Vegetable Spring Rolls Recipe

Prepare vegetables: finely shred or thinly slice the cabbage and carrot. Slice mushrooms into thin strips. Thinly slice scallions, separating whites and greens. Rinse and drain bean sprouts.

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat.

Add the minced garlic and ginger and cook, stirring, for about 20–30 seconds until fragrant but not browned.

Add the sliced mushrooms and the white parts of the scallions; stir-fry 2–3 minutes until mushrooms begin to soften and release liquid.

Add the shredded cabbage and carrot. Stir-fry 3–4 minutes until cabbage is wilted but still slightly crisp.

Add the bean sprouts, soy sauce, hoisin sauce, toasted sesame oil, white or black pepper, and salt. Stir-fry 1–2 minutes to combine and heat through.

Taste and adjust seasoning. Remove from heat and let the mixture cool for 10–15 minutes (important so wrappers don’t tear when rolling). Stir in the green parts of the scallions.

If filling seems very wet, place mixture in a colander for a few minutes, pressing gently to remove excess moisture. Optionally pat dry with paper towels.

Prepare the cornstarch slurry by mixing 1 tsp cornstarch with 1 tbsp water; set aside. This will be your glue for sealing wrappers.

Set up an assembly area: a clean counter, a stack of wrappers covered with a slightly damp towel to prevent drying, a small bowl with slurry, and a spoon or small scoop for filling.

Place one spring roll wrapper on the work surface (if square, orient like a diamond). Spoon about 2–3 tablespoons of the cooled filling near the edge closest to you, leaving about 1 inch of space at the edge and sides for sealing.

Fold the bottom edge up over the filling, tuck it snugly, then fold the left and right sides inward over the filling. Brush the top edge with a thin line of the cornstarch slurry and roll tightly to seal. Repeat with remaining wrappers and filling. You should get about 12 rolls depending on filling amount.

Once rolled, place finished spring rolls seam-side down on a tray. For best results, chill in the refrigerator for 10–15 minutes to set the seal; this reduces unrolling during frying.

Heat 1.5–2 cups neutral oil in a deep skillet or pot to 350°F (175°C). If you don’t have a thermometer, heat oil over medium and test by dipping a corner of a wrapper—if it sizzles and browns in ~10–15 seconds, oil is ready.

Fry the spring rolls in batches (do not overcrowd) seam-side down first for best sealing. Cook 2–3 minutes per side, turning gently with tongs, until golden brown and crisp on all sides.

Transfer cooked spring rolls to a paper towel–lined plate to drain excess oil. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

If you prefer a lighter option, these can be brushed with oil and baked at 425°F (220°C) for 12–15 minutes, turning once, until crisp and golden.

Whisk together rice vinegar, soy sauce, water, sugar or honey, chili flakes or sriracha, and sesame oil in a small bowl until sugar dissolves. Taste and adjust sweet/sour/heat to preference.

Serve sauce alongside hot spring rolls for dipping.