Vegetable Spring Rolls - Live Learn Lovewell

Ingredients

• 1 tbsp vegetable oil
• 1 clove garlic, minced
• 10-12 leaves Napa cabbage, chopped (about 4 cups)
• 1 medium carrot, sliced
• 3 shiitake mushrooms, sliced
• 1/2 inch ginger, peeled and minced
• 1/2 tsp salt
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 2 tbsp cornstarch, dissolved in 2 tbsp room temperature water
• 1 package square spring roll wrappers (these are not the Vietnamese rice paper ones!)
• Vegetable oil
• Heat vegetable oil until shimmering over medium heat. Add garlic, cabbage, carrot, mushrooms, and ginger and stir fry, about 8-10 minutes. There will be a lot of moisture to cook off.
• Add salt, sesame oil, and rice wine vinegar. I recommend slightly underseasoning this, because you’ll dip this in soy sauce after!
• When veggies are soft, stir in cornstarch-water slurry and continue to simmer until thickened, 1 min.
• Transfer filling to a bowl and let cool. At this step, you can wrap in foil and cool overnight if desired.
• Transfer to a plate lined with paper towels.
• Serve hot with soy sauce. Enjoy!