Soy-Free Mini Spring Rolls
Delight in the irresistibly crispy and perfectly bite-sized Soy-Free Mini Spring Rolls—a vibrant appetizer that’s as healthy as it is satisfying. These spring rolls are wrapped in delicate rice paper and filled with a medley of fresh vegetables, including shredded cabbage, julienned carrots, crunchy bean sprouts, and thinly sliced red bell peppers. Seasoned with aromatic ginger, garlic, and a splash of rice vinegar, this soy-free recipe offers bold Asian-inspired flavors with none of the soy. Pan-fried until golden and crisp, each roll pairs beautifully with a dipping sauce of your choice, making them ideal for parties, snack time, or light dinners. Ready in under 40 minutes, these spring rolls are proof that soy-free cuisine can be both easy and delicious! Perfect for anyone seeking allergy-friendly, plant-based appetizers.
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Recipe Information
Ingredients
- 20 pieces Rice paper wrappers
- 1 cup, shredded Cabbage
- 1 cup, julienned Carrot
- 1 cup, thinly sliced Red bell pepper
- 1 cup Bean sprouts
- 3 pieces, chopped Scallions
- 0.25 cup, chopped Fresh cilantro
- 1 tablespoon, grated Ginger
- 2 cloves, minced Garlic
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
Instructions
Prepare all vegetables by shredding the cabbage, julienning the carrot, slicing the red bell pepper, chopping the scallions, and grating the ginger.
In a large pan, heat 1 tablespoon of vegetable oil over medium heat. Add the garlic and ginger, sauté for 1 minute until fragrant.
Add cabbage, carrots, red bell pepper, and bean sprouts to the pan. Cook for about 3-4 minutes, stirring frequently until slightly tender.
Stir in chopped cilantro and scallions, remove from heat, and season the mixture with salt, black pepper, rice vinegar, and sesame oil. Mix well and let it cool.
Set up a rolling station with a flat workspace, a large bowl of warm water, and a damp towel.
Dip a rice paper wrapper in the warm water for about 10 seconds until just softened. Remove and place on the damp towel.
Place about 1 tablespoon of the vegetable filling near the center of the wrapper. Fold the bottom over the filling, then fold in the sides, and roll tightly to form a spring roll.
Repeat with remaining wrappers and filling.
Heat the remaining vegetable oil in a non-stick pan over medium-high heat. Add spring rolls in batches, seam side down, and fry each side for 2-3 minutes until golden and crispy.
Transfer to a paper towel-lined plate to remove excess oil. Serve warm with your choice of dipping sauce.
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 15.8 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1017 mg | 22% | |
*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.
