PAOW! Spring Rolls


1 cup PAOW! Pieces
¼ cup canola oil divided
4 cups napa cabbage sliced thinly
1 cloves garlic minced
1 8 oz bag carrots, matchbook sticks
8 ounces bamboo shoots sliced thinly
2 tablespoons mirin
1/8 cup low-sodium soy sauce
2 teaspoons sesame oil
2 tablespoons cornstarch
14 8″ square spring roll wrappers
Canola oil for frying


  1. Add half the canola oil to a large, heavy skillet on medium-high heat and add in the PAOW and sauté for 3 mins. Add 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 before adding in the mirin, soy sauce and sesame oil and stirring again then let filling cool completely.
  3. Mix the cornstarch with two tbsp 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 stockpot on medium heat and fry the spring rolls until golden brown (about 2-3 minutes).