- VE
- LC
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Vegetarian Spring Rolls
Vegetarian Spring Rolls are stuffed with a variety of vegetables and then pan fried to get that unbelievably delicious crispiness on the outside. They're actually easier to make at home than you might think! Not only were the spring rolls delicious and packed with tons of diced vegetables, but they were super crispy too. Instead of frying them to get that crispy texture, I sautéed the spring rolls in a few tablespoons of coconut oil which not only made them crunchy, but imparted a really unique, tasty flavor.
Ingredients
Instructions
- Step 1
Heat 1 tablespoon of the oil in a large skillet or wok over medium heat.
- Step 2
Add the onions, saute for 2 minutes. Add in garlic, ginger, carrots and mushrooms and saute for 3 minutes.
- Step 3
Add the cabbage, kale, scallions and salt and saute an additional 3 minutes.
- Step 4
In a small bowl, whisk together the soy sauce, rice vinegar and sesame oil, and add it to the skillet. Stir to coat the veggies well. Remove from the heat and allow to cool slightly.
- Step 5
Place one spring roll wrapper on a flat surface in front of you, with a corner facing you, so it makes a diamond shape.
- Step 6
Place 2 tablespoons of the filling in a line in middle of the wrapper.
- Step 7
Fold the corners toward the center on top of the filling and the bottom corner over the top of the filing. Brush a little water on the top corner and roll it up like a burrito.
- Step 8
Heat the remaining 3 tablespoons oil in the skillet or wok over medium heat. *
- Step 9
Place a few spring rolls in the pan, making sure you have room to roll them. Cook them on each side for 2-5 minutes, until they are golden brown on each side. Each spring roll will take about 7-10 minutes to fully cook.
Tips & Tricks
Per serving
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