Spring Rolls Recipe

Prepare proteins

Cut chicken into very small dice (3–4 mm). Coarsely chop shrimp into roughly the same small pieces so they cook evenly.

Heat a nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil. When hot, add the minced garlic and grated ginger and sauté 20–30 seconds until fragrant.

Add the diced chicken and cook 2–3 minutes, stirring frequently, until no longer pink on the outside. Add the chopped shrimp and continue cooking 1–2 minutes until shrimp turn opaque and chicken is cooked through.

Stir in 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Cook another 30 seconds to let flavors combine. Transfer the mixture to a bowl and let cool slightly.

Once the protein mixture is warm (not piping hot), fold in the julienned carrot, sliced cabbage, bean sprouts, sliced scallions and chopped cilantro. Mix gently until combined; excess moisture should be minimal so wrappers don't get soggy.

Set up an assembly station: a clean work surface, a shallow dish or plate of warm water (for rice paper) or the wrappers on a dry plate (for wheat wrappers), and a small dish of oil for brushing (if frying).

If using rice paper wrappers: Dip one rice paper into warm water for about 8–12 seconds until pliable but not falling apart. Lay it flat on the work surface. If using thin wheat spring roll wrappers: work with one wrapper at a time on your surface.

Place about 2 heaping tablespoons (roughly 40–50 g) of the filling across the lower third of the wrapper, leaving about 1/2 inch (1–2 cm) clear along the edges.

Fold the bottom edge up over the filling, fold the left and right sides in toward the center, then continue rolling snugly to form a neat cylinder. Tuck the ends to seal. Repeat to make 6 spring rolls (approximately 3 per person).

For fresh spring rolls (served cold): place finished rolls seam-side down on a platter and cover with a damp towel to keep moist until serving. For fried spring rolls: brush each roll lightly with neutral oil on all sides.

To pan-fry: heat a skillet over medium heat with 1–2 tablespoons neutral oil. When hot, add spring rolls seam-side down and cook 2–3 minutes per side, turning gently, until golden brown and crisp on all sides. Drain briefly on paper towels.

To bake (lighter): preheat oven to 200°C (400°F). 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.

Serve warm (if fried/baked) or chilled (if fresh) with the dipping sauce.

In a small bowl, whisk together 2 tablespoons hoisin sauce and 1 tablespoon smooth peanut butter until smooth.

Add 1 teaspoon rice vinegar and 2 tablespoons warm water; whisk to thin to desired consistency. Stir in 1/2 teaspoon sriracha (adjust to heat preference). Taste and adjust salt or sweetness as needed. Sprinkle with 1/2 teaspoon toasted sesame seeds if using.

Place sauce in a small serving dish alongside spring rolls.