VNiceFood

The Vegetable Spring Roll My Guests Always Ask For — Crispy & Vegan

The Vegetable Spring Roll My Guests Always Ask For — Crispy & Vegan
Prep
10 min
Cook
15 min
Total
25 min
Serves
15
Calories
120 kcal

Ingredients

  • 15 sheetsspring roll sheets
  • 2 tbspextra virgin olive oil
  • 1/2 tbspgarlic (finely chopped)
  • 1/2 cupspring onions (white part)
  • 1 1/2 cupcabbage (shredded)
  • 3/4 cupcarrot (julienne)
  • 3/4 cupcapsicum (julienne)
  • 1/2 cupgreen beans (finely chopped)
  • —salt
  • —pepper
  • 1 tspsoy sauce
  • 1 tspchilli sauce (like Sriracha)
  • —oil for deep frying

Instructions

  1. 1

    Transfer the spring roll sheets from the freezer to the fridge/ kitchen counter to let them naturally thaw.

  2. 2

    Heat 2 tbsp olive oil in a non-stick pan over low flame.

  3. 3

    Add onions and garlic; sauté until fragrant.

  4. 4

    Add all the vegetables and cook on medium flame for 2 minutes.

  5. 5

    Add salt, pepper, soy sauce, and sriracha; mix well.

  6. 6

    Cover and let the vegetables cook on low flame for 4-5 minutes.

  7. 7

    Stir the vegetables and cook for an additional 4-5 minutes until reduced and lightly browned.

  8. 8

    Transfer the mixture to a plate lined with kitchen paper to absorb excess oil.

  9. 9

    Prepare the spring rolls and deep fry until golden brown.

  10. 10

    Serve hot with dip or chutney or ketchup.