Vegetable Spring Roll Recipe

Prepare vegetables

Thinly shred the cabbage, julienne or grate the carrot, thinly slice the mushrooms, rinse and drain the bean sprouts, and thinly slice the green onion. Mince the garlic and grate the ginger.

Cook filling

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger; stir-fry 15–20 seconds until fragrant. Add mushrooms and cook 1–2 minutes until softened. Add shredded cabbage and carrot and stir-fry for 2–3 minutes until cabbage begins to soften but still has some bite. Add bean sprouts and green onions; stir to combine for 30–45 seconds.

Season filling

Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir well and cook 30–60 seconds to allow flavors to meld. Remove the pan from heat and transfer the filling to a bowl or tray to cool to room temperature — cooling prevents wrappers from becoming soggy during assembly.

Optional moisture control

If the filling is very wet, place it in a fine mesh sieve and press gently or spread on a tray and pat dry with paper towels to remove excess moisture. Properly cooled and slightly drier filling helps crisp shells when fried.

Prepare slurry

In a small dish, mix 1 teaspoon cornstarch with 1 teaspoon water to make a glue (slurry) to seal the wrappers. Stir until smooth.

Assemble spring roll

Place one spring roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Spoon about 3 tablespoons (roughly 1/4 cup) of cooled filling slightly below the center. Fold the bottom corner up over the filling, tuck tightly, then fold both side corners inward over the filling. Brush a thin line of cornstarch slurry along the top corner and roll the wrapper up tightly to seal. Repeat with remaining wrappers and filling. You should get 1 roll (recipe scaled as single serving) — if making multiple, maintain about 3 tablespoons filling per roll.

Heat oil

Pour 1/2 cup vegetable oil into a small skillet or saucepan to a depth of about 1/2 inch (sufficient for shallow frying). Heat oil over medium-high until it reaches about 350°F (175°C) or a small piece of wrapper sizzles and browns within 20–30 seconds.

Fry spring roll

Carefully slide the assembled spring roll into the hot oil seam-side down. Fry for about 1–1.5 minutes per side, turning with tongs or chopsticks, until golden brown and crisp on all sides. Avoid overcrowding; fry only the number that fit comfortably. Transfer to a plate lined with paper towels to drain excess oil.

Alternative: bake or air-fry

For a lighter option, brush the assembled roll with a thin coat of oil and bake on a parchment-lined sheet at 425°F (220°C) for 12–15 minutes, turning once, until golden. Or air-fry at 380°F (195°C) for 8–10 minutes, turning once.

Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey or sugar, 1/4 teaspoon sesame oil and optional 1/4 teaspoon chili flakes or a small squirt of sriracha. Adjust sweetness or heat to taste. Serve alongside the hot spring roll.