Vegan Crispy Spring Rolls

🛒 Ingredients

• #Vegetable Filling
• 250 g pumpkin or kabocha, peeled and grated
• 1 medium carrot, peeled and grated
• 150 g green cabbage, finely shredded
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp sugar
• ½ tsp ground white pepper
• 2 tbsp cornstarch (helps hold filling together)
• 2 tbsp vegetable oil — for sautéing
• #Wrappers & Frying
• 16–20 vegan spring roll pastry wrappers (check label — no egg)
• 3 tbsp all‑purpose flour mixed with 2 tbsp water — sealing paste
• Neutral oil (canola, sunflower, or peanut) — for deep frying
• #Sweet Chili Dipping Sauce
• 4 tbsp sweet chili sauce (check label — no fish sauce)
• 1 tsp lime juice
• 1 tsp water — to thin if needed

👩‍🍳 Instructions

1. 1

   Sauté the filling: Heat 2 tbsp oil in a pan over medium heat. Add garlic and ginger — cook 30 seconds until fragrant. Add grated pumpkin, carrot, and cabbage. Stir‑fry 5–7 minutes until vegetables soften and release moisture. Stir in soy sauce, sesame oil, sugar, pepper, and cornstarch. Cook 2–3 minutes more until thickened — no liquid should remain. Cool completely before rolling!

2. 2

   Assemble rolls: Lay a wrapper flat in a diamond shape. Place about 2 tbsp cooled filling near the bottom edge. Fold bottom edge up over filling, then fold both sides toward the centre. Roll up neatly — leave the top corner unsealed. Brush the corner with flour‑and‑water paste and press to seal tightly. Repeat until filling is used.

3. 3

   Fry until golden: Heat oil to 175 °C (350 °F). Carefully lower rolls in batches — do not overcrowd. Fry 4–5 minutes, turning often, until puffed, deep golden, and very crisp. Remove and drain on a wire rack or paper towels.

4. 4

   Make sauce: Stir sweet chili sauce with lime juice and a splash of water until smooth. Serve alongside the hot crispy rolls. Enjoy immediately!