Vegetable Spring Roll (1) Recipe

Prepare vegetables

Finely shred the green cabbage to measure about 1 1/2 cups packed. Peel and julienne the carrot to make about 3/4 cup. Thinly slice mushrooms and chop scallions thinly (separate white and green parts if desired). Rinse and drain bean sprouts and pat dry.

Mince aromatics

Mince 1 clove garlic and grate or finely mince enough fresh ginger to equal 1/2 tsp.

Heat a 10–12 inch skillet or wok over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat.

Add the minced garlic and ginger to the hot oil and stir-fry 10–15 seconds until fragrant but not browned.

Add the shredded cabbage, julienned carrot, and sliced mushrooms. Stir-fry 2–3 minutes until vegetables begin to soften but still have a bit of bite.

Stir in the bean sprouts and the white parts of the scallions and cook for another 30–45 seconds — you want them warmed but still crisp.

Season the filling with 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Toss to combine and cook 15–30 seconds to evaporate excess moisture but do not dry out completely.

Taste and adjust seasoning if needed. Remove the filling to a bowl and let it cool to room temperature (5–10 minutes). If the filling is very wet, place it in a fine-mesh strainer and press gently to remove excess liquid; excess moisture will make wrappers soggy.

If using frozen spring roll wrappers, thaw according to package instructions and keep covered with a damp cloth to prevent drying.

Prepare a cornstarch slurry to seal wrappers: mix 1 teaspoon cornstarch with 1 tablespoon water until smooth.

Lay one wrapper on a clean work surface in a diamond orientation (one corner toward you). Place approximately 1/3 cup of the cooled vegetable filling slightly below center, shaping it into a short log about 1 inch from the bottom corner. Do not overfill—leave at least 1/2–1 inch border on each side.

Fold the bottom corner over the filling, tuck tightly, fold the two side corners inward over the filling, then roll up firmly toward the top corner. Brush the top corner edge with a little cornstarch slurry and finish rolling to seal. Place the finished roll seam-side down on a tray and cover with a slightly damp towel while you wrap the remaining filling (repeat for each roll).

Pour about 1/2 cup neutral frying oil into a 10–12 inch skillet (oil should be about 1/4 inch deep) and heat over medium-high until shimmering but not smoking (about 350°F/175°C). To test, drop a small piece of wrapper in oil — it should sizzle immediately and turn golden in ~20–30 seconds.

Working in batches, add 1–3 spring rolls seam-side down, taking care not to crowd the pan. Fry for 2–3 minutes per side, turning with tongs or a spatula, until all sides are golden brown and crisp. Total cook time per roll ~6–8 minutes depending on size.

Transfer cooked rolls to a wire rack or paper towel-lined plate to drain. If frying multiple batches, keep finished rolls in a single layer on a baking sheet in a 200°F (95°C) oven to keep warm and crisp.

Serve each spring roll whole or halved on a plate with 2 tablespoons dipping sauce (sweet chili or soy-based). Offer a lemon or lime wedge if desired for a bright squeeze before eating.

Leftovers: store cooled, uncut rolls in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes.