Vegan Spring Rolls Recipe
Crispy spring rolls filled with mixed vegetables and served with a sweet chili sauce.
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Ingredients
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Spring Roll Filling
Spring Roll Wrappers
Sweet Chili Sauce
For Frying
Method
Preparing the Filling
- 1
- 2
Add Vegetables
Add the shredded carrots, cabbage, bell pepper, and chopped green onions to the pan. Stir-fry for about 5-7 minutes, or until the vegetables are tender but still crisp.
- 3
Season the Filling
Pour in the soy sauce, and add salt and black pepper. Mix well and cook for an additional 2 minutes. Remove from heat and let cool.
Assembling the Spring Rolls
- 4
Prepare the Wrapper
Lay a spring roll wrapper on a clean, flat surface with one corner pointing towards you.
- 5
Fill the Wrapper
Place a spoonful of the vegetable filling near the corner closest to you. Fold the corner over the filling tightly.
- 6
Roll and Seal
Fold the sides over the filling, then roll the wrapper away from you tightly to form a spring roll. Moisten the top corner with a little water to seal.
- 7
Repeat
Repeat the process with the remaining wrappers and filling.
Frying the Spring Rolls
- 8
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 9
Fry the Rolls
Carefully place a few spring rolls in the hot oil, making sure not to overcrowd the pan. Fry for 4-5 minutes, or until golden brown and crispy.
- 10
Drain and Cool
Remove the spring rolls with a slotted spoon and place them on paper towels to drain excess oil.
Serving
- 11
Serve with Sauce
Serve the crispy spring rolls hot with sweet chili sauce for dipping.