Crispy Spring Rolls – Vegan
Crispy vegan spring rolls stuffed with garlic, onion, carrots, cabbage and soy sprouts, then fried until golden and shatteringly crisp. Ready in 45 minutes and best served hot with peanut butter sauce or sriracha.
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 canola oil for frying, or another neutral oil
- water for sealing the rolls
- peanut butter sauce for serving
Instructions
- Heat the coconut oil in a wok. Add the garlic, onion, carrots, cabbage, soy 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 and spring onion, stir to incorporate, then let the filling cool a little so it's easier to work with.
- Lay the pastry sheets on a clean surface and add about 2 Tbsp of the filling to each sheet.
- Roll the pastry sheets up tightly, folding in the sides as you go. Brush the edges with a little water to seal them shut.
- Heat the canola oil in the wok to 180°C (350°F). Add the spring rolls and fry them in batches for about 2 minutes, until both sides are golden brown.
- Serve with extra toppings and peanut butter sauce or sriracha sauce. Enjoy!
Notes
Keep the unused pastry sheets under a damp towel while you work so they don't dry out and crack. Spring rolls are at their crispiest straight out of the pan; leftovers keep in the fridge for up to 2 days and reheat best in the oven or air fryer, not the microwave.