Up Spring Roll Recipe

Prepare proteins and vegetables

If not already cooked, poach or steam chicken breasts until just cooked through, then shred finely. Cook shrimp until opaque, cool and chop coarsely. Thinly slice cabbage and julienne the carrot. Rinse and drain bean sprouts. Cook rice vermicelli according to package instructions, rinse under cold water, drain well and chop once or twice to shorten strands.

Combine filling

In a large mixing bowl, combine shredded chicken, chopped shrimp, cabbage, carrot, bean sprouts, green onions, cilantro and cooked vermicelli. Add minced garlic, sesame oil, soy sauce and fish sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper. Toss thoroughly until evenly mixed. Taste and adjust seasoning (add up to 1 tsp soy or 1/4 tsp salt if needed). Let filling rest 10 minutes so flavors meld and excess moisture drains.

Set up assembly station

Arrange spring roll wrappers, a small bowl of egg wash, a damp towel and a work surface. Keep unused wrappers covered with the damp towel to prevent drying and cracking.

Fill and roll

Working with one wrapper at a time, place it on the work surface with one corner pointing toward you (diamond shape) if using square wrappers. Spoon about 2 tablespoons of filling into the lower third of the wrapper, leaving a 1/2" border at the edges. Fold the bottom corner up over the filling, tuck firmly, then fold both side corners in toward the center. Brush the top corner with a little egg wash and roll tightly to seal. Repeat until you have 35 rolls. (If wrappers are round, place filling slightly off-center and roll in similar fashion.)

Chill before frying (optional)

Place finished rolls on a tray in a single layer and refrigerate 15–20 minutes to help them hold their shape while frying. This step is optional but recommended when making large batches.

Heat oil

Pour vegetable oil into a heavy-bottomed deep skillet or wok to a depth of about 2 inches (enough to submerge rolls halfway). Heat oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into oil — it should sizzle and rise steadily.

Fry spring rolls

Fry rolls in batches of 6–8, careful not to overcrowd the pan. Fry 3–4 minutes per batch, turning occasionally, until the wrappers are golden brown and crisp. Use a slotted spoon or tongs to transfer rolls to a wire rack or paper towel-lined tray to drain. If desired, keep finished rolls warm in a 200°F (95°C) oven on a baking sheet while you finish remaining batches.

In a small bowl, combine 2 cups plum sauce, 2 tablespoons rice vinegar, 1 teaspoon soy sauce and 1 teaspoon chili garlic sauce (optional). Whisk until smooth and taste; adjust acidity or heat to preference. Transfer to a serving bowl and set alongside hot spring rolls for dipping.