Description
Light and crispy homemade spring rolls filled with seasoned vegetables, perfect as an Asian appetizer or dinner side dish.
Ingredients
Scale
- 1/4 cup canola oil, divided
- 8 cups napa cabbage, thinly sliced
- 2 cloves garlic, minced
- 2 carrots, thinly sliced
- 8 ounces bamboo shoots, thinly sliced
- 2 tablespoons mirin
- 1/4 cup low sodium soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons cornstarch
- 24 spring roll wrappers
- Canola oil for frying
Instructions
- Heat half the canola oil in a skillet and cook cabbage until liquid evaporates.
- Add garlic, carrots, and bamboo shoots and cook briefly.
- Stir in mirin, soy sauce, and sesame oil, then cool filling.
- Mix cornstarch with water to form slurry.
- Fill and roll spring roll wrappers tightly.
- Fry in 325°F oil until golden brown.
Notes
- Let filling cool completely before wrapping.
- Fry in batches for best texture.
- Unfried rolls can be frozen.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 spring roll
- Calories: 95
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg