Vegetarian Spring Rolls Recipe

Prep vegetables

Thinly slice the cabbage, julienne the carrot, thinly slice the red bell pepper and mushrooms, and thinly slice the green onions. Rinse and drain the bean sprouts and chop the cilantro. Mince the garlic and grate the ginger.

Cook filling

Heat a large nonstick skillet or wok over medium-high heat. Add the neutral oil and swirl to coat. Add the garlic and grated ginger and sauté 20–30 seconds until fragrant but not browned.

Add the mushrooms and sliced white parts of green onions; cook 1–2 minutes until they begin to soften. Add the cabbage, carrot, and red bell pepper and stir-fry 2–3 minutes until vegetables are tender-crisp. Add the bean sprouts and cook 30–45 seconds just to warm through.

Stir in the soy sauce, rice vinegar, sesame oil, sugar, salt, and pepper. If using cornstarch, mix it with 1 teaspoon water to form a slurry and add to the pan to lightly bind the mixture; cook 15–30 seconds more. Taste and adjust seasoning. Remove from heat and fold in chopped cilantro and sliced green onion greens. Transfer to a shallow bowl and spread to cool for 10 minutes (filling should be warm but not steaming hot when wrapping).

Fill a large shallow bowl or pie plate with warm water (not boiling). Place a clean towel or cutting board nearby for assembling rolls. Soak one rice paper wrapper for 10–15 seconds, until it becomes pliable but still slightly firm (it will continue to soften as you work).

Lay the softened wrapper flat on the towel or board. If using, place a lettuce leaf across the center of the wrapper (this helps prevent sticking and adds crunch). Place about 2–3 tablespoons of the cooled vegetable filling slightly below center of the wrapper, leaving a 1–2 inch border on the sides.

Add a few mint leaves and cilantro sprigs on top of the filling if using. Fold the bottom edge of the wrapper up over the filling, tuck snugly, then fold both sides in toward the center. Continue rolling away from you to form a tight cylinder. Repeat with remaining wrappers and filling. Keep finished rolls covered with a damp towel to prevent drying.

If you prefer, cut rolls in half diagonally to serve.

In a small bowl, whisk together the peanut butter and warm water until smooth and pourable. Stir in soy sauce, rice vinegar, lime juice, grated ginger, minced garlic, sriracha, and brown sugar. Whisk until combined. Add toasted sesame oil and taste; adjust sweetness, acidity, or spice as desired. If the sauce is too thick, add warm water 1 teaspoon at a time to reach desired consistency.

Arrange spring rolls on a platter with the peanut-ginger sauce in a small bowl for dipping. Serve immediately for best texture. Rolls can be made up to 2 hours ahead: wrap tightly in plastic wrap and keep refrigerated, placing a damp paper towel over them to prevent drying. Bring to room temperature for 10–15 minutes before serving.

Leftover filling can be refrigerated for 2–3 days and used to make more rolls or tossed with noodles or rice.