Vegetable Spring Rolls
Crisp wrappers encase a vibrant mix of cabbage, carrots, and aromatics, all lightly seasoned and fried to golden perfection.
Ingredients
Filling
- 1 tbsp vegetable oil
- 3 cups shredded green cabbage patted dry
- 1 cup shredded carrots
- 3 green onions thinly sliced
- 2 garlic cloves minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 0.25 tsp salt
- 0.25 tsp pepper
Assembly & Frying
- 12 egg roll wrappers square sheets, keep covered with damp towel
- vegetable oil for frying about 2 inches depth in skillet
Instructions
Filling
- Heat 1 tablespoon vegetable oil in a skillet over medium-high until it shimmers, then add 3 cups shredded cabbage, 1 cup shredded carrots, 3 thinly sliced green onions, and 2 minced garlic cloves. Sauté until vegetables are tender with slight bite, about 5 minutes.1 tbsp vegetable oil, 3 cups shredded green cabbage, 1 cup shredded carrots, 3 green onions
- Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 1 minute more. Transfer mixture to a wire rack and let cool 10 minutes.2 garlic cloves, 2 tbsp soy sauce, 1 tsp sesame oil, 0.25 tsp salt
Assembly
- Lay one egg roll wrapper on a clean surface in a diamond orientation, spoon 1/4 cup filling onto the center, fold the bottom corner up, tuck in the sides, and roll tightly, sealing the top corner with water.0.25 tsp pepper
Frying
- Pour oil to a 2-inch depth in a heavy skillet and heat to 350°F. Fry 2–3 rolls at a time, turning every minute, until golden brown, about 3–4 minutes total.
- Remove rolls with a spider strainer and drain on paper towels for at least 2 minutes before serving.
Notes
I found that patting the cabbage dry before cooking cut excess moisture and kept the rolls crisp.
Sealing the wrapper edges with a dab of water instead of egg wash simplified assembly without affecting texture.
Allowing the filled rolls to rest for 5 minutes before frying helped the seams stay locked during cooking.