Dairy-Free Crispy Fried Spring Rolls

Experience the irresistible crunch and vibrant flavors of these Dairy-Free Crispy Fried Spring Rolls, a plant-based twist on a beloved classic. Perfectly seasoned stir-fried vegetables—cabbage, carrots, shiitake mushrooms, bean sprouts, and green onions—are wrapped in delicate rice paper and fried to golden perfection. Enhanced with aromatic garlic, ginger, and a splash of soy sauce, these spring rolls deliver a harmonious balance of savory and fresh. Gluten-free and dairy-free, they cater to a variety of dietary preferences while providing a delightful appetizer or snack. Serve them hot with your favorite dipping sauce for a crowd-pleasing dish that’s sure to impress!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 12 sheets Rice paper wrappers
• 2 cups, finely shredded Cabbage
• 1 cup, julienned Carrots
• 1 cup, thinly sliced Shiitake mushrooms
• 1 cup Bean sprouts
• 4 stalks, thinly sliced Green onions
• 2 cloves, minced Garlic
• 1 tablespoon, minced Ginger
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1 cup, for frying Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons, dissolved in 1/4 cup of water Cornstarch

Directions

Step 1

In a large skillet over medium heat, add 1 tablespoon of sesame oil.

Step 2

Sauté the garlic and ginger until fragrant, about 1 minute.

Step 3

Add the cabbage, carrots, and shiitake mushrooms to the skillet. Stir-fry for 3-5 minutes until the vegetables are tender.

Step 4

Mix in the bean sprouts and green onions. Continue to stir-fry for another 2 minutes.

Step 5

Stir in the soy sauce, salt, and black pepper. Mix well to combine.

Step 6

Add the dissolved cornstarch to the vegetable mixture and cook until the sauce thickens slightly. Remove from heat and let the mixture cool slightly.

Step 7

Prepare a flat surface for rolling the spring rolls. Fill a shallow dish with warm water and dip each rice paper sheet in the water for about 5 seconds, or until soft and pliable.

Step 8

Lay the dampened rice paper on a flat surface. Place about 2-3 tablespoons of vegetable filling on one end of the rice paper.

Step 9

Fold the sides of the rice paper over the filling and then roll it tightly to form a compact spring roll.

Step 10

Repeat the process with remaining filling and rice papers.

Step 11

Heat 1 cup of vegetable oil in a deep-sided skillet or pot over medium-high heat.

Step 12

Once the oil is hot (about 350°F / 175°C), carefully place several spring rolls in the oil, making sure not to overcrowd the pan.

Step 13

Fry the spring rolls for 3-4 minutes on each side, or until they are golden brown and crispy.

Step 14

Remove the spring rolls from the oil and place on a plate lined with paper towels to drain excess oil.

Step 15

Serve the dairy-free crispy fried spring rolls immediately while they are hot and crunchy.

Nutrition Facts

Serving size	(941.6g)

Amount per serving	% Daily Value*
Calories	2594.0

Total Fat 225.6g	0%
Saturated Fat 32.1g	0%
Polyunsaturated Fat 140.5g
Cholesterol 0mg	0%
Sodium 2532.0mg	0%
Total Carbohydrate 152.0g	0%
Dietary Fiber 14.8g	0%
Total Sugars 18.5g
Protein 18.3g	0%

Vitamin D 12.6IU	0%
Calcium 216.2mg	0%
Iron 5.2mg	0%
Potassium 1383.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.9%

Protein: 2.7%

Carbs: 22.4%