Vegan Fried Spring Rolls (Wheat-Free and Soy-Free)
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.
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READY IN: 1hr
SERVES: 6
YIELD: 24-36 spring rolls
UNITS: US
INGREDIENTS
Nutrition- oil (for frying)
- 4
- 1
- 1bunch collard greens, thinly sliced
- 1teaspoon grated fresh ginger
- 1⁄2
- 1teaspoon dried red pepper flakes
- 1⁄2teaspoon coriander powder
- 2
- 1 1⁄2cups cooked black-eyed peas
- 1
- 24 -36dried rice spring roll wrappers
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DIRECTIONS
- 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.
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