Crispy Spring Rolls – Vegan
Prep time
Cook time
Total time
Serves: 10
  • 10 sheets spring roll pastry
  • 1 Tbsp coconut oil
  • 2 cloves of garlic, sliced
  • 1 onion, sliced
  • 3 carrots, julienned
  • 6 leaves of cabbage, julienned
  • ½ cup soy sprouts
  • 2 Tbsp coconut aminos or soy sauce or tamari
  • 2 Tbsp toasted peanuts, crushed
  • 2 Tbsp chopped spring onion
  • 1 cup canola oil, for frying
  • water
  • peanut butter sauce
  1. Heat the coconut oil in a wok pan. Add the garlic, carrots, cabbage, sprouts and the coconut aminos sauce.
  2. Cook for about 5 minutes over medium-high heat.
  3. Remove the cooked veggies from the pan.
  4. Add the crushed peanuts, spring onion, stir to incorporate and let cool a little, to be easy to work with.
  5. Lay the pastry on a clean surface and add about 2 Tbsp of the filling mixture on each sheet.
  6. Roll the pastry sheets tightly, folding the sides. Brush the edges with a little water to be easy to hold.
  7. Heat the canola oil in the wok to 180C. Add the spring rolls and cook them in batches for about 2 minutes or until both sides are golden brown.
  8. Serve with extra toppings and peanut butter sauce or sriracha sauce. Enjoy!
Nutrition Information
Calories: 335 Fat: 26g Carbohydrates: 20g Sugar: 10g Fiber: 4g
Recipe by Gourmandelle | Vegetarian Blog at