Cooking Instructions
- 1
Add half the canola oil to a large heavy skillet on medium high heat and add in the napa cabbage cooking 8-10 minutes while stirring until almost all the liquid it releases has cooked off.
- 2
Add in the garlic, carrots and bamboo shoots and cook for 1 minute while stirring, add soy sauce and sesame oil and stirring again then let filling cool completely.
- 3
Mix cornstarch with two tablespoons of water.
- 4
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.
- 5
Heat 3 inches of oil in a dutch oven to 325 degrees and fry the spring rolls until golden brown (about 2-3 minutes).
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