Veg Spring Rolls (4pcs) Recipe

Prep vegetables

Wash and dry all vegetables. Finely shred the cabbage, julienne or grate the carrot, trim and rinse bean sprouts, and thinly slice the scallions. Mince the garlic and ginger.

Cook filling

Heat 1 tablespoon vegetable oil in a medium skillet or wok over medium-high heat. Add minced garlic and ginger and stir-fry 15–20 seconds until fragrant (do not brown). Add shredded cabbage and carrot and cook, stirring, 2–3 minutes until cabbage begins to soften. Add bean sprouts and scallions and stir 1 minute more.

Season filling

Add 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon salt and a pinch of black pepper. Toss to combine and cook another 30–60 seconds until vegetables are just tender but still slightly crisp. Remove from heat and transfer filling to a bowl to cool to room temperature (important so wrappers don't get soggy).

Make flour paste

Whisk 1 tablespoon all-purpose flour with 2 tablespoons water in a small bowl to make a smooth paste. This will act as glue for sealing the wrappers.

Assemble rolls

Lay one spring roll wrapper on a clean work surface with a corner pointing toward you (diamond shape). Place about 3 tablespoons of cooled filling near the corner closest to you, forming a horizontal log about 1 inch from the edge. Fold the bottom corner up over the filling, then fold both side corners inward snugly, and continue rolling away from you to the opposite corner. Brush the top corner edge with a little flour paste and press to seal. Repeat with remaining wrappers and filling. You should get 4 rolls; if you have leftover filling, make smaller rolls or reserve for stir-fry.

Heat oil

Pour about 2 cups (enough for ~1–1.5 inches / 2.5–4 cm depth) of neutral oil into a medium heavy-bottomed skillet or small deep fryer. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dipping the end of a wooden chopstick; small bubbles should steadily form around it.

Fry rolls

Carefully add 2–3 spring rolls to the hot oil seam-side down, leaving space between them. Fry, turning occasionally, until golden brown and crisp on all sides, about 2.5–4 minutes total depending on thickness. Use a slotted spoon or tongs to turn gently. Transfer fried rolls to a plate lined with paper towels to drain. Repeat with remaining rolls and oil.

Finish

If desired, immediately sprinkle a pinch of salt on the hot rolls. Let cool for 1–2 minutes so filling firms slightly; serve warm.

Serve the rolls whole or halved on a platter. Garnish with chopped cilantro and lime wedges. Provide sweet chili sauce, soy sauce, or your preferred dipping sauce on the side.