Spring Rolls Recipe

Prepare vegetables

Thinly shred the cabbage and carrot. Clean and thinly slice mushrooms. Slice scallions into fine rings. Mince the garlic and grate the ginger.

Cook filling

Heat 1 tablespoon vegetable oil in a medium nonstick skillet over medium-high heat. Add minced garlic and grated ginger and sauté 20–30 seconds until fragrant. Add mushrooms and cook 1–2 minutes until they begin to soften. Add shredded cabbage and carrot and sauté 2–3 minutes until vegetables are tender-crisp (they should still have some bite).

Season filling

Stir in 1 tablespoon light soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon salt, and a pinch (about 1/8 teaspoon) of black pepper. Cook another 30–45 seconds to let flavors combine. Remove skillet from heat and fold in sliced scallions. Transfer mixture to a bowl and let cool for 5–10 minutes so wrappers won’t steam and tear when rolling.

Prepare egg wash substitute

In a small bowl, mix 1 teaspoon cornstarch with 1 teaspoon water until smooth. This will be used to seal the wrappers.

Assemble spring rolls

Place one spring roll wrapper on a clean work surface with a corner pointing toward you (diamond orientation) if using square/round wrappers. Spoon about 1/3 cup (around 3 tablespoons) of the cooled filling onto the lower third of the wrapper, leaving about 1/2 inch (1 cm) space at edges. Fold the bottom corner up over the filling, then fold both side corners in toward the center. Brush the top edge lightly with cornstarch slurry and roll snugly to form a sealed cylinder. Repeat with the remaining wrappers and filling to make 3 spring rolls.

Heat oil

Pour about 1 cup neutral oil into a medium skillet or shallow pan to a depth of about 1/2 inch (enough to shallow fry). Heat oil over medium heat until it reaches about 350°F (175°C) or until a small piece of wrapper sizzles on contact and turns golden within 20–30 seconds.

Fry spring rolls

Carefully place 2–3 spring rolls in the hot oil seam-side down, do not overcrowd. Fry, turning occasionally, until evenly golden brown and crisp, about 2.5–4 minutes total depending on size and heat. Use tongs to turn so all sides crisp evenly.

Drain

Remove spring rolls to a paper towel–lined plate and let drain for 1–2 minutes. If needed, fry remaining rolls in the same manner. Serve warm.

Make sauce

Whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon honey or agave, 1/2 teaspoon sesame oil, and 1/4 teaspoon chili flakes or a small squirt of sriracha. Taste and adjust sweetness or heat as desired. Transfer to a small bowl for serving.