Fried Spring Rolls Recipe

Prepare rice noodles

Place rice vermicelli in a heatproof bowl and cover with boiling water. Soak 3–5 minutes until just tender. Drain well, rinse under cold water, then trim with scissors into shorter lengths (about 2–3 inches) and set aside.

Cook mushrooms and aromatics

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger; sauté 20–30 seconds until fragrant. Add sliced mushrooms and stir-fry 2–3 minutes until wilted and any liquid mostly evaporates.

Add vegetables and season

Add shredded cabbage and julienned carrot to the pan. Stir-fry 2–3 minutes until vegetables are softened but still have some crunch. Add soy sauce, sesame oil, white or black pepper and 1/4 teaspoon salt. Toss to combine and taste; adjust seasoning as needed.

Combine with noodles and herbs

Remove pan from heat. Add drained rice noodles, chopped green onions and chopped coriander. Toss thoroughly to combine and cool slightly (5 minutes). The filling should be cool enough to handle when wrapping to prevent soggy wrappers.

Make cornstarch slurry

Mix 1 tablespoon cornstarch with 1 tablespoon water in a small bowl until smooth. This will be used to seal the wrappers.

Assemble spring rolls

Lay one spring roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Place about 2–3 tablespoons of filling near the corner closest to you, forming a small log about 1 inch wide. Fold that corner over the filling, then fold both side corners in toward the center. Roll tightly away from you to about three-quarters of the way. Brush a thin line of cornstarch slurry along the remaining edge, then finish rolling to seal. Repeat with remaining wrappers and filling. Place finished rolls seam-side down on a tray. You should get approximately 12 spring rolls.

Heat oil in a deep saucepan or a deep fryer to 175°C (350°F). If you don't have a thermometer, heat until a small piece of wrapper sizzles and browns in about 30–40 seconds. Do not overcrowd the pan.

Fry spring rolls in batches (3–4 at a time depending on pot size) for 3–4 minutes, turning occasionally with tongs, until evenly golden brown and crisp. Adjust heat to maintain oil temperature around 170–180°C so rolls cook through without burning.

Use a slotted spoon to transfer fried rolls to a wire rack or paper towel-lined plate to drain. Let rest 2 minutes before serving so filling firms slightly.

Combine sugar, water and rice vinegar in a small saucepan. Stir over medium heat until sugar dissolves.

Add minced garlic and red chile flakes (or chopped fresh chillies). Simmer gently 2 minutes to infuse heat into the liquid.

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to form a slurry. Stir the slurry into the simmering sauce and cook 1 minute until sauce thickens and becomes glossy. Remove from heat and stir in lime juice (optional) and 1/8 teaspoon salt. Let cool to room temperature; sauce will thicken a bit more as it cools.

Transfer sauce to a small bowl for serving alongside hot spring rolls.