Recipe for Vegan Spring Rolls with homemade wrappers and a delicious filling with Chinese cabbage, soy granule, carrots, onion, and garlic. Dip them in sweet chili sauce and enjoy!
Sometimes I get into this loop of always buying the same veggies at the farmers’ market week after week, and therefore making the same foods, and not really trying anything new.
So I started to force myself to try something new. And I’m doing this by having to buy one vegetable I wouldn’t normally buy at the market. And this doesn’t have to be a super weird vegetable, but just a veggie that is outside of my ‘veggie-comfort-zone’. And this week’s vegetable of choice is ‘Chinese Cabbage’.
I can already tell you that I LOVE my new challenge. It makes me creative in the kitchen and I fall in love with food all over again.
I used the Chinese cabbage to make vegan spring rolls. A classic. BUT I am making them from scratch with homemade spring roll wrappers. And they are so much better than store-bought spring rolls!
And funnily enough, I find the homemade wrappers even easier to work with. I bought frozen spring roll wrappers once a couple years ago, but they were really dry and difficult to roll without breaking them. So I’m all for these soft, homemade ones!
How to make Vegan Spring Rolls
You can use store-bought spring roll wrappers BUT if you’re up to the challenge (although it’s really not that much of a challenge because they are pretty easy to make) you can also make your own spring roll wrappers! And for this, you will need all-purpose wheat flour, salt, and water.
You will want a super-thin batter that spreads easily. You might have to add a bit more water to reach that consistency.
There are a couple of methods to make the wrappers. You can add the batter into the pan and tilt the pan until the batter spreads around in the size you want it. Or you can use a pastry brush to ‘apply’ the batter into the pan to make super-thin wrappers. I tried all of these methods, but using the bottom of the ladle to spread out the batter evenly worked the best for me.
For the filling, I am using soy granule, Chinese cabbage, carrots, red onion, and garlic. Of course, you can go wild with whatever veggies you have at home and try out different combinations!
Folding the Spring Rolls
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I hope you enjoy these Spring Rolls as much as I do! Let me know if you give them a try!
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Vegan Spring Rolls
Spring Roll Wrappers
- 1 cup all-purpose wheat flour
- 1/2 teaspoon salt
- 1 cup water + more if needed
Spring Roll Filling
- 1/4 cup soy granules
- 1/8 cup water
- 1 teaspoon soy sauce divided + more to taste
- 3 teaspoons oil divided
- 1/2 red onion diced
- 3 garlic cloves minced
- 3/4 cup carrots grated
- 2 cups Chinese cabbage sliced
- In a bowl, add the flour, salt, and water. Whisk until completely smooth without any lumps. The batter should be very thin. You might have to add more water.
- Heat a non-stick pan over medium to low heat, add about half a soup ladle of batter and use the bottom of the ladle to spread out the batter (about 5-6 inches large) and to make sure it’s thin and evenly. It will only take half a minute or so to cook through, flip and let it cook on the other side as well. Repeat until you've used up all the batter.
- In a large pan over medium to high heat, add the soy granule, water, and 1/2 teaspoon of soy sauce. Let it soak up.
- Then add a bit of oil, the chopped onion, and minced garlic. Let them cook until soft.
- Then add the grated carrots and chopped Chinese cabbage. Let it cook further. Mix everything together, add more soy sauce to taste.
Bringing it together
- Add the filling onto a wrapper, fold in the sides, then roll them.
- Heat a pan over medium to high heat, add oil and place the spring rolls with the edges down into the pan. Let them pan-fry until crispy on all sides. Enjoy them with sweet chili sauce!