Spring Rolls

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 24 Servings

This is the best recipe for spring rolls! I always thought that spring rolls should have meat in them but I was wrong. This recipe just became my favourite and it doesn’t have meat in it. Try this recipe now and prepare to be amazed! Serve these spring rolls with spiced vinegar. Oh, man, you are so in for a treat. Enjoy!

Ingredients:

¼ c canola oil divided

8 c napa cabbage sliced thinly

2 cloves garlic minced

2 carrots sliced thinly

8 ounces bamboo shoots sliced thinly

2 tbsp mirin

¼ c low sodium soy sauce

2 tsp sesame oil

2 tbsp cornstarch

24 8″ square spring roll wrappers

canola oil for frying

Directions:

Place a large heavy skillet on the stove and turn the heat to medium-high.

Add canola oil and allow it to become hot.

Add the napa cabbage and cook for about 10 minutes. Make sure to stir from time to time until most of the liquid has evaporated.

Add the carrots, bamboo shoots, and garlic. Cook for about a minute.

Add the soy sauce, mirin, and sesame oil. Stir until well mixed. Remove from the heat and allow it to cool.

In a small cup, add 2 tbsp of water and a bit of cornstarch. Stir until well mixed.

Brush the sides of each wrapper with the slurry.

Add 2 tbsp of the fill in the lower part of the wrapper, then fold and seal. Repeat the process with the rest of the ingredients.

Place a Dutch oven on the stove and turn the heat to 325 degrees F.

Add 3-inches of oil and allow it to become hot.

Add the spring rolls in batches and cook for about 3 minutes or until they turn golden brown.

Remove from the oil and transfer them onto a clean plate lined with paper towels to drain any excess oil.

Serve warm and enjoy!

Nutrition Facts:

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