Chinese Vegetable Spring Rolls (Print version)

Crispy golden wrappers filled with fresh vegetables and aromatic seasonings make these ideal appetizers or light snacks.

# 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

# Directions:

01 - Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
02 - Add cabbage, carrots, mushrooms, and bell pepper. Stir-fry for 2–3 minutes until slightly softened.
03 - Add bean sprouts and green onions. Stir-fry for another minute.
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 the filling to a colander and let it cool completely, pressing gently to remove excess moisture.
05 - Place a spring roll wrapper on a clean surface with a corner facing you. Add about 2 tablespoons of filling near the bottom corner. Fold the corner over the filling, then fold in the sides and roll up tightly. Seal the edge with the flour-water paste. Repeat with remaining wrappers and filling.
06 - Heat about 2 inches of 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 filling comes together in minutes but tastes like it simmered for hours
  • You can customize the vegetables based on whatever's wilting in your crisper drawer
  • These freeze beautifully before frying, so you're always 20 minutes away from crispy perfection
02 -
  • Cooling the filling completely is non-negotiable, or your wrappers will turn into soggy paper
  • Don't overcrowd the pan while frying, or the oil temperature will drop and you'll end up with greasy spring rolls
  • Seal those edges tightly with flour paste, or watch your filling escape into the hot oil while you cry quietly
03 -
  • Work with one wrapper at a time and keep the rest covered with a slightly damp towel, or they'll dry out and crack while you're folding
  • If your wrappers are cracking at the edges, brush them lightly with water before wrapping

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