Spring Rolls (5 Pcs) Recipe

Prepare vermicelli

Place dried rice vermicelli in a heatproof bowl, cover with hot water and soak 5–8 minutes until pliable but not mushy. Drain well and cut into shorter lengths (about 2–3 inches). Measure 1/2 cup drained.

Heat 2 tbs vegetable oil in a skillet or wok over medium-high heat. Add minced garlic and sliced shallot and stir-fry 30–45 seconds until fragrant and lightly softened.

Add julienned carrot and sliced cabbage. Stir-fry 2–3 minutes until vegetables have softened but retain some bite.

Add bean sprouts and drained vermicelli to the pan. Toss to combine and cook 1 minute to heat through.

Season filling with 1 tbs soy sauce, 1/2 tsp sesame oil, 1/4 tsp white pepper and 1/4 tsp salt. Stir well and cook 30 seconds more to distribute seasoning. Remove from heat and fold in sliced green onion. Spread filling on a tray to cool slightly (5–8 minutes).

Set up assembly station: spring roll pastry on a clean surface, cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) in a small bowl, and 2 tsp cold water for sealing.

Place one spring roll wrapper with a corner pointing toward you (diamond shape). Spoon about 2 1/2 to 3 tbs of the cooled filling onto the lower third of the wrapper, forming a compact log about 1 inch wide. Be careful not to overfill — this recipe makes five rolls.

Fold the bottom corner up over the filling, tuck snugly, then fold in both side corners toward the center. Brush the top corner edge with the cornstarch slurry or the cold water to act as glue, then roll tightly away from you to seal. Press seam gently to secure. Repeat to make 5 rolls.

Pour about 1 cup oil into a medium frying pan or a small saucepan; you want about 1/2–1 inch oil depth. Heat over medium-high until oil reaches 175°C (350°F) or a piece of wrapper sizzles and browns in about 15–20 seconds.

Fry the spring rolls in batches (do not overcrowd) for 2–3 minutes per batch, turning occasionally, until evenly golden brown and crisp. Because these are small rolls, total time per batch should be about 2–4 minutes.

Using a slotted spoon, transfer cooked rolls to a plate lined with paper towels to drain. Let rest 1–2 minutes before serving so filling sets slightly and is not excessively hot.

Arrange 5 spring rolls on a plate and serve with about 1/4 cup Loft apple sweet chilli sauce for dipping. Optionally garnish with a few cilantro sprigs or lime wedges.