Veg Spring Roll Recipe

Prepare vegetables

Wash, peel if needed, and julienne or shred the carrot. Finely shred the cabbage, chop the mushrooms, thinly slice the green onions, rinse and drain bean sprouts, and mince garlic and ginger.

Heat 2 teaspoons vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Add minced garlic and ginger to the hot oil and sauté 20–30 seconds until fragrant but not browned.

Add mushrooms and sauté 2 minutes until they begin to soften and release moisture.

Add shredded carrot, cabbage, and bean sprouts. Stir-fry 3–4 minutes until vegetables are tender-crisp. Keep stirring to avoid steaming; you want them cooked but not mushy.

Stir in sliced green onions and chopped cilantro (if using).

In a small bowl combine soy sauce, sesame oil, rice vinegar, sugar, cornstarch, salt, and pepper. Pour over vegetables and toss for 30–60 seconds until the mixture is evenly coated and liquids have thickened slightly (cornstarch will help bind). Remove from heat and let the filling cool for 8–10 minutes so it’s easy to handle.

Make the flour paste by mixing 2 tablespoons all-purpose flour with 2 tablespoons water into a smooth slurry; this will act as the glue for sealing the rolls.

Lay one spring roll wrapper on a clean flat surface with one corner pointing toward you (diamond orientation). Place about 2–3 tablespoons of the cooled vegetable filling near the corner closest to you, leaving a 1/2-inch border on the sides.

Fold the bottom corner over the filling snugly, then fold in the left and right corners toward the center. Brush the top corner edge with a little flour paste and roll tightly away from you to seal. Repeat with remaining wrappers and filling. You should get about 10–12 rolls depending on filling amount.

Heat 1 cup vegetable oil in a deep skillet or a medium saucepan to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and rise to the surface quickly without browning immediately.

Fry the spring rolls in batches (do not overcrowd) for 2–3 minutes per side or until golden brown and crisp. Use tongs to turn gently so they brown evenly.

Transfer fried rolls to a plate lined with paper towels to drain excess oil. Let rest 1–2 minutes before serving; they will continue to crisp as they cool slightly.

If you prefer baked spring rolls: preheat oven to 400°F (200°C). Place rolls seam-side down on a parchment-lined baking sheet, brush lightly with oil, and bake 12–15 minutes turning once until golden and crisp.

Whisk together hoisin sauce, chili garlic sauce, lime juice, and water until smooth. Taste and adjust heat or sweetness as desired. Serve alongside hot spring rolls.