Name: The Boathouse St. Augustines SPRING ROLLS Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 12 count spring roll wrappers (8-9 inch / 20-23 cm); 1 cups vegetable oil (for shallow frying); 2 tbs cornstarch slurry (to seal wrappers); 2 tsp water (for slurry); 2 cups green cabbage; 1 cups carrot (medium, grated or julienned); 3 oz shiitake or cremini mushrooms (finely chopped); 1 cups bean sprouts; 3 stalks scallions (thinly sliced); 2 cloves garlic (minced); 1 tsp fresh ginger (minced); 1 tbs neutral oil (for stir-frying, e.g., canola); 1 tbs soy sauce; 1 tsp sesame oil; 1 tsp sugar; 1 tsp white pepper (or black pepper); 0.5 tsp salt; 0.5 cups sweet chili sauce (store-bought) or plum sauce; 1 tbs rice vinegar; 1 tsp lime juice; 0.5 tsp fish sauce (optional for umami); 1 tbs water (to thin if needed); 1 tbs chopped cilantro (optional, for garnish)

Method

Spring Roll Filling & Assembly

Prepare cornstarch slurry

Mix 2 tablespoons cornstarch with 2 teaspoons water in a small bowl until smooth. Set aside. This will be used to seal the wrappers.

Prep vegetables

Finely shred the cabbage, grate or julienne the carrot, thinly slice the scallions, finely chop the mushrooms, mince garlic and ginger, and rinse/drain the bean sprouts. Pat vegetables dry with paper towels to remove excess moisture — this prevents soggy filling.

Cook filling

Heat 1 tablespoon neutral 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 chopped mushrooms and cook 2–3 minutes until softened. Add shredded cabbage and carrots and stir-fry 3–4 minutes until cabbage begins to wilt. Stir in bean sprouts and scallions and cook 1 minute more. Season with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, 1 teaspoon white pepper, and 1/2 teaspoon salt. Toss to combine and cook until most moisture has evaporated, about 1–2 minutes. Taste and adjust seasoning. Remove pan from heat and let filling cool to near room temperature (about 10 minutes).

Assemble spring rolls

Lay a spring roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Spoon about 2–3 tablespoons of the cooled filling roughly 1.5 inches above the corner nearest you. Fold the corner over the filling, then fold in the left and right corners snugly. Roll the wrapper toward the far corner until nearly closed, brush the final corner edge with the cornstarch slurry, and press to seal. Repeat with remaining wrappers and filling. You should make about 12 rolls depending on filling amount.

Frying

Heat oil: Pour 1 cup vegetable oil into a heavy skillet or a deep pot to a depth of about 1/2–3/4 inch. Heat over medium heat to 350°F (175°C) if you have a thermometer. If you don't, test by dropping a small piece of wrapper—if it sizzles and browns in about 20 seconds, the oil is ready.

Fry spring rolls: Fry the rolls in batches (do not overcrowd) seam-side down first for about 2–3 minutes per side, turning as needed, until golden brown and crisp. Keep an eye on heat and adjust between medium and medium-high to maintain consistent frying temperature. Use a slotted spoon or tongs to turn gently.

Drain: Transfer fried rolls to a wire rack or paper towels to drain excess oil. Let rest 2 minutes before serving so filling finishes cooking and is not too hot.

Sweet Thai Dipping Sauce

Make sauce: In a small bowl combine 1/2 cup sweet chili sauce, 1 tablespoon rice vinegar, 1 teaspoon lime juice, 1/2 teaspoon fish sauce (optional), and 1 tablespoon water. Whisk until smooth. Taste and adjust — add more lime for tang, more water to thin, or more sweet chili for heat/sweetness balance.

Garnish: Stir in 1 tablespoon chopped cilantro if desired and transfer to a serving bowl.

Serving

Serve 3–4 spring rolls per person as an appetizer with the sweet Thai dipping sauce on the side. Provide extra napkins — spring rolls are best served hot and crisp.

Spring Rolls Recipe