Spring Rolls Recipe

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Deanna Pearson Modified: March 23, 2022
spring rolls with nuoc cham and fresh herbs
Spring Rolls Recipe

How To Make Spring Rolls

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These vegetarian spring rolls are full of cabbage, carrots, bamboo shoots, and various spices. They’re crispy, light on carbs, and heavy on flavor.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes

Serves:

Ingredients

  • ¼cupcanola oildivided
  • 8cupsnapa cabbage,sliced thinly
  • 2cloves garlic,minced
  • 2carrots,sliced thinly
  • 8ozbamboo shoots,sliced thinly
  • 2tbspmirin
  • ¼cupsoy sauce,low sodium
  • 2tspsesame oil
  • 2tbspcornstarch
  • 24spring roll wrappers,(8 inch square)
  • canola oil,for frying
  • Nuoc Cham dipping sauce,for serving

Instructions

  1. Add half the canola oil to a large heavy skillet on medium-high heat and add in the napa cabbage. Cook for 8 to 10 minutes while stirring until almost all the liquid it releases has cooked off.

  2. Add in the garlic, carrots and bamboo shoots and cook for 1 minute while stirring before adding in the mirin, soy sauce and sesame oil. Stir again then let filling cool completely.

  3. Mix cornstarch with 2 tablespoons of water.

  4. Lay out the spring roll wrapper, brush cornstarch slurry around the edges to moisten and add about 2 tablespoons of filling in a long rectangle shape, folding in from the sides and rolling the wrappers closed tightly.

  5. Heat 3 inches of oil in a dutch oven to 325 degrees F and fry the spring rolls until golden brown. This takes about 2-3 minutes.

Nutrition

  • Calories: 943.82kcal
  • Fat: 42.02g
  • Saturated Fat: 3.51g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 24.83g
  • Polyunsaturated Fat: 12.67g
  • Carbohydrates: 132.55g
  • Fiber: 9.19g
  • Sugar: 11.52g
  • Protein: 10.70g
  • Sodium: 2165.84mg
  • Calcium: 345.71mg
  • Potassium: 1659.78mg
  • Iron: 4.83mg
  • Vitamin A: 1134.88µg
  • Vitamin C: 135.07mg
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