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Ingredients
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Filling
Wrappers & Assembly
Frying
Optional Dipping Sauce (Sweet Chili)
Method
Filling
- 1
Prepare vegetables
Wash and dry all vegetables. Finely shred the cabbage, julienne or grate the carrots, trim bean sprouts, thinly slice mushrooms, and thinly slice scallions separating white from green parts. Mince the garlic and ginger.
- 2
Cook filling
Heat a large wok or skillet over medium-high heat. Add 3 tablespoons neutral oil. When hot, add the minced garlic and ginger and sauté 20–30 seconds until fragrant but not browned. Add the white parts of the scallions and sliced mushrooms; stir-fry 1–2 minutes until mushrooms begin to soften.
- 3
Add vegetables
Add shredded cabbage and carrots to the wok. Stir-fry 2–3 minutes until cabbage begins to wilt. Add bean sprouts and continue to cook 1–2 minutes; the mixture should be softened but not soggy. Stir constantly to prevent excess moisture build-up.
- 4
Season & bind
Stir in 2 tablespoons light soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon white pepper, and 1/2 teaspoon kosher salt. Mix well. In a small bowl combine 1 tablespoon cornstarch with 2 tablespoons water to make a slurry; pour into the pan and stir for 30–60 seconds until the slurry thickens slightly and helps bind moisture so the filling will not be watery when wrapped.
- 5
Finish filling
Turn off heat and stir in the green parts of the scallions. Taste and adjust seasoning (add up to 1/2 tablespoon more soy sauce or a pinch more salt if needed). Spread the filling on a tray to cool to room temperature before assembling (this prevents wrappers from getting soggy).
Wrappers & Assembly
- 6
Prepare sealing paste
If using a flour paste, mix 1 tablespoon flour with 1 tablespoon water into a smooth paste; set aside. Alternatively, use cold water for sealing.
- 7
Assemble rolls
Work on a clean flat surface. Keep wrappers covered with a damp towel to prevent drying. Place one wrapper in front of you (diamond orientation if square). Spoon about 1.5 to 2 tablespoons of cooled filling slightly below center, leaving about 1 inch (2.5 cm) space at edges. Fold the bottom corner up over the filling, tuck in the sides snugly, then roll away from you to the top corner. Brush the top corner edge with the flour paste or cold water and finish rolling to seal. Repeat until all wrappers are filled—this recipe yields approximately 40 rolls (adjust filling amount per wrapper as needed). Place assembled rolls seam-side down on a tray.
- 8
Rest assembled rolls
Cover assembled rolls lightly with plastic wrap and refrigerate for 15–20 minutes to firm up the seam and make frying safer. If not frying immediately, keep refrigerated and use within 24 hours.
Frying
- 9
Heat oil
Pour 1.5 liters of neutral oil into a deep pot or deep fryer (enough to submerge rolls, about 2–3 inches/5–8 cm). Heat oil to 350°F (175°C). Use a thermometer for accuracy.
- 10
Fry rolls
Working in batches (do not crowd), carefully lower 6–8 rolls into the hot oil seam-side down. Fry 3–4 minutes, turning occasionally so they brown evenly, until golden brown and crisp. If rolls puff or open, use a slotted spoon to press them gently closed in the first 30 seconds. Remove with a slotted spoon and drain on paper towels or a wire rack. Maintain oil temperature between 330–360°F (165–182°C); adjust heat as needed.
- 11
Keep warm
If serving many batches, keep finished rolls on a baking sheet in a single layer in a 200°F (95°C) oven to stay warm and crisp while remaining batches fry.
Optional Dipping Sauce (Sweet Chili)
- 12
Serve sauce
Pour 1 cup store-bought sweet chili sauce into a small bowl. If desired, stir in 1 teaspoon rice vinegar to brighten flavor and sprinkle with 1 teaspoon sesame seeds. Serve alongside hot spring rolls.