Spring Roll (2 Pcs) Recipe

Prepare vegetables

Wash and dry vegetables. Shred the cabbage thinly, julienne or grate the carrot, rinse and drain bean sprouts, thinly slice mushrooms, and finely chop scallions. Mince garlic and ginger.

Stir-fry filling

Heat 1 tablespoon neutral oil in a skillet or wok over medium-high heat. Add minced garlic and ginger and cook 20–30 seconds until fragrant. Add mushrooms and cook 1–2 minutes until they release moisture. Add shredded cabbage and carrot and stir-fry 2–3 minutes until cabbage begins to soften. Add bean sprouts and chopped scallions and cook another 1 minute.

Season filling

Stir in 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon salt, and a pinch (about 1/8 tsp) black pepper. Taste and adjust seasoning. Remove pan from heat and let the mixture cool for 6–8 minutes so it will not make wrappers soggy.

Prepare sealing paste

Mix 1 teaspoon cornstarch with 1 teaspoon water to form a thin slurry; this will act as glue for sealing the rolls.

Assemble spring rolls

Place one spring roll wrapper on a clean work surface with one corner pointed toward you (diamond shape). Spoon about 1/4 to 1/3 cup of the cooled filling across the lower third of the wrapper, slightly off-center. Fold the bottom corner up over the filling, then fold both side corners toward the center. Roll tightly toward the top corner. Brush the top corner edge with the cornstarch slurry and finish rolling to seal. Repeat to make 2 spring rolls (reserve extras or wrap in plastic and refrigerate).

Deep-fry method (recommended for crispness)

Pour about 1 to 1.5 cups oil into a small saucepan or skillet, enough for shallow-deep frying (about 1 inch) and heat over medium-high until oil registers 350°F (175°C) or a small piece of wrapper sizzles and browns in about 20–30 seconds. Fry rolls, seam side down first, 1–2 at a time for 2.5–3.5 minutes, turning occasionally, until evenly golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined plate to drain.

Shallow fry alternative

Heat 2–3 tablespoons oil in a nonstick skillet over medium heat. Add rolls and cook 2–3 minutes per side, turning carefully, until all sides are golden and crisp. Add more oil as needed between turns.

Baking option (lighter)

Preheat oven to 400°F (200°C). Place assembled rolls on a baking sheet lined with parchment. Lightly brush or spray rolls with cooking spray or 1 tablespoon oil. Bake 12–16 minutes, turning once halfway, until golden and crisp. Baking yields a less blistered surface than frying.

Let rolls rest 1–2 minutes after cooking. Serve warm with sweet chili sauce mixed with 1 teaspoon soy sauce and 1 teaspoon lime juice or rice vinegar for dipping. If making ahead, reheat in a 375°F (190°C) oven for 6–8 minutes to re-crisp.