Rosa's Homemade Spring Rolls Recipe

Prepare ingredients

Finely chop the shiitake mushrooms, roughly chop the shrimp, shred the cabbage, and julienne the carrot. Mince the garlic and thinly slice the green onions. Measure out sauces and seasonings.

Cook protein and vegetables

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add minced garlic and cook 15–20 seconds until fragrant. Add ground pork and cook, breaking up with a spoon, until no longer pink (3–4 minutes). Add chopped shrimp and cook 1–2 minutes until opaque.

Add vegetables and season

Add chopped shiitake, shredded cabbage and julienned carrot to the pan. Stir-fry 2–3 minutes until vegetables begin to soften but still retain some texture. Stir in soy sauce, oyster sauce, sesame oil, sugar, white pepper, and salt. Cook another minute to let flavors combine.

Finish filling

If the mixture is too wet, sprinkle cornstarch and stir to bind for about 30 seconds. Remove pan from heat, stir in sliced green onions and chopped cilantro. Spread the filling on a shallow tray and let cool to room temperature (about 15 minutes). Chilling briefly (10 minutes) makes rolling easier.

Prepare wrappers

Lay out a clean work surface and keep a small bowl of water and the beaten egg nearby. Separate spring roll wrappers carefully so they do not tear. Work with one wrapper at a time while keeping remaining wrappers covered with a damp towel to prevent drying.

Assemble rolls

Place one wrapper in diamond orientation (corner pointing toward you). Spoon about 2–3 tablespoons of cooled filling across the lower third of the wrapper, leaving a 1/2-inch border on each side. Fold the bottom corner up over the filling, tuck snugly, fold the left and right corners toward the center, then roll away from you. Brush the top corner with beaten egg to seal. Repeat to make approximately 12 rolls.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 1–1.5 inches (2–4 cm). Heat over medium-high to about 175°C (350°F). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil; it should sizzle and float immediately.

Fry spring rolls

Fry rolls in batches (do not overcrowd) for 2.5–4 minutes, turning occasionally, until golden brown and crisp. Use tongs or a slotted spoon to transfer cooked rolls to a wire rack or paper towel-lined plate to drain. Let sit 1–2 minutes before serving so the filling firms slightly.

Whisk rice vinegar, soy sauce, water, sugar, minced garlic, chili and sesame oil in a small bowl until sugar dissolves. Taste and adjust: add more sugar for sweetness, more vinegar for tang, or more chili for heat. Serve alongside warm spring rolls.