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.

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME10

TOTAL TIME20

Servings 8

Course Dinner

Cuisine Asian-Inspired

Keyword 20 mins or less, Air-Fried, carrot, Easy Dinner, garlic, ginger, Healthy Takeaway, High Protein, mushroom, rice, scallions (spring onion), tofu

Ingredients

1 tbsp sesame oil
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp garlic, minced
½ cup mushrooms, diced (shiitake used)
2 scallions, finely chopped
3 cups 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

Nutritional Information - Per Serving