Garden Fresh Spring Rolls

Forget the soggy takeout kind. These vegan spring rolls are built on a quick stir-fry of crisp mung bean sprouts, mushrooms, bamboo shoots, and scallions, seasoned with soy, vinegar, sesame oil, garlic, and ginger.

The filling is yours to dial in. Stir-fry it just a few minutes, then taste and adjust the soy and vinegar before it ever touches a wrapper. The one step you cannot skip comes next: strain the filling and let it cool completely. Hot, wet filling steams the wrappers from the inside and turns them soggy, and the trapped moisture spits in the hot oil.

Cut every vegetable into matchsticks about the same length as the bean sprouts so everything cooks evenly and rolls up tight. Wrap each one on the diagonal, fold in the ends, and seal the seam with a dab of flour-and-water paste so they hold together in the fryer. Fry until golden and shatteringly crisp.

Chef Tips

• Drain and fully cool the filling before wrapping. This is the single biggest factor between crisp rolls and soggy ones.
• Seal the final edge with a flour-water paste so the rolls do not unravel in the oil.
• Do not overfill. A thin, even line of filling rolls tighter and fries more evenly.

Variations

• Add shredded carrot or cabbage for extra color and crunch.
• Stir grated ginger and a little chili into the filling for more heat.
• Serve with sweet chili sauce, hoisin, or a soy-vinegar dipping sauce.