Fried Vegetable Spring Roll Recipe

prepare sealing paste

Mix the 2 tablespoons all-purpose flour with 2 teaspoons water to make a thin paste; set aside. This will be used to seal the rolls.

Lay out a stack of spring roll wrappers covered with a slightly damp towel to prevent drying while you fill and roll.

To assemble: place one wrapper as a diamond (point toward you). Add about 2 to 3 tablespoons of filling (see Vegetable Filling section) centered slightly below the middle. Fold the bottom corner up over the filling, fold both side corners toward the center, then roll tightly away from you to the opposite corner. Brush the final corner with the flour-water paste and press to seal. Repeat until all wrappers are filled. You should get approximately 12 rolls.

prepare vegetables

Shred the cabbage, julienne or grate the carrot, thinly slice the mushrooms, trim the bean sprouts, and thinly slice the green onions. Mince the garlic and ginger. Measure out sauces and seasonings so everything is ready (mise en place).

stir-fry filling

Heat a large skillet or wok over medium-high heat and add 2 tablespoons vegetable oil. When hot, add minced garlic and ginger; stir 10–15 seconds until fragrant. Add mushrooms and cook 1–2 minutes until they begin to soften. Add shredded cabbage and carrot, stir-fry 2–3 minutes until cabbage begins to wilt but still has some crunch. Add bean sprouts and green onions, and stir to combine.

Season the vegetables by adding 2 tablespoons soy sauce, 1 tablespoon oyster (or hoisin) sauce, 1 teaspoon sesame oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat evenly. If mixture seems wet, sprinkle 1 teaspoon cornstarch over the filling and toss — this will help bind and reduce excess moisture. Cook another 30–60 seconds, then remove pan from heat and let the filling cool to room temperature for 10–15 minutes (important so wrappers don’t tear or become soggy). Taste and adjust seasoning if needed.

heat oil

Pour approximately 1 cup neutral oil into a heavy skillet (or enough oil to reach about 1/2 inch depth) or heat a deep-fryer to 350°F (175°C). If using a skillet, test readiness by dropping a small corner of wrapper into the oil — it should sizzle and rise immediately.

fry spring rolls

Working in batches (do not overcrowd), gently lower the assembled spring rolls into the hot oil seam-side down. Fry for about 2.5–3.5 minutes per side, turning as needed, until golden brown and crisp all over. Total frying time per roll is typically 4–6 minutes depending on oil temperature and size. Use tongs to turn carefully to avoid rupture.

drain

Remove fried rolls to a paper towel–lined baking sheet or wire rack set over a baking sheet to drain excess oil. Keep warm in a 200°F (95°C) oven if frying in multiple batches.

Serve the spring rolls hot with sweet chili sauce, soy-vinegar dipping sauce, and lemon or lime wedges on the side. For best texture, consume within 30 minutes of frying; reheat in a 375°F (190°C) oven for 5–7 minutes if needed to restore crispness.