These vegan spring rolls are crispy on the outside and packed with savory vegetables inside.
Made Japanese-style, they often include ingredients like cabbage, carrots, mushrooms, and vermicelli.
Each bite is golden, crunchy, and full of umami.Enjoy them with soy sauce and a touch of mustard for a classic dipping combo!
Table Of Contents
Ingredients
- Various veggies (e.g., bean sprouts, carrots, leafy greens)
- Soy sauce: 2 tbsp
- Mirin: 1 tbsp
- Salt and pepper
- Spring roll wrappers
Instructions
- Chop veggies.
- Sauté veggies in hot oil until tender.
- Add soy sauce, mirin, salt, and pepper; stir.
- Transfer seasoned veggies to cooler
- Place veggie mix on spring roll wrapper, wrap, seal with water.
- Fry until crispy.
- Enjoy your veggie spring rolls!
VIDEO: Watch How to Make It
https://www.instagram.com/p/C27NLs5vUTH/?locale=ja_JP
Point
- You can freeze them before frying. Great for busy days—just fry when you’re ready to eat!
- Use any veggies you like. Cabbage, bean sprouts, bamboo shoots, or garlic chives all work well.
- Seal the rolls tightly. Use a little flour paste to keep them from opening when frying.
- Soy sauce and mustard are perfect. This simple dip brings out the flavor so well.
