Vegan spring rolls
Here is a recipe for vegan spring rolls:
Ingredients:
- 8 spring roll wrappers
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1/2 cup sliced mushrooms
- 1/2 cup bean sprouts
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup chopped basil
- 2 cloves of garlic, minced
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- Oil for frying
Instructions:
- In a large bowl, mix together the cabbage, carrots, mushrooms, bean sprouts, cilantro, mint, basil, and garlic.
- In a small bowl, mix together the soy sauce, rice vinegar, and sugar. Pour the mixture over the vegetables and toss to combine.
- Place a spring roll wrapper on a clean surface with a corner pointing towards you.
- Place 2-3 tablespoons of the vegetable mixture in the center of the wrapper.
- Roll the wrapper tightly, tucking in the sides as you go. Repeat with the remaining wrappers and filling.
- Heat oil in a pan over medium heat. Once hot, add the spring rolls and fry for 2-3 minutes per side, or until golden brown.
- Serve with a dipping sauce of your choice.
- This recipe is a vegan version but you can add some meat, shrimp or even egg if you prefer.
Let me know in the comment box if you have any questions or suggestions.
Nutrition information
Assuming the recipe makes 4 servings (2 spring rolls per serving), here is the approximate nutrition information per serving:
Calories: 181
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 417mg
Total carbohydrates: 28g
Dietary fiber: 3g
Sugars: 5g
Protein: 5g