Crispy Spring Rolls Recipe

Prepare vegetables: finely shred the cabbage and carrots, thinly slice mushrooms, and finely mince onion so all pieces are small and will cook quickly.

Heat a small nonstick skillet over medium heat. Add 1/2 tsp neutral oil (not listed separately) and once shimmering, add the minced onion, minced garlic and grated ginger. Sauté for 30–45 seconds until fragrant.

Add shredded cabbage, carrots and mushrooms to the pan. Stir-fry 1–2 minutes until vegetables are slightly softened but still have some texture. Avoid overcooking because filling will be fried again.

Season the filling with 1/2 tablespoon soy sauce, 1/4 tsp sesame oil, 1/8 tsp toasted sesame seeds (if using), a pinch of salt and a grind of black pepper. Stir to combine and remove pan from heat. Let filling cool 3–5 minutes so it is not steaming hot when wrapped.

Lay one spring roll wrapper on a clean work surface in a diamond orientation (one corner pointing toward you). Keep remaining wrappers covered with a damp towel to prevent drying.

Place about 1/4 cup of the cooled filling (use less or more to fit the wrapper; for a single restaurant-style spring roll use roughly 2–3 tablespoons) near the bottom corner of the wrapper, leaving about 1 inch of space at the edges. Do not overfill.

Fold the bottom corner up over the filling, tuck the filling in snugly, then fold the two side corners toward the center to form an envelope. Continue rolling tightly toward the top corner about 3/4 of the way.

Make the flour slurry by mixing 1 tsp flour with 1 tsp water until smooth. Brush a thin line of slurry along the top corner of the wrapper and finish rolling to seal the edge. Pat seam to ensure it adheres.

Heat 1/2 cup neutral oil in a small heavy-bottomed saucepan or deep skillet to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper in—if it sizzles and rises slowly, the oil is ready.

Carefully lower the sealed spring roll into the hot oil seam side down. Fry for about 1.5–2.5 minutes, turning occasionally, until the wrapper is evenly golden brown and crisp. Adjust time based on size and oil temperature.

Use tongs or a slotted spoon to transfer the cooked spring roll to a paper towel–lined plate to drain excess oil. Let rest 1 minute; the filling will finish steaming inside.

Serve the spring roll hot with 1 tablespoon sweet chili sauce or soy dipping sauce and an optional lime wedge. For a single-order presentation, garnish with a few toasted sesame seeds or a small sprig of cilantro if desired.