Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons sesame oil (divided)
  • 2 tablespoons green onion (chopped)
  • 1 clove garlic (minced)
  • 4 cups Napa cabbage (shredded)
  • 1 carrot (sliced thinly)
  • 5 shiitake mushrooms (thinly sliced)
  • 1 tablespoon rice wine ((mirin))
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon Chinese five-spice powder
  • 2 tablespoon cold water
  • 18-20 9-inch spring roll wrappers
  • Vegetable oil (for frying)

Instruction

  • Add 1 tablespoon sesame oil to a wok set over medium-high heat. Add green onion and garlic and cook for 30 seconds until fragrant. Add cabbage, carrots, and mushrooms and stir fry for 2-3 minutes, stirring frequently.
  • Add rice wine, soy sauce, five-spice, and remaining sesame oil and stir well. Remove the wok from the heat and allow to cool completely.
  • Lay out a spring roll wrapper on a work surface in a diamond shape. Brush a bit of water around the edges with your fingers to moisten, then add 2 tablespoons of filling in the bottom quarter of the diamond, closest to you.
  • Roll the wrapper up tightly toward the middle, ensuring the filling stays inside.
  • Moisten the two sides and top corner with a bit more water, then fold in the two sides and roll tightly the rest of the way, being sure to keep the entire roll sealed. Place on a plate covered with plastic wrap to prevent drying while working.
  • Meanwhile, heat 2 inches of oil in a Dutch oven to 350 degrees F. Fry the spring rolls in batches of 4-5 until golden brown, about 2-3 minutes, flipping to get an even browning.
  • Serve with Thai Chili sauce or Yum Yum sauce.