Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 24 spring rolls
If you love egg rolls, I am sure you are very familiar with spring rolls. These are a super light, crispy, and tender vegetarian appetizer that every family loves! Super easy and quick to make and one of the best appetizers for every occasion. In my opinion, these spring rolls are way better than egg rolls! The delicious filling is wrapped in a thin, crispy wrapper that busts in every bite. These spring rolls are crowd approved and forever a keeper! Enjoy these as is or with your favourite dipping sauce.
Ingredients
canola oil for frying
2 cloves garlic minced
8 oz. bamboo shoots sliced thinly
2 carrots sliced thinly
1/4 c. low sodium soy sauce
2 tbsp mirin
2 tbsp cornstarch
24 8-inch square spring roll wrappers
8 c. napa cabbage sliced thinly
1/4 c. canola oil divided
2 tsp sesame oil
How to make Spring Rolls
Step 1: To a large heavy skillet, heat the canola oil over medium-high heat. To the hot oil, add the napa cabbage and cook for about 8 to 10 minutes, stirring until most of the liquid has been released and cooked off.
Step 2: To the skillet, add garlic, carrots, and bamboo shoots. Continue to cook for another minute, stirring. Then, add the mirin along with the soy sauce and sesame oil. Give the filling a final stir and allow it to cool completely.
Step 3: Meanwhile, whisk the cornstarch with 2 tbsp water.
Step 4: After laying out the spring roll wrapper, brush the edges with the cornstarch slurry. On the long rectangle shape, add 2 tbsp of the filling. Fold in the sides, roll the wrapper, and tightly close.
Step 5: In a dutch oven, heat about 3 inches of oil to 325 degrees. Add the spring rolls to the very hot oil and fry for about 2 to 3 minutes until golden brown.
Nutrition Facts:
Calories: 143kcal | 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
- canola oil for frying
- 2 cloves garlic minced
- 8 oz. bamboo shoots sliced thinly
- 2 carrots sliced thinly
- 1/4 c. low sodium soy sauce
- 2 tbsp mirin
- 2 tbsp cornstarch
- 24 8-inch square spring roll wrappers
- 8 c. napa cabbage sliced thinly
- 1/4 c. canola oil divided
- 2 tsp sesame oil
Instructions
Step 1: To a large heavy skillet, heat the canola oil over medium-high heat. To the hot oil, add the napa cabbage and cook for about 8 to 10 minutes, stirring until most of the liquid has been released and cooked off.
Step 2: To the skillet, add garlic, carrots, and bamboo shoots. Continue to cook for another minute, stirring. Then, add the mirin along with the soy sauce and sesame oil. Give the filling a final stir and allow it to cool completely.
Step 3: Meanwhile, whisk the cornstarch with 2 tbsp water.
Step 4: After laying out the spring roll wrapper, brush the edges with the cornstarch slurry. On the long rectangle shape, add 2 tbsp of the filling. Fold in the sides, roll the wrapper, and tightly close.
Step 5: In a dutch oven, heat about 3 inches of oil to 325 degrees. Add the spring rolls to the very hot oil and fry for about 2 to 3 minutes until golden brown.