I had lots of veggie bits left over from another recipe and was craving something crispy, so I made these crispy spring rolls.
This recipe is inspired by the idea of a Vietnamese crispy spring roll, but simplified, with a little healthy touch and ends up not resembling a traditional recipe (it does not have the depth of flavour of Vietnamese cooking), but it’s a super easy and delicious weeknight dinner that kinda feels like takeaway while actually being super nourishing. And that’s always a winning combo.
They are super versatile, and I can see this recipe working with many different flavour combinations.
I loved to air fry it but if you don’t have an air fryer, no problem, just pan fry until golden brown with 1 tbsp of sesame oil for extra flavour.
✨ Cooking tip:
- Don’t let them touch each other once wet! Rice paper rolls are very sticky, so make sure you have enough room in your air fryer or pan.
- If it’s your first time using rice paper sheets, I would recommend using less filling inside each spring roll to make them easier to roll.
If you like this recipe, you’ll also love our: Soup Dumpling Lasagna Meal Prep.
Vegan Crispy Spring Rolls
Equipment
Ingredients
- 1 tbsp sesame oil
- 2 garlic cloves - minced
- 1 tbsp fresh ginger - grated
- 1 tbsp garlic - minced
- ½ cup (113 g) mushrooms - shiitake used, diced
- 2 scallions - finely chopped
- 3 cups (210 g) shredded veggies - Chinese cabbage, carrots, and bok choy used
- 300 g tofu - crumbled
- 2 tbsp tamari
- 16 rice paper
Dipping Sauce
- 2 tbsp tamari
- 1 tbsp sesame oil
- 1 garlic - minced
- 1 tsp red chili flakes
- 1 tbsp rice vinegar
Instructions
- Heat a pan over medium heat and add the sesame oil, garlic, and ginger. Stir fry for a minute until the mixture becomes fragrant.
- Add the mushrooms, scallions, veggies, tamari, and tofu to the pan. Cook for 5 to 7 minutes, stirring regularly until most of the water has evaporated.
- Prepare a large bowl of lukewarm water. Divide the filling into 8 portions.
- Dip a rice paper in lukewarm water for 5 seconds. Add the filling to the middle of the roll in a sausage-like shape. Fold the sides of the rice paper along the entire height of the wrapper. Bring the bottom layer of the rice paper above the filling, and roll all the way up. Repeat with a second rice paper sheet.
- Repeat the process with the rest of the sheets and filling. Air fry the spring rolls for 8 minutes at 200C.
- While the spring rolls are air frying, prepare the dipping sauce by combining tamari, sesame oil, minced garlic, chilli flakes, and rice vinegar.
- Enjoy the crispy spring rolls with the dipping sauce.
Video
Per Serving/Portion
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I don’t have an air fryer and I don’t like to fry foods. I bake everything in the oven. What temperature should the oven be on and how long should I cook for?
Hi Linda, sorry, I have not tested it in the oven, so I don’t have exact measurements to share with you. As a general rule, when converting an air fryer recipe to the oven, I like to set it about 20°C higher and cook on the top rack. It might take a little bit longer, too. I’d just monitor it and bake until crispy. Let us know how you go! 💚
These spring rolls are so delicious! Thanks for the recipe, love to use airfryer for most of my cooking. Will be making often.
I’m so happy to hear that! Thank you for sharing Mary 💚
can you do it in anormal oven
Absolutely, you might just have to up the temperature and cooking time a time. I have not tested it, so best to keep an eye on it, until they get crispy 🙂
Hi these look amazing, do you think you could prepare these in advance?
Thanks
Bec
Hi Bec, you can prep the filling in advance, but I would recommend wrapping and baking on the day 🙂
I don’t have an air fryer but I do have a convection oven. Do the temperature and times equate?
You will have to bake them a little longer in the oven, just monitor them, and when they are crispy, they are ready 🙂