Vegan Spring Rolls
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!
Servings 12 rolls
Calories 58kcal
Ingredients
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
Instructions
Wrappers
- 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.
Filling
- 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!
Nutrition
Calories: 58kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 136mg | Potassium: 77mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1424IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg