Vegetable Spring Roll (1) Recipe

Prepare vegetables: thinly shred the cabbage and carrot, rinse and drain bean sprouts, and thinly slice green onion.

Heat a skillet or wok over medium-high heat. Add 1 tsp neutral oil (from the frying measure) or a small drizzle and swirl to coat.

Add minced garlic and ginger, sauté 15–20 seconds until fragrant but not browned.

Add shredded cabbage and carrot. Stir-fry 2–3 minutes until cabbage begins to soften but still has some bite.

Add bean sprouts and green onion, stir-fry another 30–45 seconds until just warmed through.

Season with 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 remove from heat.

Transfer mixture to a bowl and allow to cool completely (5–10 minutes). Excess moisture will make wrappers soggy; if the mixture seems very wet, gently squeeze small handfuls in a clean towel to remove excess liquid before filling.

Prepare the flour paste: in a small bowl whisk together 1 tablespoon all-purpose flour and 2 teaspoons water until smooth. This will act as glue to seal the rolls.

Place one spring roll wrapper on a clean work surface in a diamond orientation (point facing you). Keep remaining wrappers covered with a damp towel to prevent drying.

Spoon about 3 tablespoons of the cooled vegetable filling near the lower third of the wrapper, leaving a 1/2-inch border on each side.

Fold the bottom corner up over the filling, then fold both side corners toward the center to enclose the filling.

Roll the wrapper tightly away from you until almost closed; brush the top edge with a little flour paste and finish sealing. Tuck in edges as needed to form a neat, compact roll.

Pour oil into a small skillet or saucepan to a depth of about 1/2 inch (use the 1/2 cup measured) and heat over medium-high until shimmering and a small piece of wrapper sizzles immediately (around 350–370°F / 175–185°C).

Working in batches if necessary, carefully lower prepared spring rolls into the hot oil seam-side down. Fry 1.5–2 minutes on the first side until golden and crisp, then turn and fry another 1–1.5 minutes until evenly golden. Total frying time ~3 minutes per roll depending on size and oil temperature.

Use tongs to transfer fried rolls to a plate lined with paper towels to drain briefly. Let rest 1–2 minutes; they will continue crisping slightly as they cool.

If oil temperature drops, allow it to return to heat between batches to ensure crispness.

Arrange the spring roll on a serving plate, garnish with cilantro if using, and serve hot with sweet chili sauce or your preferred dipping sauce.