Vegetable Spring Rolls
These vegetable spring rolls are vegan, gluten-free and absolutely delicious. Flavourful vegetable filling wrapped in rice paper and coated with sesame seeds for some extra crunch. Serve them with coconut aminos.
Ingredients
- 12 rice paper sheets
- 1 tsp coconut oil more for frying the spring rolls
- 4 cloves of garlic minced
- 250 g mushrooms finely chopped
- 250 g cabbage finely chopped
- 200 g carrots finely chopped
- 100 g spring onions finely chopped
- 2 tbsp coconut aminos
- 1 tsp chili powder
- salt and pepper to taste
- sesame seeds for coating
Instructions
For the vegetable filling
- In a large non-stick pan, sauté the chopped mushrooms in coconut oil for 2-3 minutes. Add garlic, chili powder and sauté for another 2-3 minutes.
- Then add spring onions, cabbage and carrots and sauté for another 10 minutes, or until the vegetables are soft.
- Now add coconut aminos and season with salt and pepper to taste. Remove from the heat and let the mixture cool.
For the spring rolls
- Fill a large bowl or deep plate with water and dip a rice paper sheet into it for a few seconds. Carefully place the wet rice paper sheet on your worktop.
- Place about 2 tablespoons of filling in the bottom center of the rice paper sheet. Now fold the rice paper over the filling from the bottom. Next fold the sides and roll up like you would summerrolls.
- Brush with a little oil and sprinkle with sesame seeds.
Cooking the spring rolls
- Heat some coconut oil in a large non-stick pan. Once the oil is hot, place the spring rolls in the pan, leaving enough space between them so they don't stick together. Fry for about 3 minutes on each side or until golden brown.
- Serve with coconut aminos as a dipping sauce and enjoy.