Egg Rolls

spring rolls and dip with wine
Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients

 ¼ cup canola oil
 8 cups Napa cabbage, sliced thinly
 2 cloves garlic, minced
 2 carrots thinly sliced (or 1 small bag of carrot shavings)
 1 cup thinly diced mushrooms (optional)
 ¼ cup low sodium soy sauce
 1 tbsp mirin
 2 tsp sesame oil
 2 tbsp corn starch
 8 8” square egg roll wrappers

Directions

1

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.

2

Add in the garlic, carrots, and mushrooms. Cook for 1 minute while stirring.

3

Add mirin, soy sauce, and sesame oil, then continue stirring for 1 more minute. Once done, let cool completely.

4

Mix cornstarch with two tablespoons of water in a small bowl.

5

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).

6

Heat 3 inches of canola oil in a deep-frying pan or wok to 325 degrees. Fry egg rolls until golden brown.

Ingredients

 ¼ cup canola oil
 8 cups Napa cabbage, sliced thinly
 2 cloves garlic, minced
 2 carrots thinly sliced (or 1 small bag of carrot shavings)
 1 cup thinly diced mushrooms (optional)
 ¼ cup low sodium soy sauce
 1 tbsp mirin
 2 tsp sesame oil
 2 tbsp corn starch
 8 8” square egg roll wrappers

Directions

1

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.

2

Add in the garlic, carrots, and mushrooms. Cook for 1 minute while stirring.

3

Add mirin, soy sauce, and sesame oil, then continue stirring for 1 more minute. Once done, let cool completely.

4

Mix cornstarch with two tablespoons of water in a small bowl.

5

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).

6

Heat 3 inches of canola oil in a deep-frying pan or wok to 325 degrees. Fry egg rolls until golden brown.

Egg Rolls