Chinese Vegetable Spring Rolls (Print Version)
Crispy golden rolls stuffed with fresh vegetables in a savory aromatic filling
# What You’ll 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 red or yellow bell pepper
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 (8-inch square)
14 - 1 tbsp all-purpose flour mixed with 2 tbsp water for sealing
15 - Vegetable oil for frying
# Steps:
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 to the hot pan. Stir-fry for 2-3 minutes until vegetables begin to soften slightly.
03 - Add bean sprouts and sliced green onions. Continue stir-frying for another minute to maintain crunch.
04 - Stir in soy sauce, oyster sauce, sesame oil, and white pepper. Cook for 1-2 minutes until vegetables are tender-crisp. Transfer filling to a colander, cool completely, and press gently to remove excess moisture.
05 - Place a wrapper with a corner facing you. Add about 2 tbsp filling near the bottom corner. Fold the corner over filling, fold in sides, and roll tightly. Seal edge with flour-water paste. Repeat with remaining wrappers.
06 - Heat 2 inches vegetable oil to 350°F in a deep skillet or pot. Fry spring rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
07 - Remove spring rolls with a slotted spoon and drain on paper towels. Serve immediately with sweet chili sauce or soy sauce for dipping.
# Expert Tips:
01 -
- That satisfying crunch when you bite through the golden wrapper into the fresh vegetables inside
- The filling comes together in minutes but tastes like something from a restaurant kitchen
- You can customize the vegetables based on whatever is lingering in your crisper drawer
02 -
- Cooling the filling completely is absolutely critical or your wrappers will turn soggy and disappointing
- Overcrowding the pan drops the oil temperature dramatically and results in greasy rather than crispy spring rolls
03 -
- Place a damp kitchen towel over your stack of spring roll wrappers while working to prevent them from drying out and cracking
- Double-fry for extra restaurant-level crispiness by frying at 325 degrees first, then 375 degrees for thirty seconds to finish