Vegetable Spring Rolls Recipe

Prepare ingredients: mince garlic, grate ginger, julienne carrot, shred cabbage, slice mushrooms and green onions. Rinse and drain bean sprouts thoroughly.

Heat a large skillet or wok over medium-high heat. Add 2 tbs vegetable oil and swirl to coat.

Add the minced garlic and grated ginger to the hot oil and stir-fry for 20–30 seconds until fragrant, taking care not to burn.

Add sliced mushrooms and cook 1–2 minutes until they begin to soften and release moisture.

Add julienned carrot and shredded cabbage. Stir-fry 2–3 minutes until vegetables begin to soften but remain slightly crisp.

Add bean sprouts and sliced green onions. Stir to combine and cook 30–45 seconds.

Season the mixture with 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp salt, and 1/2 tsp black pepper. Stir well and taste; adjust seasoning if needed.

If the filling feels loose or watery, dissolve 1 tsp cornstarch in 1 tbs cold water and stir into the pan. Cook 30–60 seconds until liquid thickens and binds the filling slightly.

Remove the pan from heat and transfer filling to a bowl. Spread out to cool for 10–15 minutes; warm filling will steam the wrappers and make them soggy.

Prepare a small bowl with the flour paste: mix 3 tbs all-purpose flour with 4 tbs water until smooth. This will be the glue to seal the rolls.

Lay one spring roll wrapper on a clean work surface in a diamond orientation (point facing you). Keep remaining wrappers covered with a damp cloth to prevent drying.

Place about 2–3 tbs of cooled filling across the lower third of the wrapper, leaving a 1–1.5 cm (1/2 in) border on each side.

Fold the bottom point up over the filling, then fold the left and right sides toward the center to enclose the filling.

Brush the top corner with a little flour paste and roll the wrapper tightly from the bottom to the top to form a sealed cylinder. Repeat with remaining wrappers and filling. You should get about 12 spring rolls.

Place assembled rolls seam-side down on a tray and refrigerate 10–15 minutes. Chilling firms them and helps prevent splitting during frying.

Pour approximately 1 cup neutral oil into a heavy-bottomed skillet or a medium saucepan to a depth of about 1/2–3/4 inch (enough to shallow-fry). Heat over medium-high until oil reaches 180°C (350°F) or a piece of wrapper sizzles immediately when added.

Fry the spring rolls in batches (do not overcrowd) seam-side down first for 2–3 minutes per side, turning as needed, until golden brown and crisp. Total frying per batch will be 4–6 minutes depending on size and oil temperature.

Use a slotted spoon or tongs to transfer cooked rolls to a wire rack or paper towel-lined plate to drain. Keep finished rolls warm in a low oven (100–120°C / 210–250°F) if making multiple batches.

Allow fried rolls to rest 2 minutes before serving so the filling sets slightly.

In a small bowl, combine 3 tbs sweet chilli sauce, 1 tbs rice vinegar and 1 tsp lime juice. Stir to blend.

Taste and adjust: add more lime for acidity or a pinch of water to loosen if too thick. Stir in chopped cilantro if using.

Transfer sauce to a serving bowl and serve alongside warm spring rolls.