Vegan Spring Rolls

4.78 from 9 votes

These crispy vegan spring rolls are ready in 30 minutes! Packed with veggies, they're golden, crunchy, and better than takeout. Plus, they can be fried or baked.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: Chinese

Diet: Vegan

Servings: rolls

Calories: 60kcal

Author: Iosune Robles

Ingredients

For the filling:

1 tablespoon oil I used canola oil
4 cloves garlic minced
½ onion julienned
2 carrots peeled and julienned
1 and ½ cups napa or green cabbage julienned
1 cup bean sprouts
2 tablespoons soy sauce

For the vegan spring rolls:

14 spring roll wrappers if you can't find vegan spring roll wrappers, use rice paper wrappers instead
2 tablespoons water use more if needed
Oil for frying or baking, I used canola oil

US Customary - Metric

Instructions

For the filling:

Heat the oil in a skillet or wok over medium-high heat.
Add the remaining filling ingredients (garlic, onion, carrots, cabbage, bean sprouts, and soy sauce), and cook for 5 minutes.

For the vegan spring rolls:

You can see how to make the vegan spring rolls in the step-by-step section of this post, which includes photos. You only need to place the wrapper like a diamond, put 2 tablespoons of filling near the bottom corner, tightly roll the wrapper halfway, fold over the left side, then the right side, paint a little water along the top edge, and close it up.
Fill a large saucepan or wok with enough oil to submerge the spring rolls. Heat over medium-high until hot. Fry the spring rolls (4-5 at a time), turning occasionally, until deep golden brown, about 1:30 to 2 minutes. Transfer to a plate lined with paper towels to drain the excess oil.
Repeat with the remaining spring rolls. Serve hot with sweet and sour sauce or your favorite dipping sauce.

Baking option:

Preheat the oven to 400°F (200°C). After rolling them up, place them on a baking sheet lined with parchment paper. Lightly brush or spray them with oil on both sides to help them crisp up. Bake for 20-25 minutes, flipping them halfway through, until they're golden and crunchy. Let them cool for a bit before serving.

Notes

Nutritional information is calculated without including the oil absorbed during frying or baking, as it's difficult to determine the exact amount absorbed.

Nutrition