Chinese Vegetable Spring Rolls (Printer-friendly)

Crispy golden rolls with fresh vegetables and aromatic seasonings, perfect as appetizer or light snack.

# What You’ll Need:

→ Vegetables

01 - 1 cup shredded green cabbage
02 - 1 cup shredded carrots
03 - 1/2 cup bean sprouts
04 - 1/2 cup thinly sliced shiitake mushrooms
05 - 1/2 cup thinly sliced red or yellow bell pepper
06 - 2 green onions, finely sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated

→ Seasonings & Sauces

09 - 2 tbsp soy sauce
10 - 1 tbsp oyster sauce or vegetarian oyster sauce
11 - 1 tsp sesame oil
12 - 1/2 tsp ground white pepper

→ Wrappers & Frying

13 - 16 spring roll wrappers (8-inch square)
14 - 1 tbsp all-purpose flour mixed with 2 tbsp water for sealing
15 - Vegetable oil for frying

# How-To Guide:

01 - Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.
02 - Add shredded cabbage, carrots, sliced shiitake mushrooms, and bell pepper. Stir-fry for 2-3 minutes until slightly softened.
03 - Add bean sprouts and sliced green onions. Stir-fry for another minute until just wilted.
04 - Stir in soy sauce, oyster sauce, sesame oil, and white pepper. Cook for 1-2 minutes until vegetables are tender-crisp. Transfer to a colander, cool completely, and press gently to remove excess moisture.
05 - Place wrapper with corner facing you. Add 2 tbsp filling near bottom corner. Fold corner over filling, fold in sides, roll tightly. Seal edge with flour-water paste. Repeat with remaining wrappers.
06 - Heat 2 inches vegetable oil in deep skillet to 350°F. Fry spring rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
07 - Remove with slotted spoon and drain on paper towels. Serve immediately with sweet chili sauce or soy sauce for dipping.

# Expert Advice:

01 -
  • The filling stays crisp and vibrant, never mushy or waterlogged
  • You can prep everything ahead and fry just before serving
  • They freeze beautifully unbaked for impromptu guests
02 -
  • Excess moisture in the filling is the number one reason spring rolls turn soggy
  • Never skip the cooling step, or hot filling will tear your wrappers
  • Crowding the pan drops oil temperature and makes greasy spring rolls
03 -
  • Use paper thin wrappers—they crisp up better than thick ones
  • Let fried spring rolls cool for at least 2 minutes before eating

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