Ingredients
Directions
Add half the canola oil to a large heavy skillet on medium high heat. Cook Napa cabbage for 8-10 minutes, stirring frequently until almost all the liquid has cooked off.
Add in the garlic, carrots, and mushrooms. Cook for 1 minute while stirring.
Add mirin, soy sauce, and sesame oil, then continue stirring for 1 more minute. Once done, let cool completely.
Mix cornstarch with two tablespoons of water in a small bowl.
Layout the egg roll wrapper, brush cornstarch slurry around the edges to moisten and add about 2 tbsp of filling in a long rectangle shape diagonally across the square. Wrap and roll tightly (image below).
Heat 3 inches of canola oil in a deep-frying pan or wok to 325 degrees. Fry egg rolls until golden brown.
Ingredients
Directions
Add half the canola oil to a large heavy skillet on medium high heat. Cook Napa cabbage for 8-10 minutes, stirring frequently until almost all the liquid has cooked off.
Add in the garlic, carrots, and mushrooms. Cook for 1 minute while stirring.
Add mirin, soy sauce, and sesame oil, then continue stirring for 1 more minute. Once done, let cool completely.
Mix cornstarch with two tablespoons of water in a small bowl.
Layout the egg roll wrapper, brush cornstarch slurry around the edges to moisten and add about 2 tbsp of filling in a long rectangle shape diagonally across the square. Wrap and roll tightly (image below).
Heat 3 inches of canola oil in a deep-frying pan or wok to 325 degrees. Fry egg rolls until golden brown.