Spring Rolls Recipe

Prepare noodles

Place cellophane noodles in a large heatproof bowl and cover with boiling water. Soak until tender, about 6–8 minutes. Drain well, rinse under cold water, then trim to shorter lengths (use kitchen shears to cut into 6–8 inch lengths). Set aside.

Stir-fry vegetables

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger and cook 15–20 seconds until fragrant. Add mushrooms, carrot, cabbage and red bell pepper. Stir-fry for 3–4 minutes until vegetables begin to soften but still have some bite.

Combine filling

Add the drained cellophane noodles, soy sauce, sesame oil, sliced scallions, salt and pepper to the pan. Toss thoroughly for 1–2 minutes to combine and let excess moisture evaporate. Taste and adjust seasoning. Transfer mixture to a wide shallow bowl or tray and spread to cool completely (important — warm filling will make wrappers soggy).

Make sealing paste

Whisk together 2 tablespoons flour and 2 tablespoons water to form a smooth paste; this will seal the wrappers.

Assemble rolls

Work with one wrapper at a time on a clean surface. Place a wrapper diamond-shaped (one corner toward you). Put about 2–3 tablespoons of cooled filling near the corner closest to you, leaving a 1-inch margin on each side. Fold the bottom corner up over the filling, tuck snugly, fold both side corners in, then roll away from you to the opposite corner. Brush the final corner with the flour paste and press to seal. Repeat with remaining wrappers and filling. You should get about 12 rolls.

Fry rolls

Heat neutral oil in a deep pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper — it should sizzle and rise. Fry spring rolls in batches of 3–4, turning gently, for 3–4 minutes until golden brown and crisp. Do not overcrowd. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

Alternative: bake

For a lighter option, preheat oven to 425°F (220°C). Place rolls seam-side down on a parchment-lined baking sheet, brush lightly with oil, and bake 12–15 minutes, turning once, until golden and crisp.

Combine & thicken

In a small saucepan, combine rice vinegar, ketchup, brown sugar, soy sauce and 1/4 cup water. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Mix 1 teaspoon cornstarch with the remaining 1 tablespoon water to make a slurry; stir slurry into the simmering sauce. Cook 1–2 minutes until slightly thickened. Remove from heat and stir in 1/2 teaspoon sesame oil and red pepper flakes if using. Let cool slightly before serving.