Recipe by Sarah Ottino (@veganrecipesandvibes)
Yield: 20-25 rolls | Prep time: 10 minutes | Cook time: 30 minutes | Total time: 45 minutes
These vegan spring rolls are crunchy and savory, and are a great snack to satisfy your cravings! These are pretty easy and take little-to-no prep too. Whip them up for a yummy snack or appetizer.
1 package of pre-made wonton or spring roll wrappers (you'll need 20-25 wrappers)
1 bag (14 oz) of shredded cabbage/coleslaw mix
1/4 cup soy sauce
2 tbsp sesame oil
2 tsp ginger powder
2 tsp garlic powder
Salt & pepper to taste
Oil for frying
Extra soy sauce for dipping
Heat a frying pan over medium heat.
Once the pan is hot, add in the shredded cabbage and soy sauce.
Cook for 4-5 minutes, stirring occasionally, until the cabbage is soft. ○ If the cabbage starts to stick to the pan, add a small splash of water.
Add in the sesame oil and spices. Stir to combine, and cook for another 2-3 minutes.
Remove from heat and let the filling cool to room temperature.
Using a clean frying pan, fill the pan with 1 inch of oil, and heat on low.
Now it's time to wrap the spring rolls.
Take one wrapper and place it on a clean surface, with a flat side facing you.
Place 1-2 tbsp of the cabbage mixture towards the bottom of the wrapper.
Lightly wet the edges of the wrapper, then roll it like a burrito folding in the side edges tightly. ○ I like to keep a small dish of water close by and use my finger to wet the edges of the wrapper.
Place the spring roll seam-side down on a cutting board until you have about 5-10 spring rolls wrapped, or however many will fit in your frying pan.
Once the oil in the pan is hot, place the spring rolls, seam-side down, in the pan. You can fill the pan, but make sure the spring rolls aren't touching each other.
Fry the spring rolls, turning them every few minutes or so, until all the sides are brown and crispy.
While the first batch of spring rolls is frying, you can continue to roll the rest of them. You should be able to make at least 20-25 rolls.
Remove the fried spring rolls from the pan and transfer them to a drying rack to cool. You can also place them on a paper towel-lined plate if you don't have a drying rack.
Continue frying the rest of the spring rolls.
Let them cool, then serve with extra soy sauce for dipping.
Tips and Tricks:
You can make the filling ahead of time to make this process a little faster. Place the cabbage mixture in the fridge until you're ready to roll and fry the spring rolls.
I would not recommend rolling the spring rolls ahead of time, as the wrappers can become dried out and crack.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 2 spring rolls (makes about 20-25 rolls)
Total Fat: 8g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if additional ingredients are added.