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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.
Vegan Crispy Spring Rolls
These Vegan Crispy Spring Rolls are a nourishing, easy weeknight dinner that feels like a takeaway. They’re versatile, air-fried, and packed with veggies and tofu.
Equipment
Ingredients
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp garlic, minced
- ½ cup (113 g) mushrooms, diced (shiitake used)
- 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.
