Spring Rolls Recipe

Prepare vegetables

Wash and dry all produce. Shred the green and purple cabbage finely, julienne or shred the carrot, thinly slice scallions (separate white and green parts if desired), and thinly slice the shiitake mushrooms. Mince the garlic and ginger.

Cook the filling

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the white parts of the scallions, minced garlic and ginger and sauté 30 seconds until fragrant. Add the sliced shiitake mushrooms and cook 2–3 minutes until softened. Add shredded cabbages and carrots and stir-fry 2–3 minutes just until vegetables soften but remain crisp-tender. Add 2 tablespoons soy sauce, 1 teaspoon sesame oil, 3 pinches kosher salt and a pinch of black pepper. Toss to combine and cook 30–60 more seconds. Remove to a bowl and let cool until warm/not hot (about 10 minutes).

Set up an assembly station: a clean work surface, a small bowl of the flour-water paste (see Breading & frying wash), the cooled filling, and damp towel to keep wrappers pliable.

Assemble spring rolls

Place a wrapper on the work surface in a diamond orientation. Spoon about 3 tablespoons (approx. 1/4 cup) of filling near the bottom third of the wrapper, leaving 1/2 inch border at edges. Fold the bottom corner up over the filling, tuck tightly, fold in left and right corners toward the center, then roll up firmly to the top. Brush a little of the flour-water paste along the top edge to seal. Repeat with remaining wrappers and filling (should make 8 wrappers). Keep finished rolls covered with a slightly damp towel while frying to prevent drying.

Whisk together 1 tablespoon all-purpose flour and 3 tablespoons water in a small bowl until smooth. This paste will act as an adhesive to seal the rolls and give a light finish during frying.

Heat oil

Pour 2 cups neutral frying oil into a heavy-bottomed skillet or small pot to a depth of about 1 inch. Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil; it should sizzle and brown slowly.

Fry spring rolls

Fry rolls in batches (do not overcrowd) 2–3 minutes per side, turning with tongs, until evenly golden brown and crisp. Use a slotted spoon or tongs to transfer to a wire rack or paper towel-lined tray to drain. Lightly brush or dab any excess oil with paper towel. Let rest 2–3 minutes before serving so filling is not piping hot.

In a small bowl, whisk together 1 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon Sriracha, 1 teaspoon rice vinegar, 1 teaspoon honey and 1 teaspoon lemon juice until smooth. Season with a pinch of kosher salt and black pepper to taste. Taste and adjust heat or acidity as desired. Chill in refrigerator until ready to serve. This can be made up to 24 hours ahead.

Mix 3 tablespoons unagi sauce with 1 teaspoon prepared spicy mustard if you want a spicy-sweet drizzle. Transfer to a small squeeze bottle or spoon. Drizzle the unagi-mustard mixture over warm spring rolls just before serving. Sprinkle with toasted sesame seeds and garnish with cilantro or microgreens. Serve the mustard aioli on the side for dipping.