Soy-Free Crispy Vegetable Spring Rolls
Discover the irresistible crunch of Soy-Free Crispy Vegetable Spring Rolls, a perfect appetizer or snack designed for those avoiding soy-based ingredients. These golden, fried delights feature a vibrant medley of julienned carrots, shredded cabbage, red bell pepper, and green onions, all seasoned with aromatic ginger, garlic, and a splash of rice vinegar for tangy zest. Wrapped in flaky spring roll wrappers and sealed with a simple flour paste, each roll is fried to golden perfection, delivering a satisfying crisp with every bite. Whether paired with your favorite dipping sauce or enjoyed solo, these soy-free spring rolls are quick to make (just 35 minutes from start to finish) and offer a fresh, flavorful twist on a classic recipe. Perfect for parties, family gatherings, or anytime you crave a delicious plant-based snack, this easy recipe is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 12 spring roll wrappers
- 1 large carrot, julienned
- 1 cup cabbage, finely shredded
- 1 medium red bell pepper, thinly sliced
- 2 stalks green onions, sliced
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cups vegetable oil, for frying
- 2 tablespoons water
- 1 tablespoon flour
Instructions
In a large mixing bowl, combine the julienned carrot, shredded cabbage, sliced red bell pepper, and green onions.
Add the grated ginger and minced garlic to the vegetable mixture. Season with salt and pepper, then add the rice vinegar and sesame oil. Toss everything together until well combined.
In a small bowl, mix together flour and water to make a paste. This will be used to seal the spring roll wrappers.
To assemble the spring rolls, place a wrapper on a clean surface. Spoon about 2 tablespoons of the vegetable mixture onto the lower center of the wrapper.
Lift the bottom corner of the wrapper over the filling. Fold in the sides and roll upwards tightly. Use a small amount of the flour paste along the top edge to seal the roll. Repeat with the remaining wrappers and filling.
In a deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully add the spring rolls into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry them for about 2-3 minutes on each side, or until they are golden brown and crispy.
Remove the spring rolls from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Allow the spring rolls to cool slightly before serving. Enjoy them on their own or with your favorite dipping sauce.
Nutrition Facts
Calories |
5193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.3 g | 627% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 204.7 g | 74% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 16.1 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1127 mg | 24% | |
*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.
