Yields24 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
¼cupCanoloa Oil (divided)
8cupsCabbage (thinly sliced)
2Cloves Garlic (minced)
2Carrots (sliced thinly)
8ozBamboo Shoots (sliced thinly)
2tbspMirin
¼cupSoy Sauce (low sodium)
2tspSesame Oil
2tbspCornstarch
248" Spring Roll Wrappers
Oil for Frying
1
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.
2
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.
3
Mix cornstarch with two tablespoons of water.
4
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.
5
Heat 3 inches of oil in a dutch oven to 325 degrees and fry the spring rolls until golden brown (about 2-3 minutes).
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.
2
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.
3
Mix cornstarch with two tablespoons of water.
4
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.
5
Heat 3 inches of oil in a dutch oven to 325 degrees and fry the spring rolls until golden brown (about 2-3 minutes).
