Vegetable Spring Rolls

Crisp vegetable spring rolls filled with cabbage, carrot, mushrooms and spring onions, fried until golden and served with a light dipping sauce.

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Spring rolls are at their best when the filling is cooked dry and cooled before wrapping. That simple step keeps the wrappers crisp instead of soggy.

Ingredients

• 12 spring roll wrappers (thawed if frozen)
• 250 g green cabbage (finely shredded)
• 1 carrot (cut into thin matchsticks)
• 100 g shiitake mushrooms (finely sliced)
• 100 g bean sprouts
• 3 spring onions (finely sliced)
• 2 garlic cloves (minced)
• 10 g fresh ginger (minced)
• 1.5 tbsp light soy sauce
• 1 tsp sesame oil
• 0.25 tsp white pepper
• 1 tbsp cornstarch
• 2 tbsp water (for sealing)
• 700 ml neutral oil (for deep-frying or enough for shallow-frying)

Step-by-step method

1. Heat 1 tablespoon oil in a wok over high heat. Add the garlic and ginger and stir for 15 seconds, then add the cabbage, carrot and mushrooms.
2. Stir-fry for 3–4 minutes until the vegetables soften but still have texture. Add the bean sprouts, spring onions, soy sauce, sesame oil and white pepper and cook for 1 more minute.
3. Spread the filling on a wide plate or tray and let it cool completely. If the filling looks wet, tip away any excess liquid before wrapping.
4. Mix the cornstarch and water into a smooth paste. Place one wrapper like a diamond in front of you and spoon about 2 tablespoons filling near the bottom corner.
5. Fold the bottom corner over the filling, fold the left and right sides inward, then roll tightly toward the top. Brush the final corner with cornstarch paste to seal. Repeat with the remaining wrappers.
6. Heat frying oil to about 175°C. Fry 3–4 rolls at a time for 3–4 minutes, turning as needed, until evenly golden and crisp.
7. Lift the rolls onto a rack or paper towels and let them rest for 2 minutes before serving. Serve hot with sweet chilli sauce, black vinegar or your preferred dipping sauce.