0 1
Easy vegan spring rolls

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
7 Spring roll sheets
Oil to fry in
250 grams of Mixed vegetables
The filling
250 grams of Mushrooms
1 stalk Spring onions
1 thumbsized piece of Ginger
2 cloves of Garlic
1 tablespoon of Soy sauce
1 teaspoon of Sesame oil
Corn flour slurry
Corn flour
Water

Nutritional information

98
Calories
6g
Carbs
5g
Fat
2g
Protein
2g
Sugar

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Easy vegan spring rolls

  • 16 minutes
  • Serves 7
  • Medium

Ingredients

  • The filling

  • Corn flour slurry

Directions

Share

Steps

1
Done

Mise en place

Preheat the oil to 175°C/340°F.
Peel and roughly cut the ginger and garlic.
Roughly chop the mushrooms.
Make a corn flour slurry by mixing corn flour and water together. About a tablespoon of each.
Take the spring roll sheets out of the freezer and put a wet towel over them so they don't dry out.

2
Done

If your blender is big enough, place all of the filling ingredients in a blender and mix until it's a smooth paste.
If not, do this in batches.

3
Done

Take a spring roll sheet, add a bit of the mixed veggies.
Add around a tablespoon of the mushroom mixture.

4
Done

Start rolling.
Fold in the sides, then start rolling from bottom to top.
Don't roll it all the way, brush a bit of the corn flour slurry on the edges to help them stick.
Then roll all the way.
Repeat this with all of the spring rolls.
You can look at my video to see how I do it!

5
Done

Deep fry in the oil or 6 minutes or until the spring rolls are golden brown and crispy.

Jalisha

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
crusty rosemary bread
previous
Crusty rosemary bread
vegan mini pizzas
next
Vegan mini pizzas
crusty rosemary bread
previous
Crusty rosemary bread
vegan mini pizzas
next
Vegan mini pizzas

Add Your Comment