In a large skillet or wok, heat 1 tablespoon of coconut oil over medium heat. Once it’s hot, add the onions. Sauté for about 2 minutes until they become translucent and fragrant. You want them to be soft but not browned.
Add in the garlic, ginger, carrots, and shiitake mushrooms. Sauté this mixture for about 3 minutes, stirring frequently. You’ll notice the aroma becoming more intense and inviting.
Next, add the kale, napa cabbage, scallions, and kosher salt. Sauté these greens for an additional 3 minutes. They should wilt down considerably, becoming tender yet still bright green.
In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Pour this mixture over the sautéed veggies and stir well to ensure everything is evenly coated. Remove the skillet from the heat and let the filling cool slightly.
Take a spring roll wrapper and place it on a flat surface in front of you, orienting it like a diamond, with one corner facing you. This positioning makes rolling easier.
Place about 2 tablespoons of the cooled filling in a line across the center of the wrapper. Make sure to leave enough room on the sides for rolling.
Fold the left and right corners over the filling, tucking them in gently. Then, take the bottom corner and fold it up over the filling. Brush a little water on the top corner to help seal the roll.
Roll it up tightly, like a burrito, and set it aside seam-side down. Repeat this process until all the filling is used.
In the same skillet, heat the remaining 3 tablespoons of coconut oil over medium heat. Once hot, carefully place a few spring rolls in the pan without overcrowding. Fry them for about 2 to 5 minutes on each side until they are golden brown and crispy.
Each batch of spring rolls will take about 7 to 10 minutes to cook fully. Remove them from the pan and drain on paper towels. Serve hot with your favorite dipping sauce!
