SPRING ROLLS

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 24 Servings

You can eat a lot of these heavenly treats and not feel guilty about it! These Spring Rolls are super healthy! They are the perfect appetizers to serve whenever you have guests over. A must-try recipe indeed!

INGREDIENTS :

• 2 tbsp cornstarch
• 24 8-inch square spring roll wrappers
• 2 carrots, sliced thinly
• 2 tsp sesame oil
• canola oil for frying
• 1/4 c low sodium soy sauce
• 8 oz. bamboo shoots sliced thinly
• 2 cloves garlic, minced
• 1/4 c canola oil, divided
• 8 c napa cabbage, sliced thinly
• 2 tbsp mirin

DIRECTIONS :

1. Place a large, heavy skillet on the stove and turn the heat to medium-high. Add 1/2 of the canola oil and allow it to become hot.
2. Add the napa cabbage into the hot skillet, then cook for 8 minutes or until it dries out a bit.
3. Add the garlic, bamboo shoots, and carrots. Sauté for about a minute or until aromatic. Stir in the sesame oil, soy sauce, and mirin.
4. Remove the skillet from the stove and allow the mixture to cool.
5. Add 2 tbsp of water and cornstarch into a small ramekin. Stir to dissolve the cornstarch completely.
6. Lay out the wrappers onto a flat surface, then brush each with the cornstarch mixture. Fill each with 2 tbsp of the cabbage mixture, then roll it up and seal. Repeat the process with the rest of the wrappers and cabbage mixture.
7. Place a Dutch oven on the stove and turn the heat to medium. Add about 3-inches of oil and allow it to become hot.
8. 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 plate lined with paper towels to drain any oil.
9. Serve and enjoy!

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