Vegetable Spring Rolls
The secret to a successful spring roll isn't the filling, it's the moisture control. If you sweat your vegetables properly before wrapping, you avoid the dreaded interior steam that turns a crisp wrapper into a soggy mess.
Manage your moisture
Ensure your cooked filling is completely cold before you begin rolling; hot filling softens the wrapper instantly.
- Wok or large heavy-bottomed skillet
- Fine-mesh sieve
- Small brush for sealing
- Wire cooling rack
What goes in.
- 12spring roll wrappers (8-inch squares)
- 2 cupsgreen cabbage, finely shredded
- 1 cupcarrots, julienned into matchsticks
- 1/2 cupshiitake mushrooms, sliced thin
- 1 tbspsoy sauce
- 1 tsptoasted sesame oil
- 2 tbspcornstarch mixed with 2 tbsp water (for sealing)
- 3 cupsneutral frying oil, such as grapeseed or canola
Sautéing the filling
Sauté your vegetables over medium-high heat until they lose their raw crunch but before they release excess liquid. Strain the filling through a sieve to remove any residual juices.
The method.
Cook the filling
Sauté the cabbage, carrots, and mushrooms with the soy sauce and sesame oil until just tender. Drain well and let the mixture sit in the fridge until chilled.
Prepare the wrapper
Lay one wrapper in a diamond shape. Place two tablespoons of filling in the lower third. Fold the bottom point up, tuck in the sides, and roll upward tightly.
Seal
Brush the final top edge with the cornstarch paste and press down to create an airtight seal.
Fry
Heat oil to 350°F (175°C). Fry the rolls in batches for 3-4 minutes, turning occasionally until they turn a pale golden brown.
Drain
Transfer to a wire rack. Let them rest for two minutes before serving to ensure the steam vents and the crust hardens.
Other turns to take.
Glass Noodle Addition
Add soaked, chopped bean thread noodles to the vegetable mix for a chewier texture.
Protein-Forward
Add finely diced firm tofu or cooked ground pork to the sautéed vegetable base.
When it doesn't go to plan.
Keep your stack of wrappers covered with a damp paper towel while you work to prevent them from drying out and cracking.
Do not crowd the pot when frying; low oil temperature is the primary cause of greasy, oily spring rolls.
If the roll bubbles on the surface during frying, you have trapped air—try to roll tighter next time.
The ones that keep coming up.
Why did my wrappers crack while rolling?
They were too dry. If the edges feel brittle, lightly brush the entire wrapper with water before adding the filling.
Can I bake these instead?
You can, but they will not achieve the traditional texture. If baking, brush them lightly with oil and bake at 400°F (200°C) until golden.
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