Vegan Fried Spring Rolls
Get ready to savor the crispy perfection of Vegan Fried Spring Rolls, a plant-based twist on a beloved Asian appetizer! These golden delights feature rice paper wrappers filled with a vibrant medley of stir-fried veggies, crumbled extra firm tofu, and aromatic shiitake mushrooms, all seasoned with soy sauce, sesame oil, ginger, and garlic. The rolls are fried until perfectly crisp, offering a satisfying crunch with each bite. Quick and easy to prepare, they make for a crowd-pleasing snack or appetizer that pairs beautifully with tangy dipping sauces. Whether you're vegan or simply craving a lighter take on spring rolls, this recipe is ideal for entertaining or indulging in restaurant-quality flavors at home.
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Recipe Information
Ingredients
- 12 pieces rice paper wrappers
- 200 grams extra firm tofu
- 1 large carrot
- 1 cup cabbage
- 100 grams shiitake mushrooms
- 1 cup bean sprouts
- 2 stalks green onions
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 inch ginger
- 2 cloves garlic cloves
- 1 cup vegetable oil
- 0.5 teaspoon black pepper
Instructions
Press the tofu to remove excess water. Once dry, crumble it into small pieces.
Peel and grate the carrot. Finely shred the cabbage. Clean and slice the shiitake mushrooms. Chop the green onions. Peel and mince the ginger and garlic.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the garlic and ginger, cooking for 1 minute until fragrant.
Add the crumbled tofu to the skillet and stir-fry for about 3-4 minutes until lightly golden.
Add the shredded cabbage, carrots, and sliced mushrooms. Stir-fry for another 4 minutes until vegetables start to soften.
Add the bean sprouts, soy sauce, sesame oil, and black pepper. Cook for an additional 2-3 minutes until everything is well mixed and heated through. Remove the filling from heat and let it cool.
Fill a shallow dish with warm water. Dip each rice paper wrapper into the water briefly to soften, then lay it flat on a clean surface.
Place about 2 tablespoons of filling near the bottom edge of the wrapper. Fold the sides over the filling, then roll up tightly to enclose.
Repeat the process with remaining wrappers and filling.
In a deep pan, heat the vegetable oil over medium-high heat until hot.
Carefully place a few spring rolls at a time into the hot oil. Fry until golden brown on all sides, about 2-3 minutes per roll.
Remove the spring rolls from the oil and drain on paper towels.
Serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 35.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.4 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 213 mg | 16% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 358 mg | 8% | |
*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.
