Vegan Crispy Fried Spring Rolls
Elevate your appetizer game with these irresistibly crunchy Vegan Crispy Fried Spring Rolls! Packed with a vibrant blend of shredded cabbage, julienned carrots, bean sprouts, and scallions, these rolls are seasoned with soy sauce, toasted sesame oil, and a hint of fresh ginger for a perfectly balanced flavor. Wrapped in delicate rice paper and fried to golden perfection, they deliver an unbeatable crispiness with every bite. Ideal for parties or as a satisfying snack, these spring rolls come together in under an hour and pair beautifully with your favorite dipping sauces like sweet chili or soy vinegar. Whether you're catering to plant-based eaters or simply craving a healthier twist on a classic, this recipe is a must-try! Perfect for vegan spring roll recipes, crispy appetizers, and vegetable-packed snacks.
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Recipe Information
Ingredients
- 12 pieces Thin rice paper wrappers
- 2 cups Cabbage, shredded
- 1 cup Carrot, julienned
- 1 cup Bean sprouts
- 3 pieces Scallions, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Ginger, freshly grated
- 1 tablespoon Sesame seeds
- 2 cups Vegetable oil (for frying)
- 0.5 cup Water
Instructions
In a large mixing bowl, combine the shredded cabbage, julienned carrot, bean sprouts, chopped scallions, and minced garlic.
Add soy sauce, sesame oil, grated ginger, and sesame seeds to the vegetable mixture. Mix well to combine all ingredients thoroughly.
Fill a shallow dish with water. Take one rice paper wrapper and dip it in the water for about 5 seconds until it is slightly soft. Lay it flat on a clean kitchen towel.
Place a few tablespoons of the vegetable filling slightly below the center of the wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll up tightly.
Repeat with remaining wrappers and filling.
In a large skillet or deep-fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully place the spring rolls in the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
Fry the spring rolls for 4-5 minutes, turning occasionally, until they are golden brown and crispy.
Use a slotted spoon to remove the spring rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve immediately with your favorite dipping sauce.
Nutrition Facts
Calories |
4640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 493.2 g | 632% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 20.5 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1455 mg | 31% | |
*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.
