Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 24 Servings
These are vegetarian spring rolls; would you believe it? You can eat a lot of these treats and not feel guilty at all! A must-try recipe!
Ingredients:
2 tbsp cornstarch
24 8-inch square spring roll wrappers
8 oz. bamboo shoots sliced thinly
8 c Napa cabbage, sliced thinly
2 tsp sesame oil
2 carrots, sliced thinly
1/4 c low sodium soy sauce
2 cloves garlic, minced
canola oil for frying
1/4 c canola oil, divided
2 tbsp mirin
Directions:
Add a large heavy skillet to the stove and turn the heat to medium-high. Add 1/2 of the canola oil and let it become hot.
Put the napa cabbage into the hot skillet, then cook for 8 minutes or until wilted.
Add the garlic, bamboo shoots, and carrots. Sauté for a minute or just until aromatic. Add soy sauce, sesame oil, and mirin.
Toss to combine. Remove from the heat and allow the mixture to cool.
Mix 2 tbsp of water with cornstarch.
Place the wrappers onto a flat surface, then brush the sides with the dissolved cornstarch. Fill each wrapper with 2 tbsp of the cabbage mixture. Roll it up and seal the edges.
Place a Dutch oven on the stove and turn the heat to medium. Add about 3-inches of oil and let it become hot.
Add the spring rolls in batches into the hot oil, then cook for about 3 minutes or until they turn golden brown. Move them onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the spring rolls.
Serve and enjoy!
Notes:
I suggest serving these spring rolls right away for the best experience.
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months in the freezer. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 143 kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Cholesterol: 1mg | Sodium: 214mg | Potassium: 104mg | Sugar: 1g | Vitamin A: 930IU | Vitamin C: 7.3mg | Calcium: 32mg | Iron: 0.8mg
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