Vegetable Spring Rolls Recipe

Prepare vegetables

Thinly slice the onion, julienne the carrot, shred the cabbage, slice mushrooms, mince garlic and ginger, and thinly slice scallions.

Heat a large skillet or wok over medium-high heat. Add 2 tbs neutral oil and swirl to coat.

Add the sliced onion and cook 2–3 minutes until translucent and starting to soften.

Add minced garlic and ginger; stir-fry 30 seconds until fragrant, taking care not to burn.

Add carrots and mushrooms; stir-fry 2–3 minutes until carrots begin to soften and mushrooms release moisture.

Add shredded cabbage and bean sprouts. Stir continuously for 2–3 minutes until cabbage wilts but still has a little bite.

Stir in soy sauce (2 tbs), sesame oil (1 tsp), salt (1 tsp) and black pepper (1/2 tsp). Taste and adjust seasoning; if mixture seems dry or you want a little sheen, add 1–2 tbs water.

If you want filling that binds slightly and stays together when frying, mix 1 tbs cornstarch with 2 tbs water to make a slurry, pour into the pan, and stir for 30–60 seconds until mixture thickens slightly. Remove from heat. Stir in thinly sliced scallions and let mixture cool to room temperature before wrapping (30–40 minutes).

Prepare a small bowl with the flour-and-water paste (mix 2 tbs flour with 2 tbs water until smooth). This will act as a glue for sealing the wrappers.

Place one spring roll wrapper on a clean work surface with one corner pointing toward you (diamond orientation). Keep remaining wrappers covered with a damp towel to prevent drying.

Spoon about 2 heaping tablespoons (approximately 2–3 tbs) of cooled vegetable filling near the corner closest to you, leaving about 1 inch clear at the edges.

Fold the corner over the filling, then fold both side corners toward the center, and roll away from you firmly but gently to form a tight cylinder. Brush the final corner lightly with the flour paste and finish rolling to seal. Repeat with remaining wrappers and filling to make 20 spring rolls. If filling is very moist, squeeze excess moisture from filling in a sieve or line filling in a towel before assembling to prevent soggy wrappers.

Place assembled rolls on a tray lined with parchment, seam side down. If not frying immediately, cover loosely with plastic wrap and refrigerate for up to 4 hours. For best results fry within 1–2 hours.

Deep frying method (recommended for crispness): Heat 1–1.2 L neutral oil in a deep pot to 175°C (350°F). If you don't have a thermometer, test by dropping a small piece of wrapper — it should sizzle and rise to the top quickly without burning.

Working in batches (do not overcrowd), carefully lower 4–5 spring rolls into the hot oil seam side down. Fry 3–4 minutes, turning as needed, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Repeat with remaining rolls.

Alternative baking method (lower oil and lighter texture): Preheat oven to 220°C (425°F). Place rolls seam side down on a baking sheet lined with parchment. Brush each roll lightly with oil. Bake 12–15 minutes, turning once halfway, until golden and crisp. Baking will yield a slightly different texture but is lower in oil.

Let fried or baked spring rolls rest 2–3 minutes before serving so filling cools slightly and wrappers set.

In a small bowl combine 1 cup sweet chili sauce, 1 tbs rice vinegar, 1 tsp soy sauce, 1 tsp lime juice and 1 tbs chopped cilantro (optional). Stir until combined and taste—adjust acidity or sweetness to preference. Transfer to a serving bowl.

Serve spring rolls warm with dipping sauce on the side.