Vegan Fried Spring Rolls (Wheat-Free and Soy-Free)

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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