Food, Recipes

Vegan Appetizer Recipes: Vegan Spring Rolls

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Vegan Spring Rolls

What is the difference between a spring roll and a summer roll? It’s just one of those things. I’m going to guess that a summer roll is non-fried and raw and fresh, while a spring roll is typically deep fried using a wrapper of mysterious origins. I’m always kind of hesitant about ordering spring rolls at restaurants because a lot of commonly available spring roll wrappers have eggs in them. But last summer while we were making a lot of summer rolls for dinner, my boyfriend found an ingenious way to make spring rolls at home. It’s not as crunchy as deep-fried spring rolls at restaurants, though that’s not a huge loss to me. These vegan spring rolls are crispy, indulgent, and will satisfy your deepest takeout cravings! Please feel free to experiment with the fillings you love. I tend to vary them according to what we have, and what feels good, including: pan-fried tofu, cucumbers, radishes, bell peppers, scallions, and more. Just remember to be patient with the rolling because it is labor-intensive for the non-professional sushi or burrito maker. But, that part is half the fun. Just enjoy it 🙂

Vegan Spring Rolls

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Prep Time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 5 spring rolls
Ingredients
  • 5 rice wrappers
  • 1/2 avocado, sliced thinlyl
  • 5-6 shiitake mushrooms, sliced thinly
  • 1/2 carrot, thinly sliced using a peeler
  • 3/4 cup sprouts (any kind), rinsed and patted dry
  • 3 sprigs fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1 tbsp neutral, high smoking point oil
  • to taste salt and pepper

Directions

1. Prepare all the vegetable fillings and arrange them on a plate, side by side.
2. In a medium saute pan, heat a tiny bit of oil and add shiitake mushrooms and garlic. Cook, occasionally stirring, for about 4 minutes, or until mushrooms are tender. Season with salt and set aside.
3. To assemble, run a piece of rice paper under running water for about 30 seconds until completely soft but not clingy. Place on the center of a large plate. Add mushrooms, avocado, carrots, sprouts, cilantro. Fold one long edge, then tuck in the small edges. Roll like a log and seal the ends. Set aside. Repeat until all filling is gone.
4. In a nonstick frying pan, heat 1 tbsp oil over medium high heat. The bottom of the pan will be lightly coated. Add spring rolls and fry on one side for about 4-5 minutes until golden brown and crispy. Use a spatula to gently flip to the other side. Continue to cook the other side until it’s golden brown.
5. Serve immediately with your favorite dipping sauces!
Simple Ginger Soy Sauce
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp agave syrup
pinch fresh minced ginger

Creamy Peanut Sauce (makes many servings)
3 tbsp soy sauce
3/4 cup peanut butter
1 cup plus 2 tbsp coconut milk
juice of 2 limes
1 tbsp natural sweetener
1 1/2 tsp fresh ginger, finely minced

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Photo: Peaceful Dumpling

Juhea Kim
Originally from Portland, Oregon, Juhea now lives in NYC with her Oreo cookie cat, Zeus. When she is not writing, she enjoys running in Central Park, yoga, and teaching Barre classes. Follow Juhea on Instagram @peacefuldumpling, Google+ and Pinterest.
Juhea Kim

@peacedumpling

Peaceful, Inspired Living. Our goal is to spread peace, in body, mind, and soul. Editor-in-chief Juhea Kim. #vegan #wellness #naturalbeauty #yoga #fitness
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  • This looks sooooo yum! Visiting from Reddit. I love rolls too. Everything tastes better in a roll!
    xo Chelsea
    http://chelseapearl.com

    • Juhea Kim

      I completely agree everything tastes better in a roll. Burritos, sushi, spring rolls, wrap sandwiches…the list goes on 😀
      thanks for reading, Chelsea!

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