Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 24 spring rolls
Spring rolls are my favorite! They are crispy, super light, and tender vegetarian appetizers that I can easily and quickly make whenever! These spring rolls are great to make in advance and freezer-friendly. I love these spring rolls by themselves, but these are amazing with Sweet and Sour Sauce and Chinese Hot Mustard for dipping.
For best results, I do not recommend substituting the spring roll wrappers. These wrappers are thinner than our traditional egg roll wrappers. When filling the rolls, ensure not to overfill them. I only use about 2 tbsp of filling for each wrapper. This also will help keep the rolls thin enough to fry well even after freezing. If making these rolls ahead, keep these filled rolls in one layer to prevent them from sticking together.
Ingredients
2 carrots, sliced thinly
1/4 c. canola oil, divided
2 cloves garlic, minced
8 oz. bamboo shoots, sliced thinly
2 tbsp cornstarch
2 tbsp mirin
canola oil, for frying
1/4 c. low sodium soy sauce
2 tsp sesame oil
8 c. napa cabbage, sliced thinly
24 8” square spring roll wrappers
How to make Spring Rolls
Step 1: Into a large, heavy skillet, heat half of the canola oil over medium-high heat. Once hot, add the napa cabbage and cook for about 8 to 10 minutes, stirring until most of the liquid has cooked off.
Step 2: To the napa cabbage in the skillet, add the garlic, carrots, and bamboo shoots. Continue to cook for another minute, stirring. Then, add the mirin along with the soy sauce and sesame oil. Stir well and cook further until done. Remove from the heat and allow the filling to cool completely.
Step 3: Whisk the cornstarch with 2 tbsp water until the lumps are gone.
Step 4: Around the edges of each spring roll wrapper, brush the slurry. In a long rectangular shape, add about 2 tbsp of the filling. Then, fold the sides of the wrapper and tightly roll it closed.
Step 5: In a Dutch oven, heat 3 inches of oil to 325 degrees. Add the spring rolls to the hot oil and fry for about 2 to 3 minutes until golden brown.
Nutrition Facts:
Calories: 143 kcal | 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
Ingredients
- 2 carrots, sliced thinly
- 1/4 c. canola oil, divided
- 2 cloves garlic, minced
- 8 oz. bamboo shoots, sliced thinly
- 2 tbsp cornstarch
- 2 tbsp mirin
- canola oil, for frying
- 1/4 c. low sodium soy sauce
- 2 tsp sesame oil
- 8 c. napa cabbage, sliced thinly
- 24 8” square spring roll wrappers
Instructions
Step 1: Into a large, heavy skillet, heat half of the canola oil over medium-high heat. Once hot, add the napa cabbage and cook for about 8 to 10 minutes, stirring until most of the liquid has cooked off.
Step 2: To the napa cabbage in the skillet, add the garlic, carrots, and bamboo shoots. Continue to cook for another minute, stirring. Then, add the mirin along with the soy sauce and sesame oil. Stir well and cook further until done. Remove from the heat and allow the filling to cool completely.
Step 3: Whisk the cornstarch with 2 tbsp water until the lumps are gone.
Step 4: Around the edges of each spring roll wrapper, brush the slurry. In a long rectangular shape, add about 2 tbsp of the filling. Then, fold the sides of the wrapper and tightly roll it closed.
Step 5: In a Dutch oven, heat 3 inches of oil to 325 degrees. Add the spring rolls to the hot oil and fry for about 2 to 3 minutes until golden brown.
