- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 100 g
- 2 cloves
- 2 tbsp
- 1 tsp
- 1 tbsp
- 500 ml
- ½ tsp
- ¼ tsp
Process
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In a large bowl, combine the cabbage, carrot, and shiitake mushrooms. Sprinkle with salt and toss well. Let sit for 10 minutes, then squeeze out excess liquid using your hands.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat. Add the garlic and stir-fry for 30 seconds until fragrant.
Add the squeezed vegetables and stir-fry for 2–3 minutes until slightly softened. Add the soy sauce, sesame oil, and white pepper. Cook for another minute, then remove from heat and let cool completely.
Place one spring roll wrapper on a clean surface with a corner pointing towards you. Spoon about 2 tablespoons of the filling onto the lower third of the wrapper.
Fold the bottom corner over the filling, then fold in the left and right corners. Roll tightly upwards, brushing the top corner with the cornstarch mixture to seal. Repeat with remaining wrappers and filling.
Heat the remaining vegetable oil in a deep pot to 180°C. Carefully slide in a few spring rolls at a time, without overcrowding. Fry for 3–4 minutes until golden brown and crispy, turning occasionally.
Remove with a slotted spoon and drain on paper towels. Serve hot with sweet chili sauce if desired.
Kitchen notes
Kitchen notes
- The one mistake most people make is skipping the salting and squeezing step: after 10 minutes, wring the cabbage, carrot, and mushroom mixture in a clean kitchen towel until no more liquid drips out, otherwise the filling steams the wrappers and the rolls split or turn soggy.
- The doneness marker is visual and audible: wrappers should be deep golden brown all over and feel rigid and crackly when nudged with the slotted spoon, which takes 3-4 minutes at a steady 180°C.
- Keep the oil at 180°C and fry only 3-4 rolls at a time; if the temperature drops below about 170°C the wrappers absorb oil and go greasy, so wait 30-60 seconds between batches for the oil to recover.
- Cool the filling completely before wrapping, at least 15-20 minutes, because warm filling softens the wrappers and makes them tear; also cover the unused wrappers with a damp cloth so they do not dry out and crack.
Substitutions
- shiitake-mushrooms→button or cremini mushrooms, finely chopped, or rehydrated dried shiitake
- cabbage→finely shredded napa cabbage or green cabbage
- soy-sauce→tamari or coconut aminos for a gluten-free option
- cornstarch→all-purpose flour mixed with an equal amount of water to make a sealing paste
Storage & reheating
Store cooled fried spring rolls in an airtight container in the fridge for up to 3 days; for longer storage, freeze them in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat in a 200°C oven or air fryer for 8-10 minutes until hot and crisp, or refry at 180°C for 2-3 minutes; avoid the microwave, which makes them chewy. Uncooked assembled rolls can be frozen for up to 2 months and fried from frozen at 180°C for 5-6 minutes.
FAQ
The questions we get asked most
Why did my spring rolls turn out soggy or burst open?
The filling was too wet or the rolls were wrapped too loosely. Salt the vegetables for 10 minutes and squeeze them dry in a towel, then roll tightly and seal the top corner with the cornstarch paste so oil cannot seep in.
Can I make these spring rolls ahead of time?
Yes. Assemble the rolls up to 4 hours ahead, cover them with a damp cloth and refrigerate, then fry just before serving. You can also fry them up to a day ahead and reheat in a 200°C oven for 8-10 minutes to bring back the crunch.
How do I know when the spring rolls are fully cooked?
The wrappers should be deep golden brown and rigid, and the filling is already cooked before wrapping, so 3-4 minutes at 180°C is enough. If they brown too fast, the oil is too hot; lower it to 170°C and fry a little longer.
Can I use canned or frozen vegetables instead of fresh?
Canned cabbage or carrots are too wet and will make the rolls soggy, so drain and pat them very dry if you must use them. Frozen mushrooms should be thawed and squeezed dry, but fresh vegetables give the best texture.
Can I bake or air-fry these instead of deep-frying?
Yes. Brush the rolls lightly with oil and bake at 200°C for 15-20 minutes, turning halfway, or air-fry at 190°C for 10-12 minutes. They will be crisp but slightly less golden than deep-fried.
How long do leftover spring rolls keep in the fridge?
Store them in an airtight container in the fridge for up to 3 days. Reheat in a 200°C oven or air fryer for 8-10 minutes; the microwave will make them soft and chewy.
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