Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 24 spring rolls
My mom is obsessed with spring rolls. I didn’t like it before, but after my mom made me these super light, crispy, and tender Vegetarian Spring Rolls, my heart just melted! It’s her favourite traditional spring rolls recipe that she learned from her mom. When I was a kid, for some very odd reason, I didn’t like it. And as I grew older, I learned to love it and did not even realized that it’s the same spring rolls that my mom was making! Till then, I realized what I was missing.
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-inches square spring roll wrappers
canola oil for frying
How to make Spring Rolls
Step 1: To 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 the liquid has been released and the cabbage has cooked off.
Step 2: Add the garlic to the skillet along with the carrots and bamboo shoots. Continue to cook for another minute, stirring. Then, add the mirin, soy sauce, and sesame oil. Stir, then allow the filling to cool fully.
Step 3: Whisk the cornstarch with two tbsp water to make the slurry.
Step 4: Around the edges of a spring roll wrapper, brush the cornstarch slurry. In a long rectangle shape, add 2 tbsp of the filling, then fold in starting from the sides, closing in tightly.
Step 5: In a dutch oven, heat 3 inches of oil to 325 degrees. Add the spring rolls to the added oil, and fry for approximately 2 to 3 minutes until golden brown.
Nutrition Facts:
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
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-inches square spring roll wrappers
- canola oil for frying
Instructions
Step 1: To 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 the liquid has been released and the cabbage has cooked off.
Step 2: Add the garlic to the skillet along with the carrots and bamboo shoots. Continue to cook for another minute, stirring. Then, add the mirin, soy sauce, and sesame oil. Stir, then allow the filling to cool fully.
Step 3: Whisk the cornstarch with two tbsp water to make the slurry.
Step 4: Around the edges of a spring roll wrapper, brush the cornstarch slurry. In a long rectangle shape, add 2 tbsp of the filling, then fold in starting from the sides, closing in tightly.
Step 5: In a dutch oven, heat 3 inches of oil to 325 degrees. Add the spring rolls to the added oil, and fry for approximately 2 to 3 minutes until golden brown.
