Spring Roll Recipe

Prepare vegetables

Shred the cabbage finely (about 3 cups packed). Grate or julienne the carrot to yield about 1 cup. Thinly slice the celery stalks to make 2 cups. Finely dice the onion to make 1/2 cup. Mince the garlic and grate the ginger.

Cook filling

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the diced onion and cook 1–2 minutes until translucent. Add the minced garlic and grated ginger and stir 30 seconds until fragrant. Add the shredded cabbage, carrot, and sliced celery to the pan and toss to combine. Stir-fry 4–6 minutes until vegetables are tender-crisp and any excess moisture has mostly evaporated.

Season filling

Stir in 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook 30–60 seconds to let flavors meld. Remove from heat and fold in the thinly sliced green onions. Spread the filling on a tray to cool until warm (not hot) — this prevents the wrappers from becoming soggy.

Prepare slurry

Mix 1 teaspoon cornstarch with 1 teaspoon water to make a paste; this will act as the glue for sealing the wrappers.

Assemble spring rolls

Set up an assembly area with a damp towel, a cutting board, and the wrappers. Keep wrappers covered with a slightly damp towel to prevent them drying out. Place one wrapper on the board with one corner pointing toward you (diamond orientation) if using square or round wrappers. Spoon about 2–3 tablespoons of the cooled vegetable filling near the corner closest to you, leaving a 1-inch border on each side. Fold the corner over the filling, then fold the left and right sides in toward the center snugly, and continue rolling away from you until mostly sealed. Brush the final edge with a little cornstarch slurry and press to seal. Repeat with remaining wrappers and filling (should yield about 10–12 rolls depending on wrapper size and filling amount).

Storage before frying

If not frying immediately, place assembled rolls seam-side down on a parchment-lined tray and cover loosely with plastic wrap. Refrigerate up to 24 hours or freeze on tray then transfer to a container for longer storage.

Pan-fry (recommended)

Heat 2 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium heat. When oil is hot, place rolls seam-side down in the skillet, leaving space between them. Cook 2–3 minutes until bottoms are golden brown, then turn and cook remaining sides, adding a tablespoon of oil if needed, until all sides are crisp and golden (about 6–8 minutes total). Transfer to a paper-towel-lined tray to drain.

Deep-fry (alternative)

Heat 2–3 cups oil in a deep pot to 350°F (175°C). Fry rolls in batches, turning as needed, until golden and crisp, about 3–4 minutes per batch. Drain on paper towels.

Oven-bake (alternative, for lighter option)

Preheat oven to 425°F (220°C). Place rolls seam-side down on a parchment-lined tray, brush or spray lightly with oil, and bake 12–15 minutes, turning halfway, until golden and crisp.

Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey (or sugar), 1/2 teaspoon chili flakes or sriracha, and 1/4 teaspoon sesame oil. Adjust seasoning to taste. Serve alongside hot spring rolls.