Vegetable Spring Rolls

Ok guys, prepare yourselves, you’re in for a treat. You are going to love these little veggie packed babies! Vegetable spring rolls are on the tippy top of our favorite vegan recipes list. So yummy, so  satisfyingly flavorful, and so filled to the brim with veggies! Dru goes nuts for spring rolls. They are vegetables in a crispy disguise. Nowadays its so easy to buy freezer spring rolls and cook them up in no time. The only problem is they are sneaky little bandits. Processed spring rolls have some truly random ingredients and are so unnecessarily sugared up (no wonder they are so good)! So I set out to concoct the perfect homemade spring roll recipe that was still nearly as easy as taking them out of their freezer box and cooking them up. These do not disappoint. Paired with rice and a bit of teriyaki or sweet and sour dipping sauce… Mmm, too good.

 

spring Roll

 

Vegetable Spring Rolls

Ingredients

  • 3/4 Cup Cellophane noodles (bean threads)
  • 2 Cups Shredded green cabbage, red cabbage, and carrots (OR 3-Color Deli Cole Slaw)
  • 2T Sesame oil
  • 1T Soy sauce
  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 3T Oil (I used avocado oil, but vegetable oil would also work)

Instructions

  1. Soak the noodles according to package directions to soften them (normally 10 minutes). Once they are soft, drain and cut them into ~2 inch pieces. Set aside.
  2. Heat 2T of sesame oil on medium heat in skillet. Add vegetable mix and stir continually until the cabbage begins to wilt, or around 5 minutes.
  3. Add soy sauce, onion powder and garlic powder to taste.
  4. Finally mix in the noodles. Stir ingredients until fully combined.
  5. Place the spring roll wrappers on a plate of water and soak for about 20 seconds. Remove the wrap from the water and allow some of the excess water to drip off. Spread the wrap out and add about 1/4 cup (depending on how large your wrappers are) of the cooked vegetable mix. Roll according to package directions.
  6. Heat oil in skillet, and add wrapped spring rolls. Turn them every few minutes to get them perfectly crispy on all sides.
  7. Remove from the oil and let them cool for a few moments before enjoying:).
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All of the ingredients were found in my normal grocery store. Around here if its not ultra easy, its not happening. Just to give you an idea, in case you are like me and only familiar with Chinese cuisine that can be found in a mall food court, these are the noodles I used. They give the spring rolls a perfect texture. Likewise, here you can see the spring roll wrappers I use. Finally, a little cheater tip. I have taken the time to shred and chop the cabbages and carrots, but then I realized I could simply buy pre washed and cut bags like this. Game changer.

Vegetable Spring Roll

I am always oiling up Dru’s food because he can definitely use some fat in his diet. Also, yum. However, if you are not crazy about frying your spring rolls, the beauty of the rice spring roll wrappers is that you don’t have to cook them! Skip the frying step and eat the spring rolls with their raw wrappers!

Spring Roll

Hope you love this recipe as much as we do!

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