Vegetable Spring Roll(4) Recipe

Prepare noodles

Soak bean thread noodles in warm water for 8–10 minutes until soft. Drain well and chop into 1–2 inch lengths to make them easy to roll.

Shred vegetables

Julienne or finely shred the carrot and cabbage so they are similar size (about 1.5 cups carrots, 2 cups cabbage). Thinly slice the onion.

Heat a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Add minced garlic and sliced onion and stir-fry 30–45 seconds until fragrant and translucent.

Add shredded carrot and cabbage to the pan. Stir-fry 2–3 minutes until vegetables begin to soften but still retain some crunch.

Add mung bean sprouts and chopped bean thread noodles to the pan. Stir to combine and cook another 1–2 minutes to warm through.

Season the filling: add 1 1/2 tablespoons soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar, 1/4 teaspoon white pepper and 1/2 teaspoon salt. Toss thoroughly to distribute flavors. Taste and adjust seasoning if needed. Remove from heat and let filling cool slightly (5–8 minutes); excess moisture will make rolling difficult.

Prepare a small cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon water — this will act as the glue to seal the wrappers.

Lay one spring roll wrapper on a clean work surface with one corner pointing toward you (diamond orientation). Place about 1/3 cup of the cooled filling across the lower third of the wrapper, leaving about 1/2 inch border on each side.

Fold the bottom corner up over the filling, tuck tightly, then fold the two side corners toward the center, enclosing the filling. Brush the top corner edge with a little cornstarch slurry and roll up firmly to seal. Repeat with remaining wrappers and filling to make 4 rolls. Keep assembled rolls covered with a damp towel to prevent drying before frying.

Pour enough vegetable oil into a deep, heavy-bottomed pot or deep skillet to reach about 2 inches deep (approximately 400–500 ml depending on your pan). Heat oil over medium-high heat until it reaches 180°C (350°F) or a small piece of wrapper sizzles and browns in about 20–30 seconds.

Fry springs rolls in batches (do not overcrowd) for 2.5–4 minutes, turning occasionally, until evenly golden brown and crispy. Use a slotted spoon or spider to transfer rolls to a wire rack or paper towels to drain. Let cool 1–2 minutes before serving so the filling firms slightly.

Combine 3 tablespoons rice vinegar, 3 tablespoons ketchup, 3 tablespoons sugar, 3 tablespoons water and 1/2 teaspoon soy sauce in a small saucepan. Whisk to dissolve the sugar.

Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Bring the sauce mixture to a gentle simmer over medium heat, then slowly whisk in the cornstarch slurry. Cook 1 minute until slightly thickened. Remove from heat and stir in 1/4 teaspoon chili flakes if using. Let cool slightly before serving.

Place 2 spring rolls per person on a plate (recipe makes 4 rolls). Serve warm with sweet & sour dipping sauce on the side.