HOW TO MAKE VEGAN SPRING ROLLS RECIPES

VEGAN SPRING ROLLS RECIPE | ALLRECIPES

Vegan Spring Rolls Recipe | Allrecipes image

This is a combination of every vegetarian spring roll that sounded interesting, tailored to suit the needs and restrictions of a vegan.

Provided by Deborah Mackenzie

Categories Appetizers and Snacks Wraps and Rolls

Total Time 1 hours 25 minutes

Prep Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 10

Ingredients

? head cabbage, chopped
3 carrots, cut into matchstick-size pieces
1 cup finely chopped broccoli
2 tablespoons vegetable oil, or as needed, divided
1 onion, diced
1 cup chopped mushrooms
1 cup torn spinach
4 tablespoons liquid aminos (such as Bragg®)
1 tablespoon hoisin sauce
12 ounces rice paper sheets

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, carrots, and broccoli, cover, and steam until tender, 2 to 6 minutes.
While vegetables are steaming, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir 2 to 3 minutes. Add mushrooms and cook about 5 minutes more. Mix steamed vegetables into the skillet; add spinach, aminos, and hoisin sauce. Cook filling until spinach is limp, about 1 minute.
Fill a bowl the size of a rice paper sheet halfway with water. Soak 1 sheet at a time until just softened. Place rice paper sheet on a clean work surface. Spoon 2 to 4 tablespoons of filling onto the middle of the sheet and roll the bottom up half-way. Fold sides in, burrito-style, and continue rolling up snug. Place filled roll on a plate. Repeat with remaining rice paper sheets and filling. Set rolls in the refrigerator for 5 minutes; flip over and refrigerate until dry, about 5 minutes more.
Preheat the oven to 200 degrees F (95 degrees C).
Heat remaining 1 tablespoon oil in a skillet over medium heat. Fry rolls on each side, turning periodically to prevent over-browning, until the rolls are a delicate golden color all over, 3 to 5 minutes. Place fried rolls on a baking sheet in the oven to keep hot until ready to serve.

Nutrition Facts : Calories 45.6 calories, CarbohydrateContent 5.8 g, FatContent 2.5 g, FiberContent 1.8 g, ProteinContent 1.8 g, SaturatedFatContent 0.4 g, SodiumContent 263.1 mg, SugarContent 2.8 g

VEGAN RAINBOW SPRING ROLLS RECIPE | BBC GOOD FOOD

Vegan rainbow spring rolls recipe | BBC Good Food image

Try these colourful vegan spring rolls as canapés for a party, vibrant with fresh veg and juicy mango. Serve with a sweet chilli dipping sauce

Provided by Sophie Godwin – Cookery writer

Categories Buffet, Canapes, Side dish, Starter

Total Time 30 minutes

Prep Time 30 minutes

Yield Makes 24

Number Of Ingredients 10

Ingredients

12 spring roll wrappers (we used Blue Dragon)
½ small pack mint , leaves picked
½ small pack Thai basil , leaves picked (optional)
4 spring onions , cut in half then cut lengthways into strips
1 courgette , peeled lengthways, halved and cut into thin strips (or use julienne peeler)
1 large carrot , halved and cut into thin strips (or use julienne peeler)
½ mango , cut into strips
1 red chilli , deseeded and cut into thin strips
50g salted peanuts , chopped (optional)
sweet chilli sauce , for dipping

Steps:

Have all your ingredients prepared and ready to go before you start assembling the rolls. Dip a spring roll wrapper into a shallow bowl of water until it just softens (don’t leave it too long or you’ll be left with a gluey mess). Put the wet wrapper on a chopping board, then top with a couple of mint and basil leaves (if using), and some spring onion, courgette, carrot, mango, chilli and peanuts (if using).
Starting with the edge nearest to you, fold the wrapper into the centre so that it covers half the filling. Fold in both of the shorter ends, then, rolling away from you, fold the wrapper over so that the entire filling is encased. Repeat with the remaining wrappers and fillings to make 12 spring rolls. Can be made in the morning and kept in the fridge for later.
To serve, cut the spring rolls in half on the diagonal. Serve with sweet chilli dipping sauce on the side.

Nutrition Facts : Calories 40 calories, FatContent 1 grams fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.2 milligram of sodium

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From simpleveganblog.com

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CRISPY VEGAN SPRING ROLLS RECIPE - BIANCA ZAPATKA | RECIPES

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From stresslessbehealthy.com

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From thespruceeats.com

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