Description
Vegan spring rolls are the ultimate healthy snack or appetizer. Learn how to craft these fresh, plant-based rolls with simple ingredients and pro tips.
Ingredients
Scale
- 1 tablespoon sesame oil
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup sliced green onions
- 1/4 cup soy sauce (use tamari for gluten-free)
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
- 12 spring roll wrappers (vegan)
- Vegetable oil for frying
Instructions
- Heat sesame oil in a large skillet over medium heat. Add cabbage, carrots, bean sprouts, and green onions. Stir-fry for 3-4 minutes, or until the vegetables are slightly softened.
- Add soy sauce, ginger, and garlic to the skillet. Mix well and cook for another 2 minutes.
- Stir in the cornstarch slurry and cook for an additional minute to thicken the mixture. Remove from heat and let the filling cool completely.
- Lay a spring roll wrapper on a flat surface. Place 2 tablespoons of the filling near one corner of the wrapper. Roll tightly, folding in the sides as you go. Seal the edge with water. Repeat for all wrappers.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the spring rolls in small batches for 2-3 minutes on each side, or until golden brown and crispy.
- Remove and drain on paper towels. Serve hot with sweet chili sauce or soy sauce for dipping.
- Prep Time: 15 min
- Cook Time: 15 min