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.
Servings
Ingredients
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 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 reduced-sodium preferred
- 16 rice paper
Dipping Sauce
- 2 tbsp tamari reduced-sodium preferred
- 1 tbsp sesame oil
- 1 clove garlic minced
- 1 tsp red chili flakes
- 1 tbsp rice vinegar
Instructions
- Cook the filling: Heat the sesame oil in a large pan over medium heat. Add the garlic and ginger and cook for 1 minute, stirring until fragrant. Add the mushrooms, scallions, shredded veggies, reduced-sodium tamari, and crumbled tofu. Cook for 5 to 7 minutes, stirring regularly, until the filling is no longer watery.
- Wrap the spring rolls: Fill a large bowl with lukewarm water, making sure it is wide enough to fully submerge a rice paper sheet. Prepare a chopping board and lightly wet it using a cloth to help prevent sticking. Divide the filling into 8 portions. Dip 1 rice paper sheet into the water for 5 seconds. Let the excess water drip off, then lay it flat on the board. Place 1 portion of filling in the center in a log shape. Fold both sides inward, fold the bottom edge over the filling, then roll up tightly. Dip a second rice paper sheet into the water for 5 seconds and let the excess water drip off. Lay the second sheet flat on the board, place the wrapped roll in the center, then fold and roll in the same way. This will help keep the wrapper from tearing and the filling contained during cooking. Repeat with the remaining rice paper sheets and filling.
- Air fry: Place the spring rolls in the air fryer, leaving space between each roll so they do not stick together. Do not overcrowd the basket, and cook in batches if needed. Air fry at 400°F (200°C) for 8 minutes or until crispy. The cooking time may vary slightly depending on your air fryer. For the best crisp, I recommend cooking directly in the air fryer basket without baking paper. If you use baking paper, gently turn the rolls a couple of times during cooking to help all sides crisp evenly.
- Make the dipping sauce: In a small bowl, whisk together the reduced-sodium tamari, sesame oil, minced garlic, chili flakes, and rice vinegar.
- Serve: Serve the crispy spring rolls with the dipping sauce and enjoy straight away.
Video
Nutritional Information - Per Serving
Calories 124kcal | Carbohydrates 16g | Protein 7g | Fat 4g | Sodium 299mg | Fiber 2g | Vitamin A 251IU | Vitamin C 12mg | Calcium 190mg | Iron 2mg