Crispy Vegetable Spring Rolls

Step 1

Place the shredded cabbage, carrot matchsticks, and sliced green onions in a medium bowl.

Step 2

Pour 2 tablespoons of soy sauce over the vegetables and stir with a spoon until evenly coated, about 30 seconds.

Step 3

Lay one spring roll wrapper on a clean, dry cutting board with one corner pointing toward you, like a diamond shape.

Step 4

Spoon about 2 tablespoons of the vegetable filling onto the center of the wrapper, keeping it 1 inch away from all edges so there's room to seal.

Step 5

Fold the bottom corner of the wrapper up and over the filling, rolling it away from you once until the filling is covered.

Step 6

Fold the left and right corners inward toward the center, like you are closing the sides of an envelope.

Step 7

Roll the bundle away from you toward the top corner, pulling gently to tighten, then seal the final edge by wetting it with a wet fingertip and pressing it closed.

Step 8

Place the finished roll seam-side down on a plate and repeat with the remaining 7 wrappers and filling.

Step 9

Pour 2 tablespoons of neutral oil into a 10-inch skillet and set it over medium-high heat for about 90 seconds, until the oil shimmers and slides quickly when you tilt the pan.

Step 10

Carefully place 4 spring rolls seam-side down in the hot oil, leaving space between each one so they do not touch.

Step 11

Cook without moving them for 2 to 3 minutes, until the bottom is golden brown and looks like the color of warm honey.

Step 12

Using tongs or a spatula, flip each roll carefully and cook the other side for 2 minutes, until it is also golden brown.

Step 13

Transfer the cooked rolls to a clean plate lined with paper towels and repeat with the remaining 4 rolls.

Step 14

Arrange all 8 spring rolls on a serving plate and serve warm with soy sauce for dipping, or make a dipping sauce by mixing equal parts soy sauce and rice vinegar if you have it.