Vegetable Spring Rolls Recipe

Prepare vegetables

Wash and trim cabbage and carrots. Shred cabbage finely and julienne or grate the carrot. Clean mushrooms and slice thinly. Slice green onions into thin matchsticks. Mince garlic and grate ginger.

Cook filling

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger and sauté 20–30 seconds until fragrant. Add mushrooms and cook 2–3 minutes until they release moisture. Add shredded cabbage and carrot and stir-fry 3–4 minutes until vegetables are just wilted but still slightly crisp.

Season filling

Stir in 2 tablespoons light soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 30–60 seconds to combine. Taste and adjust seasoning. Stir in sliced green onions and optional toasted sesame seeds. Remove from heat and transfer filling to a shallow bowl or tray to cool to near room temperature (about 10 minutes). Excess moisture will make wrappers soggy—if very wet, press gently with a paper towel to remove obvious liquid.

Make cornstarch slurry

Mix 1 tablespoon cornstarch with 1 tablespoon water in a small bowl until smooth. This will act as glue to seal the rolls.

Assemble spring rolls

Set up an assembly area with wrappers, cooled filling, and slurry. Place one wrapper on a clean flat surface with one corner pointing toward you (diamond orientation) if using square/diamond-style, or lay round wrapper flat. Spoon about 2 to 3 tablespoons of filling near the edge closest to you, forming a compact log about 1 to 1.5 inches wide. Fold the bottom corner up over the filling, tuck tightly, fold the two side corners in toward the center, then roll away from you tightly to the top. Brush the top corner with a little cornstarch slurry and press to seal. Repeat until all wrappers are filled. Keep assembled rolls covered with a damp towel to prevent drying while you finish.

For deep-frying (crispiest)

Pour vegetable oil into a deep skillet or pot to a depth of about 1 to 1.5 inches (or use a deep fryer) and heat to 350°F (175°C). Fry spring rolls in batches—do not overcrowd—for 2.5–4 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer rolls to a paper towel-lined tray to drain excess oil. Let rest 2 minutes before serving.

For shallow pan-frying (less oil)

Heat 2–3 tablespoons oil in a large nonstick skillet over medium heat. Add rolls seam-side down and cook 2–3 minutes per side, pressing gently so all sides brown evenly; turn and cook until golden on all sides, about 8–10 minutes total. Transfer to paper towels to drain.

For baking (healthiest)

Preheat oven to 425°F (220°C). Place assembled rolls seam-side down on a parchment-lined baking sheet. Lightly brush or spray each roll with cooking oil. Bake 12–15 minutes, flipping once halfway, until golden brown and crisp. For extra crispness, broil 1 minute at the end—watch carefully to avoid burning.

Holding

Keep finished rolls warm on a wire rack in a low oven (200°F / 95°C) for up to 30 minutes; avoid stacking to keep them crisp.

Make quick dipping sauce

Whisk 3 tablespoons hoisin, 1 tablespoon soy sauce, 1 teaspoon rice vinegar and 1 teaspoon chili garlic sauce together in a small bowl. Thin with up to 1 teaspoon water if too thick. Taste and adjust to balance sweet, salty and tangy. Serve alongside hot spring rolls.