Print
Spring Rolls

Spring Rolls

Spring Rolls are the vegetarian super light, crispy and tender vegetarian appetizer cousin of the traditional egg roll.
Course Appetizer, dim sum
Cuisine Chinese
Keyword Chinese food, egg roll, spring roll, takeout
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 spring rolls
Calories 143 kcal
Author Sabrina Snyder

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
US Customary - Metric

Instructions

  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).

Nutrition Facts
Spring Rolls
Amount Per Serving
Calories 143 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Cholesterol 1mg 0%
Sodium 214mg 9%
Potassium 104mg 3%
Total Carbohydrates 14g 5%
Sugars 1g
Protein 2g 4%
Vitamin A 18.6%
Vitamin C 8.9%
Calcium 3.2%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.