Crispy Veggie Spring Rolls with Peanut Sauce
Crispy Veggie Spring Rolls are a beloved classic appetizer: thin pastry wrappers filled with a colorful mix of seasoned shredded vegetables, rolled tight and deep‑fried until golden, light, and shatteringly crisp. Served alongside a rich, creamy, sweet‑savory peanut dipping sauce, this version is 100% vegan — no meat, shrimp, eggs, or dairy, yet every bit as flavorful and satisfying as the traditional recipe.
Shared by novi
Time
40 min
Serves
14
Difficulty
medium
đź›’ Ingredients
- #For the Crispy Spring Rolls:
- 12–15 vegan spring roll wrappers
- 1 cup shredded cabbage
- ½ cup carrot, cut into thin matchsticks
- ½ cup bean sprouts
- ½ cup jicama or bamboo shoots, shredded
- ½ cup shiitake mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp light soy sauce
- ½ tsp sugar
- Pinch of white pepper
- 1 tsp cornstarch
- 2 tbsp neutral oil for stir‑frying filling
- Extra oil for deep‑frying
- Seal Paste: 1 tsp flour + 2 tbsp water, mixed smooth
- #For the Creamy Peanut Dipping Sauce:
- 3 tbsp smooth unsweetened peanut butter
- 2 tbsp light soy sauce
- 1 tbsp lime juice
- 1 tbsp maple syrup or coconut sugar
- 1 tsp grated ginger
- 1 clove garlic, minced
- ÂĽ tsp chili flakes (optional)
- 3–4 tbsp warm water, to adjust consistency
- Garnish: toasted sesame seeds, chopped cilantro
👩‍🍳 Instructions
- 1
Cook the filling: Heat 2 tbsp oil in a pan over medium heat. Sauté garlic and ginger for 30 seconds until fragrant. Add all vegetables and mushrooms, stir‑fry for 3–4 minutes until tender‑crisp. Season with soy sauce, sugar, pepper, and cornstarch. Toss well, then transfer to a plate and let cool completely.
- 2
Wrap the rolls: Place one wrapper on a flat surface. Spoon about 1 tablespoon of cooled filling near the bottom edge. Fold the bottom up over the filling, fold the left and right sides inward, then roll tightly toward the top edge. Dab the top corner with seal paste and press firmly to secure. Repeat for all wrappers.
- 3
Fry until crispy: Heat oil to 175°C (350°F). Carefully lower rolls in batches, fry for 4–5 minutes, turning often, until evenly golden brown and very crispy. Drain well on paper towels.
- 4
Make the sauce: Whisk peanut butter, soy sauce, lime juice, sweetener, ginger, garlic, chili flakes, and warm water until smooth and creamy. Adjust thickness or taste as desired.
- 5
Serve: Arrange hot spring rolls on a platter. Garnish the sauce with sesame seeds and cilantro. Serve immediately while hot and crisp.