Lunch Mini Spring Rolls Recipe

Prepare ingredients

Finely chop the shrimp (if using), mushrooms, and shred the cabbage and carrot. Slice scallions thinly, mince garlic, and grate the ginger so everything is ready before cooking.

Heat a skillet or wok over medium-high heat and add 1 tablespoon of neutral oil. Add the minced garlic and grated ginger; stir-fry 20–30 seconds until fragrant.

Add the ground pork (or chosen protein). Break it up with a spatula and stir-fry until it's mostly cooked through, about 3–4 minutes.

If using shrimp, add it now and cook 1–2 minutes until opaque. Add the chopped mushrooms and cook until they release moisture and begin to soften, about 2 minutes.

Add shredded cabbage and carrot and stir-fry 1–2 minutes until the vegetables are slightly softened but not soggy.

Stir in soy sauce, oyster sauce, sesame oil, sugar, cornstarch, salt and pepper. Toss everything for 30–60 seconds so the cornstarch and sauces coat the filling and any excess liquid thickens. Taste and adjust seasoning.

Remove pan from heat and stir in sliced scallions. Spread the cooked filling on a tray and let it cool to room temperature (at least 15 minutes). Cooling prevents soggy wrappers and makes rolling easier.

If using frozen wrappers, thaw according to package directions and keep them covered with a damp towel to prevent drying.

Prepare a small bowl of water and a separate tiny bowl with the flour paste (mix 1 tsp flour with 1 tsp water to form a thin paste) to seal the wrappers. Alternatively use straight water for sealing.

Place one wrapper on a clean work surface with a corner pointing toward you (diamond orientation). Place about 1 tablespoon of the cooled filling near the corner closest to you, leaving a 1/2-inch border on each side.

Fold the corner over the filling tightly, then fold each side in toward the center, and continue rolling away from you to close. Brush the top corner with the flour paste or dab with water to seal securely. Repeat with remaining wrappers and filling. You should get about 24 mini rolls depending on filling amount.

Place assembled rolls on a tray lined with parchment and cover lightly with plastic wrap or a damp towel while you heat the oil so they don't dry out.

Pour oil into a heavy-bottomed skillet or pot to a depth of about 1–1.5 inches (enough to shallow fry) and heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small corner of wrapper into the oil — it should sizzle and turn golden in about 10 seconds.

Fry the mini spring rolls in batches of 6–8, seam side down first, turning occasionally, until evenly golden brown and crisp, about 2.5–3.5 minutes per batch. Avoid overcrowding which drops oil temperature.

Use a slotted spoon to transfer cooked rolls to a wire rack set over a baking sheet or paper towels to drain. Keep finished rolls in a warm oven (200°F / 95°C) while you finish remaining batches so they stay crisp.

Whisk together the sweet chili sauce, soy sauce, lime juice and chopped cilantro (if using). Serve chilled or room temperature alongside the hot spring rolls.

Arrange mini spring rolls on a platter with the dipping sauce. Serve immediately so they remain crisp. Provide napkins — they are best eaten hot.