Veggie Spring Rolls (2) Recipe

Prepare vegetables

Finely shred the cabbage, julienne or grate the carrot, thinly slice the mushrooms, and thinly slice the green onions. Mince the garlic and ginger. Aim for uniform small pieces so filling cooks quickly.

Cook filling

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add garlic and ginger and sauté 15–20 seconds until fragrant. Add mushrooms and cook 1–2 minutes until they start to soften. Add shredded cabbage and carrot and cook, stirring, 2–3 minutes until cabbage wilts but still slightly crisp. Add green onions, soy sauce, sesame oil, salt, and pepper; stir to combine and cook 30–60 seconds more. If mixture seems loose, sprinkle 1/2 teaspoon cornstarch over 1 tablespoon cold water, stir to dissolve and toss into the filling to bind slightly. Remove from heat and transfer to a bowl to cool completely (important so wrappers do not tear).

Taste and adjust

Taste a small amount of the cooled filling and adjust seasoning with more soy sauce or salt if needed. Let cool to room temperature before wrapping.

Make a sealing paste by mixing 1 teaspoon flour with 1 teaspoon water until a smooth paste forms. Lay one spring roll wrapper on a clean flat surface in a diamond orientation (one corner toward you). Keep remaining wrappers covered with a damp towel so they don't dry out.

Place about 3–4 tablespoons (roughly 1/4 cup) of the cooled filling near the corner closest to you, forming a horizontal log about 1 inch from the edges. Do not overfill — this recipe yields 4 wrappers and will make 4 rolls; if you only need 2 rolls, use 2 wrappers and half the filling quantities accordingly.

Fold the bottom corner up over the filling, tuck tightly, then fold both side corners in toward the center. Continue rolling away from you to the top corner, brushing the top corner's edge with a little flour paste to seal securely. Place sealed rolls seam-side down on a tray and repeat with remaining wrappers.

Heat oil in a deep, heavy-bottomed skillet or small saucepan to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into oil — it should sizzle and rise steadily without browning instantly.

Fry the spring rolls in batches (do not overcrowd) for 2.5–4 minutes, turning occasionally, until golden brown and crisp. For 6–8 inch rolls expect about 3 minutes per batch. Use a slotted spoon or spider to transfer rolls to a plate lined with paper towels to drain. Let rest 1–2 minutes (they will be very hot).

If making ahead, keep warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes; for best crispness, serve immediately.

Whisk together soy sauce, rice vinegar, honey (or sugar), chili flakes (or sriracha), and sesame oil in a small bowl. Taste and adjust sweet-sour-spice balance. Serve alongside hot spring rolls.