Spring Roll Recipe

Prepare noodles

Place cellophane noodles in a heatproof bowl and cover with boiling water. Soak until softened (about 6–8 minutes). Drain, rinse with cold water, then cut noodles into 6–8 inch lengths with kitchen shears and set aside.

Prep vegetables

Thinly slice mushrooms. Peel and julienne the carrot to make about 1 cup. Thinly shred cabbage to make about 1 cup. Thinly slice green onions. Mince garlic and grate or mince fresh ginger.

Cook filling

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add mushrooms and sauté 3–4 minutes until they release moisture and begin to brown. Add garlic and ginger and cook 30 seconds until fragrant. Add carrot and cabbage and cook 2–3 minutes until vegetables begin to soften but still have some bite. Add soaked noodles, soy sauce (2 tbs), sesame oil (1 tsp), salt (adjust to taste), and pepper. Toss everything together and cook 1–2 minutes until heated through and flavors combine. Stir in sliced green onions, then transfer the filling to a bowl and let cool for 10 minutes (filling should be warm, not piping hot, before wrapping).

Prepare slurry

Mix 1 teaspoon cornstarch with 1 teaspoon water to make a thin slurry; this will seal the wrappers.

Assemble rolls

Work with one wrapper at a time. If using wheat spring roll wrappers, place one wrapper on a clean board with one corner pointing toward you. Spoon about 2–3 tablespoons of the cooled filling across the lower third of the wrapper in a horizontal line, leaving 1/2 inch space at both sides. Fold the corner nearest you over the filling, tuck tightly, fold the two side corners in, then roll up toward the top edge. Brush the top edge with the cornstarch slurry to seal. Repeat with remaining wrappers and filling (should yield about 10–12 rolls). If using rice paper wrappers, briefly dip in warm water to soften according to package instructions, then assemble the same way and set aside on a lightly oiled tray to prevent sticking.

Fry spring rolls

Pour neutral oil into a medium skillet or pot to a depth of about 1 inch and heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles immediately. Fry rolls in batches (do not overcrowd) for 2–3 minutes per side until golden brown and crisp. Use tongs to turn gently. Transfer fried rolls to a paper towel-lined plate to drain excess oil.

Alternative: bake

To bake instead of frying: preheat oven to 425°F (220°C). Place assembled rolls seam-side down on a parchment-lined baking sheet, brush lightly with oil, and bake 12–15 minutes, turning halfway, until golden and crisp.

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar or honey, 1/2 teaspoon chili flakes or a few drops of chili oil, and 1 teaspoon sesame seeds. Taste and adjust seasoning. Serve alongside warm spring rolls.

Arrange spring rolls on a platter and serve hot with the dipping sauce. Garnish with extra sliced green onions or cilantro if desired.