Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 24 Spring Rolls
These luscious spring rolls are so good! You have got to give this one a try, I’m telling you!
1/4 c canola oil divided
8 c napa cabbage sliced thinly
2 cloves garlic minced
2 carrots sliced thinly
8 oz bamboo shoots sliced thinly
2 tbsp mirin
1/4 c low sodium soy sauce
2 tsp sesame oil
2 tbsp cornstarch
24 8-inches square spring roll wrappers
canola oil for frying
Step 1: Place a large skillet on the stove and turn the heat to medium-high.
Step 2: Add 1/2 of the canola oil and allow it to become hot.
Step 3: Add the napa cabbage and cook for 10 minutes or until the liquid has dried up.
Step 4: Add the carrots, garlic, and bamboo shoots. Stir and cook for a minute or until translucent.
Step 5: Add the soy sauce, sesame oil, and mirin. Stir and cook for a few minutes.
Step 6: In a small cup, add water and cornstarch. Stir until well mixed.
Step 7: Brush the dissolved cornstarch over the spring roll wrapper.
Step 8: Put 2 tablespoons of the filling in the middle of each wrapper, then fold it to make a spring roll. Repeat this process to the rest of the ingredients.
Step 9: Place a Dutch oven on the stove and turn the heat to 325 degrees F. Add 3-inches of oil and allow it to become hot.
Step 10: Add the spring rolls and cook until golden brown.
Step 11: Serve hot and enjoy!
Yield: 24 spring rolls
Amount per serving: Calories: 143g | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Cholesterol: 1mg | Sodium: 214mg | Potassium: 104mg | Sugar: 1g | Vitamin A: 930g | Vitamin C: 7.3g | Calcium: 32g | Iron: 0.8g
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