Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 24 spring rolls
Vegetarian, super light, crispy spring rolls – the perfect appetizer that even your picky eaters love! Super simple, not fussy, and so good you’ll never stop munching. Get away from the traditional egg roll sometimes with these tender, delicious spring rolls!
Ingredients
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-inch square spring roll wrappers
canola oil for frying
How to make Spring Rolls
Step 1: In a large heavy skillet, add half of the canola oil and heat over medium-high heat.
Step 2: Add the napa cabbage into the heated oil and cook for about 8 to 10 minutes.
Step 3: Stir in the garlic, carrots, and bamboo shoots and cook for a minute more before adding in the mirin, soy sauce, and sesame oil. Stir some more and allow the filling to cool completely.
Step 4: Whisk the cornstarch with 2 tbsp water until well mixed.
Step 5: Brush with cornstarch slurry the laid out spring roll wrapper to moisten the edges.
Step 6: In a long rectangle shape, add around 2 tbsp of filling.
Step 7: Fold the sides and roll to close the wrapper tightly.
Step 8: In a Dutch oven, heat 3-inches of oil to 325 degrees. Once the oil is hot, add the spring rolls and fry for about 2 to 3 minutes or until golden brown.
Nutrition Facts:
Amount Per Serving: Calories 143 Fat 3g Cholesterol 1mg Sodium 214mg Potassium 104mg Carbohydrates 14g Sugar 1g Protein 2g Vitamin A 930IU Vitamin C 7.3mg Calcium 32mg Iron 0.8mg
Ingredients
- 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-inch square spring roll wrappers
- canola oil for frying
Instructions
Step 1: In a large heavy skillet, add half of the canola oil and heat over medium-high heat.
Step 2: Add the napa cabbage into the heated oil and cook for about 8 to 10 minutes.
Step 3: Stir in the garlic, carrots, and bamboo shoots and cook for a minute more before adding in the mirin, soy sauce, and sesame oil. Stir some more and allow the filling to cool completely.
Step 4: Whisk the cornstarch with 2 tbsp water until well mixed.
Step 5: Brush with cornstarch slurry the laid out spring roll wrapper to moisten the edges.
Step 6: In a long rectangle shape, add around 2 tbsp of filling.
Step 7: Fold the sides and roll to close the wrapper tightly.
Step 8: In a Dutch oven, heat 3-inches of oil to 325 degrees. Once the oil is hot, add the spring rolls and fry for about 2 to 3 minutes or until golden brown.
