Deep Fried Vegetable Spring Rolls (4) Recipe

Prepare vegetables

Shred the cabbage finely, julienne or grate the carrot, thinly slice mushrooms and scallions, and rinse and drain the bean sprouts thoroughly so they aren't waterlogged.

Cook filling

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger and stir-fry 20–30 seconds until fragrant. Add mushrooms and the white parts of the scallions; stir-fry 1–2 minutes until softened.

Add cabbage, carrot, and bean sprouts to the pan. Stir-fry 3–4 minutes until vegetables are slightly softened but still have some bite. Add 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Toss to combine.

If mixture seems loose, stir the prepared cornstarch slurry (mix 1 teaspoon cornstarch with 1 tablespoon cold water) and add to the pan. Cook 30–60 seconds until the liquid is slightly thickened and coats the vegetables. Taste and adjust seasoning. Remove from heat and set aside to cool to room temperature (important so wrappers don't become soggy). Stir in green parts of scallions after cooling.

Prepare a small bowl with the flour paste by mixing 2 teaspoons flour with 1 teaspoon water until smooth; this will act as the glue to seal rolls.

Lay one spring roll wrapper on a clean flat surface with a corner pointing toward you (diamond orientation) if using square wrappers, or with a round wrapper centered. Place about 3/4 cup of cooled filling near the corner closest to you, leaving 1/2–1 inch space at edges.

Fold the corner closest to you over the filling, then fold the two side corners toward the center to enclose the filling. Roll the wrapper away from you tightly until about 1 inch remains. Brush the exposed edge with the flour paste and finish rolling to seal. Repeat with remaining wrappers and filling to make 4 rolls.

Pour oil into a deep, heavy-bottomed saucepan or deep fryer — enough to submerge rolls (about 2–3 inches). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into oil; it should sizzle and brown slowly (not instantly black).

Fry the spring rolls in batches (do not overcrowd) for 3–4 minutes per batch, turning occasionally, until golden brown and crisp. Use a slotted spoon or spider to turn and transfer to a wire rack or plate lined with paper towels to drain. Let cool 1–2 minutes before serving so the filling settles and they aren't scalding hot.

In a small bowl, whisk together 1/2 cup plum sauce, 1 teaspoon rice vinegar, 1/2 teaspoon soy sauce, and 1/4 teaspoon chili flakes or a few drops of Sriracha if using. Add up to 1 tablespoon water to achieve desired dipping consistency. Taste and adjust acidity or heat as preferred.

Serve warm alongside the deep-fried vegetable spring rolls.