Crispy Chinese Vegetable Spring Rolls (Print Version)
Crispy handmade spring rolls with cabbage, carrots, and mushrooms in savory seasonings.
# 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 bell pepper (red or yellow)
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 (about 8-inch square)
14 - 1 tbsp all-purpose flour mixed with 2 tbsp water (for sealing)
15 - Vegetable oil, for frying
# How to Make It:
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 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.
04 - Stir in soy sauce, oyster sauce, sesame oil, and white pepper. Cook for 1–2 minutes until vegetables are tender but still crisp. Transfer to a colander and let cool completely, pressing gently to remove excess moisture.
05 - Place a wrapper on a clean surface with a corner facing you. Add about 2 tbsp filling near the bottom corner. Fold the corner over the filling, fold in the sides, and roll up tightly. Seal edge with flour-water paste. Repeat with remaining wrappers and filling.
06 - Heat about 2 inches vegetable oil in a deep skillet or pot to 350°F. Fry spring rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crisp.
07 - Drain on paper towels. Serve hot with sweet chili sauce or soy sauce.
# Expert Advice:
01 -
- The filling stays incredibly crisp and vibrant, never mushy like some takeout versions
- These freeze beautifully before frying, so you can have fresh spring rolls anytime the craving hits
- The wrapper-to-filling ratio is spot on, giving you that satisfying shatter with every bite
02 -
- Cooling the filling completely before rolling is non-negotiable, otherwise the wrappers will tear and get soggy
- Don't overload the wrappers or they'll burst during frying, leaving you with a messy oil situation
- Keep your oil temperature steady around 350°F for that perfectly crispy, not greasy, exterior
03 -
- Double-wrap your spring rolls by layering two wrappers for extra crispy, bubble-filled exteriors
- Freeze uncooked spring rolls on a baking sheet before transferring to bags, then fry directly from frozen