Vegan Vegetable Spring Rolls

Appetizer, Lunch, Vegan

I made these delicious Vegan Vegetable Spring Rolls.  They were tasty and crispy.  I filled the rolls with shredded carrots, cabbage, bell peppers and onion, and then rolled them in a light spring roll wrap.

Vegan Vegetable Spring Rolls

12 Pieces of flour spring roll/lumpia wrappers,
8.5 squares thawed and room temperature
Neutral oil for frying
Veggie filling:
2 Tablespoons of neutral oil
1/2 Red onion, diced
2 Clove of garlic, minced
5 Cups of shredded cabbage, regular cabbage
1 Cup of shredded carrots
1 Medium red bell pepper, thinly sliced
1 Teaspoon of Himalayan salt to taste
1 Tablespoon of vegan soy sauce, to taste
1/2 Tablespoon of sesame seeds

-Prepare filling, heat a large pan over medium heat. Add in oil then sauté the onion and garlic. When cooked add in the vegetables. Then add in a splash of water to cook down the carrots and cook until vegetables are tender 3-4 minutes over medium heat until water is evaporated.
-Season with the soy sauce, add in the sesame seeds, taste the filling and adjust seasoning according to your taste. Set aside the filling to cool.
-Wrapping the spring rolls, prepare the wrappers by carefully separating them from one another. Prepare a small bowl of room temperature water too. Add two tablespoons of filing on the bottom of the wrapper. Slowly roll to the top then fold the sides before continuing to roll the top and sealing the edge with water. Add the
the amount of filling depending size of wrappers.
-Cook the spring roles, heat a deep frying pan with oil enough to submerge the spring rolls. Once hot, place a few rolls. Cook over medium heat and flip after a few minutes to cook the other side until golden brown. Remove from oil and leave on a plate lined with paper towels to drain off excess oil. Let cool and serve with your favorite hot sauce or dipping sauce. Enjoy!


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