Dairy-Free Crispy Fried Spring Rolls
Elevate your appetizer game with these Dairy-Free Crispy Fried Spring Rolls that are packed with flavor and irresistible crunch. Perfectly golden on the outside and bursting with a vibrant medley of cabbage, carrots, shiitake mushrooms, bean sprouts, and aromatic garlic and ginger on the inside, these spring rolls are a vegan-friendly delight. Wrapped in rice paper and fried to perfection, they’re completely dairy-free and ideal for those seeking a lighter yet satisfying treat. With a hint of sesame oil and soy sauce, each bite delivers a savory umami punch. Serve them hot with your favorite dipping sauce for an impressive crowd-pleaser that’s as easy to make as it is delicious. Whether it’s a casual snack or a party appetizer, these crispy fried spring rolls are sure to steal the spotlight!
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Recipe Information
Ingredients
- 12 sheets Rice paper wrappers
- 2 cups, finely shredded Cabbage
- 1 cup, julienned Carrots
- 1 cup, thinly sliced Shiitake mushrooms
- 1 cup Bean sprouts
- 4 stalks, thinly sliced Green onions
- 2 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 cup, for frying Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, dissolved in 1/4 cup of water Cornstarch
Instructions
In a large skillet over medium heat, add 1 tablespoon of sesame oil.
Sauté the garlic and ginger until fragrant, about 1 minute.
Add the cabbage, carrots, and shiitake mushrooms to the skillet. Stir-fry for 3-5 minutes until the vegetables are tender.
Mix in the bean sprouts and green onions. Continue to stir-fry for another 2 minutes.
Stir in the soy sauce, salt, and black pepper. Mix well to combine.
Add the dissolved cornstarch to the vegetable mixture and cook until the sauce thickens slightly. Remove from heat and let the mixture cool slightly.
Prepare a flat surface for rolling the spring rolls. Fill a shallow dish with warm water and dip each rice paper sheet in the water for about 5 seconds, or until soft and pliable.
Lay the dampened rice paper on a flat surface. Place about 2-3 tablespoons of vegetable filling on one end of the rice paper.
Fold the sides of the rice paper over the filling and then roll it tightly to form a compact spring roll.
Repeat the process with remaining filling and rice papers.
Heat 1 cup of vegetable oil in a deep-sided skillet or pot over medium-high heat.
Once the oil is hot (about 350°F / 175°C), carefully place several spring rolls in the oil, making sure not to overcrowd the pan.
Fry the spring rolls for 3-4 minutes on each side, or until they are golden brown and crispy.
Remove the spring rolls from the oil and place on a plate lined with paper towels to drain excess oil.
Serve the dairy-free crispy fried spring rolls immediately while they are hot and crunchy.
Nutrition Facts
Calories |
2594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.6 g | 289% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 140.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 18.5 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 216 mg | 17% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1384 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
