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Spring Rolls

It is easy to make and freeze, so you can enjoy crispy spring rolls any time.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 24 spring rolls
Course: Appetizer
Cuisine: Asian, Chinese
Calories: 143
Ingredients Method

Ingredients
  

  • 1/4 cup canola oil divided
  • 8 cups napa cabbage cut thin
  • 2 cloves garlic minced
  • 2 carrots thinly sliced
  • 8 ounces bamboo shoots cut thinly
  • 2 tablespoons mirin
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons cornstarch
  • 24 8 inch square spring roll wrappers
  • Canola oil for frying

Method
 

  1. Half the oil from the canola oil should be added to a heavy skillet over medium heat. Once the skillet is hot, add the napa cabbage for 8-10 minutes and stir until the liquid has evaporated.
  2. Mix in the carrots, garlic, and bamboo shoots. Cook for 1 min, stirring, before adding the mirin, soy sauce, and sesame oils. Let the filling cool completely.
  3. Combine cornstarch and two tablespoons water.
  4. Spread the spring roll wrapper on a flat surface. Apply cornstarch slurry to the edges to moisten. Add about 2 tablespoons filling and fold in the ends.
  5. In a dutch oven, heat 3 inches oil to 325°F. Once the oil is heated to 325°F, fry the spring rolls in oil until golden brown (around 2-3 minutes).