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    You are in: Home / Recipes / Vegetarian Crispy Spring Rolls (Homemade) Recipe
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    Vegetarian Crispy Spring Rolls (Homemade)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Eismeer's Note:

    When I have that chinese food craving, but don't want to indulge on very fatty convenience food. It's easy and open to a lot of alteration/add ons when it comes to vegetable. Veganize by omitting the egg and increasing the water amount. Turns out nicely as well. I like to use cabbage to my basic version. I do not deep fry, just fry them with a little oil, they turn out nicely and crisp.

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    Ingredients:

    Serves: 1

    Yield:

    rolls

    Units: US | Metric

    Directions:

    1. 1
      Dough/Rolls.
    2. 2
      Add flour and corn starch to a bowl.
    3. 3
      Add salt and then hot water.
    4. 4
      Stir until dough forms.
    5. 5
      Optional: add 1 egg and beat until batter is of creamy consistency.
    6. 6
      Heat oil in a pan and add batter with a spoon and let dough cover the pan thinly.
    7. 7
      Bake like pancakes on both sides until dough has set.
    8. 8
      I usally get 6-8 spring roll wrappers out of this batter.
    9. 9
      Stuffing.
    10. 10
      Heat oil in a pan, add onion, carrots and garlic and let fry until translucent.
    11. 11
      Add crumbled tofu (minced meat consistency/shape) and stir.
    12. 12
      Add soy sauce(s), sambal oelek (to taste, I like a lot) and sesame oil.
    13. 13
      Let fry until hot.
    14. 14
      Now add beansprouts and take off heat.
    15. 15
      Add filling to pancake/roll wrappers and fold edges in and roll up.
    16. 16
      Heat oil (just cover the pan with oil) and fry spring rolls until lightly browned and crisp.

    Ratings & Reviews:

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    Nutritional Facts for Vegetarian Crispy Spring Rolls (Homemade)

    Serving Size: 1 (849 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 860.8
     
    Calories from Fat 152
    17%
    Total Fat 16.9 g
    26%
    Saturated Fat 4.0 g
    20%
    Cholesterol 186.0 mg
    62%
    Sodium 162.2 mg
    6%
    Total Carbohydrate 136.0 g
    45%
    Dietary Fiber 10.7 g
    42%
    Sugars 12.2 g
    48%
    Protein 44.8 g
    89%

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