Ingredients
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4 tablespoons coconut oil, divided
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1 small yellow onion, finely diced
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1 garlic clove, minced
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1 teaspoon freshly grated ginger
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2 large carrots, grated (about 1½ cups)
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6 shiitake mushrooms, stemmed and diced
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1 cup thinly sliced kale
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1 cup thinly sliced Napa cabbage
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1 scallion, diced
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½ teaspoon kosher salt
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¼ cup low-sodium soy sauce
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1 tablespoon rice vinegar
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1 teaspoon sesame oil
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14–15 spring roll wrappers
Instructions
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat.
Add the diced onion and sauté for about 2 minutes, until softened.
2. Cook the Aromatics and Mushrooms
Add the garlic, grated ginger, carrots, and shiitake mushrooms.
Sauté for about 3 minutes, stirring occasionally, until fragrant and the mushrooms begin to soften.
3. Add the Greens
Stir in the kale, Napa cabbage, scallions, and salt.
Cook for another 3 minutes, until the vegetables are wilted and tender.
4. Season the Filling
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, and sesame oil.
Pour the sauce into the skillet and toss until the vegetables are evenly coated.
Remove from the heat and allow the filling to cool slightly. If excess liquid collects, drain it before assembling the spring rolls.
5. Fill the Wrappers
Place a spring roll wrapper on a clean surface with one corner facing you, forming a diamond.
Add about 2 tablespoons of vegetable filling in a line across the center.
Avoid overfilling so the wrappers can close securely.
6. Roll and Seal
Fold the left and right corners over the filling.
Fold the bottom corner up and roll tightly, like a burrito.
Brush a little water onto the top corner and press firmly to seal.
Repeat with the remaining wrappers and filling.
7. Heat the Oil
Heat the remaining 3 tablespoons of coconut oil in the skillet over medium heat.
8. Pan-Fry the Spring Rolls
Working in batches, place the spring rolls seam-side down in the skillet, leaving space between them.
Cook for 2–5 minutes per side, turning occasionally, until golden brown and crispy all over.
Each spring roll should take approximately 7–10 minutes total, depending on its size and the heat.
9. Drain and Serve
Transfer the cooked spring rolls to a wire rack to drain and maintain their crispness.
Serve warm with your favorite dipping sauce.
Notes
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Don’t overfill: About 2 tablespoons of filling per wrapper helps prevent the spring rolls from bursting.
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Keep the filling dry: Let it cool slightly and drain excess moisture before rolling. This helps the wrappers stay crisp.
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Seal securely: Use a little water on the final corner and press firmly to keep the wrapper closed.
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Cook in batches: Overcrowding the skillet can cause the spring rolls to steam instead of crisp.
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Use a wire rack: Set cooked spring rolls on a rack rather than a plate to help prevent soggy bottoms.
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Choose your oil: Coconut oil adds flavor, but a neutral high-heat oil can also work.
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Watch the heat: Medium heat helps the wrappers brown without burning before the filling is heated through.
