Vegetable Spring Rolls

I have fond memories of spring rolls. Yes, they are definitely reminiscent of the late night takeout meals I used to indulge myself in after long work days. But they are also nostalgic because I grew up with these in my Taiwanese-American household. I can still hear the crackle of the wrappers as they hit the hot oil and the distinct crunch that accompanied “Ow, that was hot!” when I too often wasn’t patient enough to let them cool.

My mom and grandma reminded me, “Emma, these are bars of gold!” I wasn’t completely sure what they meant by that, but I now look back on this memory and think, “Hah! No wonder we eat spring rolls every major Chinese holiday.” That’s exactly why I want to share this recipe with you this Lunar New Year: To spread prosperity and fortune. And good food, of course 🙂

The Year of the Dragon symbolizes bravery and strength. If this is your first time making spring rolls, consider this coincidence an omen to try something new. Making spring rolls can be intimidating. But with my recipe and some planning, this will be your next go-to snack when hosting people.

I use a vegetarian filling with cabbage, carrots, garlic, ginger, and shiitake mushrooms. After stir-frying them, I let the filling cool (sometimes overnight if easier for my schedule) before wrapping them. I dollop a 2 tablespoons of filling, forming a log in the center of my square wrapper. I bring one corner to the center, covering it like a blanket. I wrap the neighboring corners around and finally roll it toward the last corner (photos below). It’s the perfect package. They come out of the hot oil like a golden, well, bar of gold. I’ve added shredded chicken, chopped shrimp, and roasted duck in the past. All delicious. Once you learn how easy this is, you’ll never go back to frozen spring rolls!