Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 24 Servings
You can eat a lot of these heavenly treats and not feel guilty about it! These Spring Rolls are super healthy! They are the perfect appetizers to serve whenever you have guests over. A must-try recipe indeed!
Ingredients:
2 tbsp cornstarch
24 8-inch square spring roll wrappers
2 carrots, sliced thinly
2 tsp sesame oil
canola oil for frying
1/4 c low sodium soy sauce
8 oz. bamboo shoots sliced thinly
2 cloves garlic, minced
1/4 c canola oil, divided
8 c napa cabbage, sliced thinly
2 tbsp mirin
Directions:
Place a large, heavy skillet on the stove and turn the heat to medium-high. Add 1/2 of the canola oil and allow it to become hot.
Add the napa cabbage into the hot skillet, then cook for 8 minutes or until it dries out a bit.
Add the garlic, bamboo shoots, and carrots. Sauté for about a minute or until aromatic. Stir in the sesame oil, soy sauce, and mirin.
Remove the skillet from the stove and allow the mixture to cool.
Add 2 tbsp of water and cornstarch into a small ramekin. Stir to dissolve the cornstarch completely.
Lay out the wrappers onto a flat surface, then brush each with the cornstarch mixture. Fill each with 2 tbsp of the cabbage mixture, then roll it up and seal. Repeat the process with the rest of the wrappers and cabbage mixture.
Place a Dutch oven on the stove and turn the heat to medium. Add about 3-inches of oil and allow it to become hot.
Add the spring rolls in batches into the hot oil, then cook for about 3 minutes or until they turn golden brown. Move them onto a plate lined with paper towels to drain any oil.
Serve and enjoy!
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 tbsp cornstarch
- 24 8-inch square spring roll wrappers
- 2 carrots, sliced thinly
- 2 tsp sesame oil
- canola oil for frying
- 1/4 c low sodium soy sauce
- 8 oz. bamboo shoots sliced thinly
- 2 cloves garlic, minced
- 1/4 c canola oil, divided
- 8 c napa cabbage, sliced thinly
- 2 tbsp mirin
Instructions
Place a large, heavy skillet on the stove and turn the heat to medium-high. Add 1/2 of the canola oil and allow it to become hot.
Add the napa cabbage into the hot skillet, then cook for 8 minutes or until it dries out a bit.
Add the garlic, bamboo shoots, and carrots. Sauté for about a minute or until aromatic. Stir in the sesame oil, soy sauce, and mirin.
Remove the skillet from the stove and allow the mixture to cool.
Add 2 tbsp of water and cornstarch into a small ramekin. Stir to dissolve the cornstarch completely.
Lay out the wrappers onto a flat surface, then brush each with the cornstarch mixture. Fill each with 2 tbsp of the cabbage mixture, then roll it up and seal. Repeat the process with the rest of the wrappers and cabbage mixture.
Place a Dutch oven on the stove and turn the heat to medium. Add about 3-inches of oil and allow it to become hot.
Add the spring rolls in batches into the hot oil, then cook for about 3 minutes or until they turn golden brown. Move them onto a plate lined with paper towels to drain any oil.
Serve and enjoy!
