Mosa Spring Roll (1) Recipe

Prep proteins and vegetables

Pat the chicken and shrimp dry. Finely dice the chicken into small pieces (about 3–4 mm). Chop the shrimp into small pieces so they will cook quickly and bind with the filling. Shred the cabbage thinly, julienne or grate the carrot, and thinly slice the onion and green onions.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1/2 tablespoon neutral oil. Add minced garlic and ginger and sauté 20–30 seconds until fragrant, taking care not to burn.

Add diced chicken and chopped shrimp to the pan. Cook, stirring frequently, about 3–4 minutes until shrimp turn opaque and chicken is mostly cooked through (small pieces will finish cooking quickly). Break up any larger chicken pieces so mixture is uniform.

Add the sliced onion, shredded cabbage and carrot to the pan. Stir-fry 2–3 minutes until vegetables are slightly softened but still have some crunch. If mixture seems dry, add 1–2 tablespoons water to help steam and soften quickly.

Season the filling: add 1.5 tbs soy sauce, 0.5 tbs sesame oil, 0.5 tsp fish sauce (optional), 0.5 tsp sugar and 1/4 tsp black pepper. Stir to combine and taste; adjust seasoning in small increments. Sprinkle cornstarch over the mixture and stir to distribute — this helps bind the filling so it doesn’t fall out of the wrapper. Cook 30–60 seconds more to remove raw cornstarch flavor.

Stir in sliced green onions and chopped cilantro (if using). Transfer the filling to a bowl and let cool for 10–15 minutes so wrappers won’t become soggy when filled.

If using wheat spring roll wrappers: separate wrappers and keep a damp clean towel over them to prevent drying. Place one wrapper on a clean work surface with one corner pointing toward you (diamond shape).

If using rice paper (veggie option): prepare a shallow bowl of warm water. Dip one rice paper sheet for 6–8 seconds until pliable, then lay flat on a damp towel or board.

Spoon about 2–3 tablespoons of the cooled filling near the corner closest to you, leaving about 1/2 inch (1–1.5 cm) clear near the edges. Do not overfill — overstuffing prevents proper sealing and causes bursting in the fryer.

Fold the bottom corner up over the filling, then fold both side corners inward snugly, and continue rolling away from you to form a tight cylinder. Lightly brush the final corner with the flour slurry (mix 1 tbs flour + 2 tsp water until smooth) to seal the roll. For rice paper use a little water to seal.

Place sealed rolls seam-side down on a tray lined with parchment. Repeat until all filling and wrappers are used. This recipe yields about 6 spring rolls (adjust wrappers quantity accordingly).

Deep frying: pour oil into a deep heavy pot to 2–3 inches depth and heat to 180°C (350°F). Fry 2–3 rolls at a time for 3–4 minutes, turning as needed, until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 1–2 minutes before serving.

Shallow frying: heat 2 tbs (or the listed 60 ml) oil in a large skillet over medium heat. Add rolls seam-side down and cook 2–3 minutes per side, turning to brown all sides until crispy. If rolls brown too quickly before heating through, lower heat slightly and cover for 30–60 seconds then uncover to crisp.

Baking (lighter alternative): preheat oven to 200°C (400°F). Arrange rolls on a rimmed baking sheet lined with parchment. Lightly brush or spray with cooking spray. Bake 12–16 minutes, turning once halfway, until golden and crisp. Baking will produce a different (less uniformly blistered) texture but is a good lower-oil option.

If oil splatters or rolls crack, drain and blot with paper towels; allow to rest 1–2 minutes—steam inside will finish cooking the small pieces of protein.

While rolls are frying or baking, mix the dipping sauce ingredients: 4 tbs sweet chili sauce, 1 tsp lime juice, 0.5 tsp soy sauce, 1 tsp chopped cilantro and optional 1/4 tsp chopped fresh chili or flakes. Stir to combine and transfer to a small bowl.

Serve the spring rolls hot with the sweet chili dipping sauce. Garnish the serving plate with additional chopped green onion or cilantro if desired.

Storage: cooled leftover filling can be refrigerated up to 2 days. Uncooked assembled rolls freeze well on a tray then transfer to a bag for up to 1 month; deep fry from frozen adding a minute or two to cook time.