Spring Rolls Recipe

Prepare vegetables

Shred the green cabbage and napa cabbage finely (about 1/4"/6 mm shreds). Julienne or shred the carrot. Trim bean sprouts and slice green onions, keeping whites and greens separate.

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

Add the white parts of the green onions, minced garlic and minced ginger. Stir-fry for 30 seconds until fragrant, taking care not to burn the garlic.

Add shredded green cabbage, napa cabbage and carrot to the pan. Stir-fry, tossing frequently, for 3–4 minutes until cabbage begins to soften but still has a little bite.

Add bean sprouts and continue to stir-fry 1 minute so sprouts warm but stay crisp.

Season with 2 tbs soy sauce, 1 tbs oyster sauce, 1 tsp sesame oil, 1 tsp white pepper and 1/2 tsp salt. Toss everything until sauce is evenly distributed and liquid has mostly evaporated, about 1 minute.

Remove from heat and stir in the green parts of the green onions. Transfer filling to a shallow bowl or tray and let cool to room temperature (about 15–20 minutes). Filling should be moist but not wet.

Prepare cornstarch slurry by mixing 2 tbs cornstarch with 2 tsp water until smooth; set aside. This will be used to seal wrappers.

Lay out one spring roll wrapper on a clean work surface in a diamond orientation (one point toward you). Keep remaining wrappers covered with a damp towel to prevent drying.

Spoon about 2–3 tbs of cooled vegetable filling onto the lower third of the wrapper, leaving a 1/2" border on each side so the roll can be sealed. Do not overfill—filling will expand slightly during frying.

Fold the bottom corner over the filling, tuck snugly, then fold both side corners inward. Brush the top corner edge with a thin line of cornstarch slurry and roll tightly to form a sealed cylinder. Place seam side down on a tray. Repeat with remaining wrappers and filling (should make ~12 rolls).

Pour about 1 cup vegetable oil into a heavy skillet or wok to a depth of about 1/2"–1". Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles immediately but doesn’t burn.

Fry spring rolls in batches, seam-side down first, 2–3 minutes per side, turning carefully with tongs so they brown evenly and become crisp and golden. Avoid overcrowding (3–4 rolls per batch depending on pan size).

When golden and crisp, transfer rolls to a paper towel–lined tray to drain. Let cool 2–3 minutes before serving so filling sets and is not scalding hot.

In a small bowl combine 1/2 cup sweet chili sauce, 1 tbs rice vinegar and 1 tsp lime juice. Stir to combine.

If you want extra heat, whisk in 1/2 tsp sriracha or a pinch of red chili flakes. Taste and adjust acidity or heat as desired.

Garnish with 1 tbs chopped fresh cilantro if using. Transfer sauce to a serving bowl.

Arrange spring rolls on a platter with the sweet chili dipping sauce on the side. Provide extra napkins. Best eaten warm and crisp.