Spring Roll (1) Recipe

make sealing paste

Mix 1 tablespoon all-purpose flour with 1 tablespoon water in a small bowl until a thick paste forms; set aside.

Lay a spring roll wrapper on a clean work surface with one corner pointing toward you (diamond orientation).

Place about 3 tablespoons of cooled filling (see vegetable filling steps) across the lower third of the wrapper, leaving about 1/2 inch (1 cm) border on each side.

Fold the bottom corner up over the filling, tuck in both side corners snugly toward the center, then roll tightly away from you. Brush the top corner edge with the flour paste and press to seal. Repeat with remaining wrappers and filling.

Prepare vegetables: finely shred cabbage, julienne or shred the carrot, trim bean sprouts, and thinly slice green onions. Mince garlic and ginger.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Add minced garlic and ginger; stir-fry 15–20 seconds until fragrant (do not burn).

Add shredded cabbage and carrot. Stir-fry 1–2 minutes until cabbage begins to wilt but still has some bite.

Add bean sprouts and green onions; continue to stir-fry 30–45 seconds until sprouts begin to soften.

Stir in 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon salt, and a pinch (1/8 tsp) black pepper. Toss to combine and cook another 30 seconds. Taste and adjust seasoning.

Remove filling from heat and transfer to a bowl or baking sheet to cool until warm or room temperature (important so wrappers don’t tear or become soggy).

Frying method: Heat oil in a deep skillet or saucepan to 350°F (175°C) — about 1/2 to 1 inch depth for shallow frying or 2–3 inches for deep frying. Test with a small piece of wrapper; it should sizzle and turn golden quickly.

Working in batches (don’t overcrowd), gently slide 2–3 spring rolls into the hot oil. Fry, turning occasionally, until golden brown and crisp on all sides, about 2–3 minutes. Remove with a slotted spoon and drain on paper towels.

Baking alternative: Preheat oven to 425°F (220°C). Place assembled rolls seam-side down on a parchment-lined baking sheet. Lightly brush or spray with oil. Bake 12–16 minutes, turning once, until golden and crisp.

Let the cooked rolls rest 2 minutes before serving so filling firms slightly.

Whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sugar, 1/4 teaspoon chili flakes or Sriracha, and 1/4 teaspoon sesame oil until sugar dissolves. Adjust heat or sweetness to taste.

Serve sauce alongside the hot spring rolls.