INGREDIENTS
- 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
INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.
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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.
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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.
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Mix cornstarch with two tablespoons of water.
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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.
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Heat 3 inches of oil in a dutch oven to 325 degrees and fry the spring rolls until golden brown (about 2-3 minutes).
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