Chinese Vegetable Spring Rolls (Print)
Crispy golden rolls with fresh vegetables and aromatic seasonings
# What You Need:
→ Vegetables
01 - 1 cup shredded green cabbage
02 - 1 cup shredded carrots
03 - 1/2 cup bean sprouts
04 - 1/2 cup thinly sliced shiitake mushrooms
05 - 1/2 cup thinly sliced bell pepper (red or yellow)
06 - 2 green onions, finely sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
→ Seasonings & Sauces
09 - 2 tbsp soy sauce
10 - 1 tbsp oyster sauce (or vegetarian oyster sauce)
11 - 1 tsp sesame oil
12 - 1/2 tsp ground white pepper
→ Wrappers & Frying
13 - 16 spring roll wrappers (about 8-inch square)
14 - 1 tbsp all-purpose flour mixed with 2 tbsp water (for sealing)
15 - Vegetable oil, for frying
# How to Make:
01 - Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.
02 - Add shredded cabbage, carrots, sliced mushrooms, and bell pepper. Stir-fry for 2–3 minutes until slightly softened.
03 - Add bean sprouts and sliced green onions. Stir-fry for another minute until just combined.
04 - Stir in soy sauce, oyster sauce, sesame oil, and white pepper. Cook for 1–2 minutes until vegetables are tender but still crisp. Transfer filling to a colander and cool completely, pressing gently to remove excess moisture.
05 - Place a wrapper with a corner facing you. Add about 2 tbsp filling near the bottom corner. Fold corner over filling, fold in sides, and roll tightly. Seal edge with flour-water paste. Repeat with remaining wrappers and filling.
06 - Heat about 2 inches vegetable oil in a deep skillet or pot to 350°F. Fry spring rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crisp.
07 - Drain on paper towels. Serve hot with sweet chili sauce or soy sauce.
# Expert Advice:
01 -
- The satisfaction of hearing that first crunch when you bite into a freshly fried spring roll is unmatched
- You can customize the filling with whatever vegetables are languishing in your crisper drawer
02 -
- Excess moisture in the filling is your enemy and will cause soggy, disappointing spring rolls that may burst during frying
- Cooling the filling completely is absolutely crucial because hot filling will make the wrappers soggy and tear apart
03 -
- Place a clean damp towel over your stack of spring roll wrappers while working to prevent them from drying out and cracking
- Let the fried spring rolls rest on a wire rack instead of paper towels for maximum crispiness all around