Vegan Spring roll. These vegan spring rolls are filled with avocado, bell pepper, greens, cucumber, and herbs and served with a delicious peanut dipping Vegan Spring Rolls. posted by Marina Delio Flavorful tofu, crisp veggies, delectable sauce, and so fresh and perfect for summer. How to store Fresh Spring Rolls.
Healthy, fresh rainbow vegetable spring rolls are filled with vegetables.
Paired with a peanut dipping sauce, these are perfect as appetizers.
Practically guilt-free vegan spring rolls are here and they are my new favourite meal… er… snack!
You can cook Vegan Spring roll using 14 ingredients and 18 steps. Here is how you cook it.
Ingredients of Vegan Spring roll
- You need 2 tablespoon of sesame oil or any oil.
- Prepare 2.5 cups of shredded cabbage.
- It's 1/2 cup of shredded carrots.
- It's 1/3 cup of thinly sliced green bell pepper.
- It's 1/2 teaspoon of crushed black pepper.
- It's 1 tablespoon of soy sauce.
- You need 1 teaspoon of finely chopped celery (optional).
- You need 3 tablespoon of bean sprouts (optional).
- It's 2-3 tablespoon of chopped spring onion greens.
- You need of salt as required.
- Prepare of oil for deep frying.
- You need 6 tablespoon of all purpose flour.
- You need 4-5 tablespoon of water or add as required to make a thick paste.
- Prepare 24-30 of spring roll sheet.
Not only are my vegan baked spring rolls guilt-free, but you can even prepare and roll them ahead. These vegan spring rolls are full of crunchy bamboo shoots, carrots, red cabbage, and tender tofu. They're much easier to make than your typical Chinese dumpling and they can be baked, deep-fried. With numerous tofu and vegetable dishes available at Asian restaurants, it seems like nothing could possibly go wrong for a hungry vegan.
Vegan Spring roll step by step
- Chop the veggies in thin long strips. for cabbage and carrot, you can shred them.. chopping takes time, so you can also use a food processor to chop the veggies..
- Now heat 2 tbsp sesame oil in a wok or kadai. keep the flame on medium intensity.
- Please note you can use your choice of veggies..
- Stir and then add all the veggies.
- Increase the flame to high and stir fry the veggies for 4 to 5 minutes on a high flame. then add 1/2 tsp crushed black pepper powder and 1 tsp finely chopped celery (optional)..
- Add 1 tbsp soy sauce. both black pepper and soy sauce can be adjusted as per your taste..
- Stir everything very well.
- Season with salt. add less salt as soy sauce already has salt. stir again very well. the filling has to be dry..
- Stir and keep the filling aside. let it cool down..
- Preparing sealing paste: in a bowl, mix 6 tbsp all purpose flour or corn starch and 4 to 5 tbsp water. i used all purpose flour. stir very well to make a thick paste without any lumps..
- Now take the spring roll wrapper..
- Now with your fingertip, apply the paste on the edges of the wrapper. then place 1 tbsp of the veggie stuffing on one side..
- Edges facing down on a plate. your hands will become messy when stuffing the spring rolls..
- Heat oil at the deep frying.
- Depending on the size of the pan or kadai, you can fry 2 to 3 veg spring rolls at a time.
- Once they become light golden, turn them over and fry the other side.
- Drain fried veg spring rolls on kitchen paper towels to remove excess oil..
- Serve the spring rolls hot with red chilli sauce or tomato ketchup.
To make these vegan Spring Rolls you don't have to prepare a dough because they're just made with rice paper which you can find in almost any Asian store, regular supermarkets or online. Easy Fresh Vegan Spring Rolls with Peanut Sauce: Satisfying, colorful and versatile snack loaded with veggies and dipped in delicious peanut sauce with ginger and garlic. Vietnamese-style vegan spring rolls made with sweet potato noodles and ginger peanut tempeh for a light and refreshing plant-based gluten-free meal. This spring roll recipe makes Vietnamese spring rolls that are perfect for healthy vegan appetizers! When you serve them with homemade ginger curry dipping sauce, they're irresistibly delicious!
