Crispy Vegetable Spring Rolls

Crispy Vegetable Spring Rolls

These crispy vegetable spring rolls are light, crunchy, and packed with a savory, aromatic filling. The wrappers fry up golden and crisp without feeling greasy, while the inside stays fresh and flavorful thanks to a colorful mix of vegetables, garlic, ginger, and sesame oil. They are perfect as an appetizer, party snack, or light meal, and can be prepared ahead of time and frozen for convenience.

Serve these spring rolls hot and fresh with your favorite dipping sauce such as sweet chili sauce, chili garlic sauce, or classic tomato ketchup. Each bite delivers a satisfying contrast between the crisp exterior and the tender, seasoned vegetable filling inside.

Ingredients

For the filling

• 1 tablespoon cooking oil
• 2 teaspoons freshly grated ginger
• 2 cloves garlic, finely minced
• 1 green onion, finely chopped
• 8 fresh shiitake mushroom caps or dried Chinese mushrooms, thinly sliced
• 3 cups shredded cabbage (about half a small cabbage)
• ½ cup julienned carrots
• 4 ounces bamboo shoots, drained and julienned
• 1 cup fresh bean sprouts
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt, to taste

For assembling

• 50 spring roll wrappers, thawed
• 1 tablespoon cornstarch
• ¼ cup cold water

For frying

• Cooking oil, enough for deep frying (about 3 cups)

Instructions

1. Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat.
2. Add the garlic, ginger, and chopped green onion, stirring constantly for about 30 seconds until fragrant.
3. Add the mushrooms, shredded cabbage, carrots, and bamboo shoots. Increase the heat to high and stir-fry for about 2 minutes, tossing frequently so the vegetables cook evenly without releasing too much moisture.
4. Add the bean sprouts, soy sauce, and sesame oil. Stir-fry for another minute until the vegetables are tender but still slightly crisp. Season lightly with salt if needed.
5. Transfer the vegetable mixture to a large baking sheet and spread it out evenly. Slightly tilt the tray so excess moisture can drain away. Allow the filling to cool completely before assembling the spring rolls.
6. In a small bowl, whisk together the cornstarch and cold water to make a smooth sealing slurry. Set aside.
7. Place one spring roll wrapper on a flat surface with a corner facing you. Spoon about 1 tablespoon of the cooled vegetable filling onto the lower third of the wrapper.
8. Fold the bottom corner over the filling and roll tightly once to secure it. Fold in both side corners toward the center, then continue rolling until nearly sealed.
9. Lightly brush the top edge with the cornstarch slurry, then finish rolling to seal completely. Place seam-side down on a tray and cover with plastic wrap or a damp cloth to prevent drying.
10. Repeat with the remaining wrappers and filling.
11. Heat 1 to 2 inches of oil in a wok or heavy-bottomed saucepan to 350°F (175°C).
12. Fry the spring rolls in small batches, turning occasionally, for 2 to 3 minutes or until evenly golden and crisp.
13. Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil.

Serve immediately while hot and crispy with your favorite dipping sauce.

Make-Ahead and Freezing Tips

• The assembled spring rolls can be frozen in a single layer on a baking sheet. Once frozen, transfer them to a sealed freezer bag and store for up to one month.
• Fry frozen spring rolls directly from the freezer, adding about 1 extra minute to the frying time.
• Always fry in small batches to maintain oil temperature and ensure even crisping.