Homemade Spring Rolls – If you’re looking for a tasty and easy-to-make appetizer, look no further than these homemade spring rolls! Packed with fresh veggies and flavorful spices, these rolls are crispy, crunchy, and oh-so-satisfying. Whether you’re serving them up as a snack or as part of a larger meal, your guests are sure to love them.
My husband and I love these spring rolls! They’re the perfect snack for when we’re watching a movie or entertaining guests. I still remember the first time we made them – we were a little intimidated at first, but once we got the hang of rolling the wrappers, it was smooth sailing. Now, they’re a staple in our household and we make them whenever we’re in the mood for something tasty and fun.
Why These Homemade Spring Rolls Are So Good?
- Packed with fresh Napa cabbage, carrots, and bamboo shoots, these rolls are both healthy and delicious.
- The combination of soy sauce, mirin, and sesame oil gives these rolls an irresistible umami flavor.
- Rolled in cornstarch slurry and fried until crispy, these spring rolls have the perfect crunchy texture.
Ingredients:
- 60 ml canola oil, divided (1/4 cup)
- 640 g Napa cabbage, sliced thinly (8 cups)
- 2 cloves garlic, minced
- 260 g carrots, sliced thinly
- 225 g bamboo shoots, sliced thinly (8 ounces)
- 30 ml mirin (2 tablespoons)
- 60 ml low sodium soy sauce (1/4 cup)
- 10 ml sesame oil (2 teaspoons)
- 30 ml cornstarch (2 tablespoons)
- 24 8-inch square spring roll wrappers
- Canola oil, for frying
Directions:
Heat half of the canola oil in a large skillet over medium-high heat. Add the napa cabbage and cook for 8-10 minutes, stirring occasionally, until almost all of the liquid has cooked off.
Add the garlic, carrots, and bamboo shoots to the skillet and cook for 1 minute, stirring constantly. Stir in the mirin, soy sauce, and sesame oil. Remove from heat and let cool completely.
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to make a slurry.
Lay a spring roll wrapper on a flat surface and brush the edges with the cornstarch slurry. Place 2 tablespoons of the filling on the wrapper in a long rectangle shape. Fold in the sides of the wrapper and roll tightly. Repeat with remaining wrappers and filling.
Heat 3 inches of canola oil in a Dutch oven to 325 degrees Fahrenheit. Fry the spring rolls in batches until golden brown, about 2-3 minutes. Drain on paper towels and serve hot.
Notes:
- Spring rolls can be served hot or cold, making them a great appetizer or snack for any occasion.
- The filling can be adjusted to your personal taste, so feel free to add more or less of any of the vegetables listed.
- If you’re using frozen spring roll wrappers, make sure to thaw them completely before using them.
In conclusion, spring rolls are a delicious and versatile appetizer that can be enjoyed year-round. This recipe provides a flavorful and healthy filling made with Napa cabbage, carrots, and bamboo shoots, all wrapped in a crispy spring roll wrapper. With a little bit of practice, you’ll be rolling up these spring rolls like a pro in no time. Whether you’re hosting a party or looking for a tasty snack, these spring rolls are sure to impress. So give this recipe a try and see for yourself just how delicious they can be!
FAQ
Can I make these spring rolls ahead of time?
Yes! You can prepare the spring rolls in advance and store them in the fridge until ready to cook. You can also freeze them for up to 3 months.
What can I substitute for napa cabbage?
You can use regular cabbage or even lettuce as a substitute. Just keep in mind that the flavor and texture will be slightly different.
Can I bake these spring rolls instead of frying them?
Yes, you can bake the spring rolls at 400 degrees Fahrenheit for 20-25 minutes or until golden brown and crispy.
What dipping sauces go well with spring rolls?
There are many options for dipping sauces, such as sweet chili sauce, soy sauce, hoisin sauce, or peanut sauce. You can also make your own dipping sauce by combining ingredients like soy sauce, rice vinegar, sesame oil, honey, and ginger.
Homemade Spring Rolls
Ingredients
- 60 ml canola oil divided (1/4 cup)
- 640 g Napa cabbage sliced thinly (8 cups)
- 2 cloves garlic minced
- 260 g carrots sliced thinly
- 225 g bamboo shoots sliced thinly (8 ounces)
- 30 ml mirin 2 tablespoons
- 60 ml low sodium soy sauce 1/4 cup
- 10 ml sesame oil 2 teaspoons
- 30 ml cornstarch 2 tablespoons
- 24 8- inch square spring roll wrappers
- Canola oil for frying
Instructions
- Heat half of the canola oil in a large skillet over medium-high heat. Add the napa cabbage and cook for 8-10 minutes, stirring occasionally, until almost all of the liquid has cooked off.
- Add the garlic, carrots, and bamboo shoots to the skillet and cook for 1 minute, stirring constantly. Stir in the mirin, soy sauce, and sesame oil. Remove from heat and let cool completely.
- In a small bowl, whisk together the cornstarch and 2 tablespoons of water to make a slurry.
- Lay a spring roll wrapper on a flat surface and brush the edges with the cornstarch slurry. Place 2 tablespoons of the filling on the wrapper in a long rectangle shape. Fold in the sides of the wrapper and roll tightly. Repeat with remaining wrappers and filling.
- Heat 3 inches of canola oil in a Dutch oven to 325 degrees Fahrenheit. Fry the spring rolls in batches until golden brown, about 2-3 minutes. Drain on paper towels and serve hot.
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