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Ingredients
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Vegetable Filling
Wrapping & Binding
Frying
Optional Dipping Sauce
Method
Vegetable Filling
- 1
Prepare vegetables
Thinly shred or finely chop the cabbage so it measures about 2 cups packed. Julienne the carrot, slice the shiitake mushrooms, rinse and drain bean sprouts, and thinly slice the scallions. Mince garlic and ginger.
- 2
Cook filling
Heat 2 tbs neutral oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger and stir-fry 15–20 seconds until fragrant, taking care not to burn. Add mushrooms and cook 1–2 minutes until they begin to soften. Add carrots and cabbage and stir-fry 2–3 minutes until softened but still with some bite. Add bean sprouts and scallions and cook another 30–45 seconds.
- 3
Season and cool
Stir in 2 tbs light soy sauce, 1 tsp sesame oil, 1/4 tsp white pepper and 1/2 tsp salt. Toss to combine and cook 15–30 seconds. Transfer the vegetable mixture to a large bowl and let cool completely to room temperature (about 15–20 minutes). Excess moisture will make wrappers soggy, so if mixture seems wet, drain briefly in a sieve or pat with paper towel.
Wrapping & Binding
- 4
Make glue
Whisk together 2 tbs all-purpose flour and 3 tbs water in a small bowl to make a smooth paste (flour glue). Keep near your work station.
- 5
Assemble rolls
Work with one wrapper at a time on a clean surface, oriented as a diamond (one corner facing you). Place about 2–3 tbs of the cooled vegetable filling near the corner closest to you, forming a short log about 1 inch from the edge and leaving a 1/2-inch margin on the sides. Fold the bottom corner up over the filling, tuck snugly, then fold both side corners toward the center. Brush the top corner edge with a little flour paste and roll tightly to seal. Repeat with remaining wrappers and filling. This recipe yields about 10 spring rolls.
Frying
- 6
- 7
Fry rolls
Fry 3–4 spring rolls at a time (do not overcrowd) for about 2.5–3.5 minutes, turning occasionally, until the wrappers are golden brown and crisp. Use tongs or a slotted spoon to transfer rolls to a paper towel–lined rack to drain. If oil cools, raise heat briefly to maintain temperature between batches.
- 8
Optional Dipping Sauce
- 9
Make sauce
Whisk together 3 tbs hoisin, 1 tsp sriracha (adjust to heat preference), 1 tbs rice vinegar and 1 tbs water until smooth. Taste and adjust seasoning. Sprinkle with 1 tsp toasted sesame seeds before serving.