Yield: 24 spring rolls
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Appetizer, dim sum
Spring Rolls are the vegetarian super light, crispy and tender vegetarian appetizer cousin of the traditional egg roll.
1/4 cup canola oil divided
8 cups napa cabbage sliced thinly
2 cloves garlic minced
2 carrots sliced thinly
8 ounces bamboo shoots sliced thinly
2 tablespoons mirin
1/4 cup low sodium soy sauce
2 teaspoons sesame oil
2 tablespoons cornstarch
24 8" square spring roll wrappers
canola oil for frying
Note: click on times in the instructions to start a kitchen timer while cooking.
Add half the canola oil to a large heavy skillet on medium high heat and add in the napa cabbage cooking 8-10 minutes while stirring until almost all the liquid it releases has cooked off.
Add in the garlic, carrots and bamboo shoots and cook for 1 minute while stirring before adding in the mirin, soy sauce and sesame oil and stirring again then let filling cool completely.
Mix cornstarch with two tablespoons of water.
Lay out the spring roll wrapper, brush cornstarch slurry around the edges to moisten and add about 2 tablespoons of filling in a long rectangle shape, folding in from the sides and rolling the wrappers closed tightly.
Heat 3 inches of oil in a dutch oven to 325 degrees and fry the spring rolls until golden brown (about 2-3 minutes).