Description
Crispy Vegetable and Mushroom Spring Rolls: A Flavorful Vegan Delight
Ingredients
Scale
- 12 pieces Flour spring roll/lumpia wrappers (thawed for optimum flexibility)
- Neutral oil (For frying)
- 0.5 cup Red onion (diced)
- 2 cloves Garlic (minced)
- 5 cups Shredded cabbage (provides crunch)
- 1 cup Shredded carrots (for sweetness)
- 1 medium Bell pepper (thinly sliced)
- 100 grams Fresh oyster mushrooms (chopped)
- 1 teaspoon Salt (or to taste)
- 1 tablespoon Soy sauce (or to taste)
- 0.5 tablespoon Sesame seeds (sprinkled)
- Thai sweet chili sauce (for dipping)
Instructions
- Sauté the onion and garlic in a large pan over medium-high heat, adding neutral oil. Cook until the onion is translucent, about 2-3 minutes.
- Add the shredded cabbage, carrots, and bell pepper. Splash in a little water to steam the carrots, cooking until the vegetables are tender, around 5-7 minutes.
- Incorporate the chopped mushrooms, mixing well, and continue cooking for another 3-4 minutes over medium heat.
- Season the veggie mixture with soy sauce and salt, then add the sesame seeds. Set aside to cool completely.
- Prepare the spring roll wrappers by carefully separating them. Keep a bowl of room temperature water nearby.
- Fill each wrapper with about 2 tablespoons of the cooled filling. Roll tightly from the bottom.
- Fry the spring rolls in hot oil, turning gently until both sides are golden brown.
- Drain the fried spring rolls on a strainer or paper towels, allow to cool slightly, then serve with Thai sweet chili sauce.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 150
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Crispy Vegetable Mushroom Spring Rolls