Vegan Mini Spring Rolls
Crispy, golden-brown perfection awaits with these Vegan Mini Spring Rolls, a delightful appetizer or snack that's packed with flavor and completely plant-based. Featuring a medley of fresh vegetables like julienned carrot, shredded cabbage, bean sprouts, and sautéed tofu, these rolls are beautifully seasoned with garlic, ginger, soy sauce, and sesame oil to deliver an irresistible umami punch. Wrapped in delicate rice paper and lightly fried to achieve the ultimate crunch, they’re perfect for dipping in your favorite sauce and sharing with friends and family. Easy to prepare and sure to impress, these bite-sized vegan spring rolls shine as a versatile dish for parties, casual dinners, or even meal prep. Plus, their quick cooking time and vibrant ingredients make them a satisfying and health-conscious choice for any occasion.
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Recipe Information
Ingredients
- 20 sheets Rice paper wrappers
- 200 grams Extra-firm tofu
- 1 large Carrot
- 100 grams Cabbage
- 100 grams Bean sprouts
- 3 stalks Green onions
- 2 cloves Garlic
- 1 inch piece Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 100 ml Vegetable oil
Instructions
Drain and press the tofu to remove excess moisture. Cut into small cubes.
Peel and julienne the carrot. Thinly slice the cabbage. Chop the green onions finely. Mince the garlic and ginger.
In a large pan heated over medium heat, add sesame oil and sauté the garlic and ginger until fragrant.
Add the tofu cubes to the pan and sauté for 5 minutes until they begin to brown.
Stir in the carrot, cabbage, and bean sprouts. Cook for another 3 minutes until vegetables are slightly tender.
Add soy sauce, salt, and black pepper to the mixture and combine well. Remove from heat and let cool slightly.
Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for a few seconds until it becomes pliable, then lay it on a clean surface.
Place a tablespoon of the vegetable filling near the edge of the wrapper. Fold the sides of the wrapper over the filling, then roll snugly from one end to the other.
Repeat the filling and rolling process with the remaining wrappers and filling.
Heat vegetable oil in a large frying pan over medium heat.
Fry the spring rolls in batches, turning occasionally, until golden brown on all sides, about 6-8 minutes per batch.
Remove from the pan and drain on paper towels. Serve warm with a dipping sauce of your choice.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 62.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 194.8 g | 71% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 12.5 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1538 mg | 118% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1300 mg | 28% | |
*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.
