This is the vegetarian option you can easily add chicken, pork, or shrimp to this base recipe.
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).
Ingredients
Directions
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).