Spring Rolls Recipe
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These vegetarian spring rolls are full of cabbage, carrots, bamboo shoots, and various spices. They're crispy, light on carbs, and heavy on flavor.
Ingredients
Instructions
Add half the canola oil to a large heavy skillet on medium-high heat and add in the napa cabbage. Cook for 8 to 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. Stir again then let filling cool completely.
Mix cornstarch with 2 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 F and fry the spring rolls until golden brown. This takes about 2-3 minutes.
Nutrition
- Serving Size
- 1
- Calories
- 943.8 Calories
- Carbohydrate Content
- 132.5 g
- Cholesterol Content
- mg
- Fat Content
- 42.0 g
- Fiber Content
- 9.2 g
- Protein Content
- 10.7 g
- Saturated Fat Content
- 3.5 g
- Sodium Content
- 2,165.8 mg
- Sugar Content
- 11.5 g
- Trans Fat Content
- 0.1 g
- Unsaturated Fat Content
- 24.8 g
