Spring Roll (2) Recipe

Prepare vegetables

Thinly shred the cabbage until you have about 3/4 cup packed. Julienne the carrot and trim the bean sprouts. Slice the scallion thinly.

Cook filling

Heat 1 tsp vegetable oil in a small nonstick skillet over medium-high heat. Add minced garlic and ginger and sauté 15–20 seconds until fragrant. Add shredded cabbage, carrot, and bean sprouts and stir-fry 45–60 seconds just until vegetables are softened but still crisp. Add 1/2 tbsp soy sauce, 1/2 tsp sesame oil, 1/8 tsp salt, and a pinch (1/16 tsp) white pepper. Stir to combine and cook another 15 seconds. Remove from heat and let cool slightly (3–4 minutes).

Make slurry

In a small bowl combine 1 tsp cornstarch and 1 tsp water, mixing until smooth. This will act as the glue to seal the wraps.

Assemble spring rolls

Place one spring roll wrapper on a clean, flat surface with one corner pointing toward you (diamond orientation). Brush the top third of the wrapper lightly with a bit of neutral oil to prevent sticking. Spoon half of the cooled filling (about 3/4 of the filling mixture per roll — adjust so both rolls are evenly filled) horizontally across the lower third of the wrapper, leaving about 1/2 inch of space from edges. Fold the bottom corner up over the filling, then fold both side corners in toward the center snugly. Brush the top corner edge with the cornstarch slurry and roll tightly to seal. Repeat with the second wrapper and remaining filling. Place finished rolls seam-side down on a tray.

Final brush (optional)

Lightly brush the outside of each roll with a little neutral oil (about 1/2 tsp each) if you plan to pan-fry for extra color and crispness.

Pan-fry (recommended for very thin wrappers)

Heat a nonstick skillet over medium heat and add 1 tsp neutral oil. When oil shimmers, place spring rolls seam-side down and cook 1.5–2 minutes until golden. Rotate and cook other sides, about 1–1.5 minutes per side, pressing gently to ensure even browning. Total cook time ~5–6 minutes. Remove and drain on paper towel for 30 seconds.

Deep-fry (crispier)

Heat 2 cups (about 480 ml) of oil in a small pot to 350°F (175°C). Fry rolls 1 at a time for about 45–60 seconds until evenly golden and bubbly. Remove and drain on paper towel.

Bake (lighter)

Preheat oven to 425°F (220°C). Place rolls seam-side down on a parchment-lined baking sheet. Lightly brush with oil and bake 10–12 minutes, turning once halfway, until crisp and lightly browned.

Whisk together 1 tbsp rice vinegar, 1/2 tbsp soy sauce, 1/2 tsp sugar, 1/4 tsp chili flakes and 1/2 tbsp water until sugar dissolves. Taste and adjust — add more water for milder flavor or a pinch more sugar for sweetness. Serve in a small bowl alongside the rolls.