These Vegan spring rolls taste so delicious even without condiments. I got to say you need to spare some time to make these at home! Nothing can beat homemade veggie spring rolls with your preferred fillings.
– To make the filling, heat the oil in a skillet over high heat. Aad carrot matchsticks and sliced cabbage. – Stir fry until the vegetables are softened. – Add mung bean sprouts, followed by the seasonings( light soy sauce, sesame oil, five-spice, ground white pepper, and salt)
– Carefully place spring rolls in the oil (don’t overcrowd as we need spring rolls floating around in the oil) and cook, turning occasionally, until deep golden – around 1 1/2 – 2 minutes. Transfer to paper towels to drain.
You can dip your spring rolls with soy sauce or sweet chili sauce. I'd say it's so tasty even with any sauce!
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