Spring Rolls Recipe
Delicious and crispy homemade spring rolls with a savory napa cabbage filling, perfect for snacking or entertaining.
Ingredients
- 8 cups Napa Cabbage, sliced thinly
- 2 cloves Garlic, minced
- 2 pieces Carrots, sliced thinly
- 8 ounces Bamboo Shoots, sliced thinly
- 2 tablespoons Mirin
- ¼ cup Low Sodium Soy Sauce
- 2 teaspoons Sesame Oil
- 24 pieces Spring Roll Wrappers, 8-inch square
- ¼ cup Canola Oil, divided
- 2 tablespoons Cornstarch
Instructions
- Add half the canola oil to a large heavy skillet over medium-high heat. Cook the napa cabbage for 8-10 minutes, stirring until most of the liquid evaporates.
- Include the garlic, carrots, and bamboo shoots. Cook for 1 minute, stirring consistently. Stir in the mirin, soy sauce, and sesame oil. Let the filling cool completely.
- Mix the cornstarch with 2 tablespoons of water in a small bowl. This mix will help seal the spring rolls.
- Lay out a spring roll wrapper. Brush the cornstarch slurry around the edges, place about 2 tablespoons of filling in a long rectangle shape. Fold in the sides, and roll the wrapper tightly.
- Heat 3 inches of oil in a Dutch oven to 325 degrees Fahrenheit. Fry the spring rolls until they are golden brown, which should take about 2-3 minutes.
Notes
- Ensure the cooked filling cools completely before rolling to avoid tearing the wrappers.
- Keep the oil at a consistent 325°F for even frying and perfect crispness.
- Take care while folding the sides of the wrappers to prevent any openings.
- Fry the spring rolls in small batches to maintain oil temperature and avoid sogginess.
- Taste the filling before rolling to adjust soy sauce or seasoning.
Nutrition
Calories: 150kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 250mgFiber: 1gSugar: 2g
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