Vegetarian Spring Rolls

Crisp fried spring rolls packed with cabbage, carrot, and shiitakes in a gingery filling.

Ingredients

• 2 tablespoons grapeseed oil, plus more for frying
• 2 tablespoons minced ginger
• 3 cloves garlic, minced
• 4 cups thinly sliced napa cabbage
• 2 carrots, julienned
• 6 fresh shiitake mushrooms, thinly sliced
• 4 scallions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (or vegetarian stir-fry sauce)
• 1 teaspoon toasted sesame oil
• 12 spring roll wrappers
• 1 egg beaten with 1 tablespoon water, for sealing
• Sweet chili sauce, for serving

Directions

1. Heat 2 tablespoons oil in a wok over high heat. Stir-fry the ginger and garlic 30 seconds, then add the cabbage, carrots, and shiitakes. Stir-fry until wilted, 3 to 4 minutes.
2. Add the scallions, soy sauce, oyster sauce, and sesame oil; toss 1 minute. Spread the filling on a tray to cool and drain excess liquid.
3. Place a wrapper as a diamond, spoon filling near the bottom corner, fold up the bottom, fold in the sides, and roll tightly, sealing the top corner with egg wash.
4. Heat 2 inches of oil to 350°F. Fry the rolls in batches until golden and crisp, 3 to 4 minutes, turning once.
5. Drain on paper towels and serve hot with sweet chili sauce.

Notes

Adapted from Ming Tsai’s takeout-style vegetarian spring rolls.