📝 About This Recipe
These crispy, golden-shattered delights are a cornerstone of East Asian dim sum, offering a perfect textural contrast between the thin, crackly wrapper and the tender, umami-rich vegetable filling. Each bite delivers a vibrant medley of earthy shiitake mushrooms, sweet carrots, and crisp cabbage, seasoned with a delicate balance of ginger and toasted sesame. Whether served as a celebratory appetizer or a savory side, these spring rolls bring a professional, restaurant-quality crunch to your home kitchen.
🥗 Ingredients
The Vegetable Filling
- 3 cups Napa Cabbage (very thinly shredded)
- 1 cup Carrots (julienned or shredded)
- 6 pieces Dried Shiitake Mushrooms (rehydrated in hot water and thinly sliced)
- 1 cup Mung Bean Sprouts (fresh and rinsed)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 3 stalks Green Onions (finely sliced)
Seasonings and Aromatics
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Oyster Sauce (use vegetarian mushroom sauce for a vegan version)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon White Pepper (ground)
- 1 teaspoon Cornstarch (dissolved in 1 tablespoon water)
Assembly and Frying
- 24 sheets Spring Roll Wrappers (8-inch square, thawed if frozen)
- 1 tablespoon Cornstarch Slurry (mixed with 2 tablespoons water to act as glue)
- 4 cups Neutral Oil (such as peanut, vegetable, or canola for deep frying)
👨🍳 Instructions
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1
Prepare the mushrooms by soaking them in boiling water for 20 minutes until soft. Squeeze out excess moisture, discard the tough stems, and slice the caps into very thin strips.
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2
Heat one tablespoon of oil in a large wok or skillet over high heat. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant but not browned.
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3
Toss in the shredded cabbage, carrots, and shiitake mushrooms. Stir-fry for 2-3 minutes until the vegetables have wilted slightly but still retain a bit of crunch.
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4
Add the mung bean sprouts and green onions. Pour in the soy sauce, oyster sauce, sesame oil, and white pepper. Toss vigorously to coat all vegetables evenly.
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5
Drizzle the cornstarch/water mixture into the pan. Stir for 1 minute; this thickens the juices so the filling isn't wet, which prevents the wrappers from getting soggy.
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6
Spread the filling onto a large baking sheet to cool completely. This is a critical step—never wrap spring rolls with hot filling or they will burst during frying.
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7
Peel one spring roll wrapper off the stack and place it on a clean surface in a diamond shape (one corner pointing toward you). Keep the remaining wrappers covered with a damp cloth.
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8
Place about 2 tablespoons of the cooled filling on the lower third of the wrapper. Shape it into a neat log about 4 inches long.
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9
Fold the bottom corner over the filling and tuck it under tightly. Fold in the left and right sides toward the center like an envelope.
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10
Roll upward tightly, then dab the top corner with the cornstarch slurry 'glue' and seal the roll completely. Ensure there are no air pockets.
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11
Heat 2-3 inches of oil in a heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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12
Carefully slide 4-5 spring rolls into the hot oil. Fry for 3-5 minutes, turning occasionally, until they are an even, deep golden brown.
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13
Remove with a slotted spoon and drain on a wire rack (rather than paper towels) to maintain maximum crispness. Let them rest for 2 minutes before serving.
💡 Chef's Tips
Always squeeze out excess moisture from your vegetables after stir-frying to prevent 'soggy bottom' rolls. Keep your wrappers under a damp towel while working; they dry out and crack within minutes if exposed to air. Don't overfill the rolls; too much filling makes them difficult to seal and prone to exploding in the hot oil. If the oil is too cool, the rolls will absorb grease and become heavy; if it's too hot, the outside will burn before the inside is hot. For an extra-shattered crust, you can double-wrap the rolls, though this requires more wrappers.
🍽️ Serving Suggestions
Serve hot with a side of Sweet Chili Sauce or a spicy Soy-Vinegar dipping sauce. Pair with a chilled Jasmine Green Tea or a crisp Lager to cut through the richness of the fried pastry. Serve alongside a fresh Green Papaya Salad for a bright, acidic contrast. Arrange on a platter with fresh lettuce leaves and mint sprigs; diners can wrap the hot spring rolls in the cold leaves for a traditional touch. These make an excellent accompaniment to a bowl of hot and sour soup.