Name: Spring Rolls Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Cuisine: Chinese
Ingredients: ¼ cup divided canola oil; 8 cups sliced thinly Napa cabbage; 2 minced cloves garlic; 2 sliced thinly carrots; 8 oz sliced thinly bamboo shoots; 2 tbsp mirin; ¼ cup low sodium soy sauce; 2 tsp sesame oil; 2 tbsp cornstarch; 24 8 inch square spring roll wrappers; for frying canola oil

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.

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

¼cupcanola oildivided
8cupsnapa cabbagesliced thinly
2cloves garlicminced
2carrotssliced thinly
8ozbamboo shootssliced thinly
2tbspmirin
¼cupsoy saucelow sodium
2tspsesame oil
2tbspcornstarch
24spring roll wrappers8 inch square
canola oilfor frying

Instructions

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.