Crispy Vegan Spring Rolls
These irresistibly crispy vegan spring rolls are a wholesome and effortless weeknight dinner. They are air-fried to perfection, packed with a vibrant medley of vegetables and protein-rich tofu, offering a satisfying and nutritious alternative to traditional takeaway meals. Customize with your favorite fillings for endless variations.
Instructions
- 1
Heat a pan over medium heat and add the sesame oil (1 tbsp), garlic (2 clove), and fresh ginger (1 tbsp). Stir fry for a minute until the mixture becomes fragrant.
- 2
Add the mushrooms (0.5 cup), scallions (2), shredded veggies (3 cups), tamari (2 tbsp), and tofu (300 g) to the pan. Cook for 5 to 7 minutes, stirring regularly until most of the water has evaporated.
- 3
Prepare a large bowl of lukewarm water. Divide the filling into portions (8).
- 4
Dip a [rice paper] in lukewarm water for 5 seconds. Add the filling to the middle of the roll in a sausage-like shape. Fold the sides of the [rice paper] along the entire height of the wrapper. Bring the bottom layer of the [rice paper] above the filling, and roll all the way up. Repeat with a second [rice paper] sheet.
- 5
Repeat the process with the rest of the sheets and filling. Air fry the spring rolls for 8 minutes at 200C.
- 6
While the spring rolls are air frying, prepare the dipping sauce by combining tamari (2 tbsp), sesame oil (1 tbsp), minced (1 garlic,), red chili flakes (1 tsp), and rice vinegar (1 tbsp).
- 7
Enjoy the crispy spring rolls with the dipping sauce.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
