Vegetable Spring Rolls Recipe

Prepare glass noodles

Place glass (cellophane) noodles in a bowl and cover with hot (not boiling) water. Soak 5–7 minutes until soft. Drain, rinse with cold water, trim any long strands with scissors and set aside.

Prep vegetables

Thinly slice and julienne the carrots, bell pepper, cabbage, mushrooms, and separate scallions into whites and greens. Mince ginger and garlic. Keep vegetables ready in separate piles for quick cooking and assembly.

Cook the filling

Heat a large skillet or wok over medium-high heat. Add neutral oil and heat until shimmering. Add minced ginger, garlic and the white parts of the scallions and stir-fry 20–30 seconds until fragrant (do not burn). Add mushrooms and cook 1–2 minutes until they begin to soften. Add carrots and bell pepper and stir-fry 1–2 minutes so they remain slightly crisp. Add cabbage and cook 1–2 minutes more until wilted but still bright. Add the drained glass noodles and toss to combine.

Season filling

Lower heat to medium. Add toasted sesame oil, soy sauce, rice vinegar, kosher salt and black pepper. Toss everything together for 30–45 seconds. Taste and adjust seasoning — add another 1/2 tsp soy sauce or a pinch of salt if needed. Remove from heat and allow filling to cool 8–10 minutes (warm filling will make wrappers soggy).

Soften wrappers (if needed)

If using dry wrappers that require softening, follow package instructions (usually a brief dip in warm water). Lay wrappers flat on a clean damp towel or work surface to keep them pliable during assembly.

Assemble spring rolls

Place one wrapper on a flat surface in a diamond orientation (point toward you). Spoon about 3–4 tablespoons of the cooled filling across the lower third of the wrapper, leaving 1/2"–1" border at each side. Add a few cilantro and mint leaves on top if using, and a couple thin slices of the green parts of the scallions for color. Fold the bottom corner up over the filling, tuck in snugly, then fold both side corners toward the center and continue rolling away from you to form a tight cylinder. Seal the top corner with a dab of water. Repeat for remaining wrappers and filling (makes 5 rolls).

Serve or crisp (optional)

For fresh (cold) summer rolls, slice each roll in half on a slight diagonal and serve immediately with the dipping sauce. To serve crisp/fried spring rolls: heat 1/2" oil in a heavy skillet over medium-high heat until 350°F (175°C) or a small piece of wrapper sizzles and browns in 10–15 seconds. Fry rolls seam-side down first, turning to brown evenly, about 2–3 minutes total until golden. Drain on paper towels and slice if desired.

Combine chili-garlic sauce, grated ginger, rice vinegar, soy sauce, honey (or agave), sesame oil and lime juice (if using) in a small bowl. Whisk until smooth. Add water 1 tsp at a time to reach desired consistency. Taste and adjust heat or sweetness as needed. Garnish with the thinly sliced scallion greens. Transfer to a small serving bowl.

Arrange the spring rolls on a platter with lime wedges, and extra scallions and herbs on the side. Place the chili-ginger dipping sauce in the center. Serve immediately while fresh or warm (if fried).