Spring Roll 4 Pieces Recipe

Prepare vegetables

Thinly shred the cabbage and carrot, trim and rinse bean sprouts, and thinly slice the green onion. Pat vegetables dry with paper towels to remove excess moisture—this helps keep the wrapper crisp.

Cook filling

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add minced garlic and cook 15–20 seconds until fragrant. Add shredded cabbage and carrot and stir-fry 2–3 minutes until slightly softened. Add bean sprouts and green onion and cook 1–2 minutes more. Stir in 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning.

Reduce moisture

If filling seems watery, mix 1 teaspoon cornstarch with 1 teaspoon water to make a slurry, pour into the skillet, and cook 30–60 seconds until liquid thickens and vegetables are fairly dry. Remove filling from heat and let cool to room temperature (about 10 minutes).

Assemble rolls

Lay one spring roll wrapper on a clean surface in diamond orientation (one corner pointing toward you). Brush or wet the edges lightly with water. Place approximately 1/4 cup of cooled filling horizontally across the lower third of the wrapper (adjust to fit so filling isn't overstuffed). Fold the bottom corner up over the filling, tuck snugly, fold the left and right corners inward, then roll tightly toward the top corner to seal. Brush the top edge with the cornstarch slurry or a little water to seal the roll. Repeat for the remaining wrappers and filling to make 4 rolls.

Deep-fry (preferred) or shallow-fry

Heat vegetable oil in a heavy-bottomed skillet or a deep pot to 350°F (175°C). (If you don't have a thermometer, heat oil over medium-high until a small piece of wrapper sizzles and bubbles immediately.) Fry 2 rolls at a time for 2.5–3 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. If shallow-frying, add 1/4 cup oil to a skillet and fry rolls seam-side down first, pressing gently and turning until all sides are golden and crisp (about 3–4 minutes total per roll).

Finish and rest

Let rolls rest 1–2 minutes to drain and crisp. Cut each roll in half on the diagonal if desired, or leave whole. Serve immediately with dipping sauce.

Whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 tablespoon water until sugar dissolves. Taste and add 1/2 teaspoon chili flakes or Sriracha if you want heat. Sprinkle 1/2 teaspoon toasted sesame seeds on top if using. Transfer to a small serving dish.