春捲 Spring Roll (2) Recipe

Prepare vegetables

Wash cabbage and carrots. Finely shred cabbage to yield about 2 cups packed. Julienne the carrot and thinly slice the shiitake and scallions.

Cook filling

Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add minced garlic and cook 15–20 seconds until fragrant. Add shiitake slices and cook 1–2 minutes until slightly softened. Add shredded cabbage and julienned carrot, stir-fry 2–3 minutes until just wilted but not soggy. Season with 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon white pepper and 1/4 teaspoon salt. Stir to combine and cook another 30–45 seconds. Remove from heat and fold in sliced scallions. Transfer to a shallow bowl and let the mixture cool to room temperature (about 10 minutes). Drain any excess liquid if present by pressing gently with a spoon or using a fine sieve.

Make sealing paste

Mix 1 teaspoon all-purpose flour with 1 teaspoon water to form a thin paste; this will act as glue to seal the rolls.

Assemble spring rolls

Lay one spring roll wrapper on a clean, damp work surface with one corner pointing toward you (diamond shape). Place about 2 to 3 tablespoons of the cooled filling near the corner closest to you, keeping filling a little below the center to allow folding. Fold the bottom corner up over the filling, then fold both side corners in snugly. Roll the wrapper away from you toward the far corner, brushing the far corner edge with the flour paste to seal. Repeat with remaining wrappers and filling. You should make approximately 8 rolls (2 servings, 4 rolls per serving).

Frying (recommended for crispness)

Pour about 1/2 to 1 cup neutral oil into a heavy skillet to come about 1/4 inch up the side and heat over medium heat until shimmering (about 350°F / a drop of water sizzles). Working in batches, place 2–3 spring rolls seam-side down into the oil. Fry 1.5–2 minutes per side, turning carefully, until golden brown and crisp. Remove to a paper towel–lined plate to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining rolls.

Baking (lighter alternative)

Preheat oven to 425°F (220°C). Place assembled rolls seam-side down on a parchment-lined baking sheet. Lightly brush or spray each roll with oil. Bake 12–15 minutes, turning once halfway, until golden and crisp.

Whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1/2 teaspoon sugar, 1/2 teaspoon chili flakes or a few drops chili oil, and 1 tablespoon water until sugar dissolves. Taste and adjust seasoning (add more sugar for sweetness, more vinegar for tang). Serve alongside hot spring rolls.

Arrange 4 spring rolls per serving on a platter, serve immediately with the dipping sauce. If made ahead, re-crisp in a 375°F (190°C) oven for 5–7 minutes before serving.