Fried Spring Rolls

Instructions

1. 1

   Prepare the filling. Heat sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant. Add the shredded cabbage, julienned carrots, and sliced mushrooms. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Stir in the soy sauce, sugar, white pepper, and salt. Mix well. In a small bowl, whisk together the cornstarch and 2 tbsp of water to create a slurry. Pour it into the skillet and stir until the filling thickens, about 1 minute. Remove the filling from the heat and transfer to a bowl. Let it cool completely to room temperature. This is crucial to prevent soggy wrappers.

2. 2

   Assemble the spring rolls. Place one spring roll wrapper on a clean, flat surface in a diamond shape (one corner pointing towards you). Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper. Fold the bottom corner up and over the filling, tucking it in snugly. Fold in the left and right corners towards the center, like an envelope. Roll the spring roll up tightly towards the top corner. Dab the final corner with a little water to seal it shut.

3. 3

   Fry the spring rolls. Pour vegetable oil into a heavy-bottomed pot or wok until it's about 2 inches deep. Heat the oil to 350°F (175°C). Carefully place 3-4 spring rolls into the hot oil, making sure not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the spring rolls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.

4. 4

   Serve immediately with your favorite dipping sauce like sweet chili sauce or duck sauce.