Spring Rolls Recipe

Prepare sealing paste

Whisk together the all-purpose flour and 2 tsp water in a small bowl until smooth; set aside as the glue for sealing wrappers.

If using frozen wrappers, thaw according to package instructions and keep covered with a damp towel to prevent drying.

Prepare vegetables: shred cabbage, julienne or shred carrots, slice green onions, mince garlic and ginger, and chop mushrooms. Press and crumble tofu if making vegetarian filling.

Heat a nonstick skillet or wok over medium-high heat and add 1 tsp neutral oil. Add minced garlic and ginger and stir-fry for about 20–30 seconds until fragrant.

Add ground pork and break up with a spatula. Cook until just browned, about 3–4 minutes.

Add mushrooms and cook 2 minutes, then add shredded carrot and cabbage. Stir-fry until vegetables are softened but not limp, about 2–3 minutes.

Stir in soy sauce, oyster sauce, sesame oil, sugar, white/black pepper, and cornstarch. Mix until combined and the mixture is slightly glossy. Taste and adjust seasoning. Remove from heat and stir in sliced green onions. Transfer to a bowl and let cool to room temperature (15–20 minutes) — filling should be cool to touch before wrapping so wrappers don't tear.

Heat a skillet over medium heat with 1 tsp neutral oil. Add minced garlic and sauté 20–30 seconds, then add mushrooms and cook 2 minutes.

Add carrots, cabbage, and crumbled tofu. Stir-fry until vegetables are softened and tofu is warmed through, about 3–4 minutes.

Add soy sauce, sesame oil and cornstarch; cook 1 minute to let flavors combine. Remove from heat, stir in green onions, and cool to room temperature (about 15 minutes).

Set up an assembly area with a damp kitchen towel or cutting board, the stack of wrappers covered with a slightly damp cloth, the cooled filling bowl, and the flour paste.

Place one wrapper on the work surface with a corner pointing toward you (diamond orientation) if using square, or wide edge nearest you if round. Spoon about 2 tablespoons of filling near the edge closest to you, forming a log about 1 inch from the edge and centered horizontally. Do not overfill.

Fold the edge nearest you over the filling, tuck the filling in tightly, fold both side corners in toward the center, then roll away from you to enclose the filling fully. Brush a little flour paste on the final edge and press to seal. Place seam-side down on a tray. Repeat with remaining wrappers and filling. You should get about 12 rolls depending on filling amount.

If not frying immediately, place assembled rolls on a parchment-lined tray in a single layer and refrigerate up to 4 hours. For best crispness, fry within 1–2 hours.

Pour oil into a deep skillet or saucepan so it reaches about 1/2 inch depth (or use a deep-fryer). Heat over medium-high until oil reaches 350°F (175°C) or when a small piece of wrapper sizzles and browns in about 10–15 seconds.

Fry spring rolls in batches (do not overcrowd) seam-side down first for 2–3 minutes, turning occasionally, until golden brown and crisp on all sides. Adjust heat to keep oil between 320–350°F so rolls cook through without burning.

Use a slotted spoon to transfer cooked rolls to a paper towel-lined rack to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Whisk together rice vinegar, soy sauce, water, sugar (or honey), minced garlic (if using), and chili flakes or sriracha to taste in a small bowl until sugar dissolves. Adjust balance of sweet/sour/salty to preference.

Serve sauce room temperature or chilled alongside hot spring rolls.

Transfer spring rolls to a platter. Serve immediately with dipping sauce and optional garnishes such as sliced cucumbers, fresh herbs (mint, cilantro), or lime wedges.

Leftovers: store cooled spring rolls in an airtight container in the refrigerator up to 2 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes or in an air fryer at 350°F for 4–6 minutes.