Vegetable Spring Rolls

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1. 1Step 1: Heat vegetable oil until shimmering over medium heat. Add garlic, cabbage, carrot, mushrooms, and ginger and stir fry, about 8-10 minutes. There will be a lot of moisture to cook off.
2. 2Step 2: Add salt, sesame oil, and rice wine vinegar. I recommend slightly underseasoning this, because you'll dip this in soy sauce after!
3. 3Step 3: When veggies are soft, stir in cornstarch-water slurry and continue to simmer until thickened, 1 min.
4. 4Step 4: Transfer filling to a bowl and let cool. At this step, you can wrap in foil and cool overnight if desired.
5. 5Step 5: On a clear table space, place a wrapper with a corner facing you. Spoon 1.5-2 tbsp of filling to the center. Use the corner closest to you and fold it over the filling like a blanket. Fold the neighboring corners toward the center, and finally roll it into a log shape. Place under damp paper towel and repeat with remaining wrappers.
6. 6Step 6: In a medium pot, pour enough oil to measure 1 inch. Test the temperature by carefully introducing a spring roll in. If there's no crackle, take it out! Frying in hot oil minimizes the amount of oil the spring roll absorbs. Fry in small batches, about 60-90 per side. The filling's already cooked, so you're looking for a golden-brown color.
7. 7Step 7: Transfer to a plate lined with paper towels.
8. 8Step 8: Serve hot with soy sauce. Enjoy!