Prep 30 mins
Cook 30 mins
While wonton wrappers contain egg, spring rolls are perfectly vegan! Although these contain protein, veggies, and carbs (a complete meal in themselves), I eat them with brown jasmine rice to prevent myself from eating too much fried food.
- oil (for frying)
- 4 garlic cloves, minced
- 1 small onion, thinly sliced
- 1 bunch collard greens, thinly sliced
- 1 teaspoon grated fresh ginger
- 1⁄2 bunch fresh cilantro, chopped
- 1 teaspoon dried red pepper flakes
- 1⁄2 teaspoon coriander powder
- 2 medium carrots, grated
- 1 1⁄2 cups cooked black-eyed peas
- 1 teaspoon salt (or to taste)
- 24 -36 dried rice spring roll wrappers
- Briefly saute (high heat) garlic, onion, collard greens, and ginger in a few Tbsp oil until veggies are softened and reduced in size.
- Turn off heat and combine all other vegetables and spices into the hot vegetable mix.
- Heat deep-frying oil in separate pan over medium heat (in my experience, if heat is too high, rice wrappers will burst).
- Quickly rinse each side of one spring roll sheet under warm tap water to soften. Spoon a few tablespoons of mixture at the end of wrap, roll like a sushi roll, and fold over ends, squeezing out extra air (extra air also encourages bursting, while the multiple layers of this rolling technique discourage bursting.
- Fry up to 3 spring rolls at a time for a few minutes or until wraps are crispy, turning once. Quickly refrying when the rolls are cool will prevent loss of crispiness.