Vegetarian Crispy Pork Spring Rolls
Discover the perfect harmony of flavor and texture with these Vegetarian Crispy Pork Spring Rolls—an irresistible twist on a classic dish. Packed with a savory blend of soy protein crumbles, seasoned with soy sauce, garlic, and pepper, these spring rolls deliver all the rich umami notes you love without the meat. Bright julienned carrots, shredded cabbage, and aromatic green onions bring a fresh crunch enhanced by a touch of grated ginger and sesame oil. Wrapped in delicate rice paper and fried to golden perfection, each bite offers an addictive crispy exterior with a hearty, flavorful filling inside. Perfect for appetizers, party platters, or finger foods, these vegetarian spring rolls are sure to be a crowd-pleaser when paired with your favorite dipping sauce. Ready in just 35 minutes, this recipe is ideal for anyone seeking a plant-based take on a beloved crispy treat!
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Recipe Information
Ingredients
- 1 cup Soy protein crumbles
- 2 tablespoons Soy sauce
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground black pepper
- 1 medium, julienned Carrot
- 2 cups, shredded Cabbage
- 3 stalks, chopped Green onions
- 1 teaspoon, grated Fresh ginger
- 1 tablespoon Sesame oil
- 12 pieces Rice paper wrappers
- 1 cup, for frying Vegetable oil
Instructions
In a large mixing bowl, combine the soy protein crumbles, soy sauce, garlic powder, and ground black pepper. Mix well and set aside for 5 minutes to allow the flavors to meld.
In a large skillet over medium heat, cook the prepared soy protein crumbles for 3-4 minutes until lightly browned. Remove and set aside.
In the same skillet, add sesame oil and sauté the grated ginger for 30 seconds until fragrant.
Add the julienned carrots, shredded cabbage, and chopped green onions to the skillet and stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Mix the cooked soy protein crumbles with the sautéed vegetable mixture, stirring to combine evenly. Remove from heat and let cool slightly.
Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds until just soft but not completely limp.
Lay the softened rice paper on a flat surface and place a generous tablespoon of the filling mixture near one edge of the wrapper.
Fold the sides of the wrapper over the filling, then roll up tightly to enclose the filling. Repeat with remaining wrappers and filling.
In a deep-frying pan, heat vegetable oil over medium-high heat. Fry the spring rolls in batches, ensuring they do not touch each other, for about 2-3 minutes per side or until golden and crispy.
Remove with a slotted spoon and drain on paper towels.
Serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
2738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.2 g | 291% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 140.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 139.2 g | 51% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 16.4 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1949 mg | 41% | |
*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.
