Vegan Spring Rolls | Cooking With Jade

Vegan Spring Rolls

2 MINS READ
Vegan Spring Rolls
Chef Jade_VEGAN SPRING ROLLS

VEGAN SPRING ROLLS

Prep Time 30 minutes
Cook Time 20 minutes
Cuisine Chinese
Servings 8

Equipment

  • Large skillet or wok for frying
  • Small bowl for mixing sauce
  • Cutting board and knife
  • Mixing spoon
  • Rolling pin or wrapper press (optional)

Ingredients
  

For the spring rolls:

  • 8-10 spring roll wrappers
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 1 cup bean sprouts
  • 1/4 cup chopped green onions
  • 2 cloves garlic minced
  • 1 teaspoon grated ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Oil for frying

For the dipping sauce:

  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or agave nectar
  • 1 clove garlic minced
  • 1/2 teaspoon grated ginger

Instructions
 

  • In a large skillet or wok, heat some oil over medium-high heat. Add the shredded carrots, cabbage, bean sprouts, green onions, garlic, and ginger. Cook for 5-7 minutes, or until the veggies are soft.
  • In a small bowl, mix together the soy sauce, cornstarch, and water. Add the mixture to the skillet and stir until the veggies are coated and the sauce has thickened.
  • Remove the skillet from the heat and let the filling cool slightly.
  • Take a spring roll wrapper and place it on a flat surface. Spoon 2-3 tablespoons of the filling onto the center of the wrapper.
  • Fold the sides of the wrapper in towards the center, then roll the wrapper up tightly from the bottom to the top. Repeat with the remaining wrappers and filling.
  • In a large skillet or wok, heat some oil over medium-high heat. Once hot, carefully add the spring rolls and fry for 2-3 minutes per side, or until golden brown and crispy.
  • Remove the spring rolls with a Slotted Spoon and place them on a paper towel to drain excess oil.
  • In a small bowl, mix together the soy sauce, rice vinegar, maple syrup or agave nectar, garlic, and ginger to make the dipping sauce.
  • Serve the spring rolls hot with the dipping sauce on the side.

Notes

NUTRITIONAL FACTS:
Calories: 120 | Total Fat: 2g | Total Carbohydrates: 22g | Dietary Fiber: 3g | Protein: 4g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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