Mosa Spring Rolls Recipe

Prepare proteins

Pat chicken and shrimp dry. Finely dice chicken thighs into small 3–5 mm pieces. Chop shrimp into similar small pieces so they cook quickly and give even texture.

Season proteins

In a bowl combine the diced chicken and chopped shrimp with 1 teaspoon soy sauce, cornstarch, and a pinch (about 1/4 tsp) of black pepper. Toss to coat and set aside for 5 minutes to marinate.

Cook aromatics

Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil. When hot, add minced garlic and minced ginger and cook 20–30 seconds until fragrant but not browned. Add the white parts of the scallions and cook 30 seconds.

Stir-fry proteins

Increase heat to high, add the marinated chicken and shrimp to the pan. Spread into a single layer and let sear for 30–45 seconds, then stir-fry until chicken is cooked through and shrimp turns opaque (about 2–3 minutes total). Remove cooked protein to a bowl and set aside.

Vegetables

Add remaining 1 tablespoon vegetable oil to the pan. Add shredded cabbage and carrot; stir-fry on high 2–3 minutes until cabbage has begun to wilt but still has some bite. Sprinkle 2 tablespoons soy sauce and 1 tablespoon oyster sauce over vegetables, add sesame oil, and stir to combine.

Combine filling

Return the cooked chicken and shrimp to the pan with the vegetables. Toss together and stir-fry 1–2 minutes to marry flavors and evaporate excess moisture. Taste and adjust seasoning with salt and remaining black pepper if needed. Remove from heat and let the filling cool to warm (so it’s safe to handle for wrapping). Stir in the green parts of the sliced scallions.

Make binding slurry

Whisk together 2 tablespoons all-purpose flour and 3 tablespoons water until smooth to make a paste (this will act as a glue to seal the spring rolls).

Assemble spring rolls

Place a wrapper on a clean dry surface with one corner pointing toward you (diamond orientation) if using square wrappers. Spoon about 2–3 tablespoons of the cooled filling near the corner closest to you, forming a small log about 1–1.5 inches wide. Fold the bottom corner up over the filling, tuck tightly, then fold the two side corners in toward the center, and continue rolling away from you. Brush the far corner with the flour slurry and finish rolling to seal. Repeat until all filling and wrappers are used (should make about 10–12 rolls depending on filling density).

Heat oil for frying

Pour about 1/2 inch (roughly 1–1.5 cm) of vegetable oil into a large skillet and heat over medium-high until shimmering and a small piece of wrapper sizzles immediately (about 350°F/175°C equivalent). Alternatively, use a deep fryer set to 350°F (175°C).

Fry spring rolls

Working in batches (do not overcrowd), carefully place 3–4 spring rolls seam-side down into the hot oil. Fry, turning occasionally, until golden brown and crisp on all sides, about 2–3 minutes per batch. Use a slotted spatula to transfer cooked rolls to a paper towel–lined tray to drain. If oil temperature dips, pause between batches to allow it to return to temperature.

Oven-finish option (lighter)

If you prefer baked rolls: preheat oven to 425°F (220°C). Place assembled rolls seam-side down on a parchment-lined baking sheet. Lightly brush or spray with vegetable oil. Bake 12–15 minutes, flipping once halfway through, until golden and crisp.

Arrange the spring rolls on a platter. Garnish with cilantro leaves and lime wedges. Serve hot with sweet chili sauce or your preferred dipping sauce. These are best eaten the same day while still crisp.