Mini Veggie Spring Roll Recipe

Prep vegetables

Thinly shred the cabbage and carrot; slice mushrooms and scallions. Measure out minced garlic and grated ginger so everything is ready to cook.

Heat 1 tsp neutral oil in a medium nonstick or carbon-steel skillet over medium-high heat until shimmering.

Add minced garlic and grated ginger; sauté 15–20 seconds until fragrant but not browned.

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

Add shredded cabbage and carrot. Stir-fry 2–3 minutes until vegetables are softened but still slightly crisp. Toss frequently to avoid browning.

Stir in soy sauce, sesame oil, salt, and pepper. Cook another 30–45 seconds to combine flavors. Taste and adjust seasoning if needed.

Remove from heat and stir in sliced scallions. Transfer filling to a bowl and let cool completely (10–15 minutes). Cooling prevents soggy wrappers and helps sealing.

If using frozen wrappers, thaw according to package instructions and keep covered with a damp towel so they don’t dry out.

Make cornstarch slurry by stirring 1 tsp cornstarch with 1 tsp water until smooth. This will act as glue for sealing.

Lay one wrapper on a clean work surface with a corner pointing toward you (diamond shape) if square; if round, place with any edge toward you. Spoon about 2 to 2 1/2 tablespoons of cooled filling near the edge closest to you — adjust so you get 4 mini rolls total (roughly 1/4 of filling per roll). Do not overfill.

Fold the near corner over the filling, then fold the two side corners toward the center to create a neat envelope. Roll away from you tightly until nearly closed. Brush the top edge with a little cornstarch slurry and finish rolling to seal. Repeat with remaining wrappers and filling. You should have 4 mini rolls.

Place assembled rolls seam-side down on a tray and chill 10 minutes in refrigerator to firm up (optional, helps prevent unrolling during frying).

Frying method (recommended for crispness): In a small skillet or shallow pan, heat about 1/2 cup neutral oil over medium heat until it reaches 325–350°F (medium). To test, drop a small piece of wrapper — it should sizzle gently and turn golden in ~20–30 seconds.

Fry rolls seam-side down first for 1–1.5 minutes until golden, then turn and cook another 1–1.5 minutes, turning occasionally so all sides are evenly golden and crisp. Total frying time ~3–4 minutes per batch. Do not overcrowd the pan; fry in 1–2 batches if needed.

Transfer cooked spring rolls to a paper towel–lined plate to drain excess oil. Sprinkle with sesame seeds if using.

Baking option (lower oil): Preheat oven to 425°F (220°C). Lightly brush or spray each roll with oil and place seam-side down on a parchment-lined baking sheet. Bake 10–12 minutes, turning once halfway, until golden and crisp. Baking will give a slightly different texture than frying.

Serve hot with sweet chili sauce or soy-vinegar dipping sauce. Cut in half if desired for easier eating. Each order yields 4 mini spring rolls.