This Spring Roll Recipe Is One To Devour

Spring rolls served with sauce

Do you find yourself craving Chinese food at least once a week? While it’s no secret takeout is extremely convenient and scrumptious, ordering separate entrees for the entire family can be quite pricy. Also, for our vegetarian friends, meals like Mongolian beef, orange chicken, and egg rolls aren’t an option. You’re in luck — this spring roll recipe is meatless and extremely delicious, as well as easy to whip up. Seriously, there are only five steps. After one bite, you’ll say no more to costly takeout.

Here’s What You’ll Need:

  • 1/4 cup canola oil divided
  • 2 cloves of minced garlic
  • 2 thinly sliced carrots
  • 8 cups of thinly sliced napa cabbage
  • 8 ounces of thinly sliced bamboo shoots
  • 2 tablespoons mirin
  • 1/4 cup of low sodium soy sauce (for dipping, of course)
  • 2 tablespoons of cornstarch
  • 2 teaspoons sesame oil
  • canola oil (for frying)
  • 24 8″ square spring roll wrappers (spring roll wrappers are thinner than egg roll wrappers)

Step By Step Instructions

  1. Begin by heating canola oil in a large skillet on medium to high heat. Once the heat is cranked up, add the napa cabbage into the pan, and allow it to cook for 8-10 minutes. Occasionally stir.
  2. Next, once you cook up the cabbage, add the carrots, bamboo shoots, and garlic to the skillet. Before you add in the mirin, sesame oil, and soy sauce, let simmer for 1 minute while stirring.
  3. While you let the ingredients in the skillet cool, mix two tablespoons of water and cornstarch.
  4. Next, brush the cornstarch and water mixture on each spring roll wrapper. After, insert 2 tablespoons of filling in a rectangular shape into the spring roll wrappers. Fold each side, and roll the wrappers tightly.
  5. Lastly, heat your oven to 325 degrees, and fry the spring rolls to a golden brown color, in 3 inches of oil. This should take 2-3 minutes.

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Tips For the Chef

While this recipe is simple to make, there are a few guidelines you should follow closely:

  1. Make sure to use spring roll wrappers, not rice paper or egg roll wrappers. If you want to achieve the perfect, crunchy taste, the spring roll wrappers are a must. While these may be a hassle to find at the grocery store, a local ethnic grocer should have them in stock.
  2. Don’t overload each wrapper with ingredients, as a fairly measured 2 tablespoons per roll should be the perfect amount.
  3. If you have leftovers, easily freeze the rolls in a single layer, as you don’t want them to stick together. Just pop them in the oven for a delicious snack!

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