Vegetable Spring Rolls Recipe

Hydrate textured proteins

If using dry textured wheat or soybean protein, rehydrate according to package directions (usually soak in hot water for 10–15 minutes, then squeeze out excess water). Chop wheat protein into small pieces so it mixes well with vegetables.

Trim and prepare all vegetables: shred carrots, finely shred cabbage, peel and dice sweet potato small (about 1/4-inch), julienne yam bean (jicama), shell and cook edamame if needed, thinly slice bamboo shoots, finely chop onion and thinly slice leek, mince garlic and grate ginger.

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Add onion and leek; stir-fry 1–2 minutes until softened and translucent.

Add garlic and ginger; stir-fry 30 seconds until fragrant, taking care not to burn.

Add diced sweet potato and carrots; stir-fry 3–4 minutes until they begin to soften but still have some bite.

Add shredded cabbage, bamboo shoots, yam bean (jicama), edamame, hydrated wheat protein and hydrated soybean protein to the pan. Toss to combine and continue stir-frying 3–4 minutes until cabbage wilts and sweet potato is tender when pierced.

Season the mixture with 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed. If the filling seems loose, sprinkle 1 teaspoon cornstarch over it and toss to bind; cook 1 more minute to remove raw starch flavor.

Remove the filling from heat and let it cool to room temperature (important so wrappers don't tear when rolled). Spread the mixture on a tray to speed cooling if needed.

Prepare a small bowl with the flour-and-water paste (mix 2 teaspoons flour with 1 teaspoon water until smooth) to use as a glue for sealing wrappers.

Place one wrapper on a clean work surface in a diamond orientation (one corner pointing toward you). Place about 2–3 tablespoons of cooled filling near the corner closest to you, forming a small log about 1 inch from the edges. Do not overfill.

Fold the near corner over the filling, tuck firmly, fold the two side corners inward over the filling, then roll away from you to the far corner. Brush the far corner edge lightly with the flour paste and press to seal. Repeat with remaining wrappers and filling. You should get about 12 spring rolls depending on wrapper size and how much filling you use.

For deep frying: heat about 1–1.5 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry rolls in batches, seam-side down first, 2–3 minutes per side until golden brown and crisp. Drain on a wire rack or paper towel-lined plate.

For shallow frying: pour enough oil into a large skillet to cover about 1/4-inch. Heat over medium-high until shimmering. Fry spring rolls seam-side down first until golden and crisp on each side, turning carefully, about 3–4 minutes per side. Drain on paper towels.

For baking (lighter option): preheat oven to 400°F (200°C). Place rolls seam-side down on a parchment-lined baking sheet, brush or spray lightly with oil, and bake 15–20 minutes, turning once, until golden and crisp.

In a small saucepan, combine 1/2 cup rice vinegar, 1/4 cup ketchup, 1/4 cup brown sugar, 1/4 cup pineapple juice and 1 teaspoon soy sauce. Stir to combine and bring to a gentle simmer over medium heat.

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer 1–2 minutes until sauce thickens slightly. Season with 1/8 teaspoon salt and adjust sweetness or acidity to taste. Remove from heat and let cool slightly; sauce will thicken more as it cools.

Arrange spring rolls on a platter, sprinkle with sesame seeds and sliced green onion if using. Serve hot with the sweet & sour sauce on the side for dipping.

Leftover: store cooled spring rolls in an airtight container in the refrigerator up to 2 days; re-crisp in a 375°F (190°C) oven for 8–10 minutes.