There’s no need to introduce this crispy, crunchy, crumble-in-your-mouth, fantastic starter. A trip to Thai restaurants is incomplete without munching on these fabulous Spring Rolls. But why wait until your next trip when you can enjoy these delicious spring rolls in the comforts of your home? Filled with fresh nutritive veggies, this vegan recipe is very easy to make. Spring Rolls are always fun to have anytime, anywhere. So try it out and let me know in the comments below how you enjoyed your Homemade Spring Rolls. 🙂
Vegan Spring Rolls
Print RecipeIngredients
- 1. 3 cups Cabbage, julienned
- 2. 1 cup Carrot, julienned
- 3. 1 cup Bamboo Shoots, thinly sliced
- 4. 1/2 cup Shiitake Mushroom Caps, julienned
- 5. 4 tsp Ginger, freshly grated
- 6. 2 tsp Vegetable Oil
- 7. 1 tbsp Light Soy Sauce
- 8. About 20 square Spring Roll Wrappers
- 9. Oil for frying
- 10. Cornstarch Slurry (2 tsp cornstarch mixed with 2 tbsp water)
Instructions
Add 2 tsp vegetable oil to a skillet over medium-high heat. Add in the ginger, carrots, bamboo shoots, mushrooms and cabbage and stir-fry. Add in the light soy sauce as well and cook till all the water from the veggies has dried out. Keep aside and let cool completely.
Spread out the spring roll wrappers, brush the edges with cornstarch slurry and spoon in 2 tablespoon of the veggie filling in a long rectangle shape, aligned diagonally over the wrappers. Fold in from the sides and roll the wrappers closed tightly.
Heat oil for frying. Add the spring rolls in when the oil is very hot and fry them until golden brown.
Your delicious Vegan Spring Rolls are ready to serve hot! 🙂
Notes
Tips:
1. Cut the vegetables really thin. The more tender the veggies are the lighter and crispier the spring rolls will be.
2. Only make use of spring roll wrappers as these are thinner. Substituting with other kinds of wrappers would not yield the crispy, crunchy spring rolls desired.
3. Avoid overfilling the rolls. Using about 2 tbsp of filling keeps the spring rolls thin enough to fry evenly.
4. Make the filling as dry as possible. If it is still wet or oily, spread it out on a plate, keeping one end slightly raised so the excess liquids can be separated.
5. Do not add hot filling to the wrappers as they will become soggy.
2 Comments
Nandini
August 11, 2019 at 5:58 amThe vegan spring rolls are superb and the Tomato Soup is so mouthwatering!
Malini
August 19, 2019 at 11:32 amThanks a lot!