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Crispy Spring Rolls pachetele de primavara prajite

Crispy Spring Rolls – Vegan

Learn how to make these crispy spring rolls hit snack – inspired by the Asian cuisine, these rolls will bring the best flavor with the minimum amount of effort! Give them a try!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Choose Serving Size 10

Ingredients 

  • 10 sheets spring roll pastry
  • 1 Tbsp coconut oil
  • 2 cloves garlic sliced
  • 1 onion sliced
  • 3 carrots julienned
  • 6 leaves cabbage julienned
  • ½ cup soy sprouts
  • 2 Tbsp soy sauce or tamari
  • 2 Tbsp peanuts toasted, crushed
  • 2 Tbsp spring onion chopped
  • 1 cup oil for frying
  • water
  • peanut butter sauce

Instructions

  • Heat the coconut oil in a wok pan. Add the garlic, carrots, cabbage, sprouts and the soy sauce.
  • Cook for about 5 minutes over medium-high heat.
  • Remove the cooked veggies from the pan.
  • Add the crushed peanuts, spring onion, stir to incorporate and let cool a little, to be easy to work with.
  • Lay the pastry on a clean surface and add about 2 Tbsp of the filling mixture on each sheet.
  • Roll the pastry sheets tightly, folding the sides. Brush the edges with a little water to be easy to hold.
  • 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.
  • Serve with extra toppings and peanut butter sauce or sriracha sauce. Enjoy!