipe

Prepare vermicelli

Place rice vermicelli in a heatproof bowl. Cover with boiling water and soak 3–5 minutes until softened but not mushy. Drain well, rinse under cold water, then chop coarsely into 1 inch lengths. Set aside to drain thoroughly.

Cook vegetables

Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté 20–30 seconds until fragrant. Add sliced mushrooms and cook 1–2 minutes until softened.

Add shredded vegetables

Add shredded cabbage, julienned carrot and bean sprouts to the skillet. Stir-fry 2–3 minutes just until cabbage begins to soften but still has a little bite.

Season and combine

Add chopped vermicelli and sliced spring onion to the pan. Stir in 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, ½ tsp salt and ¼ tsp black pepper. Toss continuously 1–2 minutes to combine and heat through. Taste and adjust seasoning. Remove filling from heat and spread on a plate to cool to room temperature (important so rice paper doesn't tear).

Make cornstarch glue

Whisk together 1 tsp cornstarch and 1 tsp water in a small dish to form a thin slurry. This will be used to seal rolls.

Soften rice paper

Set up an assembly station with a wide shallow bowl of warm water (not boiling) and a clean damp kitchen towel. Dip one rice paper quickly into the warm water for 5–8 seconds—just until pliable but not falling apart. Lay it flat on the damp towel.

Fill and roll

Place about 1/3 to 1/2 cup of the cooled filling across the lower third of the rice paper, leaving 1–2 cm space at edges. Fold the bottom edge up over the filling, then fold both sides in snugly, and roll tightly toward the top to form a cylinder. Brush a little cornstarch slurry on the top edge to seal. Repeat with remaining wrappers and filling to make 4 rolls. Do not overfill; leave room to seal.

Heat oil

Pour 2 cups neutral oil into a heavy frying pan or skillet to a depth of about 1–1.5 inches (2.5–4 cm). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~40–60 seconds. If you do not have a thermometer, test carefully.

Fry spring rolls

Working in a single layer (do not overcrowd), carefully lower 1–2 spring rolls into the hot oil seam-side down. Fry 2.5–4 minutes, turning occasionally, until all sides are golden brown and crisp. Use tongs to turn gently to avoid tearing. Transfer to a wire rack or paper towels to drain. Repeat with remaining rolls and keep warm in a low oven (about 120°C / 250°F) if needed.

Alternative (oven)

For lower oil option: brush each roll lightly with oil and bake on a parchment-lined tray at 200°C (400°F) for 12–15 minutes, turning once, until golden and crisp.

Serve

Cut rolls in half on the bias if desired. Serve hot with LOFT Apple Sweet Chilli Sauce and optional lime wedges.