Vegetable Spring Roll Recipe

prepare slurry

In a small dish, mix 1 teaspoon water with 1 teaspoon cornstarch to make a sealing slurry. Set aside.

Heat oil in a small deep pan or skillet to 350°F (175°C) for frying. If pan-frying, heat 2 tbs oil over medium-high heat until shimmering.

Heat a nonstick skillet or wok over medium-high heat. Add 1 teaspoon neutral oil. Once hot, add minced garlic and ginger and stir 10–15 seconds until fragrant.

Add chopped mushrooms and cook 1–2 minutes until they begin to soften and release moisture.

Add shredded cabbage and carrots. Stir-fry 2–3 minutes until cabbage begins to wilt but still has some texture.

Add bean sprouts and sliced scallions, stir 30 seconds just to combine. Remove from heat immediately to prevent excess moisture loss.

While filling is hot, add soy sauce, oyster (or mushroom) sauce, sesame oil, sugar and white pepper. Toss to combine so liquid is absorbed. Taste and adjust seasoning; filling should be lightly seasoned.

Spread the hot vegetable mixture on a plate or sieve for 2–3 minutes to cool slightly and let excess moisture evaporate. If mixture is very wet, press gently with a spoon or cheesecloth to remove 1–2 teaspoons of liquid—too wet will make wrappers soggy.

Place one spring roll wrapper on a clean flat surface with one corner pointed toward you (diamond shape). Brush the two side edges lightly with the cornstarch slurry to help seal.

Spoon about 3 tablespoons (approx. 1.5–2 tbsp by volume) of the cooled filling onto the lower third of the wrapper, forming a log about 1 inch thick and leaving a 1/2-inch border on each side.

Fold the bottom corner up over the filling, then fold both side corners toward the center, and continue rolling tightly to the top corner. Brush the top corner with more slurry and press to seal. Tuck in any loose edges so the roll is compact and sealed.

For deep frying: Carefully lower the spring roll into preheated oil and fry 2–2.5 minutes, turning occasionally, until golden brown and crisp. Transfer to paper towels to drain. For shallow pan-frying: Heat 2 tbs oil in a skillet over medium heat and add the roll seam-side down. Cook 2–3 minutes per side, pressing gently, until all sides are golden and crisp. Drain on paper towels.

Let rest 1 minute to cool slightly before serving. Cut in half on a bias if desired, or serve whole.