📝 About This Recipe
Experience the ultimate crunch with these handcrafted spring rolls, a staple of Asian fast food that balances textures and vibrant flavors. Each roll is packed with a savory medley of julienned vegetables and aromatic ginger, encased in a paper-thin pastry that shatters delightfully upon the first bite. Perfect as a high-energy snack or a crowd-pleasing appetizer, these rolls bring the authentic taste of a bustling night market right into your kitchen.
🥗 Ingredients
The Filling
- 3 cups Green Cabbage (very finely shredded)
- 1 cup Carrots (julienned into matchsticks)
- 5-6 pieces Shiitake Mushrooms (dried and rehydrated, then thinly sliced)
- 1 oz Mung Bean Vermicelli (soaked in hot water and chopped into 2-inch strands)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 3 pieces Green Onions (finely sliced)
Seasoning & Assembly
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Oyster Sauce (use vegetarian stir-fry sauce for a vegan option)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon White Pepper (ground)
- 20 pieces Spring Roll Wrappers (8x8 inch square, thawed)
- 1 tablespoon Cornstarch (mixed with 2 tbsp water to create a 'glue')
- 4 cups Vegetable Oil (for deep frying)
Sweet Chili Dipping Sauce
- 1/2 cup Thai Sweet Chili Sauce (store-bought or homemade)
- 1 teaspoon Rice Vinegar (for extra tang)
- 1 tablespoon Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Prepare the vermicelli by soaking in boiling water for 5 minutes until soft. Drain, rinse with cold water, and roughly chop into shorter lengths.
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2
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
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3
Toss in the shredded cabbage, carrots, and mushrooms. Stir-fry for 3-4 minutes until the vegetables have wilted and any excess moisture has evaporated. It is crucial the filling is dry.
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4
Add the chopped vermicelli, soy sauce, oyster sauce, white pepper, and sesame oil. Stir-fry for another minute to incorporate the flavors.
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5
Fold in the sliced green onions, remove from heat, and spread the mixture onto a large baking sheet to cool completely. This prevents the steam from making the wrappers soggy.
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6
While the filling cools, prepare your sealing 'glue' by mixing the cornstarch and water in a small bowl until smooth.
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7
Carefully peel one spring roll wrapper and place it on a clean surface in a diamond shape (one corner pointing toward you).
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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 horizontal log.
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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, resembling an open envelope.
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10
Roll upward tightly, then dab the top corner with the cornstarch glue and press to seal the roll shut.
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11
Heat the 4 cups of vegetable oil in a deep pot or wok to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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12
Carefully slide 4-5 rolls into the hot oil. Fry for 3-5 minutes, turning occasionally, until they reach a beautiful golden brown color and the pastry is blistered and crisp.
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13
Remove the rolls with a slotted spoon and drain them on a wire rack or paper towels. Repeat with the remaining rolls.
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14
In a small bowl, whisk together the sweet chili sauce and rice vinegar. Garnish with fresh cilantro.
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15
Serve the spring rolls immediately while hot and crackling, paired with the dipping sauce.
💡 Chef's Tips
Always ensure your filling is completely cool and dry before rolling; warm filling creates steam which leads to soggy wrappers. Don't overstuff the rolls, as they may burst during frying; 2 tablespoons is usually the perfect amount. Keep your stack of unused wrappers covered with a damp cloth to prevent them from drying out and becoming brittle. To check if the oil is ready without a thermometer, dip a wooden chopstick in; if bubbles steadily sizzle around it, you're ready to fry. For an even crunchier shell, you can double-wrap the rolls, though this will require more wrappers.
🍽️ Serving Suggestions
Serve with a side of pickled daikon and carrots to cut through the richness of the fried pastry. Pair with a chilled Jasmine green tea or a crisp Asian lager like Tsingtao. Arrange on a platter with fresh lettuce leaves and mint; diners can wrap the hot spring roll in a cool leaf for a classic Vietnamese-style contrast. Offer a secondary dipping sauce of hot Chinese mustard mixed with soy sauce for those who prefer a spicy kick.