Hey Folks,
I hope your day is going well! I wanted to share this recipe for vegan spring rolls that I made recently. This recipe is super easy and fun to make. I fried this batch, but you can also bake them so that you can avoid the extra oil needed to fry them up. I loved the recipe because it was super fast and yummy, plus a great way to get veggies into my body.
Vegan Spring Rolls
I am starting to incorporate all types of vegan food from many different areas of the world. I find that many countries in Asia have great vegan recipes to try and that are healthy.
Again, you can also bake these in the oven so you can bypass all the frying oils. I actually made these a few times once from baking and then from frying, and I have to say I prefer them fried so that they weren’t mushy the next day. I tend to keep food around.
| Servings |
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Ingredients
- 2 tsp sesame oil
- 1 Tbsp garlic finely Chopped
- 1 Tbsp ginger finely Chopped
- 4 Spring onion finely Chopped with White Green parts separated
- 1 Carrot - large julienned
- 5 Green beans 5 cut diagonally
- 1/2 Red bell pepper julienned
- 2 cups Cabbage julienned
- 1 tsp Sugar
- 2 tsp Soya sauce
- 2 tsp Ground black pepper adjust as per your taste preference
- 3/4 tsp salt
- Oil - for frying
- 1 Tbspn all-purpose flour
Ingredients
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Instructions
- First follow the instruction given in the packet of the spring roll sheets for thawing the frozen sheets. According to my store bought frozen sheets, I made them to rest in room temperature for about 30 minutes and later covered with a clean damp cloth and left for another 15 mins.
- Chop the veggies and keep them aside. Heat a large pan or wok with sesame oil. Add the ginger, garlic and saute for 30 secs. Then add the white part of the spring onion and saute for 30 secs.
- Now add all the veggies (carrot, cabbage, bell pepper, green beans), sugar and saute for a minute. Follow it by soya sauce, fresh ground black pepper and salt and saute for 2 minutes or until the mixture becomes dry. Once done, add the green part of the spring onion, give a quick mix and turn off the flame.
- Transfer the filling to a baking sheet or large tray. Leave the sheet/tray stand in slanting position and let the filling cool down completely. This will helps in draining out excess liquid from the filling.
- For sealing the spring rolls, prepare a paste by mixing the all purpose flour with 1 1/2 Tbsp water and keep aside. keep aside.
- Now place the sheet on a clean flat surface. Place a spoon full of filling about 2 cms away from the corner of the sheet. Now pick up that corner and roll into a tight wrap around the filling. Once you roll till the center of the sheet, fold both right and left corners towards the center. Continue to roll. Once the roll comes to the opposite corner, brush the corner with the flour paste and stick the corner nicely to the roll. Make sure that there are no gaps in the roll. Refer to my video here to "Learn How to make the Spring Rolls".
- Heat a pan with oil and once the oil is hot, drop the spring rolls one by one and fry until golden brown. As our stuffing is already cooked we need not cook the spring rolls in low/medium flame. You can fry them in high flame. Drain them on a paper napkin.
- Enjoy hot with hot and sweet asian dip
| Servings |
|
Ingredients
- 2 tsp sesame oil
- 1 Tbsp garlic finely Chopped
- 1 Tbsp ginger finely Chopped
- 4 Spring onion finely Chopped with White Green parts separated
- 1 Carrot - large julienned
- 5 Green beans 5 cut diagonally
- 1/2 Red bell pepper julienned
- 2 cups Cabbage julienned
- 1 tsp Sugar
- 2 tsp Soya sauce
- 2 tsp Ground black pepper adjust as per your taste preference
- 3/4 tsp salt
- Oil - for frying
- 1 Tbspn all-purpose flour
Ingredients
|
|
Instructions
- First follow the instruction given in the packet of the spring roll sheets for thawing the frozen sheets. According to my store bought frozen sheets, I made them to rest in room temperature for about 30 minutes and later covered with a clean damp cloth and left for another 15 mins.
- Chop the veggies and keep them aside. Heat a large pan or wok with sesame oil. Add the ginger, garlic and saute for 30 secs. Then add the white part of the spring onion and saute for 30 secs.
- Now add all the veggies (carrot, cabbage, bell pepper, green beans), sugar and saute for a minute. Follow it by soya sauce, fresh ground black pepper and salt and saute for 2 minutes or until the mixture becomes dry. Once done, add the green part of the spring onion, give a quick mix and turn off the flame.
- Transfer the filling to a baking sheet or large tray. Leave the sheet/tray stand in slanting position and let the filling cool down completely. This will helps in draining out excess liquid from the filling.
- For sealing the spring rolls, prepare a paste by mixing the all purpose flour with 1 1/2 Tbsp water and keep aside. keep aside.
- Now place the sheet on a clean flat surface. Place a spoon full of filling about 2 cms away from the corner of the sheet. Now pick up that corner and roll into a tight wrap around the filling. Once you roll till the center of the sheet, fold both right and left corners towards the center. Continue to roll. Once the roll comes to the opposite corner, brush the corner with the flour paste and stick the corner nicely to the roll. Make sure that there are no gaps in the roll. Refer to my video here to "Learn How to make the Spring Rolls".
- Heat a pan with oil and once the oil is hot, drop the spring rolls one by one and fry until golden brown. As our stuffing is already cooked we need not cook the spring rolls in low/medium flame. You can fry them in high flame. Drain them on a paper napkin.
- Enjoy hot with hot and sweet asian dip
