How To Make Spring Rolls
These vegetarian spring rolls are full of cabbage, carrots, bamboo shoots, and various spices. They’re crispy, light on carbs, and heavy on flavor.
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
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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.
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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.
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Mix cornstarch with 2 tablespoons of water.
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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.
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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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