Spring roll with sweet-sour sauce is a popular starter. Succulent and crunchy, these healthy vegan spring rolls are made with sprouted green grams (mung) and a variety of fresh vegetables wrapped in rice paper. Serve them with a tangy sweet and sour sauce for a delightful party appetizer. This recipe is extremely adaptable; while it uses common pantry ingredients, you can add any other vegetable or filling of your choice.
Vegan Rice Paper Spring Rolls
These vegan rice paper spring rolls feature a crisp mix of mung bean sprouts and fresh vegetables wrapped in delicate rice paper. Served with a tangy sweet-sour sauce, they make a delightful and light appetizer perfect for parties.
Ingredients
- 1 kg mung bean (green gram) sprouts
- 6 medium stalks of celery, thinly sliced
- 1 bunch of coriander leaves, finely chopped
- 1 red bell pepper, thinly sliced
- 2 carrots, grated lengthwise
- 2 cups of fine soya or crushed tofu (optional)
- 1/4 cup roasted sesame oil
- 1 tablespoon white pepper
- 1/2 cup Kikkoman soya sauce
- 2 tablespoons rice starch
- 20 sheets of rice paper wrappers
Instructions
In a wok, heat roasted sesame oil over medium heat.
Add all the vegetables (except for the mung bean sprouts) and sauté for 5 minutes. Mix in the Kikkoman soya sauce, cook for one minute, season with white pepper, and stir gently.
Once the vegetables are half-cooked (tender but still crunchy), remove from heat and set aside to cool. After cooling, toss in the mung bean sprouts and mix with the vegetables.
Place a rice paper sheet on a flat surface, add 2 teaspoons of the vegetable mixture, and roll the paper away from you.
Roll the sheet halfway, then fold in the sides. Tuck and roll tightly to form a mini cylinder. Coat the end with rice starch to seal it and prevent the roll from unraveling when fried.
Heat roasted sesame oil in a skillet. Once hot, fry the spring rolls for 5 to 6 minutes on each side until golden brown. Alternatively, bake at 400°F for 15 minutes.
Nutrition
-
239.6 Calories
-
37.1g Carbohydrates
-
0.0mg Cholesterol
-
9.0g Fat
-
2.3g Fiber
-
7.5g Protein
-
250.0mg Sodium
-
0.0g Trans fat
Notes
To store the spring rolls, place them in an airtight container or zip-lock pouch and freeze. When needed, remove them from the freezer and fry immediately to prevent the rice paper from breaking.
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