Vegan Crispy Pork Spring Rolls
Experience the perfect balance of crunch and savory flavor with these Vegan Crispy Pork Spring Rolls, a plant-based twist on a classic favorite. Featuring rice paper wrappers filled with a tempting blend of vegan minced pork, fresh veggies like cabbage, carrots, and bean sprouts, and seasoned with garlic, ginger, soy sauce, and sesame oil, these spring rolls are bursting with vibrant aromas and textures. Crispy on the outside and tender on the inside, they’re expertly fried to golden perfection for that irresistible crunch. Ideal as an appetizer, snack, or party dish, serve them hot alongside your favorite dipping sauce for an unforgettable vegan treat. Quick to prepare and packed with wholesome ingredients, this recipe delivers big on flavor while staying true to its plant-based roots. Perfect for those craving crispy spring rolls without compromising on ethics or taste!
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Recipe Information
Ingredients
- 12 sheets Rice paper wrappers
- 200 grams Vegan minced pork
- 1 cup Cabbage
- 1 medium Carrot
- 1 cup Bean sprouts
- 2 stalks Green onion
- 2 cloves Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Ginger
- 1 tablespoon Cornstarch
- 1 cup Vegetable oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Finely shred the cabbage and carrots. Thinly slice the green onions, mince the garlic cloves, and grate the ginger.
In a large bowl, mix the shredded cabbage, carrots, bean sprouts, and green onions with the vegan minced pork, minced garlic, grated ginger, soy sauce, sesame oil, cornstarch, salt, and pepper.
Place a rice paper wrapper into warm water for about 10 seconds until it starts to soften. Lay the wrapper flat on a clean surface.
Spoon 2 tablespoons of the vegetable and vegan pork mixture onto the bottom third of the wrapper.
Fold the bottom of the wrapper over the filling, fold in the sides, and then roll up tightly, making sure to seal the edges. Repeat with the remaining wrappers and filling.
In a deep pan or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully place several spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry for about 3 minutes on each side, or until they are golden brown and crispy.
Remove the spring rolls using a slotted spoon and drain them on paper towels to remove excess oil.
Serve the vegan crispy pork spring rolls hot with your favorite dipping sauce.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 35.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.2 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 343 mg | 7% | |
*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.
