Vegetable Spring Rolls
1/4 cup canola oil divided
8 cups cabbage sliced thinly
2 cloves garlic minced
2 carrots sliced thinly
8 ounces bamboo shoots sliced thinly
2 tablespoons rice vinegar
2 tbs oyster sauce ( optional) it gives a great taste !
2 tbs chilli sauce
1/4 cup low sodium soy sauce
2 teaspoons sesame oil
2 tablespoons cornstarch
24 8" square spring roll wrappers
canola oil for frying
Add half the canola oil to a large heavy skillet on medium high heat and add in the cabbage cooking 5 to 7 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 rice vinegar, oyster, soy sauce, chilli sauce and sesame oil and stirring again then let filling cool completely.
Mix cornstarch with two 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 and fry the spring rolls until golden brown (about 2-3 minutes).