Vegan Fried Spring Rolls Wheat Free And Soy Free Recipes
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.
Provided by Azuki
Categories Collard Greens
Time 1h
Yield 24-36 spring rolls, 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 181.3, Fat 1.2, SaturatedFat 0.2, Cholesterol 2.9, Sodium 781.3, Carbohydrate 35.4, Fiber 6.1, Sugar 1.9, Protein 8.5
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