Vegan Vegetable Spring Rolls



A vegan version of Panda Express's Vegetable Spring Rolls, filled with crunchy vegetables and served with a dipping sauce.

Ingredients:
  • 10 spring roll wrappers
  • 2 cups shredded cabbage
  • 1 carrot, julienned
  • 1 bell pepper, julienned
  • 1/2 cup bean sprouts
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 2 tablespoons cornstarch mixed with 2 tablespoons water as glue for sealing
  • Oil for frying
  • Sweet chili sauce or soy sauce, for dipping

Instructions:

In a large bowl, mix shredded cabbage, carrot, bell pepper, and bean sprouts

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic

Pour the sauce over the vegetables and toss to combine

Place a spring roll wrapper on a clean surface, add a spoonful of vegetable mixture onto one end of the wrapper

Roll up tightly, folding in the sides, and use cornstarch mixture to seal the edge

Heat oil in a deep skillet or pot over medium-high heat

Fry spring rolls until golden brown and crispy, about 3-4 minutes

Remove from oil and drain on paper towels

Serve hot with sweet chili sauce or soy sauce for dipping


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