Vegan Mini Spring Rolls

Crisp on the outside and bursting with flavor, these Vegan Mini Spring Rolls are the perfect bite-sized appetizer or snack. Featuring delicate rice paper wrappers, these rolls are stuffed with a wholesome medley of extra-firm tofu, fresh carrots, crunchy cabbage, and bean sprouts, all sautéed with aromatic garlic, ginger, and a splash of soy sauce for a savory punch. Quick to prepare and easy to fry to golden perfection, this plant-based recipe captures the authentic crunch and taste of traditional spring rolls while staying entirely vegan. Serve these crispy delights warm with your favorite dipping sauce for a crowd-pleasing treat that's as fun to eat as it is to make. Ideal for parties, potlucks, or midweek cravings, these vegan spring rolls combine simplicity and bold flavor in every bite.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 10

Ingredients

• 20 sheets Rice paper wrappers
• 200 grams Extra-firm tofu
• 1 large Carrot
• 100 grams Cabbage
• 100 grams Bean sprouts
• 3 stalks Green onions
• 2 cloves Garlic
• 1 inch piece Ginger
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 100 ml Vegetable oil

Directions

Step 1

Drain and press the tofu to remove excess moisture. Cut into small cubes.

Step 2

Peel and julienne the carrot. Thinly slice the cabbage. Chop the green onions finely. Mince the garlic and ginger.

Step 3

In a large pan heated over medium heat, add sesame oil and sauté the garlic and ginger until fragrant.

Step 4

Add the tofu cubes to the pan and sauté for 5 minutes until they begin to brown.

Step 5

Stir in the carrot, cabbage, and bean sprouts. Cook for another 3 minutes until vegetables are slightly tender.

Step 6

Add soy sauce, salt, and black pepper to the mixture and combine well. Remove from heat and let cool slightly.

Step 7

Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for a few seconds until it becomes pliable, then lay it on a clean surface.

Step 8

Place a tablespoon of the vegetable filling near the edge of the wrapper. Fold the sides of the wrapper over the filling, then roll snugly from one end to the other.

Step 9

Repeat the filling and rolling process with the remaining wrappers and filling.

Step 10

Heat vegetable oil in a large frying pan over medium heat.

Step 11

Fry the spring rolls in batches, turning occasionally, until golden brown on all sides, about 6-8 minutes per batch.

Step 12

Remove from the pan and drain on paper towels. Serve warm with a dipping sauce of your choice.

Nutrition Facts

Serving size	(879.3g)

Amount per serving	% Daily Value*
Calories	2001.7

Total Fat 121.1g	0%
Saturated Fat 17.1g	0%
Polyunsaturated Fat 62.8g
Cholesterol 0mg	0%
Sodium 2537.8mg	0%
Total Carbohydrate 194.8g	0%
Dietary Fiber 15.0g	0%
Total Sugars 12.5g
Protein 50.5g	0%

Vitamin D 0IU	0%
Calcium 1537.9mg	0%
Iron 10.5mg	0%
Potassium 1300.1mg	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: 52.6%

Protein: 9.8%

Carbs: 37.6%