- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- kcal
- 500
- protein
- 5.8 g
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 150 g
- 100 g
- 100 g
- 2 cloves
- 10 g
- 2 tbsp
- 1 tsp
- 1 tbsp
- 1 l
- 1 tsp
- ½ tsp
Process
Timers built in · swap anything · ask as you cook
Prepare the filling: heat a wok or large frying pan over high heat, add 1 tbsp of the vegetable oil, then add the garlic and ginger and stir-fry for 20 seconds until fragrant.
Add the shiitake mushrooms and stir-fry for 2 minutes until they soften and release their moisture.
Add the green cabbage and carrot and stir-fry for 3–4 minutes until the cabbage is wilted but still has a little bite.
Stir in the bean sprouts, spring onions, soy sauce, sesame oil, salt and white pepper. Toss for 1 minute, then transfer the filling to a colander set over a bowl and let it drain and cool completely for at least 15 minutes.
Squeeze any excess liquid from the cooled filling with your hands or press it gently in the colander; discard the liquid. This keeps the wrappers from tearing.
Lay a spring roll wrapper on a clean work surface with a corner pointing towards you. Place about 2 tbsp of filling in a log shape across the lower third of the wrapper, leaving a 2 cm border on each side.
Fold the bottom corner over the filling, then fold in the left and right corners. Brush the top corner with the cornstarch slurry, then roll up tightly to seal. Repeat with the remaining wrappers and filling, keeping the finished rolls covered with a damp cloth.
Heat the remaining vegetable oil in a deep saucepan or wok to 175°C. Fry the rolls in batches of 4–5 for 4–5 minutes, turning occasionally, until deep golden and crisp. Do not overcrowd the pan.
Remove with a slotted spoon and drain on a wire rack or paper towels. Serve hot with extra soy sauce for dipping.
Kitchen notes
Kitchen notes
- The most common mistake is a wet filling: drain and cool it thoroughly, then squeeze out excess moisture before wrapping, or the rolls will burst and turn soggy.
- Keep the wrappers covered with a damp cloth while you work; exposed wrappers dry out and crack within minutes.
- Fry at a steady 175°C. If the oil is too hot the wrappers brown before the filling heats through; if too cool the rolls absorb oil and become greasy.
- Seal the final corner with cornstarch slurry, not plain water, for a stronger bond that resists splitting in the oil.
Substitutions
- shiitake mushrooms→button mushrooms or rehydrated dried shiitake
- green cabbage→napa cabbage or savoy cabbage
- soy sauce→tamari for a gluten-free option
- bean sprouts→thinly sliced celery or extra cabbage
Storage & reheating
Store cooled fried spring rolls in an airtight container in the fridge for up to 3 days. To reheat, place on a baking tray in a 200°C oven for 8-10 minutes until hot and crisp; avoid the microwave, which makes them soggy. Uncooked assembled rolls can be frozen on a tray, then transferred to a freezer bag for up to 2 months; fry from frozen at 170°C for 6-7 minutes.
| Nutrient | Per serving |
|---|---|
| Calories | 500 kcal |
| Protein | 5.8 g |
| Carbohydrates | 39.6 g |
| Fat | 36.7 g |
| Saturated fat | 4.5 g |
| Fiber | 5.4 g |
| Sugar | 6.6 g |
| Sodium | 1205 mg |
| Cholesterol | 0 mg |
FAQ
The questions we get asked most
Why did my spring rolls burst open during frying?
The filling was too wet or the rolls were wrapped too loosely. Cook the vegetables until dry, drain and cool the filling completely, squeeze out excess liquid, and roll tightly with a cornstarch seal. Also avoid overfilling, as the steam needs room to expand.
Can I make vegetable spring rolls ahead of time?
Yes, assemble them up to 24 hours in advance and keep them covered in the fridge on a tray lined with parchment. For longer storage, freeze the uncooked rolls for up to 2 months. Fry straight from frozen, adding 1-2 minutes to the cooking time.
Can I bake or air-fry spring rolls instead of deep-frying?
Yes. For baking, brush the rolls generously with oil and bake at 200°C for 20-25 minutes, turning halfway, until golden. For an air fryer, brush with oil and cook at 190°C for 12-15 minutes, shaking the basket halfway. They will be crisper and less greasy than fried.
What dipping sauce goes with vegetable spring rolls?
A simple mix of soy sauce, rice vinegar, a little sugar, and minced garlic works well. For a thicker dip, whisk soy sauce with peanut butter, warm water, and a squeeze of lime. Sweet chilli sauce is also a classic pairing.
How do I stop the spring roll wrappers from tearing?
Handle the wrappers gently and keep them under a damp cloth as you work. Don't overfill, and seal the edges with cornstarch slurry rather than water. If a wrapper tears, patch it with a small piece of another wrapper brushed with slurry.
Can I use rice paper instead of wheat spring roll wrappers?
Yes, but the texture will be different: rice paper rolls are chewier and more delicate. Dip the rice paper briefly in warm water, fill and roll tightly, then either fry immediately or serve fresh. They do not freeze well.
How do I know when the spring rolls are cooked through?
The wrappers should be deep golden brown and blistered, and the rolls should feel firm and light when lifted with tongs. If you are unsure, cut one open: the filling should be steaming hot. Frying at 175°C for 4-5 minutes is usually enough.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
