Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 24 Servings
You can never go wrong with these luscious spring rolls! Oh, man, you need these bad boys in your life! Try this recipe now and prepare to be amazed! Have a wonderful day, friends. Enjoy!
Ingredients:
8 oz. bamboo shoots sliced thinly
1/4 c canola oil divided
2 carrots sliced thinly
2 cloves garlic minced
8 c napa cabbage sliced thinly
2 tbsp mirin
24 8-inch square spring roll wrappers
2 tsp sesame oil
2 tbsp cornstarch
canola oil for frying
1/4 c low sodium soy sauce
Directions:
1. Place a large heavy skillet on the stove and turn the heat to medium-high.
2. Add 1/2 of the canola oil and allow it to become hot.
3. Add the napa cabbage and cook for about 8 minutes or until done.
4. Add the carrots, bamboo shoots, and garlic. Sauté for about a minute or until aromatic.
5. Add the soy sauce, sesame oil, and mirin. Stir until well blended. Remove from the heat and allow it to cool at room temperature.
6. Add 2 tbsp of water and cornstarch into a small cup. Stir until well mixed.
7. Lay the wrappers onto a flat surface, then brush each with the slurry.
8. Fill each with 2 tbsp of the cabbage mixture.
9. Fold and seal the sides. Repeat the process with the rest of the ingredients.
10. Place a Dutch oven on the stove and turn the heat to medium.
11. Add about 3-inches of oil and allow it to become hot.
12. Add the spring rolls in batches and cook until they turn golden brown. This usually takes about 2 to 3 minutes.
13. Remove from the hot oil onto a clean plate lined with paper towels to drain any excess oil.
14. Serve and enjoy!
Nutrition Facts:
Calories: 143kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Cholesterol: 1mg | Sodium: 214mg | Potassium: 104mg | Sugar: 1g | Vitamin A: 930IU | Vitamin C: 7.3mg | Calcium: 32mg | Iron: 0.8mg
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