Ingredients
¼cupcanola oildivided
8cupsnapa cabbage,sliced thinly
2cloves garlic,minced
2carrots,sliced thinly
8ozbamboo shoots,sliced thinly
2tbspmirin
¼cupsoy sauce,low sodium
2tspsesame oil
2tbspcornstarch
24spring roll wrappers,(8 inch square)
canola oil,for frying
Nuoc Cham dipping sauce,for serving
Preparation
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.
