-
30
minPrep Time -
10
minCook Time -
40
minReady in -
perYield -
60
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Appetizer
- Allergens:Soy,Wheat
- Seasons:New Years
- Cuisines:Vegan
- Courses:Appetizer
Recipe Description
Delightfully crispy and filled with fresh vegetables, these vegan spring rolls are a perfect snack or appetizer. Accompanied by a tangy dipping sauce, they’re a crowd-pleaser at any gathering.
Ingredients
- 20 spring roll wrappers
- 1 cup shredded cabbage
- 1 carrot, julienned
- 1/2 cucumber, julienned
- 1/4 cup fresh cilantro leaves
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 cups vegetable oil (for frying)
- Soy sauce or a sweet chili sauce for dipping
Steps:
- In a bowl, combine the shredded cabbage, carrot, cucumber, and cilantro leaves.
- Season the mixture with soy sauce and sesame oil, and toss well to coat.
- Take one spring roll wrapper and place a small amount of the filling near the bottom corner. Roll the wrapper tightly around the filling, folding in the sides, then continue to roll up.
- Heat the vegetable oil in a large frying pan over medium-high heat.
- Fry the spring rolls in batches, turning occasionally, until golden and crispy, about 2-3 minutes.
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