Veggie Spring Roll Recipe

Prepare vegetables

Thinly shred the cabbage and carrot. Rinse and drain the bean sprouts. Finely chop mushrooms and thinly slice the scallions. Mince the garlic and ginger.

Cook filling

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger; sauté 30 seconds until fragrant. Add mushrooms and cook 2–3 minutes until softened. Add shredded cabbage and carrot, toss and cook 3–4 minutes until cabbage softens but still has some bite. Stir in bean sprouts and scallions and cook 1–2 minutes more.

Season filling

Lower heat to medium, add 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir well and cook 1 minute to combine. Taste and adjust seasoning. Remove pan from heat and spread filling on a tray to let it cool for 10–15 minutes (important so wrappers don’t tear and so slurry seals properly).

Optional liquid reduction

If filling seems too wet, mix 2 teaspoons cornstarch with 2 teaspoons water to make a slurry and stir into the hot filling briefly until it thickens; remove from heat and cool completely.

Prepare wrappers

If using frozen wrappers, thaw according to package instructions. Keep wrappers covered with a damp kitchen towel while working to prevent drying out.

Make cornstarch glue

Mix 2 teaspoons cornstarch with 2 teaspoons water to make a glue for sealing. Stir until smooth.

Assemble rolls

Lay one spring roll wrapper on a clean work surface with a corner pointing toward you (diamond orientation) if using square or slightly overlapping if round. Place about 2 tablespoons of cooled filling near the corner closest to you, keeping filling compact and about 1–1.5 inches from edges. Fold the corner over the filling, tuck in both sides snugly, then roll away from you about halfway. Brush the top edge with a thin line of cornstarch glue, finish rolling to seal. Repeat with remaining wrappers and filling. You should get about 12 rolls. Keep finished rolls covered loosely with plastic wrap or a towel to prevent drying.

Optional breading

For an extra crunchy exterior, whisk 1/2 cup flour with 5 tablespoons cold water to make a thin batter. Dip each assembled roll briefly into the batter before frying, letting excess drip off.

Heat oil

Pour 3–4 cups neutral oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches. Heat oil over medium-high to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper — it should sizzle and rise to the surface fairly quickly.

Fry spring rolls

Work in batches so the oil temperature stays stable. Gently lower 3–4 rolls into the hot oil, seam-side down. Fry for 3–5 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon or spider to remove and transfer to a wire rack or plate lined with paper towels to drain. Keep cooked rolls warm in a low oven (200°F / 95°C) if desired while frying remaining batches.

Finish

If fried rolls are slightly oily, briefly blot with paper towels. Let rest 2 minutes before serving so the filling finishes steaming and firms up slightly.

Make sauce

Whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon honey or sugar, 1/2 teaspoon chili flakes or sriracha, and 1/2 teaspoon sesame oil in a small bowl. Adjust sweetness or heat to taste.

Serve the sauce warm or at room temperature alongside the hot spring rolls.