• 30
    min
    Prep Time
  • 10
    min
    Cook Time
  • 40
    min
    Ready in

  • per
    Yield
  • 60
    cal
    Calories
  • User Review:
    0
  • User Rating:

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:

  1. In a bowl, combine the shredded cabbage, carrot, cucumber, and cilantro leaves.
  2. Season the mixture with soy sauce and sesame oil, and toss well to coat.
  3. 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.
  4. Heat the vegetable oil in a large frying pan over medium-high heat.
  5. Fry the spring rolls in batches, turning occasionally, until golden and crispy, about 2-3 minutes.

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