Spring roll with sweet-sour sauce is a popular starter. Succulent and crunchy, these veg healthy spring rolls are made with sprouted green grams (mung), and veggies wrapped in rice paper. Serve these spring rolls with sweet and sour sauce for a wonderful party appetizer. This recipe is extremely adaptable, while I’ve tried to stick to ingredients that are commonly available in the pantry, you can add any other vegetable or filling of your choice.
Vegan Rice Paper Spring Rolls
- 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 / crushed tofu (optional)
- 1/4 cup roasted sesame oil
- 1 tbsp white pepper
- 1/2 cup kikkoman soya sauce
- 2 tbsp rice starch
- 20 sheets of rice paper wrappers
In a wok, heat sesame oil over medium heat
Add all the vegetables (except for sprouts) and saute for 5 minutes. Mix in soya sauce and cook for a minute, season with white pepper, and stir gently.
Once veggies are half-cooked (tender but crunchy), remove from heat and set aside to cool. Once cooled, toss in the sprouts and mix with vegetables
Place a rice paper sheet on a flat surface. Add 2 tsp of vegetable stuffing and roll the paper away from you.
Roll halfway and then fold the sides in. Tuck and roll tightly to form a mini cylinder. Coat the end with some starch and seal it shut to prevent the roll from unraveling when fried.
Heat sesame oil in a skillet. Once hot, add the spring rolls in and fry for 5 to 6 minutes on each side, till golden brown. Alternatively, you can also bake these rolls at 400°F for 15 minutes.
To store the spring rolls, place them in an air-tight container or zip lock pouch and freeze them. When required, remove them from the freezer and fry them immediately to prevent the rice paper from breaking.