Spring Rolls Recipe

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.

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.

Mix cornstarch with 2 tablespoons of water.

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.

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.