Cook and Scale
Vegetable Spring Rolls
4 servings · 40 min total
Crisp golden rolls packed with cabbage, carrot, mushroom, and bean sprouts, deep-fried until shatteringly crunchy. The classic dim sum starter.
Ingredients
- 12 spring roll wrapper
- 200 g white cabbage, shredded
- 2 carrot, julienned
- 150 g bean sprouts
- 4 g shiitake mushroom, sliced
- 3 spring onion, sliced
- 3 garlic, minced
- 15 g fresh ginger, grated
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 5 dl vegetable oil, for frying
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Stir-fry and cool the filling — Stir-fry the garlic, ginger, cabbage, carrots, mushrooms, and bean sprouts in 1 tablespoon oil over high heat for 5 minutes, then add the soy sauce and sesame oil. Cool completely.
- 2.
Fill and roll the wrappers — Mix the cornstarch with a little water into a paste. Spoon the filling onto each wrapper, roll up tightly, and seal the edge with the paste.
- 3.
Fry the rolls until crisp — Heat the frying oil to 180°C and fry the rolls in batches for about 4 minutes each until golden and crisp.
- 4.
Drain and serve with dip — Drain on paper towels and serve hot with a soy dipping sauce, scattered with spring onions.